Vegetarian Banh Mi

Ingredients

• Carrots

  Raw

  2 large or 144g

• Rice wine vinegar

  ½ cup or 119g

• Honey

  1 tbsp or 21g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Butter

  Unsalted

  ½ tbsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Baguette Bread

  Budgens

  1 Baguette or 125g

• Radishes

  Raw

  1 medium or 5g

• Mayonnaise-like dressing

  Regular, with salt

  3 tbsp or 44g

• Sauce, hot chile, sriracha

  5 tsp or 25g

Directions

1. Peel and shred the carrots and radishes. Combine 1/2 cup vinegar, 1 tablespoon honey, and 1/4 teaspoon red pepper flakes in small bowl. Add the vegetables and stir to mix. Let stand 15 to 30 minutes, stirring occasionally.
2. Peel the cucumber, then peel into long strips. Chop the cilantro.
3. In a small bowl, beat together 2 eggs, one pinch kosher salt and a bit of black pepper. In a large skillet, heat 1/2 tablespoon butter over medium heat. Pour half of the eggs into the skillet. As the eggs just start to set, scrape them towards the center of the skillet into the shape of the baguette. Cook until just firm but not dry. Repeat with the other half of the eggs for the second sandwich.
4. Cut each baguette in half. (If desired, toast the bread lightly prior to serving.) Spread mayonnaise on both sides of bread, then sprinkle with Sriracha and soy sauce (to your own taste). Fill each sandwich with egg, cucumber, and cilantro. Drain carrot-radish mixture and spread on each sandwich. Season with kosher salt and black pepper. Press top half of baguette on each sandwich, then slice sandwiches in half.
5. https://www.acouplecooks.com/vegetarian-banh-mi/print/17531/

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