Vegetable Banh Mi

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This vegetable banh mi for two stars quick-pickled vegetables and portobello mushrooms sauteed with fish sauce, sriracha, and five-spice. If you omit the fish sauce it's vegetarian.

Submitted by Bibi
Published on June 19, 2020
Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
2
Yield:
2 sandwiches
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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 jalapeno pepper, sliced, or to taste (Optional)

  • 6 sprigs fresh cilantro, or to taste

  • 2 lime wedges

Directions

  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 dissolves, about 1 minute. Remove from heat and pour pickling liquid over the sliced vegetables. Let sit for 30 minutes.

  3. 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. 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.

Cook's Note:

Use vegan mayonnaise if desired.

Nutrition Facts (per serving)

742 Calories
29g Fat
106g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 742
% Daily Value *
Total Fat 29g 37%
Saturated Fat 5g 25%
Cholesterol 11mg 4%
Sodium 2786mg 121%
Total Carbohydrate 106g 39%
Dietary Fiber 7g 25%
Total Sugars 35g
Protein 15g 30%
Vitamin C 15mg 16%
Calcium 237mg 18%
Iron 6mg 34%
Potassium 619mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.