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Vegan Banh Mi Sandwich

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
2 servings
Lunch Vietnamese
Vegan Banh Mi Sandwich
Ingredients
  • 1/3 cup matchstick-cut carrots
  • 1/3 cup matchstick-cut jicama
  • 1/4 cup thinly sliced onion
  • 3/4 cup rice vinegar, divided
  • 1/4 cup water
  • 1/4 cup white sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sriracha sauce, or more to taste
  • 1 1/2 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
  • 1/4 cup thinly sliced cucumber
  • 1 jalapeno pepper, sliced, or to taste
  • 6 sprigs fresh cilantro, or to taste
  • 2 lime wedges
Instructions
1
Mash or grate the carrots, jicama, and onion in a small bowl to create a uniform mixture.
2
Combine 1/2 cup of vinegar, water, and sugar in a saucepan over medium heat. Stir constantly until the sugar has fully incorporated into the liquid, approximately 1 minute. Remove from heat and pour the pickling liquid over the sliced vegetables, allowing them to marinate for 30 minutes.
3
Mix the remaining 1/4 cup of 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 the mixture to a boil, taking about 3 minutes. Add sliced portobello mushrooms and cook until they are tender, approximately 5 minutes. Use a slotted spoon to remove the mushrooms from the liquid.
4
Spread a thin layer of mayonnaise, about 1 tablespoon, over each half of the roll. Place half of the cooked mushrooms on top of the mayonnaise, leaving a small border around the edges. Drain the pickled vegetables and place them over the mushrooms. Divide the cucumber, jalapeno, and cilantro among the sandwiches. If desired, add more sriracha to taste. Finish each sandwich by squeezing a lime wedge over the filling and covering with the top half of the roll.