Phoagie

Eggplant, Fried Red Onion, Vegan Pho Sauce, Sriracha, Avocado, Fresh Herbs

Restaurateur Matt Cahn of Middle Child | Philadelphia
Yield: 2 sandwiches

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Adapted by StarChefs | April 2019

INGREDIENTS:

Vegan Pho Sauce:
Yield: 3 cups
½ Spanish onion, peeled and charred 
1 small knob ginger, peeled and charred 
½ stick cinnamon, toasted 
1 teaspoon fennel seeds, toasted 
3 cloves, toasted 
1½ tablespoons maple syrup
1 teaspoon tamari
2 cups vegan mayonnaise 

Eggplant and Fried Red Onion: 
1 small eggplant, peeled and cut into ¼-inch slices  
½ cup Kikkoman hoisin
Oil for deep frying 
1 small red onion, thinly sliced 
Salt

To Assemble and Serve: 
2 sesame seeded hoagie rolls
½ cup Kikkoman sriracha 
½ small Spanish onion, sliced super thin
1 avocado, thinly sliced 
½ cup bean sprouts
½ cup cilantro leaves
4 leaves Thai basil, torn 
2 lime wedges 

METHOD:

For the Vegan Pho Sauce:
To a Vitamix blender, add all ingredients and purée. Chill. 

For the Eggplant and Onion: 
Prepare and heat grill. Lightly coat eggplant with hoisin. Grill until eggplant is charred and soft but not mushy. Heat deep fryer to 350°F. Fry red onion 10 minutes, until a bit darker than golden brown. Drain and lightly salt fried onion. 

To Assemble and Serve: 
Evenly smear each roll top with ¼ cup sriracha and smear each bottom with ¼ cup Vegan Pho Sauce. Stack Eggplant on bottom half of roll, and then top with Spanish onion, avocado, bean sprouts, Fried Red Onion, cilantro, basil, and roll top. Bias cut through middle. Serve with lime. Eat your damn heart out.

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