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Banh-Mi Style Vietnamese Baguette

Rated as 4.49 out of 5 Stars
20

"These are by far the best sandwiches to serve your guests and yourself! The ingredients are fresh, delicious, popular and fills your mouth with marinated joy. You can usually find the high-caloric sandwich (variety of meat on mayonnaise) in your local Vietnamese baguette shop but here is a hearty Vegetarian version (if you do not use fish sauce) using portabello mushrooms."
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Ingredients

45 m servings 760
Original recipe yields 2 servings (2 sandwiches)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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 Facts


Per Serving: 760 calories; 22.8 128.4 19.5 0 1282 Full nutrition

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Reviews

Read all reviews 29
  1. 37 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I have been eating Vietnamese sandwiches for a quarter of a century and this is by far the best recipe I have ever found for them. I have made them with bot portabello mushrooms and BBQ pork ste...

Most helpful critical review

The sauce is way too sweet.

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I have been eating Vietnamese sandwiches for a quarter of a century and this is by far the best recipe I have ever found for them. I have made them with bot portabello mushrooms and BBQ pork ste...

These were very good but after trying them with the mushrooms first, I made them next with thinly sliced grilled chicken. We all preferred them with the chicken. These are nice since you can p...

One of the best sandwiches I've had! Didn't have portabella's so I used crimini's and sauted on stove. Don't forget to add the minced garlic to the sauce. The sauce is amazing. Thanks for the...

The sauce for the bread is out of this world. I plan on using it as a dip for potstickers and possibly as a marinade. It did call for quite a bit of sugar however so I plan on reducing it to 3-...

I made this for my brother, his wife and their teenage daughter. All were impressed...this is arguably the best sandwich I have ever made. I did vary from the recipe in that I did not make ind...

Oh man this is a tasy sandwich!!! I have never had an actual banh-mi, so I have nothing to compare it to whatsoever, but I do know that this was effing good!!

This was so delicious and unexpected! I used grilled chicken with teriaki sauce instead of mushrooms and I loved it. It was so full of fresh flavor! I couldn't find the radish, so I substitut...

Very good. I didnt have any sesame oil so i didnt even bother with it. I toasted my bread with butter in the oven on broil 1min per side. Added the sauce onto the bread, added some mayo to th...