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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 minutes
Cook Time 10 minutes
Course dinner, entree, lunch, Main Course, picnic
Cuisine asian, vegan, vietnamese

Ingredients
  

The Protein

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
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