Vegetable Banh Mi recipe
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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 6 sprigs fresh cilantro, or to taste 2 lime wedges
Nutrition Info
- 741.7 caloriescarbohydrate: 106.4 gcholesterol: 10.5 mgfat: 29.2 gfiber: 7 gprotein: 15 gsaturatedFat: 4.9 gservingSize: -sodium: 2785.6 mgsugar: 34.5 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Banh Mi
Directions
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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.