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As you have been made so acutely aware, we like to shake things up in the world of poutine. We’ve toured North America, and we’ve taken a small trip over to Europe, but there’s still a lot of world left for us to explore.
Enter The Banh Mi.
You’ve probably had a banh mi at some point in your life. If you haven’t then you’ve at least heard of it enough to be jealous of those who have. And if this is your first time hearing about banh mi’s, then let me take the opportunity to welcome you to the real world. We’re glad you could make it out from underneath that rock that you were surely living under.
Traditionally, a banh mi is a Vietnamese sandwich. A remnant of the French colonization of Vietnam, they are served on a segment of baguette, filled with any number of proteins, and finished with a combination of carrot, cucumber, jalapeno, mayonnaise, and cilantro. This is a classic east meets west dish, and we love the crap out of it.
We’ve done something very similar, except instead of french bread, we used french fries. See? See how clever we are? We kept the usual toppings, and added a few of our own. The base layer of fries, gravy, and cheese has been altered slightly. Instead of gravy, we used some delightful 5-spice hoisin sauce. And instead of cheese, we used some perfectly sauteed cubes of tofu. Add on the cucumber, carrot, jalapeno, and cilantro and you start to see what we’re really working with.
All of these components looked pretty good, but it still seemed incomplete. So we tossed some pickled onions, sriracha, and vegan mayo on top and called it a day. You heard me right. This dish is 100% vegan, and we’re not even sorry. In fact, I bet you wouldn’t even have guessed if I hadn’t told you. We represent people from all walks of life here at Church of Poutine. Even Vegans.
So far, this has been one of our favorites. Why don’t you let us know what your favorites have been? Shoot us some ideas, if you have them. You never know, they might even be good enough to make it to the blog.