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Banh Mi with Plant-Based Nuggets
- Peel and cut the radish and carrots into small sticks. Place both vegetables in a bowl and add salt and 2 teaspoons of sugar. Mix and let sit for 20 minutes, then rinse.
- In a small saucepan, bring the vinegar and the remaining sugar to a simmer until the sugar has dissolved. Pour over the vegetables and let them marinate for 1 hour.
- Prepare the mayonnaise: Mix the egg yolk, salt, and mustard. While stirring constantly, pour in the peanut oil, followed by the sesame oil. As soon as the mayonnaise thickens, add the vinegar and chopped garlic, then season to taste with five-spice powder and a little salt.
- Heat a drizzle of oil in a skillet. Brown the plant-based nuggets in the skillet for 4 minutes on each side.
- Slice the bread and spread a generous amount of mayonnaise on the inside. Add cucumber slices and the golden nuggets, then top with carrot and white radish pickles and fresh cilantro. Enjoy right away!