Mushroom bánh mì sandwiches: Delicious Vietnamese food

Mushroom bánh mì sandwiches tips
Mushroom Bánh Mì sandwich recipe
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There are some times when you want a big sandwich but don’t want it filled with meat. However, mushrooms have, for a long time, been a great substitute for that meaty texture. If you’re cutting out meat or already follow a vegan or vegetarian diet, you’ll love these Mushroom bánh mì sandwiches. Bánh mì thit are from Vietnam and mostly consists of tasty vegetables and meat but we have added our own bit of flair.

Mushroom bánh mì sandwiches tips

Not only will you be making your own pickled vegetables, you’ll have a fully-loaded sandwich that’s colourful, healthy and great for lunch or dinner. You’ll want a sharp knife to cut the veggies as thinly as possible and even though they’re pickled, have great crunch and salty flavour. The grilled mushrooms add to the fibre and healthy nutrients while adding great texture. You can fry your bread if you want more crunch and flavour.

Do you want to make more vegan and vegetarian friendly vegetable sandwiches? Try our mushroom bánh mì sandwiches for lunch or dinner.

food, mushroom bánh mì sandwiches: delicious vietnamese food

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Mushroom Bánh Mì sandwich recipe

0 from 0 votes Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: VietnameseDifficulty: Easy Servings

servingsPrep time

minutesCooking time

minutesTotal time

minutes

Ingredients

For the pickled vegetables

2 tbsp sugar

2 tsp salt

½ cup water

½ cup rice vinegar

1 cup carrot, julienned

1 cup daikon radish, julienned

1 cup cucumber, julienned

For the mushrooms

4 large portobello mushrooms / mushroom “steaks”, sliced

1 tsp ginger, grated

4 tbsp hoisin sauce

To serve

4 individual soft baguettes or 2 medium – large, sliced in half

4 tbsp mayonnaise

4 tsp Sriracha

4 spring onions, finely sliced

1 jalapeño, thinly sliced

fresh coriander

lime wedges

Extras

Neutral oil

Salt and pepper, to taste

Method

For the pickled vegetables
Place the julienned (slicing the vegetables in thin strips) vegetables in a large jar.
Combine the sugar, salt, water and rice vinegar in a small saucepan.
Bring to a simmer and stir until the sugar and salt have dissolved.
Pour the pickling liquid over the vegetables.
Press down to keep the vegetables in the liquid.
Seal and place in the fridge until serving.
For the mushrooms
Heat a drizzle of neutral oil in a large frying pan.
Add in the mushrooms and cook on high heat until just golden brown and tender.
Add in the ginger and hoisin and toss to coat.
Season with a little salt and pepper.
To build the sandwiches
Slice the baguettes lengthways, slicing from the top down.
Spread them with mayonnaise and Sriracha.
Drain veg from their pickling liquid.
Fill with pickled vegetables and mushrooms, layering as you go so every bite has both.
Scatter with spring onions, jalapeños and fresh coriander.
Serve with a squeeze of fresh lime and enjoy!

Notes

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