Mushroom Bánh Mì

Serves 4




For the pickled vegetables:

  • 2 Tbsp sugar
  • 2 tsp salt
  • ½ cup / 125 ml water
  • ½ cup / 125 ml 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 individual soft baguettes or 2 medium – large, sliced in half
  • 4 Tbsp mayonnaise
  • 4 tsp Sriracha
  • 4 spring onions, finely sliced
  • 1 jalapeño, thinly sliced
  • 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!


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