This incredible Vegetable Banh Mi for Two brings a delightful twist to the classic Vietnamese sandwich. With vibrant quick-pickled vegetables and savory sautéed Portobello mushrooms, this recipe shines not just in flavor but also in its beautiful presentation. Whether you’re making it for a quick lunch or a romantic dinner, it’s perfect for anyone wanting delicious, fresh bites!
Budget information
The total cost to make this Vegetable Banh Mi for Two is approximately $12.50, making it about $6.25 per serving. Here’s a quick breakdown of costs:
– Baguette: $2.00
– Portobello mushrooms (8 oz): $3.00
– Carrots (2 medium): $0.80
– Cucumber (1 medium): $0.70
– Red onion (1 medium): $0.50
– Fish sauce or soy sauce: $0.50
– Sriracha: $0.50
– Chinese five-spice: $0.50
– Fresh cilantro: $0.50
Total: $12.50
Why This Recipe Works
What makes this Vegetable Banh Mi so irresistible? It’s all about the layers of flavor and texture! The quick-pickled veggies bring that zingy crunch, while the marinated mushrooms add a satisfying umami punch. Plus, with just the right balance of heat from the Sriracha and a warm, crusty baguette hugging it all together, your taste buds will be dancing with joy in every bite!
Ingredients + optional substitutions
Here’s what you’ll need to create this delicious banh mi, along with some easy substitutions:
– 1 baguette ($2.00)
– 8 oz Portobello mushrooms, sliced ($3.00) – Substitute with shiitake mushrooms for a different flavor.
– 2 medium carrots, julienned ($0.80) – You can use radishes for a peppery kick.
– 1 medium cucumber, thinly sliced ($0.70)
– 1 medium red onion, thinly sliced ($0.50) – Shallots work well in a pinch.
– 2-3 tbsp fish sauce ($0.50) or substitute with soy sauce for a vegetarian version.
– 1-2 tbsp Sriracha ($0.50)
– 1 tsp Chinese five-spice ($0.50) – Try garam masala as an alternative.
– Fresh cilantro, for garnish ($0.50)
Step-by-step recipe instructions
Step 1: Start by making the quick-pickled vegetables. In a bowl, combine the julienned carrots and thinly sliced cucumber. Pour in equal parts vinegar and sugar (about 1/2 cup each), along with a pinch of salt. Stir it all together and let it marinate for at least 30 minutes. This will brighten up the veggies and add a nice tang that’s essential for the sandwich.
Step 2: While your veggies are pickling, let’s focus on the mushrooms. In a large skillet over medium heat, toss in your sliced Portobello mushrooms. Add in the fish sauce (or soy sauce, if you’re keeping it vegetarian), Sriracha, and a sprinkle of Chinese five-spice. Sauté them for about 5-7 minutes until they’re tender and completely coated in that delicious sauce. The aroma will have you salivating!
Step 3: Now it’s assembly time! Grab your baguette and slice it in half lengthwise, without cutting all the way through. This creates a lovely pocket to hold all those amazing fillings. Start layering by adding a generous amount of the sautéed mushrooms along the bottom, followed by the quick-pickled veggies.
Step 4: To finish it off, sprinkle some fresh cilantro for that herbaceous freshness, and if you’d like an extra kick, add more Sriracha on top. Close that sandwich gently, taking a moment to admire your handiwork!
Step 5: Slice it down the middle and serve immediately, or wrap it up for a delightful lunch on-the-go. Either way, enjoy every scrumptious bite!
Nutritional Facts
Calories: 350
Protein: 10g
Carbohydrates: 58g
Total Fats: 10g
Saturated Fat: 2g
Fiber: 5g
Sugar: 6g
Sodium: 800mg
Storage and reheating tips
To keep your Vegetable Banh Mi fresh, it’s best to enjoy it right after making it. However, if you have leftovers, wrap them tightly in foil or parchment paper and store them in the refrigerator for up to two days. Reheating can be tricky since the baguette can get a bit soggy. If you must reheat, consider placing it under a broiler for a minute or two to crisp it up before serving.
Serving suggestions
This Vegetable Banh Mi pairs wonderfully with a side of crispy sweet potato fries or a light green salad tossed in a sesame dressing. Pour yourself a refreshing iced tea or a sparkling water with lime to wash it down. Perfect for a cozy dinner at home or a laid-back weekend lunch!
Reader tips or helpful notes
Don’t be afraid to switch up the veggies based on what you have! Radishes, bell peppers, or even jalapeños can add a fun twist. Also, feeling adventurous? Try adding avocado for a creamy contrast! Most importantly, take your time with the pickling process—it really enhances the flavor of the veggies. Enjoy cooking and creating!
Recipe FAQs
Can I make this banh mi ahead of time? Absolutely! Just store the mushrooms and pickled vegetables separately, and assemble right before serving for freshness.
Is it possible to make this dish vegan? Yes! Simply use soy sauce instead of fish sauce and don’t add any animal-based ingredients.
How long do the pickled vegetables last? If stored in an airtight container, they can last in the fridge for about a week.
Can I use a different type of bread? Yes! French rolls or even focaccia would work beautifully.
What can I use instead of Sriracha? Any hot sauce you love can replace it, or even a homemade chili paste if you’re feeling ambitious!
