Vegetable Banh Mi

Directions

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.