“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.” - by Always The Hostess
Ingredients
Adjust Servings
Original recipe yields 2 sandwiches
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (2 total)
- Calories
- 760 cal
- 38%
- Fat
- 22.8 g
- 35%
- Carbs
- 128.4 g
- 41%
Based on a 2,000 calorie diet
Share It
Reviews (22)
Rate This Recipe
"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 sl..." See moreiced 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
"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 ev..." See moreerything ahead of time other than the basil and cilantro. The sandwich sauce was great."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
