Pickled Vegetable Sandwich
During my backpacking trip around the world, I spent about 4 months in Southeast Asia. One of my favourite countries there was Vietnam. There was so much to see and do. The people were welcoming and the food was amazing. To my delight, vegetables play a major role in the country’s cuisine. They easily made a dish vegan by omitting the fish sauce and shrimp paste from a dish.
In the bustling cities, it was as though people never slept. Motorbikes zipping past with 3 people on the back. Bicycles covered in flowers as the vendor walks it up and down the streets. The coffee was an absolute treat. I can’t tell you how happy it made me to constantly smell fresh coffee brewing. I thought Canadians had a coffee culture…Vietnam beats it. Thank you France. Friends and family sit outside a coffee shop, sipping and chatting before getting on with their day.
What the French also brought to Vietnam was bread! That’s another one of my loves. I’m Italian, I can’t help it. For a bread lover like me being without it for so long whilst I was travelling was rough. To then get to a country that has it everywhere was blissful. Little banh mi (sandwich) stalls lined the streets. Vendors sold out of bread and ingredients quickly. It is fast food at its finest.
These banh mi shops inspired my Pickled Vegetable Sandwich. Traditional banh mi sandwiches contain some kind of meat, carrots, daikon radish, fresh coriander and mayonnaise. I thought it would lend a really nice balance of flavours to pickle the veg and pair it with creamy vegan mayo. The outcome was divine. It’s such a fresh and interesting sandwich. It may seem strange at first, but give it a try. The flavours really pop.
For another Vietnamese delight, try my Vietnamese Spring Rolls.
Pickled Vegetable SandwichPrint Recipe
- 1 cup white vinegar
- 2 cups water
- 2 tablespoons sugar (you can use agave, maple syrup, coconut sugar, whatever you have)
- 2 carrots, finely sliced (I use a vegetable peeler to get long, thin strands)
- 1 cup radishes, chopped
- 1/2 red cabbage, finely sliced
- 1/2 cup fresh coriander/cilantro leaves
- 1 frech baguette
- 4 teaspoons vegan mayonnaise
In a pot, add the vinegar, water and sugar and heat until it comes to a simmer.
In 3 separate bowls, place your prepared vegetables. It's important to pickle the veggies separately so the colours don't bleed into each other.
Pour the pickling liquid over the veggies. Let sit for 15 minutes.
Cut your baguette into 4 pieces, slice it down the middle and spread 1 teaspoon on vegan mayo on both sides of the bread.
Strain your veggies from the liquid and pile high onto the bread.
Scatter fresh coriander/cilantro leaves on the veggies and serve.