Vietnamese sandwiches with seitan and lemongrass (Bahn mi)

Vietnamese sandwiches with seitan and lemongrass (Bahn mi)


For 8 people:

Preparation of seitan (wheat meat) from plain flour:

2 kg of wheat flour (type 500) and 1 L of water


1 ½ cups of gluten flour (special flour) and 1 cup of water

½ tsp ground white pepper

1 ½ tsp onion powder

½ teaspoon powder

1 tablespoon dark soy sauce with mushrooms

3 tablespoons light soy sauce

2 tablespoons of rapeseed oil

Marinade for seitan:

8 cups of water

2 onions (cut into medium-sized pieces)

2 medium-sized carrots (cut into medium-sized pieces)

2 stalks of celery (cut into small pieces)

¼ cup light soy sauce

1 tablespoon of molasses

1 tablespoon of dark soy with mushrooms

Preparation of Vietnamese sandwiches:

4 tablespoons of peanut or sesame oil

2 onions

4 cloves of garlic

¼ cup chopped fresh lemongrass (you can also use 1 tablespoon dry spice)

4 tablespoons light soy sauce

a few pinches of black pepper

a few chili flakes (optional)

a little water (if necessary)

2-3 French loaves (cut each into 3 or 4 oblong pieces, cut like a sandwich)

2 fresh cucumbers (cut into thin slices)

2 medium carrots (grated)

1 pot of vegan mayonnaise


Preparation of seitan from plain flour:
Mix flour and water and knead into a loaf. Fill a larger container with water. Place a loaf in it, which we will slowly rinse. Gently squeeze the bread in the water – gently press it against the bottom of the container (as if kneading it). When the water becomes cloudy, drain it and pour fresh water into the container. The process of wringing out the bread and changing the water is repeated until the water is no longer cloudy. At the beginning of wringing, we must be careful that the loaf does not fall apart. We try to keep it in its original form. During the squeezing process, the loaf will become more and more compact and its size will gradually decrease. Stir in the spices towards the end. When the loaf is completely washed, we are left with pure gluten – seitan.

Preparation of seitan from gluten flour:
Mix gluten flour, a cup of water and spices into a loaf, knead for 10 minutes.

Preparation (from seitan to Vietnamese sandwiches):
Cut the seitan bread into 2-3 cm wide slices, place them on a tray with baking paper and bake for 20 minutes at 180 degrees. In the meantime, prepare the marinade. When the seitan is cooked, remove any large pieces of vegetables from the marinade (they can be used for soup or sauce). Cook the seitan in the marinade for 20 minutes on medium heat. When it cools down, put it in a glass container, cover it with the marinade and leave it in the refrigerator overnight (or at least for a few hours). The seitan is then removed from the marinade and cut into thin slices. Fry the onion in oil, then add the garlic and lemon grass. Fry for 2 minutes, then add slices of seitan, pepper and soy sauce. Add water if necessary. Fry the seitan until it turns brown.
Spread the loaves with mayonnaise, fill with grated carrot, seitan, and thin cucumber slices. Before filling, the bread can be toasted to a crisp in the toaster.

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