Meera Sodha’s vegan recipe for peanut and miso tofu bánh

The queen of all sandwiches, featuring protein, pickled vegetables, fresh herbs and mayo all packed into a baguette to thrill your tastebuds

There are sandwiches, and then there are sandwiches. The old-school sandwich is eaten at lunch and has a single-minded filling, bar a small leeway for a garnish: think egg and cress. The new school, however, is a multi-textured, multi-cultured, multi-flavoured wonderland that can be eaten at any time of the day and, among them, bánh mì is queen. In Vietnam, there is no single recipe for bánh mì, because it’s fully customisable, but in general you can expect the main ingredient – traditionally pork, but here miso- and peanut-coated tofu – a spread and a wildly colourful array of pickled vegetables and herbs, all packed into a crusty baguette.

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