Ingredients
For the Bánh mì-style filling
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 100 g Pink Lady® apples
- 100 g carrot
- 100 g cucumber
- 100 g smoked tofu
- 2 sprigs fresh coriander, mint and basil
- 1 tbsp fried onions
- A few edible flowers
For the sauce
- 2 tsp soy sauce
- 1 garlic clove, crushed
- 3 heaped tablespoons mayonnaise
- 1 tbsp sriracha sauce
- 1 tbsp lime juice
For the puffed flowers
- 6 sheet rice
- 500 ml cooking oil
Stages
For the Bánh mì-style filling
For the sauce
For the puffed flowers
- Start with the Bánh mì-style filling.
- Toast the tofu in a frying pan with the sesame oil and soy sauce.
- Cut the tofu into small cubes, about 5 mm square.
- Cut the Pink Lady® apple, carrot and cucumber in the same way.
- Chop the fresh herbs and mix everything together.
- Mix all the sauce ingredients in a separate bowl.
- Mix the 2 preparations and set aside in a cool place.
- Heat the cooking oil in a saucepan: it should be hot, but not smoking.
- Using scissors, cut the rice paper sheets into 4, then cut them into flower shapes.
- Test the oil temperature by placing a small piece of rice paper in it. It should puff instantly.
- Completely immerse a flower in the oil, until the entire surface is puffed (three seconds is enough).
- Place on kitchen roll.
- Repeat with each flower, one after the other.
- At the very last minute, garnish the rice flowers with the previously chilled mixture, sprinkle with fried onions and decorate with edible flowers.
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