Mushroom Bánh Mì

Traditional Vietnamese sandwich with mushrooms and pickled vegetables
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Prep Time 15 minutes
Cook Time 15 minutes
Course Budget, Culinary Collection
Cuisine Asian, South African, Vegetarian, Vietnamese
Servings 4


For the pickled vegetables

  • 2 tbsp sugar
  • 2 tsp salt
  • ½ cup water
  • ½ cup rice vinegar
  • 1 cup carrot julienned
  • 1 cup daikon radish julienned
  • 1 cup cucumber julienned

For the mushrooms

  • 4 large portobello mushrooms / mushroom “steaks” sliced
  • 1 tsp ginger grated
  • 4 tbsp hoisin sauce

To serve

  • 4 soft baguettes or 2 medium - large sliced in half
  • 4 tbsp mayonnaise
  • 4 tsp Sriracha
  • 4 spring onions finely sliced
  • 1 jalapeño thinly sliced
  • 1 handful fresh coriander
  • lime wedges
  • neutral oil
  • salt and pepper to taste


For the pickled vegetables

  • Place the julienned vegetables in a large jar.
  • Combine the sugar, salt, water and rice vinegar in a small saucepan.
  • Bring to a simmer and stir until the sugar and salt have dissolved.
    Pour the pickling liquid over the vegetables.
  • Press down to keep the vegetables in the liquid.
    Seal and place in the fridge until serving.

For the mushrooms

  • Heat a drizzle of netral oil in a large frying pan.
    Add in the mushrooms and cook on high heat until just golden brown and tender.
  • Add in the ginger and hoisin and toss to coat.
    Season with a little salt and pepper.

To build the sandwiches

  • Slice the baguettes lengthways, slicing from the top down.
    Spread them with mayonnaise and Sriracha.
  • Drain veg from their pickling liquid.
    Fill with pickled vegetables and mushrooms, layering as you go so every bite has both.
  • Scatter with spring onions, jalapeños and fresh coriander.
    Serve with a squeeze of fresh lime and enjoy!
Keyword budget, vegetarian, vietnamese