Vegetarian Banh Mi

This vegetarian banh mi sandwich features egg on a chewy baguette, topped with pickled vegetables and doused in mayo and hot sauce.

Vegetarian Banh Mi

Do you dream of travel? Some people are born with a travel bug. My mom has always had a curiosity for exploring new parts of the world, a trait she passed on to both me and my sister. Since our first trip abroad to Europe in our teens, my sister and I were smitten with visiting new places. We’ve been fortunate since then to visit many countries around the world. This vegetarian banh mi was inspired by some of my recent travels — to Laos to visit my sister who’s living abroad there. Keep reading for the recipe!

Born with a travel bug

Growing up, travel was everything to me. I generally yearned to be hiking the Alps or eating ravioli in Italy or doing anything but what I was doing at the moment. Somewhere in between, I’ve also learned that while travel is life-changing and mind-expanding and overall amazing, learning how dwell in one place can be just as fulfilling. Surprising as it was to me to end up in Indianapolis, Indiana, living in this community has been just as incredible as any of my travels. Digging in, making roots, learning to love little-known corners of my city – this too is what life is about, sharing authentic community with your neighbors season by season, year by year.

Making this vegetarian banh mi

I still love travel, and my recent trip to Cambodia and Laos is no exception. One of my favorite memories of my time in Laos with my dear sister was eating this vegetarian banh mi. What’s a banh mi? Banh mi is a Vietnamese sandwich that consists of a chewy baguette with spiced meat or tofu, pickled vegetable condiments, and typically doused in mayo and hot sauce. If you’re never heard of it, you will, as the banh mi sandwich is starting to take over the world. There are various takes on a banh mi, and to make it vegetarian the filling is typically either egg or tofu.

Here we’ve attempted to create the egg banh mi my sister and I enjoyed at a Vietnamese bakery in Vientiane, Laos. The hearty egg filling contrasts the crunchy pickled vegetables and creamy mayo. Stuffed into a chewy baguette, it’s truly one of my favorite sandwiches. If you prefer a vegan version to vegetarian, try our Vegan Banh Mi! It’s filled with ginger lime hummus, pickled veggies and hot sauce. We don’t cook with a ton of tofu, so we went with a gingery hummus instead. It’s quite good, and quick to whip up as well!

Vegetarian Banh Mi

Looking for more vegetarian sandwiches?

Outside of this vegetarian banh mi, here are some other vegetarian sandwiches we love:

This vegetarian banh mi recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see our Vegan Banh Mi.

Print

Vegetarian Banh Mi


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 sanwiches 1x

Description

This vegetarian banh mi sandwich features egg on a chewy baguette, topped with pickled vegetables and doused in mayo and hot sauce.


Scale

Ingredients

  • 2 large carrots (1 1/2 cup shredded)
  • 1/2 cup white or rice vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes
  • 1 English cucumber
  • 1/4 cup chopped cilantro
  • 4 eggs
  • 1/2 tablespoon butter
  • Kosher salt
  • Black pepper
  • 2 baguettes
  • Mayonnaise
  • Hot sauce (Sriracha)
  • Soy sauce

Instructions

  1. Peel and shred the carrots. Combine the vinegar, honey, and red pepper flakes in small bowl. Add the carrot and stir to mix. Let stand 15 minutes.
  2. Peel the cucumber, then peel into long strips. Chop the cilantro.
  3. In a small bowl, beat together the eggs, one pinch kosher salt and a bit of black pepper. In a large skillet, heat the butter over medium heat. Pour half of the eggs into the skillet. As the eggs just start to set, scrape them towards the center of the skillet into the shape of the baguette. Cook until just firm but not dry. Repeat with the other half of the eggs for the second sandwich.
  4. Cut each baguette in half. (If desired, toast the bread lightly prior to serving.) Spread mayonnaise on both sides of bread, then sprinkle with Sriracha and soy sauce (to your own taste). Fill each sandwich with egg, cucumber, and cilantro. Drain carrot-radish mixture and spread on each sandwich. Season with kosher salt and black pepper. Press top half of baguette on each sandwich, then slice sandwiches in half.

