Vietnamese Sandwiches with Tempura Sweet Potato and Avocado (Vegan Banh Mì)

Vietnamese Sandwiches with Tempura Sweet Potato and Avocado (Vegan Banh Mì) could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains around 9g of protein, 365g of fat, and a total of 3518 calories. This recipe serves 4. For $2.31 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is liked by 442 foodies and cooks. Head to the store and pick up cilantro leaves, kosher salt, sub rolls, and a few other things to make it today. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 30 minutes. This recipe is typical of Vietnamese cuisine. Overall, this recipe earns an excellent spoonacular score of 82%. If you like this recipe, take a look at these similar recipes: Vietnamese Fried Egg Banh Mi Recipe (banh Mi Trung Op La)- “the, Sweet Potato and Avocado Sandwiches with Poppy Seed Spread, and Banh Xeo (Bánh Xèo) – Savory Vietnamese Crêpe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat oven to 350°F. Heat oil in a large wok, Dutch oven, or deep fryer to 400°F. Combine flour, cornstarch, and 1/2 teaspoon salt in a medium bowl and stir with chopsticks to combine. Add soda water and stir rapidly to combine. Do not overmix (some lumps are ok). Add sweet potato slices and working one piece at a time, lift potato slice, allow excess batter to drip back into bowl, then slowly lower into hot oil. Repeat until all potato slices are in the fryer. Cook, agitating and flipping slices constantly until pale golden brown and very crisp, about 2 minutes. Transfer sweet potato slices to a paper towel-lined plate and season with salt. 2 Place baguettes in oven until crisp, about 4 minutes. Split baguettes. Sprinkle bottoms and tops with liquid aminos, then spoon on a thin layer of the ginger-scallion oil. Spread half of avocado along bottom surface os sandwich, then divide sweet potatoes on top of avocado. Top sweet potatoes with more ginger-scallion oil, then add pickled carrot/daikon mixture, cucumber spears, jalapeño, and cilantro. Spread remaining avocado on top half of bun. Season to taste with salt, then close sandwiches, split in half crosswise, and serve immediately.

 

Step by step:

1. 1

2. Preheat oven to 350°F.

3. Heat oil in a large wok, Dutch oven, or deep fryer to 400°F.

4. Combine flour, cornstarch, and 1/2 teaspoon salt in a medium bowl and stir with chopsticks to combine.

5. Add soda water and stir rapidly to combine. Do not overmix (some lumps are ok).

6. Add sweet potato slices and working one piece at a time, lift potato slice, allow excess batter to drip back into bowl, then slowly lower into hot oil. Repeat until all potato slices are in the fryer. Cook, agitating and flipping slices constantly until pale golden brown and very crisp, about 2 minutes.

7. Transfer sweet potato slices to a paper towel-lined plate and season with salt.

8. 2

9. Place baguettes in oven until crisp, about 4 minutes. Split baguettes. Sprinkle bottoms and tops with liquid aminos, then spoon on a thin layer of the ginger-scallion oil.

10. Spread half of avocado along bottom surface os sandwich, then divide sweet potatoes on top of avocado. Top sweet potatoes with more ginger-scallion oil, then add pickled carrot/daikon mixture, cucumber spears, jalapeño, and cilantro.

11. Spread remaining avocado on top half of bun. Season to taste with salt, then close sandwiches, split in half crosswise, and serve immediately.

Nutrition Information:

covered percent of daily need