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Vegetable Banh Mi

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Vegetable Banh Mi

Directions

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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
  • Methods :

  • 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.
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