Our Banh Mi with exotic Thai Basil tasting of liquorice and aniseed takes you on a culinary foray through the streets of Hanoi.
For the marinade:
For the sauce:
Cut the tempeh into strips. Peel and grate garlic as well as ginger.
Mix 1/2 clove of garlic, ginger, 1 tbsp soy sauce and 1/2 tbsp agave syrup in a bowl. Place the tempeh flat in a dish and marinate with sauce. Set aside.
Peel the radish as well as the carrot and cut into thin strips with a spiral slicer or vegetable peeler. Then put in a bowl with herb vinegar, 3 tbsp water and 1/2 tbsp agave syrup.
Halve the lemon and squeeze out the juice. Put together with peanut butter, 1 tbsp soy sauce, 1/2 clove of garlic and 1/2 tbsp agave syrup in a tall jar and blend with a hand blender until creamy.
Heat sesame oil in a pan and fry the tempeh. Meanwhile, harvest Thai Basil.
Wash and slice the cucumber. Cut open the baguette and spread with peanut sauce. Top with cucumber slices, tempeh, pickled vegetables as well as Thai Basil and enjoy.
Recipe provided by the cooking app KptnCook.