Vietnamese Banh Mi with Vegballs Thai Lemongras

Ingredients (for 3 sandwiches)

  • 1 fresh baguette
  • 1/2 cucumber
  • 10 g coriander
  • Vegan butter
  • Vegan mayo
  • Siracha sauce
  • Creativeaty Vegballs Thai Lemongras


  • 2 tablespoons oil
  • 3 tablespoons soy sauce
  • 1/2 lime
  • 2 tbsp. vinegar
  • 1 tbsp. maple syrup or agave syrup
  • 1 glove of garlic

Pickled vegetables:

  • 1 carrot
  • 1/2 kohlrabi
  • 1 tbsp. salt and 1 tbsp. sugar
  • 50 g sugar
  • 100 ml white wine vinegar
  • 100 ml white wine vinegar

1. Cut carrot and kohlrabi into thin sticks and massage with 1 tsp. each salt and sugar in a bowl for 5 minutes. Pour off the liquid that has escaped. 

2.Rinse the vegetable strips with clean water and place them in a jar.

3. Gently heat the white wine vinegar, water and sugar in a saucepan until the sugar has dissolved. Pour the mixture into the jar with the vegetable strips and leave to infuse for at least an hour (preferably overnight).

4. Put the ingredients for the marinade in a bowl and stir well. Then set the mixture aside.

5. Place the balls in the pan and heat over medium heat with a little oil for 5-6 minutes. Turn several times until the balls are nicely browned on all sides. 

6. Just before removing, pour the marinade into the pan and fry the meatballs for another minute.

7. Cut the baguette in half lengthwise and spread both sides with butter, mayo and Siracha sauce and top with cucumbers, cilantro, pickled vegetables and balls.

Enjoy your meal!