Vegetable Banh Mi
Recipe information
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Cooking:
20 min.
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Servings per container:
2
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Source:

Ingredients for - Vegetable Banh Mi

1. Matchstick-cut carrots - ⅓ cup
2. Matchstick-cut jicama - ⅓ cup
3. Thinly sliced onion - ¼ cup
4. Rice vinegar, divided - ¾ cup
5. Water - ¼ cup
6. White sugar - ¼ cup
7. Fish sauce - 2 tablespoons
8. Soy sauce - 1 tablespoon
9. Sriracha sauce, or more to taste - 2 teaspoons
10. Garlic powder - 1 ½ teaspoons
11. Chinese five-spice powder - 1 teaspoon
12. Salt and ground black pepper to taste - 1 teaspoon
13. Portobello mushrooms - stems and gills removed, cut into 1/4-inch slices - 2
14. Mayonnaise - 4 tablespoons
15. Hoagie rolls, split lengthwise and toasted - 2
16. Thinly sliced cucumber - ¼ cup
17. Jalapeno pepper, sliced, or to taste (Optional) - 1
18. Fresh cilantro, or to taste - 6 sprigs
19. Lime wedges - 2

How to cook deliciously - Vegetable Banh Mi

1. Stage

Combine carrots, jicama, and onion in a small bowl.

2. Stage

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.

3. Stage

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.

4. Stage

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.