Crispy Tempura Sweet Potato Banh Mi (Vegan Vietnamese Sandwich)
A delicate batter and tangy pickles join herbs in a mouthwatering fusion of textures.
Combining the irresistibly crunchy texture of Japanese tempura with the vibrant layers of Vietnamese banh mi, this vegan sandwich is a plant-based delight. Featuring tempura sweet potato, quick-pickled vegetables, spicy vegan mayo, and plenty of fresh herbs, this recipe brings together Southeast Asian influences for a sandwich bursting with flavor and texture. It’s perfect for a quick lunch, hearty dinner, or sharing with friends who might not believe a vegan banh mi can taste this good!
Why Try a Vegan Tempura Sweet Potato Banh Mi?
The banh mi is a classic Vietnamese sandwich rooted in French colonial history, traditionally featuring a crisp baguette, pickled vegetables (*đồ chua*), fresh herbs, and a protein with delivers deep flavor and satisfying texture. In this vegan version, tempura sweet potatoes step in for meat, offering sweet creaminess inside a shatteringly crisp crust. When paired with tangy pickles, spicy mayo, and aromatic herbs, every bite is a harmony of taste and crunch. Whether you follow a plant-based diet or simply seek a new take on the banh mi, this sandwich delivers authenticity and creativity in equal measure.
Essential Ingredients
- Baguette: Choose a light, crusty Vietnamese or French-style baguette—crunchy outside, tender inside.
- Sweet Potato: Thin rounds fry up light and crisp in tempura batter, providing the sandwich’s hearty, sweet base.
- Tempura Batter: Vegan-friendly batter made with rice flour, cornstarch, baking soda, and ice-cold sparkling water for airy crunch.
- Pickled Vegetables: Quick-pickled carrots and daikon for signature tang and crunch.
- Spicy Vegan Mayo: Plant-based mayo with sriracha for heat and richness.
- Herbs and Garnishes: Fresh cilantro, sliced cucumber, jalapeño, and optional pickled red onion.
- Soy Sauce or Maggi Seasoning: For a salty, umami hit often found in authentic banh mi.
How to Make the Perfect Vegan Tempura Sweet Potato Banh Mi
Step 1: Prepare Quick-Pickled Vegetables
Pickled vegetables are essential for balancing the richness of the tempura and mayo. A quick vinegar brine tenderizes and flavors carrots and daikon radish in under an hour.
- Julienne carrots and daikon (or sub with just carrots if daikon is unavailable).
- Combine with rice vinegar, sugar, salt, and just enough water to cover.
- Let sit for at least 30 minutes (up to 24 hours in the fridge).
Step 2: Mix the Vegan Tempura Batter
The key to tempura’s signature texture is using an ice-cold batter. This produces a delicate, crisp shell around the sweet potato.
- Combine rice flour, cornstarch, baking soda, and salt in a bowl.
- Add ice-cold sparkling water and (optionally) aquafaba (chickpea water), gently mixing just until combined—do not overmix.
- Prepare a separate small bowl of rice flour for dusting.
Step 3: Fry the Sweet Potato
- Slice sweet potatoes: Wash and cut into thin (1/4-inch) rounds.
- Pat dry to remove excess moisture.
- Dust slices lightly with dry rice flour, then dip individually in the cold batter.
- Fry in hot (350°F/175°C) neutral oil until golden and crisp (about 3–4 minutes per side).
- Drain on a wire rack or paper towels for maximum crispiness.
Step 4: Toast and Prepare the Baguette
- Slice the baguette lengthwise but not all the way through to create a hinge.
- Toast lightly for extra crunch—either in the oven or a hot pan.
Step 5: Make Spicy Vegan Mayo
- Mix vegan mayo with sriracha (or chili garlic sauce) to your preferred spice level.
- Add a squeeze of lime for extra zing.
Step 6: Assemble the Banh Mi
- Spread spicy vegan mayo on both sides of the toasted bread.
- Add a layer of sliced cucumber and, if using, pickled red onions.
- Arrange tempura sweet potato so each bite delivers crunch and flavor.
- Top with pickled vegetables, fresh cilantro, and jalapeño slices (if you like heat).
- Drizzle lightly with soy sauce or Maggi seasoning for depth.
What others are reading
Tips for Foolproof Vegan Tempura
- Batter temperature is crucial: Use ice-cold sparkling water for a light, bubbly coating.
- Don’t overmix: Leave the batter a little lumpy to keep it airy.
- Cut vegetables evenly: Uniform slices ensure even frying.
