Take your sandwich game to the next level with this Vegan Bacon Banh Mi, a smoky and tangy twist on the classic Vietnamese street food staple. We’ve featured the revolutionary Lypid thick-cut bacon, known for its incredible sizzle and realistic fat-rendering, to mimic the rich texture of traditional pork belly. Topped with a zesty, homemade spicy vegan mayo and a refreshing, quick-pickled slaw, this plant-based banh mi offers a perfect explosion of flavors and textures in every bite. Whether you’re a long-time fan of vegan Vietnamese recipes or just looking for the best way to cook with Lypid bacon, this easy, flavor-packed sandwich is the ultimate lunch or dinner showstopper.

Vegan Banh Mi

Experience the ultimate plant-based fusion with this Lypid Bacon Banh Mi.

Featuring the revolutionary thick-cut Lypid bacon from The Vreamery, this

sandwich delivers the smoky, fatty satisfaction of traditional pork belly. Paired

with a zesty quick-pickled slaw and a creamy sriracha mayo, it’s a high-protein,

gourmet vegan lunch that recreates the iconic Vietnamese street food

experience with zero compromise on texture or flavor.

Print Recipe

Prep Time 5

Cook Time 10

Course dinner, entree, lunch, Main Course, picnic

Cuisine asian, vegan, vietnamese

Ingredients

The Protein

2 slabs Lypid Thick Cut Bacon

Quick Slaw

1 carrot julienned
1/2 cucumber sliced into half moons
1/4 cup rice vinegar
1 tbsp sugar
1/2 tsp salt

Spicy Mayo

1/4 cup vegan mayo
2 tsp sriracha adjust for heat
1/2 lime juiced
1 pinch garlic powder

Assembly

1 baguette or 2 rolls
1 handful cilantro sprigs
1 jalapeno thinly sliced
1 dash soy sauce

Instructions

Prepare the Quick Slaw: In a medium bowl, whisk together rice vinegar,
sugar, and salt. Add the carrots and cucumbers. Toss well and set
aside to marinate for at least 15 minutes.
Whisk the Spicy Mayo: In a small bowl, combine vegan mayo, Sriracha, lime
juice, and garlic powder. Mix until smooth and refrigerate until assembly.
Sear the Lypid Bacon: Preheat air fryer to 420. Add the Lypid Thick-Cut Bacon slices. Cook for 8-9 minutes until the edges are crisp and golden brown.
Toast the Bread: Slice the baguette lengthwise. Lightly toast the bread until
the crust is crispy and the interior is soft.
Assemble: Spread a generous layer of Spicy Mayo on both sides of the bread.
Add a dash of soy sauce. Layer the hot Lypid Bacon on the bottom
half. Top with a drained portion of the Quick Slaw, fresh cilantro, and jalapeño
slices.

Keyword asian fusion, high protein, sandwich, vegan lunch

Tried this recipe?Let us know how it was!

Plant-Based Banh Mi with Lypid