Vegetable Banh Mi

Name: Vegetable Banh Mi
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Ingredients: 0.33333334326744 cup matchstick-cut carrots; 0.33333334326744 cup matchstick-cut jicama; 0.25 cup thinly sliced onion; 0.75 cup rice vinegar, divided; 0.25 cup water; 0.25 cup white sugar; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 2 teaspoons sriracha sauce, or more to taste; 1.5 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; 0.25 cup thinly sliced cucumber; 1 jalapeno pepper, sliced, or to taste; 6 sprigs fresh cilantro, or to taste; 2 lime wedges

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

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.

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
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.