Description
This vegetable banh mi for two stars quick-pickled vegetables and portobello mushrooms sauteed with fish sauce, sriracha, and five-spice. If you omit the fish sauce it’s vegetarian.
Ingredients
- ⅓ cup matchstick-cut carrots
- ⅓ cup matchstick-cut jicama
- ¼ cup thinly sliced onion
- ¾ cup rice vinegar, divided
- ¼ cup water
- ¼ cup white sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons sriracha sauce, or more to taste
- 1 ½ teaspoons garlic powder
- 1 teaspoon Chinese five-spice powder
- salt and ground black pepper to taste
- 2 portobello mushrooms – stems and gills removed, cut into 1/4-inch slices
- 4 tablespoons mayonnaise
- 2 hoagie rolls, split lengthwise and toasted
- ¼ cup thinly sliced cucumber
- 1 jalapeno pepper, sliced, or to taste (Optional)
- 6 sprigs fresh cilantro, or to taste
- 2 lime wedges
Instructions
- Combine carrots
- jicama
- and onion in a small bowl.
- Combine 1/2 cup vinegar
- water
- and sugar in a saucepan over medium heat. Stir until sugar dissolves
- about 1 minute. Remove from heat and pour pickling liquid over the sliced vegetables. Let sit for 30 minutes.
- Whisk remaining 1/4 cup vinegar with fish sauce
- soy sauce
- sriracha sauce
- garlic powder
- five-spice powder
- salt
- and pepper in a 10-inch saute pan over medium heat. Bring to a boil
- about 3 minutes. Add portobello mushrooms; cook until tender
- about 5 minutes. Remove mushrooms from the liquid with a slotted spoon.
- Spread 1 tablespoon mayonnaise over each roll half. Place 1/2 the cooked mushrooms over bottom halves. Drain pickled vegetables and place over the mushrooms. Divide cucumber
- jalapeno
- and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over the filling of each sandwich and cover with top bun half.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 2