The banh mi rolls are baked fresh daily at Le Bledo Eatery in Springfield. And yes, diners can fill the light, crisp bread with cold cuts, chicken, meatballs, even salmon. But this confirmed carnivore sometimes prefers to eat chay, or in the manner of Vietnamese Buddhists who eschew animal products. Thanks to this tradition, I think some of the best Vietnamese food just happens to be vegan. I’ve written about a number of options before, but had yet to find a satisfying chay banh mi. Well, here it is:
It goes without saying that the bread is among the best I’ve had in the region. The vegetables are pickled less intensely than I prefer, but the freshness of the cilantro, cucumber, and jalapenos makes up for it. But what really makes this sandwich stand out is its protein. Bi is shredded pork skin. Bi chay? It’s a vegan facsimile thereof. The shreds of tofu are dressed in peanut sauce that soaks into the roll most enticingly. My only complaint is that it’s chilled, which makes the texture a little bit less meaty than it would be at room temperature–it’s more rigid, not as chewy.
But it’s winter, and I couldn’t pass up the opportunity to pair my sandwich with some soup. A number of potages at Le Bledo come in chay versions, including pho and bun bo Hue. I’ve written about those dishes before, but I hadn’t seen vegan mi quang in NoVA before.
The chubby rice noodles from the Quang Nam province are usually served with shrimp and pork. But soy protein replaces both in the chay iteration at Le Bledo. The deeply savory soup is also flavored with a shower of crunchy fried shallots and garlic. A giant rice cracker rises from the broth like a shark fin. A squeeze of lime and some chile paste also add to the mix.
There are few soup-and-sandwich combos I’ll crave more than this one. It’s more than enough to inspire me to skip the meat for a meal.
6416 Brandon Ave., Springfield
Feature image by Alice Levitt
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