• 20min
  • 10min
  • Intermediate
  • 6 Servings
0 vote


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


For the Bánh mì-style filling
  1. Start with the Bánh mì-style filling.
  2. Toast the tofu in a frying pan with the sesame oil and soy sauce.
  3. Cut the tofu into small cubes, about 5 mm square.
  4. Cut the Pink Lady® apple, carrot and cucumber in the same way.
  5. Chop the fresh herbs and mix everything together.
For the sauce
  1. Mix all the sauce ingredients in a separate bowl.
  2. Mix the 2 preparations and set aside in a cool place.
For the puffed flowers
  1. Heat the cooking oil in a saucepan: it should be hot, but not smoking.
  2. Using scissors, cut the rice paper sheets into 4, then cut them into flower shapes.
  3. Test the oil temperature by placing a small piece of rice paper in it. It should puff instantly.
  4. Completely immerse a flower in the oil, until the entire surface is puffed (three seconds is enough).
  5. Place on kitchen roll.
  6. Repeat with each flower, one after the other.
  7. 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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