Nugget Banh Mi
This Banh Mi sandwich has it all, sweet, savory, spicy, crunchy, juicy, tangy, soft and fresh. The combination of freshly pickled carrots and daikon, sweet & sticky lemongrass glazed nuggets and a spicy miso mayo make every bite pure bliss!
Cook Time: 30 min (pickle veggies overnight) | Makes: 4 sandwiches
Ingredients:
- 1 french baguette, sliced into 4 sections
- Fresh jalapeno
- Cilantro
- Fresh limes
Lemongrass Glazed Nuggets:
- 12 Nowadays nuggets, cooked
- ¼ cup soy sauce
- 1 TB rice wine vinegar
- 1 TB fresh lime juice
- ½ cup water
- 1 tsp chili paste (sambal olek)
- 1 tsp agave
- 1 stalk lemongrass, discard outer leaves, finely chopped
- 1 tsp cornstarch + 1 TB water, mixed
Miso Mayo:
- ½ cup you preferred* mayo
- 1 TB miso paste
- 1 tsp sriracha
- 1 tsp rice vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
Pickled Carrots & Daikon
- 1½ cup carrot, peeled & shredded
- 1½ cup daikon, peeled & shredded
- 1 cup rice wine vinegar
- 1 cup water
- 1 TB agave
- 1 tsp salt
Method:
Pickled Carrots & Daikon
- In a small saucepan bring rice wine vinegar, water, agave and salt to a boil. Turn off heat.
- In a heatproof quart size mason jar, place in the shredded carrots and daikon. Pour over hot liquid and place in the fridge to cool. Best if left overnight.
Miso Mayo
- Combine all ingredients and let rest in the refrigerator to combine flavors.
Lemongrass Glazed Nuggets
- In a small saucepan over medium heat bring mixture to a simmer, then slowly add cornstarch and water mixture, stirring constantly while sauce thickens. Remove from heat.
- Toss the nuggets in the hot glaze until well coated.
Assemble sandwich by slicing open the fresh french baguette. Coat each side with the miso mayo. Layer one side of bread with sliced cucumbers, place in lemongrass nuggets, add picked carrots and daikon. Drizzle with additional sauce on top and finish with fresh jalapeno and cilantro.
*Your preferred: Nowadays, we prefer the deliciousness of plant-based milk & dairy products. Try them out if you haven’t already!
