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Vegetable Banh Mi

Rated as 5 out of 5 Stars
4 made it  |  0 reviews   |  1 photos

"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."
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40 m servings 742
Original recipe yields 2 servings (2 sandwiches)


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  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; 29.2 106.4 15 10 2786 Full nutrition

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