Banh-Mi Style Vietnamese Baguette
Undoubtedly the ultimate sandwiches to delight both your guests and yourself! Packed with fresh, delectable, and popular ingredients, they offer a mouthful of marinated joy. While the typical high-calorie sandwich (featuring various meats and mayonnaise) is commonly found in local Vietnamese baguette shops, here's a robust Vegetarian version using portobello mushrooms—perfect for those who prefer to skip the fish sauce.
Ingredients
- 2 portobello mushroom caps, sliced
- 2 teaspoons olive oil
- salt and pepper to taste
- 1 carrot, sliced into sticks
- 1 daikon (white) radish, sliced into sticks
- 1 cup rice vinegar
- ½ cup fresh lime juice
- ½ cup cold water
- ½ cup chilled lime juice
- 2 teaspoons soy sauce
- 1 teaspoon nuoc mam (Vietnamese fish sauce)
- ½ teaspoon toasted sesame oil
- 2 tablespoons canola oil
- 2 teaspoons minced garlic
- ⅓ cup white sugar
- ⅓ cup cold water
- 1 jalapeno pepper, thinly sliced
- 8 sprigs fresh cilantro with stems
- 1 medium cucumber, sliced into thin strips
- 2 sprigs fresh Thai basil
- 2 (7 inch) French bread baguettes, split lengthwise
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
- While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
- In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
- To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.
Nutrition
Calories: 760kcalCarbohydrates: 128gProtein: 20gFat: 23gSaturated Fat: 3gSodium: 1282mgPotassium: 1570mgSugar: 48gVitamin C: 87mgCalcium: 171mgIron: 7mg
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