Notes

Adapted from Vegetarian Times

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vienamese

Keywords: Vegetarian banh mi, Banh Mi Sandwich, Vegetarian Sandwiches, Egg Sandwich Recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

14 Comments

  • Reply
    Sarah
    May 12, 2013 at 8:23 pm

    DROOOOOL. This looks my dream of a Banh Mi! Yum!

  • Reply
    Tieghan
    May 12, 2013 at 9:03 pm

    YUMM! I love banh Mi! I made a burger Banh Mi with an drippy egg and fell in love!! I love this all egg version!! What a good idea =!

  • Reply
    Marie @ Not Enough Cinnamon.com
    May 12, 2013 at 10:14 pm

    I’m literally crazy for Banh mi! When we moved to Sydney with my boyfriend, we first lived in Marrickville, a neighborhood with lots of Vietnamese people. There, we found the best Banh mi of the whole city (maybe the whole world – except Vietnam of course). Now that we’ve moved to another neighborhood, we still go to that tiny restaurant about once every other week, even if it takes us about 1 hour to get there. But it doesn’t matter, we’re in love. I can’t wait to be able to visit Vietnam, their food is by far one of my favorite cuisine! I’ve never tried making Banh mi myself but your version sounds like the perfect start :)

    • Reply
      Sonja
      May 26, 2013 at 8:55 pm

      Thank you for sharing this! I think this might be one of my favorite sandwiches as well — and they never get old! Hope that you’ll be able to make it to Vietnam someday!

  • Reply
    Lindsay @ Pinch of Yum
    May 13, 2013 at 3:02 am

    Love your new header! SO cute! er, and, modern. (sorry Alex) Seriously, clean and simple and so you guys! Great thoughts on travel, too! We had big dreams of traveling all around Asia when we came here, and slowly those changed into dreams of traveling just the Philippines, and finally we settled with just traveling around the little island of Cebu. :) And even in this one place there’s so to learn and love. Your love for Indy is contagious and making us want to come back again for Road Trip 2013! XO

    • Reply
      Alex
      May 13, 2013 at 9:25 pm

      Thanks, I think the header is quite dude-ish. We tend to change it about once every 24 hours, so who knows what you’ll see next! How can you plan road trips when you are still in Cebu? Your brain must be near exploding at all times.

  • Reply
    Celeste
    May 13, 2013 at 2:13 pm

    Just made this for lunch and YUM it was delicious! Thanks for the idea :) I love it when you just happen to have all the right ingredients on hand to appease a craving!

    • Reply
      Sonja
      May 26, 2013 at 8:56 pm

      Wow, you had all these ingredients on hand? It was meant to be! So glad you enjoyed it!

  • Reply
    Kiersten @ Oh My Veggies
    May 13, 2013 at 7:45 pm

    I’ve been meaning to make a banh mi forever! Yours looks delicious, as does everything you make. :)

  • Reply
    Jess
    May 13, 2013 at 11:13 pm

    It’s hard to recreate dishes that we associate with such a special travel memory, but I can imagine this delicious sandwich comes pretty close. I love love those quick pickles you made for this- can’t wait to try it!

    • Reply
      Sonja
      May 26, 2013 at 8:58 pm

      Thank you, Jess! Let us know if you try it out — or if you have any other banh mi tips! :)

  • Reply
    Courtney Jones
    May 17, 2013 at 12:42 pm

    As my friend just recently quoted “travel is the only thing you spend your money on that makes you richer.” I think this is so very true. I love travelling and cannot wait to start planning our next trip. It’s great to break routine and just get out there and explore. I’ve been wanting to try a vegetarian banh mi but needed a good recipe to try. This looks perfect! :)

  • Reply
    Rebecca
    May 28, 2014 at 10:27 pm

    Made this tonight and it rocked! Radishes were listed in the recipe instructions but not in the ingredient list, I pickled them along with the carrots and it turned out great. Added half a smashed avocado to each one. Best food decision I made all day. YUM.

  • Reply
    kev o'leary
    December 10, 2014 at 9:16 pm

    You can put anything you want in a baguette, and leave out anything you want. But a ham sandwich without ham isn’t a ham sandwich. Same goes for a banh mi.

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