Banh-mi style vegetarian Vietnamese baguette

    (38)
    1 hour

    These are by far the best sandwiches to serve your guests and yourself! The ingredients are fresh, delicious, popular and fills your mouth with marinated joy. This is my hearty vegetarian version (if you do not use fish sauce) using mushrooms.


    34 people made this

    Ingredients
    Serves: 2 

    • 2 large portobello mushroom caps, sliced
    • 2 teaspoons olive oil
    • salt and pepper to taste
    • 1 carrot, sliced into matchsticks
    • 1 mooli (white) radish, sliced into matchsticks
    • 250ml rice vinegar
    • 125ml fresh lime juice
    • 125ml cold water
    • 125ml chilled lime juice
    • 2 teaspoons soy sauce
    • 1 teaspoon nuoc mam (Vietnamese fish sauce)
    • 1/2 teaspoon toasted sesame oil
    • 2 tablespoons rapeseed oil
    • 2 teaspoons minced garlic
    • 5 tablespoons caster sugar
    • 5 tablespoons cold water
    • 1 fresh jalapeno or green chilli, thinly sliced
    • 8 sprigs fresh coriander with stems
    • 1 medium cucumber, sliced into thin strips
    • 2 sprigs fresh Thai basil
    • 2 (18cm) French baguettes, split lengthways

    Method
    Prep:20min  ›  Cook:25min  ›  Extra time:15min marinating  ›  Ready in:1hr 

    1. Preheat the oven to 230 C / Gas 8. Place the mushrooms on a baking tray. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
    2. While the mushrooms are roasting, bring a saucepan of water to the boil. Plunge the carrot and mooli matchsticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 125ml of lime juice and 125ml cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
    3. In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, rapeseed oil, 5 tablespoons sugar and 5 tablespoons water. This is the sandwich sauce.
    4. To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of green chilli, a few sticks of carrot and radish (minus the marinade), cucumber, basil and coriander. Close with the tops of the bread and serve.

    Vegetarian tip

    To make this dish truly vegetarian, either omit the fish sauce or use a vegetarian fish sauce in its place.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (38)

    Reviews in English (31)

    0

    Just so you know, adding fish sauce generally makes a recipe not vegetarian.  -  26 Sep 2013

    iragnw
    by
    0

    Assembling is easy - but the preparation took a while. You can use leftover radish and carrots for other Vietnamese dish, such as rice noodle bowl with grilled chicken or pork.  -  22 Aug 2012

    by
    30

    I have been eating Vietnamese sandwiches for a quarter of a century and this is by far the best recipe I have ever found for them. I have made them with bot portabello mushrooms and BBQ pork steaks sliced into thin strips. My sisters and I get together to make them every couple months and like tamales we make them in dozens for our family and friends to enjoy.  -  10 Mar 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate