Issue 4: You Don't Need to Be Vegan To Enjoy This Banh Mi and Spring Roll Recipe

Inspired by my recent trip to Vietnam (and finishing "The Quiet American") — here's my twist on two Vietnamese classics

Last November, I spent 10 days traipsing through Vietnam on assignment for TravelAge West magazine. Starting in the northern region of the country, I meandered down the coast, eating my way through the cities of Hanoi, Hoi An, Da Nang, Mui Ne, Nha Trang, Cam Ranh and Ho Chi Minh City.

Vietnamese food is one of my favorite cuisines, so I was more than happy to slurp pho, dig into spring rolls, munch on bun cha and sip on bun bo hue — washed down by an ice-cold Bia Saigon (local Vietnamese beer), of course.

Punchy, fresh and full of flavors, Vietnamese food manages to be both delicate and hearty. (If you live in in LA and are looking to try some of the best Vietnamese food in the city, head on over to Nong La, a Vietnamese cafe with multiple locations).

It was a trip that I will never forget — and neither will my taste buds.

A few photos from my November 2024 trip to Vietnam. Top row, from left: Banh mi with pork and a fried egg; bun cha (a pork and noodle dish with herbs); tofu paired with fresh herbs and citrus. Bottom row, from left: traditional beef pho; shrimp spring rolls; Bia Saigon

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Fast forward to this past week: I hosted my book club — a group of four women who I met shortly after moving to LA via connections in the travel industry. We became fast friends, and have read more than 75 books together since the club’s first meeting in 2016.

This month, we read Graham Greene’s “The Quiet American,” a 1955 novel that follows a British war correspondent living in 1950s-era Vietnam. There’s drama, there’s a love triangle, there’s an eerie amount of foreshadowing about the consequences of America’s involvement in the Vietnam War (and the book was also the premise for the 2002 political drama of the same name, starring Michael Caine and Brendan Fraser).

I had picked this particular read based on a recommendation from one of my hosts in Vietnam. So, it was only fitting to invite my friends over to experience my own take on a more traditional Vietnamese feast.

Banh Mi and spring rolls were on the docket, but with a twist: Since my husband is vegan, I often find myself gravitating toward plant-based options.

Enter: fresh veggie-heavy spring rolls, and vegan tofu banh mi. (If you’re a carnivore, you can fill your spring rolls or your banh mi with shrimp, chicken, beef — whatever you prefer.)

It was light, fresh, herbaceous, delicious.

I hope you like it, too.

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(Most of) the ingredients for the night

Vietnamese-Style, Plant-Based Spring Rolls

Serves 4 bookworms

• 1 package of rice paper skins

• 1 package of Persian cucumbers, sliced thin (this will be used for both the spring rolls and the banh mi)

• 1 bunch of red radishes (sliced thin)

• 1 package of shredded carrots

• 1 bunch of green onions

• 1 package of edible flowers (because they’re pretty, and they look nice peeking out from under the rice paper)

• 1 package of fresh mint

• Sliced bell peppers (I bought a package of tri-color peppers, pre-diced)

• 1 bag of mung bean sprouts

• 1 mango, sliced (optional)

Spring Roll Nutty Dipping Sauce

Mix together:

• 1/2 cup Almond butter (or peanut butter)

• 2 tablespoons soy sauce (or Tamari)

• Lime juice

2 tablespoons of Agave syrup

(Note: You may have to adjust measurements according to your taste. Add water little by little if you need a thinner consistency)

How to Make the Spring Rolls

Rolling the spring rolls can seem complicated, but you’ll get better with practice. Take a large, shallow bowl and fill it with water. Soak your rice paper for about 30 seconds to 1 minute, until it becomes soft. Move the rice paper skin to a dry plate and fill it with your desired fillings from the list above, but don’t overstuff. Roll the spring paper around the fillings like a burrito.

Dip into your sauce and enjoy!

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Vegan Tofu Bahn Mi

• 1 package of super firm tofu, sliced in thin, long slices and pan-fried or oven baked (I like the pre-cooked, flavored tofu — either sesame ginger or teriyaki, and I threw it into a 350-degree oven for about 20 minutes)

• 1 French Baguette (drizzle with some olive oil, pop this in the oven with the tofu to warm it up)

• 1 bunch of cilantro

• 1 jalapeño, sliced thin (optional)

• 1 package of Daikon (pickled vegetables). I found a jar of Vietnamese-style pickled vegetables from a brand called WildVine at our local grocery store.

Banh Mi Spicy Mayo Spread

Mix together:

• Red chili paste or sriracha (according to taste)

• Regular or vegan mayonnaise
  
  Or, opt to dip your sandwich into hoisin sauce (optional)

How to Make the Banh Mi

Take the warm baguette out of the oven and spread your spicy mayo on it. Lay the tofu down, and then top with desired ingredients. Enjoy!

If you made the recipe (and enjoyed it), please write me and let me know.

Wishing you a wonderful week filled with good food and good company.

Emma Stern

P.S. If you’re looking for more information on travel to Vietnam, head on over to my Instagram at @emma_enroute this week. I’ll be sharing my favorite hotels from my trip.