Vegetable Banh Mi

Vegetable Banh Mi

This vegetable banh mi for two stars quick-pickled vegetables and portobello mushrooms sauteed with fish sauce, sriracha, and five-spice. A Vietnamese specialty.

Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
742 Calories

Recipe Instructions

Step 1
Combine carrots, jicama, and onion in a small bowl.
Step 2
Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the sliced vegetables. Let sit for 30 minutes.
Step 3
Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha sauce, garlic powder, five-spice powder, salt, and pepper in a 10-inch saute pan over medium heat. Bring to a boil, about 3 minutes. Add portobello mushrooms; cook until tender, about 5 minutes. Remove mushrooms from the liquid with a slotted spoon.
Step 4
Spread 1 tablespoon mayonnaise over each roll half. Place 1/2 the cooked mushrooms over bottom halves. Drain pickled vegetables and place over the mushrooms. Divide cucumber, jalapeno, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over the filling of each sandwich and cover with top bun half.
Vegetable Banh Mi

Ingredients

  • salt and ground black pepper to taste
  • 1 tablespoon soy sauce
  • 4 tablespoons mayonnaise
  • 1 jalapeno pepper, sliced, or to taste
  • 2 tablespoons fish sauce
  • 1 teaspoon Chinese five-spice powder
  • 2 lime wedges
  • 2 teaspoons sriracha sauce, or more to taste
  • 2 portobello mushrooms - stems and gills removed, cut into 1/4-inch slices
  • 2 hoagie rolls, split lengthwise and toasted
  • 6 sprigs fresh cilantro, or to taste
  • 0.25 cup water
  • 0.25 cup white sugar
  • 1.5 teaspoons garlic powder
  • 0.25 cup thinly sliced onion
  • 0.25 cup thinly sliced cucumber
  • 0.33333334326744 cup matchstick-cut carrots
  • 0.33333334326744 cup matchstick-cut jicama
  • 0.75 cup rice vinegar, divided

Categories

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