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How to make your favourite Vietnamese sub

In honour of Sandwich Day on November 3, Concordia's executive chef Daniel Poulin shares his Bánh mì with tempeh bacon recipe
November 1, 2016
By Daniel Poulin, Aramark


Bánh mì with tempeh bacon

(Recipe makes four sandwiches)


4 pretzel-style hoagie buns (or your favourite bread!)
60 g julienned carrots
60 g julienned daikon
½ teaspoon salt
1 tablespoon sugar
3 tablespoons vinegar
¼ cup water
½ cup fresh cilantro leaves
1 cup hummus
½ cup hoisin sauce
1 tablespoon Sriracha sauce
120 g veggie pâté
½ cup baby spinach leaves


For tempeh bacon:

1 package (240 g) of Noble Bean tempeh (sliced into about 10 to 12 strips, ¼ inch thick)
¼ cup maple syrup
3 tablespoons tamari or soy sauce
¼ cup commercial barbecue sauce
1 teaspoon garlic powder
1¼ cups water
pinch of salt
pinch of clove powder, or a few whole clove pieces
¼ cup sunflower oil



  1. In a small bowl, combine carrots, daikon, salt, sugar, vinegar and water. Mix well. Cover and refrigerate for at least two hours.

  2. Prepare tempeh bacon. In a mixing bowl, combine maple syrup, tamari (or soy sauce), barbecue sauce, garlic powder, water, salt, clove powder (or whole clove pieces) and sunflower oil. Preheat oven to 375 °F.

  3. Place tempeh in a small casserole dish or glass pie plate. Cover in marinade and bake for half an hour, turning the tempeh once or twice.

  4. In a small bowl, mix the hummus, hoisin sauce and Sriracha sauce. Keep aside.

  5. Assemble your sandwich: split hoagie bun in half without tearing it open completely. Layer as follows onto the bun: hummus, hoisin and Sriracha mixture, baby spinach, veggie pâté, tempeh bacon and a generous amount of the marinated carrots and daikon. Sprinkle some cilantro leaves on top, and enjoy!


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