Vegan Banh Mi

Vegan Banh Mi


30 mins 


10 mins 


Transport your tastebuds to Vietnam with these bitesize baguettes. Layers of ‘chicken’ and pickled veg, are surrounded by Hellmann’s creamy vegan mayo. Maybe the best baguette ever?


  • 1 pack The Vegetarian Butcher What the Cluck
  • 1 large baguette
  • 50 grams carrots
  • 50 grams cucumber
  • 50 grams red onion
  • 4 tablespoons white wine vinegar
  • 1 star anise
  • 2 tablespoons caster sugar
  • 2 tablespoons ginger
  • 2 tablespoons Hellmann's® Vegan
  • 1 tablespoons sweet chilli sauce
  • 1/4 bunch coriander


  1. Put the vinegar, sugar and star anise in a pan and heat till dissolved.

  2. Leave to cool and add carrot cucumber and red onion, leave to marinade for 1 hr.

  3. Pan fry the WTC in a wok for 2 -3 minutes till golden. Toss in sweet chili and sprinkle with cracked black pepper.

  4. Slice your baguette and spread well with Hellmann's Vegan mayo.

  5. Top with WTC ‘Chicken’, pickled veg and chopped coriander.

  6. Serve and enjoy!