Monday, April 28, 2014

Tempeh Banh Mi (Saigon Sub)

Banh mi, or Saigon subs are, in my opinion one of the freshest tasting sandwiches ever. 

Comprising mostly of fresh herbs and vegetables, they really taste like summer.  I first discovered these while in university, since my campus was in Toronto’s Chinatown and there were many shops selling these nearby. I was hooked, and best of all, one Saigon Sub was only $1!  (I’m sure the prices have increased in the last few years do to popularity)

Vegetarian Saigon Subs are usually comprised of tofu, seitan, or mushrooms, though the one in the photo is tempeh, only because my tofu had expired and I didn’t want to eat it.

For one Saigon Sub:

  • 1 6inch section of a baguette, or Portuguese style bun.  (or a sub bun!)
  • 1 block of tempeh (or tofu) lightly seared on each side
  • ¼ cucumber, cut into matchsticks
  • pickled carrots
  • fresh cilantro leaves
  • hoisin sauce
  • hot sauce such as sriracha, or sambal


  1. Cut the bun lengthwise and lightly grill the inside.  The grilling will prevent the bun from becoming soggy from the carrots and cucumber.
  2. Spread the hoisin sauce on each inner-side of the bread and arrange the cucumbers, carrots, tempeh, and cilantro. 
  3. Serve either open faced, or closed like a regular baguette. 

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