Banh Mi with Plant-Based Meat
By America's Test KitchenPublished on January 31, 2022
Time
1 hour
Yield
Serves 4
Ingredients
¼ cup unseasoned rice vinegar 2 tablespoons soy sauce, divided1 teaspoon sugar ¼ teaspoon table salt 3 carrots, peeled and cut into 2-inch matchsticks½ English cucumber, cut into 2-inch matchsticks1 cup fresh cilantro leaves and tender stems, divided½ cup panko bread crumbs 4 scallions, white parts chopped, green parts sliced thin1 tablespoon water 1 tablespoon sriracha, divided2 teaspoons grated lime zest, divided12 ounces plant-based ground meat 2 teaspoons vegetable oil ½ cup plant-based or egg-based mayonnaise 2 (12-inch) baguettes, ends trimmed, halved crosswise, and split lengthwise
Before You Begin
You can use store-bought mayonnaise or make our Plant-Based Mayonnaise, if desired.
Instructions
- Microwave vinegar, 1 tablespoon soy sauce, sugar, and salt in large bowl until steaming, about 2 minutes. Stir in carrots and cucumber and let sit, tossing occasionally, for at least 15 minutes or up to 1 hour. Drain vegetables and return to bowl. (Pickled vegetables can be refrigerated for up to 24 hours.)
- Process ½ cup cilantro, panko, scallion whites, water, ½ teaspoon sriracha, 1 teaspoon lime zest, and remaining 1 tablespoon soy sauce in food processor until mixture forms cohesive paste, about 30 seconds, scraping down sides of bowl as needed. Add ground meat and pulse to combine, about 10 pulses. Remove processor blade. Using your moistened hands, divide meat mixture into 12 lightly packed balls, then flatten into ½-inch-thick patties. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using spatula, transfer patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes longer.
- Stir scallion greens into pickled vegetables. Whisk mayonnaise, remaining 2½ teaspoons sriracha, and remaining 1 teaspoon lime zest together in bowl. Spread mayonnaise mixture evenly over cut sides of baguette. Layer patties, pickled vegetables, and remaining ½ cup cilantro evenly over bottom halves. Top with baguette tops and serve.
Time
1 hourYield
Serves 4Ingredients
¼ cup unseasoned rice vinegar
2 tablespoons soy sauce, divided
1 teaspoon sugar
¼ teaspoon table salt
3 carrots, peeled and cut into 2-inch matchsticks
½ English cucumber, cut into 2-inch matchsticks
1 cup fresh cilantro leaves and tender stems, divided
½ cup panko bread crumbs
4 scallions, white parts chopped, green parts sliced thin
1 tablespoon water
1 tablespoon sriracha, divided
2 teaspoons grated lime zest, divided
12 ounces plant-based ground meat
2 teaspoons vegetable oil
½ cup plant-based or egg-based mayonnaise
2 (12-inch) baguettes, ends trimmed, halved crosswise, and split lengthwise
Ingredients
¼ cup unseasoned rice vinegar
2 tablespoons soy sauce, divided
1 teaspoon sugar
¼ teaspoon table salt
3 carrots, peeled and cut into 2-inch matchsticks
½ English cucumber, cut into 2-inch matchsticks
1 cup fresh cilantro leaves and tender stems, divided
½ cup panko bread crumbs
4 scallions, white parts chopped, green parts sliced thin
1 tablespoon water
1 tablespoon sriracha, divided
2 teaspoons grated lime zest, divided
12 ounces plant-based ground meat
2 teaspoons vegetable oil
½ cup plant-based or egg-based mayonnaise
2 (12-inch) baguettes, ends trimmed, halved crosswise, and split lengthwise
Ingredients
¼ cup unseasoned rice vinegar
2 tablespoons soy sauce, divided
1 teaspoon sugar
¼ teaspoon table salt
3 carrots, peeled and cut into 2-inch matchsticks
½ English cucumber, cut into 2-inch matchsticks
1 cup fresh cilantro leaves and tender stems, divided
½ cup panko bread crumbs
4 scallions, white parts chopped, green parts sliced thin
1 tablespoon water
1 tablespoon sriracha, divided
2 teaspoons grated lime zest, divided
12 ounces plant-based ground meat
2 teaspoons vegetable oil
½ cup plant-based or egg-based mayonnaise
2 (12-inch) baguettes, ends trimmed, halved crosswise, and split lengthwise
Why This Recipe Works
Typically banh mi contain pickled vegetables, chiles, cilantro, mayonnaise, and protein (often marinated pork and/or pâté), all cradled within a crusty split baguette. Plant-based versions often rely on tofu, but here we turn to succulent and savory plant-based meat. We season the meat with soy sauce, scallion whites, lime zest, cilantro, and a touch of spicy sriracha, stir in bread crumbs to help it retain moisture when cooked, and then form the mixture into patties. The flattened sides give tons of surface area for picking up flavorful browning. The crisp, tangy vegetable element (here, carrots and cucumber) can be quick-pickled in a mere 15 minutes. For an intense finishing touch, we whip up a quick mayonnaise sauce spiked with more sriracha and lime zest.
Before You Begin
You can use store-bought mayonnaise or make our Plant-Based Mayonnaise, if desired.
Instructions
- Microwave vinegar, 1 tablespoon soy sauce, sugar, and salt in large bowl until steaming, about 2 minutes. Stir in carrots and cucumber and let sit, tossing occasionally, for at least 15 minutes or up to 1 hour. Drain vegetables and return to bowl. (Pickled vegetables can be refrigerated for up to 24 hours.)
- Process ½ cup cilantro, panko, scallion whites, water, ½ teaspoon sriracha, 1 teaspoon lime zest, and remaining 1 tablespoon soy sauce in food processor until mixture forms cohesive paste, about 30 seconds, scraping down sides of bowl as needed. Add ground meat and pulse to combine, about 10 pulses. Remove processor blade. Using your moistened hands, divide meat mixture into 12 lightly packed balls, then flatten into ½-inch-thick patties. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using spatula, transfer patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes longer.
- Stir scallion greens into pickled vegetables. Whisk mayonnaise, remaining 2½ teaspoons sriracha, and remaining 1 teaspoon lime zest together in bowl. Spread mayonnaise mixture evenly over cut sides of baguette. Layer patties, pickled vegetables, and remaining ½ cup cilantro evenly over bottom halves. Top with baguette tops and serve.
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