Mushroom bánh mì sandwiches: Delicious Vietnamese food

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.

Mushroom Bánh Mì sandwich recipe

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: VietnameseDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

45

minutes

Ingredients

• For the pickled vegetables

• 2 tbsp 2 sugar

• 2 tsp 2 salt

• ½ cup ½ water

• ½ cup ½ rice vinegar

• 1 cup 1 carrot, julienned

• 1 cup 1 daikon radish, julienned

• 1 cup 1 cucumber, julienned

• For the mushrooms

• 4 large 4 portobello mushrooms / mushroom “steaks”, sliced

• 1 tsp 1 ginger, grated

• 4 tbsp 4 hoisin sauce

• To serve

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

• 4 tbsp 4 mayonnaise

• 4 tsp 4 Sriracha

• 4 4 spring onions, finely sliced

• 1 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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