Kicked-Up Sandwich #4: Lemongrass Banh Mi
I was chosen along with 20 other bloggers to participate in a cook-along of Emeril’s soon to be published cookbook, Kicked-Up Sandwiches. Over the next 3 weeks, we will each cook up some delicious looking sandwiches of our choice (at least twice a week). We were given the okay to cook and discuss whatever dishes we want, but only a few recipes were given the okay to publish in their entirety. Learn more about the new cookbook on the information page, and catch up with the other bloggers from the Morrow Cookbook authors on their blog, The Secret Ingredient Blog.
You had me at Banh Mi.
If you recall, I had my first Banh Mi from the San Francisco Nom Nom Truck. Epic. Now, whenever I get the opportunity to make or eat one – I will. Emeril created this recipe with his own spin using chicken and lemongrass.
Mise en Place
I made a couple of substitutions with this dish. Instead of chicken, I subbed tofu – marinating it exactly as in the recipe, and fried it. Instead of just carrots, I used a broccoli slaw mix and added carrots and cucumber. I also omitted the lemongrass since I didn’t have any on hand. Lemongrass is a mild flavor and I did not think I would miss it under the pickled veggies.
The result was a delicious, crispy tofu sandwich that did not disappoint. I found myself dipping into the marinating tofu before it was ready to be fried – putting everything together in my mind.
Oh banh mi, how I love you.
- The protein that you choose will have to be marinated first, so plan for at least a couple hours of marinating before cooking.
- For an even spicier sandwich, use a hotter canned jalapeño, rather than a mild fresh one. Adding spice marries well with the vinegar in the vegetables.
For the recipe, pre-order your copy of Emeril’s Kicked-Up Sandwiches!