Gallery: Top This: Bánh Mì (à la Mohawk Bend)

Building a Bánh Mì Pizza
Building a Bánh Mì Pizza
This sandwich inspired pizza makes a natural transformation into a pie. Let’s see how Chef Garber does it!
Grand Opening
Grand Opening
Chef Garber opens the dough into a 12-inch oblong shape. Mohawk Bend is committed to supporting their vegan customers and dedicates this separate prep area for vegan dishes, like the Bánh Mì pizza.
Laying the Base
Laying the Base
An ample layer of Sriacha spiked Vegenaise is spread across the face of the dough.
Ribbons and Curls
Ribbons and Curls
Bite sized cubs of firm tofu are pressed and marinated in soy sauce, sesame oil, kaffir lime leaves, peanut butter and ginger and fried to seal in the flavors. Ribbons of quick pickled carrots and daikon are draped across the top.
Add the Heat Before Going into the Fire
Add the Heat Before Going into the Fire
Slices of fresh jalapenos are dotted across the top.
Slow Burn
Slow Burn
The pizza is fired at 440 degrees for a mellow 8-10 minutes. Chef Garber knows the pizza is ready when it develops a rich brown edge.
Make the Cut
Make the Cut
The pizza is sliced before adding the finishing touches.
Hot Pie Coming Through
Hot Pie Coming Through
Transferring the pie to the counter for an herbacious finish.
Your Bánh Mizza is Ready
Your Bánh Mizza is Ready
Handfuls of young and spicy daikon radish sprouts, whole mint leaves, and cilantro are scattered over the pie finishing off this bánh mizza!