Asian Recipe « Vegetable Banh Mi

This vegetable banh mi for two stars quick-pickled vegetables and portobello mushrooms sauteed with fish sauce, sriracha, and five-spice. If you omit the fish sauce it's vegetarian.

Ingredients

• ⅓ cup matchstick-cut carrots
• ⅓ cup matchstick-cut jicama
• ¼ cup thinly sliced onion
• ¾ cup rice vinegar, divided
• ¼ cup water
• ¼ cup white sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons sriracha sauce, or more to taste
• 1 ½ 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
• ¼ cup thinly sliced cucumber
• 1 jalapeno pepper, sliced, or to taste
• 6 sprigs fresh cilantro, or to taste
• 2 lime wedges

Cooking Directions

1. Combine carrots, jicama, and onion in a small bowl.
2. Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the sliced vegetables. Let sit for 30 minutes.
3. Whisk remaining 1/4 cup 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 to a boil, about 3 minutes. Add portobello mushrooms; cook until tender, about 5 minutes. Remove mushrooms from the liquid with a slotted spoon.
4. Spread 1 tablespoon mayonnaise over each roll half. Place 1/2 the cooked mushrooms over bottom halves. Drain pickled vegetables and place over the mushrooms. Divide cucumber, jalapeno, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over the filling of each sandwich and cover with top bun half.

Nutrition Facts

• calories741.7
• carbohydrateContent106.4 g
• cholesterolContent10.5 mg
• fatContent29.2 g
• fiberContent7 g
• proteinContent15 g
• saturatedFatContent4.9 g
• sodiumContent2785.6 mg
• sugarContent34.5 g