Mushroom Bánh Mì
Traditional Vietnamese sandwich with mushrooms and pickled vegetables
Ingredients
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
Instructions
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!