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Banh-Mi Style Vietnamese Baguette

Banh-Mi Style Vietnamese Baguette

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Always The Hostess

Always The Hostess

These are by far the best sandwiches to serve your guests and yourself! The ingredients are fresh, delicious, popular and fills your mouth with marinated joy. You can usually find the high-caloric sandwich (variety of meat on mayonnaise) in your local Vietnamese baguette shop but here is a hearty Vegetarian version (if you do not use fish sauce) using portabello mushrooms.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 760 kcal
  • 38%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 128.4g
  • 41%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1476 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
  2. While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
  3. In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
  4. To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

judymayree
30

judymayree

3/11/2009

I have been eating Vietnamese sandwiches for a quarter of a century and this is by far the best recipe I have ever found for them. I have made them with bot portabello mushrooms and BBQ pork steaks sliced into thin strips. My sisters and I get together to make them every couple months and like tamales we make them in dozens for our family and friends to enjoy.

GRINGORN
24

GRINGORN

5/26/2010

These were very good but after trying them with the mushrooms first, I made them next with thinly sliced grilled chicken. We all preferred them with the chicken. These are nice since you can prep everything ahead of time other than the basil and cilantro. The sandwich sauce was great.

senuri
16

senuri

5/5/2008

One of the best sandwiches I've had! Didn't have portabella's so I used crimini's and sauted on stove. Don't forget to add the minced garlic to the sauce. The sauce is amazing. Thanks for the great recipe.

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