The bánh mì is one of the great sandwiches of the world, and it is great because of contrast: crispy bread and soft filling, rich meat and sharp pickles, cool herbs and hot chili. None of that depends on the protein being animal. What it depends on is everything else being exactly right.
Our Chickpea Patty is dense enough to hold its own in the sandwich without falling apart, and it has enough flavor from the spices that it does not disappear under the other components. If you can find a good baguette — light crust, airy interior — that is where to put your effort. The bread makes or breaks a bánh mì.
Start the pickled vegetables the day before. They improve dramatically overnight.
Ingredients
For the quick pickles
For the sriracha mayo
For the sandwich
Instructions
- 1
Make the pickles. Combine the rice vinegar, sugar, and salt and stir until dissolved. Add the daikon and carrot, toss to coat, and refrigerate for at least 2 hours or overnight. They will soften slightly and turn pleasantly tangy.
- 2
Make the sriracha mayo by mixing all three ingredients together. Taste and adjust — more sriracha if you want it hotter, more lime if you want it brighter.
- 3
When ready to build the sandwiches, heat the oil in a pan over medium-high heat and warm the Chickpea Patties for 2–3 minutes per side until the outside is slightly crispy and heated through.
- 4
Split the baguettes lengthwise and toast the cut sides in the same pan for 1–2 minutes until golden.
- 5
Spread sriracha mayo generously on both cut sides of the bread. Lay the Chickpea Patties on the bottom half. Add a layer of cucumber, then the drained pickled vegetables, then the jalapeño slices. Pile the cilantro and mint on top — more than you think is right — and close the sandwich.
- 6
Eat immediately with a lime wedge on the side. These do not sit well once assembled.