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Lemongrass and vegetable fritter báhn mì

Name: Lemongrass and vegetable fritter báhn mì
Prep time: 45 min
Total time: 45 min
Yield: Makes 6
Cuisine: Vietnamese recipes
Ingredients: Vegetable or sunflower oil to deep-fry; 6 crusty bread rolls or small (ideally Vietnamese) baguettes; 6 Laughing Cow cheese triangles or 6 tbsp mayonnaise or 6 tbsp butter (optional); 6 lettuce leaves; 2 tomatoes, sliced; ¼ small cucumber, sliced; 6 tbsp kimchi (check it’s veggie if you need it to be) or 6 tbsp chopped gherkins; 6 mint sprigs; 6 coriander sprigs; For the sauce; 1-2 tsp English or dijon mustard; 1 tbsp ginger preserve, marmalade or apricot jam; 1½ tbsp fish sauce (or veggie equivalent); 1 tbsp lime juice; 1 bird’s eye chilli, finely chopped; 1 small onion, finely chopped; For the vegetables; 2 shallots, finely sliced; 4 garlic cloves, finely grated; 20g lemongrass, finely chopped; 80g carrot, cut into thin matchsticks; 130g courgette, cut into thin matchsticks; 50g okra, finely sliced; 1 spring onion, cut into thin matchsticks; 2 tbsp nutritional yeast (from large supermarkets or health food shops); 1 tbsp fish sauce (or vegetarian equivalent); For the batter; 70g rice flour; ½ tsp baking powder; 70g coconut yogurt or natural yogurt

By: Uyen Luu

Published: 12 Aug 24
Updated: 12 Aug 24

Lemongrass and vegetable fritter báhn mì

Uyen Luu’s vegetarian take on Vietnamese báhn mì sees the crisp baguettes loaded up with golden vegetable fritters, lemongrass and herbs.

Uyen says: “This is a great weekend lunch. It’s a fab way to eat more plants, and you can fill the rolls with any veg, such as lettuce, gherkins, mint, tomato, cucumber and coriander. Crusty white rolls are a top alternative to Vietnamese baguettes. You can also make small fritter balls to have as a starter or snack, or use them to fill bao buns.”

Recipe taken from Quick and Easy Vietnamese by Uyen Luu (Quadrille £25) and tested by delicious. Browse more delicious Vietnamese recipes.

Easy
August 2024

Test kitchen approved

Makes 6
Hands-on time 45 min

Uyen Luu’s vegetarian take on Vietnamese báhn mì sees the crisp baguettes loaded up with golden vegetable fritters, lemongrass and herbs.

Recipe taken from Quick and Easy Vietnamese by Uyen Luu (Quadrille £25) and tested by delicious. Browse more delicious Vietnamese recipes.

Vegetarian recipes

Nutrition: Per báhn mì

Calories: 387kcals
Fat: 7.7g (2.9g saturated)
Protein: 15g
Carbohydrates: 60g (11g sugars)
Fibre: 6.4g
Salt: 3g

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Ingredients

Vegetable or sunflower oil to deep-fry
6 crusty bread rolls or small (ideally Vietnamese) baguettes
6 Laughing Cow cheese triangles or 6 tbsp mayonnaise or 6 tbsp butter (optional)
6 lettuce leaves
2 tomatoes, sliced
¼ small cucumber, sliced
6 tbsp kimchi (check it’s veggie if you need it to be) or 6 tbsp chopped gherkins
6 mint sprigs
6 coriander sprigs

For the sauce

1-2 tsp English or dijon mustard
1 tbsp ginger preserve, marmalade or apricot jam
1½ tbsp fish sauce (or veggie equivalent)
1 tbsp lime juice
1 bird’s eye chilli, finely chopped
1 small onion, finely chopped

For the vegetables

2 shallots, finely sliced
4 garlic cloves, finely grated
20g lemongrass, finely chopped
80g carrot, cut into thin matchsticks
130g courgette, cut into thin matchsticks
50g okra, finely sliced
1 spring onion, cut into thin matchsticks
2 tbsp nutritional yeast (from large supermarkets or health food shops)
1 tbsp fish sauce (or vegetarian equivalent)

For the batter

70g rice flour
½ tsp baking powder
70g coconut yogurt or natural yogurt
¼ tsp sea salt

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Method

Mix the sauce ingredients in a bowl (the mix will be thick). Mix the veg ingredients in a second bowl and toss together. Whisk the ingredients for the batter in a third bowl with 4 tbsp water.
Pour oil into a large wok or frying pan until it’s 4cm deep and set over a medium-high heat. Tip the vegetable mixture into the batter and mix to thoroughly combine. When the oil has reached 180°C, divide the mixture into 6 equal portions (or 12 if you’re using baguettes). Scoop up a portion on a slotted spoon and quickly shape it into a rough burger shape with the back of a tablespoon.
Slide it into the oil and fry for 6 minutes – work in batches to avoid overcrowding the pan. Flip the fritters every few minutes so they’re golden all over, then drain on kitchen paper. Repeat until all the batter is used up.

Split open the rolls and grill or toast the cut sides. Spread the base with the cheese (or mayonnaise or butter), then top each with a lettuce leaf and slices of tomato and cucumber. Sit a vegetable fritter on top, spread some of the sauce over, then finish with kimchi (or gherkins) and a sprig each of mint and coriander. Put the lid on top and serve.

Recipe from August 2024 Issue

Nutrition

Nutrition: per serving

Calories: 387kcals
Fat: 7.7g (2.9g saturated)
Protein: 15g
Carbohydrates: 60g (11g sugars)
Fibre: 6.4g
Salt: 3g

delicious. tips

Uyen’s tip “Don’t want to make 6 sandwiches? You can chill the batter mixture for up to 2 days. Any leftover cooked fritters can be reheated in a very hot oven for 5 minutes.”