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  • Vietnamese Baguettes (sold locally in CO at Vinh Xuong Bakery)
  • Veganaise – A Vegan Mayonnaise – Follow Your Heart Brand
  • Shredded Romaine or Iceberg Lettuce
  • Red onion 1/2 moon cuts – sliced thinly
  • Pickled Carrot and Radish Slaw – use Daikon or Korean Radish (see recipe below)
  • Long Kirby or Persian Cucumber slices fresh or lightly pickled in brine
  • Avocado slices or spicy tofu
  • Cilantro Sprigs
  • Salt and Pepper
  • Light drizzle of soy sauce
  • Korean Radish / 6 to 7 inches long
  • 1-2 Large Fat Carrots
  • 1/4 cup white sugar
  • 6 Tablespoons German Vinegar
  • 4 Tablespoons Rice Vinegar
  • 1 teaspoon salt
  • Pickled Jalapeno Peppers
  • Sriracha Sauce
  • Chile Garlic Sauce
  • Chile Oil Crisp


Step 1: To make the pickled carrot radish slaw mandolin slice length wise strips of the radish and carrots.  Overlap the slices and cut on the diagonal nice long thin stripes.  Toss together the cut carrots, radish, vinegars, sugar and salt in a bowl or shallow pyrex dish. Allow to sit on the counter for 30 minutes.

Step 2: Clean and cut cucumbers lengthwise using a mandolin or knife.  Slice red onion in half, lay flat side down and slide 1/2 moon rings as thinly as possible. Shred lettuce confetti style with a knife. Slice avocados and cut long stems from cilantro sprigs.

Step 3: Slice baguettes in half from the top and spread mayo between slices of bread.  Layer with lettuce, pickled slaw, red onions, cucumber slices, avocado slices, and cilantro stems.  Salt and pepper and lightly dash a bit of soy sauce.  Add your favorite condiments and serve more pickled vegetables on the side.

Inspired by Vinh Xuong Bakery Sandwiches  located at 2370 W Alameda Ave Denver, CO 80223

This recipe was developed for VegFest Colorado 2017 by