There’s a lot of bastardisation in this recipe. I mean bahn mi without the pate and the bread rolls is not a bahn mi! But this has all the other signature flavours and is super delicious!
Those of you not familiar with the traditional version of this, you have to try one! Banh mi rolls are amazing, especially when willed with crispy pork. This is the healthified, non-bread version. The quinoa soaks up the punchy flavours of the dressing and let’s be honest, quinoa is a healthier choice than a bread roll so you can pat yourself on the back a little too.
The pickled vegetables add that signature sharpness and still retain their crunch. The egg and quinoa are both filled with protein so this makes for a filling lunch, or easy dinner. And just look at those colours!
You can have a fried or boiled egg with it, as per the images – if i’m eating it at home I’d go fried but taking it to work boiled is obviously better.
4 cups finely sliced cabbage
4 carrot spiralized or julienned
1/2 a continental cucumber spiralized
1/2 cup rice wine vinegar
1/3 cup water
2 tsp salt
2 tsp ginger
1 tsp coconut sugar
1 tbs ginger
2 tsp finely chopped lemongrass
1 tbs finely chopped chilli
1 Tbs finely chopped coriander stalks
1/2 tsp maple syrup
2 Tbs fish sauce
few drops sesame oil
1/2 cup coriander leaves
1/2 cup mint
4 eggs, soft boiled
2 radishes, thinly sliced
4 cups cooked tri colour quinoa
4 Tablespoons roasted peanuts (optional)
Place cucumber and carrot in one bowl and the cabbage in a nother bowl. Combine pickling ingredients, pour half over the cabbage and the other half over the carrot and cucumber, Leave to sit for at least 30 minutes.
Drain liquid from cabbage and combine with dressing ingredients. Taste, adjust seasoning if needed and then pour over cooked quinoa. Fluff with a fork to mix through.
Divide quinoa between 4 bowls, top with cabbage, carrots, cucumber, radish, herbs. Cut egg in half and add to bowls. Sprinkle over peanuts. Enjoy!