Kohlrabi Bánh Mì Recipe

Prepare vegetables

Peel kohlrabi and julienne into matchsticks about 2-3 inches long. Julienne the carrot to match. Place both in a bowl.

In a small jar or bowl, combine rice vinegar, white vinegar, water, sugar and 1 tsp kosher salt. Stir until sugar dissolves. Pour the brine over the kohlrabi and carrot, press to submerge, and let sit at room temperature while you prepare other components (at least 15 minutes, up to 2 hours). Drain just before assembling.

After draining, toss the quick-pickled vegetables with 1 tsp toasted sesame oil and adjust salt if needed.

Make marinade

In a medium bowl whisk together soy sauce, hoisin, fish sauce, sesame oil, 1 tsp sugar, lime juice, minced garlic and black pepper until combined.

Thinly slice or shave the second batch of kohlrabi into very thin ribbons (use a mandoline, vegetable peeler or sharp knife). Add the sliced kohlrabi to the marinade and toss to coat. Let marinate 10–20 minutes, tossing once, so flavors lightly penetrate but kohlrabi stays crisp.

Combine mayonnaise, sriracha, chopped cilantro, lime zest and 1/4 tsp salt in a small bowl. Taste and adjust heat or salt. Refrigerate until assembly.

If using tofu: press tofu for 15–30 minutes to remove excess moisture, then slice into 1/4-inch slabs. Toss slices with five-spice powder and 1 tsp soy sauce.

Heat vegetable oil in a nonstick skillet over medium-high heat. Fry tofu 3–4 minutes per side until golden and crisp. Transfer to paper towels and season lightly with salt. Keep warm.

If desired, lightly toast the baguette cut side up under a broiler or in a toaster oven until golden (about 2–3 minutes). Spread softened butter on the warm bread if using.

Spread a generous layer of the herb-sriracha mayo on both sides of the baguette.

Layer components: first place cucumber slices on the bottom half, then a few pieces of marinated kohlrabi, followed by pickled kohlrabi and carrot for the bright crunch. Add the fried tofu or other protein if using.

Top with fresh cilantro leaves and jalapeño slices to taste. Squeeze a little lime over the filling for extra brightness.

Close the sandwich, press gently, slice into portions and serve immediately with lime wedges on the side.