How to Make Vietnamese Vegetarian Laupb Sandwich Asian Cooking Recipe Cuisine

Vietnam Vegetarian Laupb Sandwich or Bi Chay

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 8 Servings:

11/4 cups jasmine rice flour 

11/4 cups vegetable oil (or any neutral oil), as needed

2 yellow onions, sliced

1 (2-ounce) package dried bean thread noodles

2 (12-ounce) packages firm tofu

1 large jicama

1 shallot, thinly sliced

2 carrots, peeled and shredded into 5"-long thick strips

1 teaspoon salt

1 teaspoon freshly cracked black pepper

1 pound taro root

2 sweet potatoes

4 Yukon Gold potatoes

1 tablespoon mushroom seasoning salt (b?t nêm), (or regular salt)

11/4 tablespoons cane sugar (or granulated sugar)

1/4 teaspoon red chile powder


Directions:

For the dry-roasted rice powder: Dry-roast the jasmine rice in a large pan (14" diameter) on the stove. Stir the rice using chopsticks until the grains turn a rich brown color (about 5–7 minutes over high heat). Let cool. Grind the grains into a fine powder using a food processor or spice grinder.

In a large pan, heat 1/4 cup of oil. Once the oil is hot, add the onions and fry for 6–8 minutes until golden brown, stirring occasionally to prevent them from burning. Transfer to a plate lined with paper towels, leaving as much oil as possible in the pan.

Place the whole package of dried bean thread noodles in a bowl. Cut and discard the little threads. Add enough cold water to cover the noodles. Soak the noodles for 30 minutes, then drain. Chop into 1" pieces. The texture should be soft but not soggy.

Drain any liquid from the tofu. Pat dry with a paper towel. Slice the tofu into 1/2"-thick pieces. Add 2 tablespoons oil to the same pan used for the onions and reheat the oil. Fry the tofu slices for 3 minutes until lightly golden and transfer to a plate. Once the tofu is cool enough to handle, cut into very thin strips.

Peel and slice jicama horizontally into 1/2"-thick pieces. In the same large pan, add about 2 tablespoons oil and fry the jicama slices until golden brown. Transfer to a plate. Once they’re cool enough to handle, cut the pieces into very thin strips.

In the same pan, heat 2 tablespoons oil. Add the shallot and cook until golden. Add the carrots and drizzle with 2–3 tablespoons water. Stir-fry until softened. Season with salt and pepper. Transfer to a plate.

Peel and shred the taro root using a mandoline. Place in a large bowl. Fill the bowl with ice water (it should barely cover the taro root). Let sit for about 15 minutes, then drain all the liquid. Pat dry. Repeat the same procedure with the sweet and Yukon Gold potatoes. Add about 2 more tablespoons of ootatoes. Add about 2 more tablespoons of oil to the same large pan used for the carrots

Sprinkle 4–5 tablespoons noodles (working in several batches) evenly into the pan. Do not stir. Wait for at least 2 minutes until one side is crisp but not golden. Transfer to a plate lined with paper towels.

In the same pan, add more oil (2 tablespoons at a time, as needed, so they don’t stick to the bottom of the pan) and pan-fry the taro for 2–3 minutes until crisp and golden. Flip the taro.

Continue until all the taro is fried; repeat the same procedure with the potatoes. Add more oil if necessary. When the taro and potatoes are fried and golden, transfer to a platter lined with paper towels. As soon as all the oil is drained, transfer the taro and potatoes to a large bowl.

 In another large mixing bowl, combine the jicama, fried noodles, and 2–3 tablespoons toasted rice powder. Toss until combined. Add the fried taro, potatoes, and tofu. Season with mushroom seasoning and tofu. Season with mushroom seasoning salt. Sprinkle with sugar. Adjust seasoning with chile powder, and salt and black pepper to taste. Toss well, then sprinkle with 1–2 tablespoons rice powder. Add the carrots and fried onions. Mix well.

Use 1 baguette per serving. Cut lengthwise into the baguette and remove some of the crumb. Drizzle the inside of the baguette Maggi Seasoning. Spread a thin layer of softened butter on both sides of the bread. Fill the sandwich with bì chay, sliced cucumbers, and Pickled Vietnamese Cabbage with Garnish with 2 sprigs of cilantro. Close the sandwich tightly.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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