Description
Soft rolls layered with spicy sriracha mayo, fresh pickled vegetables and tender Eat Curious Dehydrated Pieces. Garnished with fresh coriander and sesame seeds, these banh mis are a flavour-packed lunch offering, packed with plant-powered goodness.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS
Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.
Ingredients
250g Eat Curious Dehydrated Pieces
750ml water (or stock for extra flavour)
for the pickled vegetables: 200g radish, peeled and thinly sliced
375g carrots, peeled and sliced julienne
250g cucumber, ribbons
300g rice vinegar
125g sugar
salt
for the sriracha mayo:
300g vegan mayo
50g Sriracha sauce
25ml lime juice
10 rolls
sesame seeds, for garnish (allergen)
fresh coriander, chopped, for garnish
Instructions
1. Rehydrated Eat Curious Dehydrated Pieces: Soak 200g Eat Curious Dehydrated Pieces in 600ml water in a gastronorm tray for at least 30 minutes.
2. Cook rehydrated pieces: Coat in oil and cook in an oven at 180°C until core temperature is reached. Set aside to chill.
3. Make pickled vegetables: In a large bowl, combine the radish, carrots, and cucumber. Add the rice vinegar, sugar, salt and toss well. Cover and refrigerate for at least 30 minutes.
4. Make sriracha mayo: In a small bowl, whisk together the vegan mayo, Sriracha sauce, lime juice, and salt to make the Sriracha Mayo. Adjust the seasoning as needed and set aside.
5. Assemble banh mi: Slice the rolls in half and spread the Sriracha Mayo on each side. Fill each sandwich with a generous portion of the pieces, pickled vegetables, garnish with sesame seeds and fresh coriander.
- Category: Dehydrated Pieces
- Cuisine: Vietnamese
