Mushroom Vietnamese Bánh Mì Recipe

A tasty budget recipe that is easy on the budget while you wait for pay-day.

It’s nearing towards the end of the month and it might be challenging to feast on a limited budget with something that brings lots of flavour.

Mushrooms are the perfect addition to any meal for a boost of flavour and many health benefits as they are packed with nutrients and minerals that you need to keep healthy. All of that in a budget-friendly way!

On top, mushrooms also bring several benefits to the table to boost your health.

• Lower blood pressure: Mushrooms are high in potassium which acts as a counter to the negative effects of sodium consumption.
• Boost immune system: Mushrooms improve the efficiency of the immune system by stimulating microphages to increase it’s ability to fight off foreign bodies. They also have a natural anti-inflammatory effect on the body.

Mushroom Bánh Mì Recipe

Serves 4

Ingredients:

For the pickled vegetables:

• 2 Tbsp sugar
• 2 tsp salt
• ½ cup / 125 ml water
• ½ cup / 125 ml rice vinegar
• 1 cup carrot, julienned
• 1 cup daikon radish, julienned
• 1 cup cucumber, julienned

For the mushrooms:

• 4 large portobello mushrooms / mushroom “steaks”, sliced
• 1 tsp ginger, grated
• 4 Tbsp hoisin sauce

To serve:

• 4 individual soft baguettes or 2 medium – large, sliced in half
• 4 Tbsp mayonnaise
• 4 tsp Sriracha
• 4 spring onions, finely sliced
• 1 jalapeño, thinly sliced
• Handful fresh coriander
• Lime wedges
• Neutral oil
• Salt and pepper, to taste

Method:

For the pickled vegetables:

1. Place the julienned vegetables in a large jar.
2. Combine the sugar, salt, water and rice vinegar in a small saucepan.
3. Bring to a simmer and stir until the sugar and salt have dissolved.
4. Pour the pickling liquid over the vegetables.
5. Press down to keep the vegetables in the liquid.
6. Seal and place in the fridge until serving.

For the mushrooms:

1. Heat a drizzle of netral oil in a large frying pan.
2. Add in the mushrooms and cook on high heat until just golden brown and tender.
3. Add in the ginger and hoisin and toss to coat.
4. Season with a little salt and pepper.

To build the sandwiches:

1. Slice the baguettes lengthways, slicing from the top down.
2. Spread them with mayonnaise and Sriracha.
3. Drain veg from their pickling liquid.
4. Fill with pickled vegetables and mushrooms, layering as you go so every bite has both.
5. Scatter with spring onions, jalapeños and fresh coriander.
6. Serve with a squeeze of fresh lime and enjoy!