- Fry in batches: Overcrowding lowers the oil temperature and produces soggy tempura.
- Diversify veggies: Try eggplant, mushrooms, zucchini, or even tofu for a twist.
A Table of Banh Mi Components
| Component | Purpose | Key Options |
|---|---|---|
| Baguette | Crunchy, light base for fillings | Vietnamese, French, whole grain |
| Tempura Sweet Potato | Hearty, crispy main protein | Sweet potato, eggplant, tofu |
| Pickled Vegetables | Bright, tangy crunch | Carrot, daikon, cucumber, radish |
| Spicy Mayo | Creamy, spicy finish | Vegan mayo + sriracha, lime |
| Fresh Herbs & Garnishes | Aromatic freshness | Cilantro, mint, jalapeño |
Serving, Storing, and Customizing
- Serve immediately after assembling for the crispiest texture.
- Tempura is best fresh; if storing, refrigerate sweet potatoes separately and re-crisp in a hot oven before assembling.
- Make it gluten-free: Use gluten-free baguette and ensure the tempura batter is wheat-free by sticking with rice flour.
- Adjust for allergy-friendly: Omit soy or change garnishes to accommodate dietary needs.
- Experiment with fillings: Add avocado for creaminess, or replace sweet potato with your favorite seasonal vegetables.
Frequently Asked Questions (FAQs)
Q: Can I use other vegetables in the tempura?
A: Yes! Eggplant, zucchini, mushrooms, string beans, and tofu all work beautifully in the vegan tempura batter. Just slice them thinly and fry as you would sweet potato.
Q: Is this banh mi truly vegan?
A: Absolutely. The tempura batter contains no egg (aquafaba, or chickpea water, can be added for extra lightness), and the mayonnaise is plant-based. Always check baguette ingredients to ensure they are dairy-free and egg-free.
Q: What’s the secret to super crispy tempura?
A: The most important tricks are using batter made with ice-cold sparkling water and not overmixing. Fry at high heat in neutral oil and keep the batter as cold as possible between batches for the crispiest results.
Q: Can I prepare any parts ahead of time?
A: The pickled vegetables and spicy mayo can be made up to a day in advance and stored in the refrigerator. Tempura is best fried just before serving for maximum crunch.
Q: What can I use instead of sriracha in the mayo?
A: Substitute with chili garlic sauce, gochujang, or even a few drops of your favorite hot sauce for a personalized heat level.
Step-by-Step Vegan Tempura Sweet Potato Banh Mi Recipe
Ingredients:
- 1 medium sweet potato, peeled and sliced in rounds
- 1 crusty baguette (about 12–16″), split lengthwise
- For the tempura batter:
• 3/4 cup rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup ice-cold sparkling water
• 2–3 tablespoons aquafaba (optional, for extra lift) - Neutral oil, for frying (like grapeseed or canola)
- For the pickles:
• 1 cup julienned carrot
• 1 cup julienned daikon radish
• 3 tablespoons rice vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt - Other fillings:
- 1/2 cucumber, thinly sliced
- 1 small jalapeño, sliced (optional)
- 1/2 cup fresh cilantro sprigs
- Pickled red onion (optional)
- Spicy vegan mayo:
• 1/3 cup vegan mayo
• 1–2 tablespoons sriracha
• 1 teaspoon lime juice - Soy sauce or Maggi seasoning to taste
Instructions:
- Pickle the veggies: In a bowl, combine carrots, daikon, rice vinegar, sugar, and salt. Let marinate at least 30 minutes.
- Make spicy mayo: Mix vegan mayo, sriracha, and lime juice. Taste and adjust heat.
- Heat oil to 350°F (175°C) in a large pot.
- Prep sweet potato: Dust lightly with dry rice flour.
- Make the tempura batter: Mix rice flour, cornstarch, baking soda, salt, and sparkling water just until combined. Add aquafaba (if using).
- Dunk sweet potato slices in batter; fry until golden, 3–4 minutes per side. Drain on a rack.
- Toast and split baguette.
- Assemble: Spread spicy mayo on both sides of the baguette. Layer cucumber, tempura sweet potato, pickled veggies, cilantro, jalapeño (if using), and pickled red onion (if using). Drizzle with soy sauce or Maggi seasoning. Close and gently press. Cut and serve.
Pro Tips & Serving Suggestions
- For even crispier tempura, dip sweet potato slices in dry rice flour before the wet batter.
- Pair with: A side of edamame, crunchy chips, or a Vietnamese iced coffee for the full experience.
- Make everything fresh and assemble just before eating to keep every texture at its peak.
References
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