Vegetable Banh Mi
Healthy & Traditional Delicious Vietnamese Style Sandwiches
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
- 6 sprigs fresh cilantro or to taste
- 2 lime wedges
Instructions
- Combine carrots, jicama, and onion in a small bowl.
- 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 vegetables. Let sit for 30 minutes.
- 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 tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
- Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables 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.
Notes
Don’t skip the pickles: A quick pickled mix of carrots, jicama, and onion adds brightness and crunch.