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Vegetable Banh Mi
Vegetable Banh Mi
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Vietnamese-inspired vegetable banh mi featuring quick-pickled veggies and savory sauteed portobello mushrooms with fish sauce, sriracha, and five-spice.
Ingredients:
  • 0.33333334326744 cup matchstick-cut carrots
  • 0.33333334326744 cup matchstick-cut jicama
  • 0.25 cup thinly sliced onion
  • 0.75 cup rice vinegar, divided
  • 0.25 cup water
  • 0.25 cup white sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sriracha sauce, or more to taste
  • 1.5 teaspoons garlic powder
  • 1 teaspoon Chinese five-spice powder
  • salt and ground black pepper to taste
  • 2 portobello mushrooms - stems and gills removed, cut into 1/4-inch slices
  • 4 tablespoons mayonnaise
  • 2 hoagie rolls, split lengthwise and toasted
  • 0.25 cup thinly sliced cucumber
  • 1 jalapeno pepper, sliced, or to taste
  • 6 sprigs fresh cilantro, or to taste
  • 2 lime wedges
Instructions:
  • Mix carrots, jicama, and onion together in a small bowl.
  • In a saucepan over medium heat, melt 1/2 cup of vinegar with water and sugar. Stir until sugar dissolves, approximately 1 minute. Remove from heat and drizzle the pickling liquid over the sliced vegetables. Allow to marinate for 30 minutes.
  • In a 10-inch saute pan over medium heat, combine 1/4 cup vinegar with fish sauce, soy sauce, sriracha sauce, garlic powder, five-spice powder, salt, and pepper. Bring to a boil for about 3 minutes. Add portobello mushrooms and cook until tender, around 5 minutes. Remove mushrooms from the liquid using a slotted spoon.
  • For each roll half, generously spread 1 tablespoon of creamy mayonnaise. Layer bottom halves with half of the savory cooked mushrooms, followed by the tangy pickled vegetables. Distribute the refreshing cucumber, spicy jalapeno, and fragrant cilantro between the sandwiches. Customize the heat level with extra sriracha. Give each sandwich a zesty kick by squeezing a lime wedge over the filling, then cap with the top bun half.

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