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The classic Vietnamese bánh mì sammie (you know, roast pork, spicy mayo and pickled veggies) is hard to beat. But this vegetarian version from Molly Krebs’s new cookbook, Eat More Plants, rivals the best sandwiches around—all while served in a bowl, no less.
“Banh mi sandwiches are one of my favorites,” Krebs writes. “The combination of a crusty fresh baguette, roasted pork, Sriracha mayonnaise, cilantro and tangy pickled vegetables is a flavor- and texture-lover’s dream. These bowls are my deconstructed version of the delectable sandwich, using the crispiest pan-fried tofu and finished with quick pickled veggies and a healthy drizzle of my Sriracha mayonnaise.”
“I love using quinoa or brown rice for these bowls,” she continues, “but I’ve also used cauliflower rice many times for an extra veggie boost.”
We’ll take ours with extra mayo, please.
Reprinted with permission from Eat More Plants by Molly Krebs, Page Street Publishing Co. 2019.
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