Banh Mi Salad

More than a quarter of Philadelphians are immigrants or have an immigrant parent, according to a 2018 report from Pew. The city is much more multicultural than our image might suggest. This diversity shapes Philadelphia in every imaginable way, but it has had a particularly transformative effect on our food culture, especially in recent decades as immigration here has surged. This influence is writ large when it comes to our sandwich scene. We’ve got Israeli falafels, Mexican cemitas, Venezuelan arepas and more.

My favorite sandwich from another part of the world is the Vietnamese banh mi, hands down. I favor tofu versions, though chicken or pork are also common. It’s really the bright pickled veggies and the pop of fresh herbs that make the sandwich, and this goes double when you’re turning it into a salad. Here, we don’t lose the baguette, which is so key to this dish. Instead, we use less of it by turning it into light, crisp croutons.

By Joy Manning / Photography By Jackie Botto | June 10, 2019

Ingredients

SERVINGS: 4 Serving(s)

For the Croutons

3 ounces baguette, cut into cubes (about 2 cups)
1 tablespoon canola oil

For the Dressing

1/4 cup mayonnaise
1 tablespoon sriracha
1 tablespoon rice wine vinegar
Salt and freshly ground black pepper, to taste

FOR THE TOFU

1 block firm tofu (15 ounces)
4 tablespoons cornstarch
3 tablespoons canola oil

For the Salad

1 English cucumber, cut into half moons
1/4 teaspoon salt
1/2 teaspoon extra fine sugar
1 tablespoon rice wine vinegar
1 medium carrot, shredded
2⁄3 cup fresh cilantro leaves (about 1 small bunch cilantro)

Preparation

Preheat oven to 375 degrees. To make the croutons, toss the baguette cubes with the canola oil and arrange on a rimmed baking sheet. Bake until lightly browned and crisp, about 8 minutes. Let cool.

To make the dressing: Combine the mayonnaise, sriracha, and rice vinegar in a mixing bowl, and whisk. Cover and refrigerate until ready to serve.

To make the tofu: Cut the tofu crosswise into ½-inch-thick slabs. Cut the slabs in half to create squares. Cut the squares in half diagonally to create triangles. Salt the tofu to taste, then dredge in the cornstarch to coat, shaking off excess. Heat the oil in a large, nonstick skillet set over high heat until just smoking. Add the tofu in a single layer, working in batches to avoid crowding the skillet. Cook on one side until pale golden, about 2 to 3 minutes. Flip and cook on the other side until pale golden, about 2 more minutes. Add oil if needed between batches. Transfer the tofu to a baking sheet and keep warm in a low oven until ready to serve.

To make the salad: Toss the cucumber slices with the salt, sugar, and vinegar, and arrange on the center of the plate. Surround with the carrots, and arrange about half the cilantro leaves on top. Top with the tofu pieces and croutons, and drizzle the dressing over it. Garnish with remaining cilantro leaves and serve immediately.