Recipes Cuisine Asian Vietnamese Vegetable Banh Mi 5.0 (1) Add your rating & review 1 Photo 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. Recipe by Bibi Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 20 mins Cook Time: 10 mins Additional Time: 10 mins Total Time: 40 mins Servings: 2 Yield: 2 sandwiches Jump to Nutrition Facts 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 Combine carrots, jicama, and onion in a small bowl. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 742 Calories 29g Fat 106g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 Vitamin C 15mg 73% 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved