Vietnamese Sandwiches With Tempura Sweet Potato And Avocado (Vegan Banh Mì) Recipe Recipe

Name: Vietnamese Sandwiches With Tempura Sweet Potato And Avocado (Vegan Banh Mì) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts vegetable, peanut, or canola oil; 1/2 cup all-purpose flour; 1/4 cup cornstarch; Kosher salt; 3/4 cup ice cold seltzer water (See note); 1 sweet potato, cut in half lengthwise, then cut into 1/4 to 1/8-inch planks; 4 Vietnamese-style baguettes, or four soft hoagie rolls; 2 teaspoons liquid aminos, such as Maggi or Bragg's; 1 avocado, thinly sliced; 1 recipe; 1 recipe; (do chua); 1 cucumber, seeds removed, split lengthwise into 8 spears; 1 jalapeno pepper, seeds and stem removed, sliced into thin spears; 1 bunch cilantro leaves and fine stems

Servings: persons

1 1/2 quarts vegetable, peanut, or canola oil
1/2 cup all-purpose flour
1/4 cup cornstarch
Kosher salt
3/4 cup ice cold seltzer water (See note)
1 sweet potato, cut in half lengthwise, then cut into 1/4 to 1/8-inch planks
4 Vietnamese-style baguettes, or four soft hoagie rolls
2 teaspoons liquid aminos, such as Maggi or Bragg's
1 avocado, thinly sliced
1 recipe
1 recipe
(do chua)
1 cucumber, seeds removed, split lengthwise into 8 spears
1 jalapeno pepper, seeds and stem removed, sliced into thin spears
1 bunch cilantro leaves and fine stems

1
Preheat oven to 350u00b0F. Heat oil in a large wok, Dutch oven, or deep fryer to 400u00b0F. 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, jalapeno, 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.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 quarts vegetable, peanut, or canola oil, 1/2 cup all-purpose flour, 1/4 cup cornstarch, Kosher salt, and more.

Yes, Vietnamese Sandwiches With Tempura Sweet Potato And Avocado (Vegan Banh Mì) Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Sandwiches With Tempura Sweet Potato And Avocado (Vegan Banh Mì) Recipe

How did you like this recipe?

Frequently Asked Questions