Mushroom Bánh Mì
Ingredients:
- 61 g (1 medium) carrot
- 1 medium daikon radish, julienned (or extra carrot if unavailable)
- 45 ml (3 tbsp) rice vinegar
- 12.5 g (1 tbsp) sugar
- 3 g (½ tsp) salt
- 400 g (14 oz) cremini or portobello mushrooms
- 30 ml (2 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) hoisin sauce
- 15 ml (1 tbsp) sesame oil
- 5 ml (1 tsp) rice vinegar
- 5 ml (1 tsp) sriracha or chili garlic sauce
- 6 g (2) garlic cloves
- 2 g (1 tsp) fresh ginger
- 15 ml (1 tbsp) neutral oil
- 3 tbsp vegan mayonnaise
- 1–2 tsp sriracha (to taste)
- 5 ml (1 tsp) lime juice
- 2 Vietnamese baguettes (bánh mì rolls) or small French baguettes
- ½ English cucumber, thinly sliced
- Fresh cilantro, large handful
- 14 g (1) jalapeño
- Lime wedges, for serving
Equipments:
Features:
Gluten-Free
Nut-Free
Nutrition:
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Let the carrot and daikon sit in the pickling brine for at least 15 minutes before assembling — that resting time is what turns them tangy and lightly pink instead of tasting like raw vegetables in vinegar.
Instructions:
- Make the pickled vegetables: Combine the rice vinegar, sugar, and salt in a small bowl and stir until dissolved (microwave 30 seconds if needed). Add the julienned carrot and daikon, toss to coat, and set aside for at least 15 minutes. The vegetables will soften and turn lightly pink. These can be made up to 3 days ahead and stored in the fridge.
- Make the sriracha mayo: In a small bowl, whisk together the vegan mayo, sriracha, and lime juice until smooth. Taste and adjust heat level. Set aside.
- Cook the mushrooms: In a small bowl, mix together the soy sauce, hoisin, sesame oil, rice vinegar, sriracha, garlic, and ginger to form the marinade. Heat neutral oil in a large skillet or wok over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3–4 minutes until golden and caramelized on one side. Flip and cook another 2 minutes. Pour the marinade over the mushrooms and toss to coat. Cook for another 2–3 minutes, stirring occasionally, until the sauce reduces and glazes the mushrooms. Remove from heat.
- Toast the bread: Slice the baguettes lengthwise, leaving a hinge. Toast cut-side down in a dry pan or under the broiler for 2–3 minutes until lightly golden and crispy on the outside but still soft inside.
- Assemble: Spread a generous layer of sriracha mayo on both cut sides of each baguette. Layer the glazed mushrooms along the bottom. Top with pickled vegetables, cucumber slices, fresh cilantro, and jalapeño if using. Squeeze a lime wedge over the top, close the sandwich, and serve immediately.
Notes: The pickled vegetables are non-negotiable — they balance the rich, savory mushrooms with brightness and crunch. Don't skip them. Portobello mushrooms give the meatiest texture; cremini are easier to find and work beautifully. Oyster mushrooms are another excellent option.
Storage: Cooked mushrooms keep in an airtight container in the fridge for up to 4 days. Pickled vegetables keep for up to 2 weeks refrigerated. Assemble just before serving — the bread goes soggy quickly once built.
Prep in Advance: Both the pickled vegetables and mushroom marinade can be prepped a day ahead. The mushrooms themselves reheat beautifully in a hot pan for 2 minutes.
Variations: Add 1 tsp of miso paste to the mushroom marinade for extra umami. Add sliced baked tofu or tempeh bacon alongside the mushrooms for a heartier filling. Use a tahini-lime drizzle instead of vegan mayo for a nut-free swap. Skip the jalapeño and sriracha for a mild version, or add chili oil for extra heat.
Serving Suggestions: Serve alongside crispy spring rolls, a light cucumber salad, or miso soup for a complete meal.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrot adds natural sweetness and color. The rice vinegar adds tang that cuts through richness and balances the flavors. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Mushroom Bánh Mì
Ingredients:
- 61 g (1 medium) carrot
- 1 medium daikon radish, julienned (or extra carrot if unavailable)
- 45 ml (3 tbsp) rice vinegar
- 12.5 g (1 tbsp) sugar
- 3 g (½ tsp) salt
- 400 g (14 oz) cremini or portobello mushrooms
- 30 ml (2 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) hoisin sauce
- 15 ml (1 tbsp) sesame oil
- 5 ml (1 tsp) rice vinegar
- 5 ml (1 tsp) sriracha or chili garlic sauce
- 6 g (2) garlic cloves
- 2 g (1 tsp) fresh ginger
- 15 ml (1 tbsp) neutral oil
- 3 tbsp vegan mayonnaise
- 1–2 tsp sriracha (to taste)
- 5 ml (1 tsp) lime juice
- 2 Vietnamese baguettes (bánh mì rolls) or small French baguettes
- ½ English cucumber, thinly sliced
- Fresh cilantro, large handful
- 14 g (1) jalapeño
- Lime wedges, for serving
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrot adds natural sweetness and color. The rice vinegar adds tang that cuts through richness and balances the flavors. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Prep:
Let the carrot and daikon sit in the pickling brine for at least 15 minutes before assembling — that resting time is what turns them tangy and lightly pink instead of tasting like raw vegetables in vinegar.
Instructions:
- Make the pickled vegetables: Combine the rice vinegar, sugar, and salt in a small bowl and stir until dissolved (microwave 30 seconds if needed). Add the julienned carrot and daikon, toss to coat, and set aside for at least 15 minutes. The vegetables will soften and turn lightly pink. These can be made up to 3 days ahead and stored in the fridge.
- Make the sriracha mayo: In a small bowl, whisk together the vegan mayo, sriracha, and lime juice until smooth. Taste and adjust heat level. Set aside.
- Cook the mushrooms: In a small bowl, mix together the soy sauce, hoisin, sesame oil, rice vinegar, sriracha, garlic, and ginger to form the marinade. Heat neutral oil in a large skillet or wok over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3–4 minutes until golden and caramelized on one side. Flip and cook another 2 minutes. Pour the marinade over the mushrooms and toss to coat. Cook for another 2–3 minutes, stirring occasionally, until the sauce reduces and glazes the mushrooms. Remove from heat.
- Toast the bread: Slice the baguettes lengthwise, leaving a hinge. Toast cut-side down in a dry pan or under the broiler for 2–3 minutes until lightly golden and crispy on the outside but still soft inside.
- Assemble: Spread a generous layer of sriracha mayo on both cut sides of each baguette. Layer the glazed mushrooms along the bottom. Top with pickled vegetables, cucumber slices, fresh cilantro, and jalapeño if using. Squeeze a lime wedge over the top, close the sandwich, and serve immediately.
