For a completely vegetarian version, omit the fish sauce. Adjust the amount of jalapeno to your spice preference. Feel free to add other vegetables, such as pickled onions or bean sprouts. For a richer flavor, marinate the mushrooms in a mixture of soy sauce, sesame oil, and garlic before roasting. The pickled vegetables can be made ahead of time and stored in the refrigerator for up to a week.
Banh-Mi Style Vietnamese Baguette
-
PREP TIME20 mins
-
COOK TIME25 mins
-
TOTAL TIME45 mins
-
SERVING2 People
-
VIEWS109
Experience the vibrant flavors of Vietnam with this delightful Banh-Mi inspired baguette. A symphony of textures and tastes, this vegetarian version features savory roasted portobello mushrooms, pickled vegetables, and a tangy-sweet sauce, all nestled in a crispy French baguette. A truly satisfying and customizable sandwich experience!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate128 g
-
Fiber10 g
-
Protein20 g
-
Saturated Fat3 g
-
Sodium1282 mg
-
Sugar48 g
-
Fat23 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 450 degrees F (230 degrees C). (5 minutes)
02
StepPlace the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven until tender and slightly browned. (25 minutes)
03
StepCool slightly, then slice into strips.
04
StepWhile the mushrooms are roasting, bring a saucepan of water to a boil.
05
StepPlunge the carrot and radish sticks into the boiling water for a few seconds, then remove them and plunge them into a bowl of ice water to stop the cooking.
06
StepIn a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water.
07
StepTransfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient. (15+ minutes)
08
StepIn a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
09
StepTo assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves.
10
StepPlace the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce.
11
StepTop with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro.
12
StepClose with the tops of the bread and serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Rollin Gorczany
Jun 7, 2025I omitted the fish sauce for a vegetarian version and it was still delicious.
Esperanza Shanahanwyman
Feb 28, 2025Next time I'll try adding some sriracha for extra heat.
Nona Muller
Feb 24, 2025The pickling liquid is a little too sour for my taste. I'll reduce the vinegar next time.
Jefferey Harber
Jan 22, 2025I've made this several times and it's always a hit. Even my meat-loving friends enjoy it!
Lilly Bayer
Nov 25, 2024A great way to use up leftover roasted vegetables!
Mary Jast
Nov 22, 2024The sandwich sauce is the key! It ties all the flavors together perfectly.
Adella Harvey
May 29, 2024This recipe is amazing! The pickled veggies are so tangy and the mushrooms are incredibly flavorful.