The Perfect Balance of Healthy and Rraditional Flavors – Vegetable Banh Mi

A nice and easy spin on the traditional Vietnamese sandwich is this vegetarian banh mi. Sautéed portobello mushrooms, pickled veggies, cucumber, jalapeño slices, and sriracha mayo are all put within toasted French rolls. It’s simple to prepare at home and gives a hearty, light dinner.

What is it?

The Vietnamese utilize rice flour to soften the texture of French baguettes, making them thin and crispy on the outside as soft as a pillow in the center. It also lends a tiny sweetness to the bread.

A classic sandwich is built of French bread, notably Banh Mi baguette, topped with seasoned meat, pickled veggies, green chiles, cucumber slices, fresh cilantro, and creamy mayo. Although liver pâté, chicken, or hog are the typical protein alternatives, many Vietnamese vendors also serve them with tofu.

Banh Mi: Is it vegetarian?

Conventional banh mi sandwiches aren’t automatically vegetarian-friendly because they often contain pork and mayonnaise.

This meal uses regular mayo and portobello mushrooms instead of beef. It’s simple to adapt the sandwich to match varied dietary requirements with a few modest tweaks.

Ingredients

• ⅓ cup matchstick-cut carrots
• ⅓ cup matchstick-cut jicama
• ¼ cup thinly sliced onion
• ¾ cup rice vinegar, divided
• ¼ cup water
• ¼ cup white sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons sriracha sauce, or more to taste
• 1 ½ 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
• ¼ cup thinly sliced cucumber
• 1 jalapeño pepper, sliced, or to taste (Optional)
• 6 sprigs fresh cilantro, or to taste
• 2 lime wedges

Instructions

1. Combine carrots, jicama, and onion in a small bowl.
2. Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar melts, approximately 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.
3. Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until soft, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
4. Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom sides. Drain pickled veggies and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.

The recipe is from: Vegetable Banh Mi

Storage

After assembly, serve the vegetarian banh mi immediately away. Do this if you have leftovers:
Put in the fridge: Keep leftovers in the fridge for up to five days, separately.

Top tips

• Use fresh ingredients: Fresh cilantro and a soft, crusty roll help bring out the best flavors and textures in the sandwich.
• Sauté mushrooms well: Cook the portobello slices until they’re tender and evenly coated with sauce for better taste.
• Don’t skip the pickles: A quick pickled mix of carrots, jicama, and onion adds brightness and crunch.

FAQ

How far in advance can this dish be prepared?
It can be prepared up to 1 day in advance Prepare: marinate the vegetables, cook the mushrooms and refrigerate separately. Assemble the bread before serving.

Can I leave out the fish sauce?
Yes, use 1 tablespoon of soy sauce + ½ tablespoon of sugar instead.

How do I store it if I can’t finish it?
Store separately: bread at room temperature, stuffing refrigerated, eat within 24 hours.