These vegan Vietnamese inspired banh mi are made with lemongrass pulled jackfruit. Tangy pickled carrots, creamy mayo, and crisp cucumbers complete this yummy sandwich. Extra fillings can be kept in the fridge, so you can make epic sandwiches throughout the week.
Quick Pickled Carrots: In a medium bowl or jar, stir together water, sugar, and salt until dissolved. Add rice vinegar and carrots. Stir to mix. Let sit for at least 15 minutes to marinate (see note 3).
Drain jackfruit: Add jackfruit to a colander set over the sink. Rinse thoroughly and let sit to drain.
Prep lemongrass: Trim 1-inch (2.5 cm) off each end of lemongrass. Use the back of your knife to pound each stalk (this helps release the oils).
Cook aromatics: Heat grapeseed oil in a large pot over medium-high heat. Add lemongrass and sauté for 5 minutes, or until fragrant. Add onion, sauté until translucent, about 3 minutes. Add garlic and ginger, sauté until fragrant, about 1 minute. Add vegetable broth, star anise, and cloves. Reduce heat to medium, cover with a lid, and boil for 20 minutes.
"Pull" jackfruit: Meanwhile, use your fingers to break the jackfruit into small flakes/pieces (it should look kind of like pulled pork). Discard the tough centers.
Strain stock: Pour the broth through a fine mesh sieve or colander (see note 4). Return the strained liquid to the pot, over medium heat. Add jackfruit, cover with a lid, and cook for 10 minutes. Uncover and cook, stirring occasionally, until the liquid has evaporated, about 2 to 4 minutes.
Season jackfruit: Reduce heat to low. Add 1 tablespoon of the Sriracha, tamari, honey, lime juice, and scallions. Stir to mix. Taste and add more Sriracha if needed.
Serve: Slice small baguettes in half. Spread mayonnaise inside, then add jackfruit. Top with quick pickled carrots, cucumber, cilantro, and more Sriracha (if using).
Notes
Canned jackfruit: Do not use jackfruit packed in syrup. Look for cans labeled “packed in water” or “packed in brine”.
Baguette: If you can't find small personal sized baguettes, like the ones pictured, you can cut a large baguette into four. Or, use two demi baguettes (demi baguettes are usually half the size of a large baguette).
Quick pickled carrots: You can make the quick pickled carrots in advance. Refrigerate for up to 4 to 5 days. Quick pickled carrots are also delicious in salads, bowls, and other sandwiches...so feel free to make a double batch for the week!
Straining broth: If you don't have a fine mesh sieve, a colander works too. Don't worry if some of the garlic and ginger makes it through the colander. This step is primarily to remove the large items, like lemongrass, star anise, and whole cloves.