Lemongrass and Vegetable Fritter / Bánh Mì Rau Củ Chiên Ướp Sả
Transform your weekend lunch with these Lemongrass and Vegetable Fritter Sandwiches (Bánh Mì Rau Củ Chiên Ướp Sả). Filled with crispy fritters, fresh herbs, and a tangy homemade sauce, this versatile recipe is perfect for a quick meal or snack. Customize with your favorite veggies and serve on crusty rolls or traditional Vietnamese baguettes.
Ingredients
FOR THE SAUCE
- 1-2 teaspoons English or Dijon mustard, according to taste
- 1 tablespoon ginger preserve, marmalade or apricot jam
- 11/2 tablespoons Yondu vegetable umami sauce or premium fish sauce
- 1 tablespoon lime juice
- 1 bird’s eye chilli, finely chopped
- 1 onion, very finely diced
FOR THE VEGETABLE MIX
- 2 small round shallots, sliced
- 4 garlic cloves, grated
- 20 g (3/4 oz) lemongrass, finely chopped
- 80 g (2 3/4 oz) carrot, julienned
- 130 g 41/2 oz courgetti (zucchini), julienned
- 50 g (1 3/4 oz) okra, thinly sliced
- 1 spring onion, sliced lengthways
- 2 tablespoons nutritional yeast
- 1 tablespoon premium fish sauce or 1 teaspoon fermented tofu, mashed
FOR THE BATTER
- 70 g (2 1/2 oz) /generous 1/3 cup rice flour
- ½ teaspoon baking powder
- 70 g (2 1/2 oz) /generous 1/4 cup coconut or plain yoghurt
- 4 tablespoons water
- ¼ teaspoon sea salt
TO SERVE
- 6 Vietnamese baguettes or crusty bread rolls neutral oil, for deep-frying
- 6 Laughing Cow cheese triangles, or mayonnaise or butter (optional)
- fillings of choice
- 6 tablespoons kimchi, shop-bought or homemade or sliced gherkins mint and corianser sprigs
Instructions
- First, mix all the sauce ingredients together in a bowl, then set aside.
- Put all of the ingredients for the vegetable mix into a bowl and toss together, then set aside.
- Whisk together all the ingredients for the batter in a large bowl until thick and smooth.
- Pour 4 cm (1½ inches) oil into a wok or large frying pan and bring up to 180°C (350°F).
- Combine the vegetable mix with the batter and divide into six portions. Scoop a portion onto a large kitchen spoon or slotted spoon and squash it to form a round burger shape with the back of a tablespoon. Slide it into the oil and fry for 6 minutes, two at a time, flipping every couple of minutes, until golden on both sides. Remove and drain on paper towels. Repeat with the remaining vegetable and batter mixture.
- Split and grill or toast the baguettes or rolls. Spread with the cheese, then layers of fillings, such as a lettuce leaf, tomato and cucumber slices, then a vegetable fritter. Spread some of the sauce over it, then cover with kimchi or gherkin slices and add mint and coriander on top. Serve immediately for ultimate freshness. If serving later, cool the fritters to room temperature.