Recipe by 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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portobello mushroom caps, sliced
salt and pepper to taste
carrot, sliced into sticks
daikon (white) radish, sliced into sticks
fresh lime juice
chilled lime juice
nuoc mam (Vietnamese fish sauce)
toasted sesame oil
jalapeno pepper, thinly sliced
fresh cilantro with stems
cucumber, sliced into thin strips
fresh Thai basil
2 (7 inch)
French bread baguettes, split lengthwise
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.
Too much lime juice and no sugar in the pickling liquid. Otherwise, a good recipe. Sugar, vinegar, water and some salt will do it just fine. A little lime can't hurt of course, but 1/2 cup is way too much.
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.
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.
The sauce for the bread is out of this world. I plan on using it as a dip for potstickers and possibly as a marinade. It did call for quite a bit of sugar however so I plan on reducing it to 3-4 tablespoons next time. It also makes quite a lot. I ended up using approximately half of the sauce for 6 sandwiches (so this recipe should be able to cover 12 sandwiches). I did have a few changes to the sandwich in general which I believe made it yummilicous, first I toasted the bread and then added a bit of mayo (1 tsp) to each of the sandwiches. I also added a bit of sirloin which had been marinated in teriyaki sauce and then cooked. These things together with her fantastic sauce make this sandwich outstanding. Thank you so much for the recipe. I know I will be making the sauce for years to come.
Oh man this is a tasy sandwich!!! I have never had an actual banh-mi, so I have nothing to compare it to whatsoever, but I do know that this was effing good!!
I made this for my brother, his wife and their teenage daughter. All were impressed...this is arguably the best sandwich I have ever made. I did vary from the recipe in that I did not make individual sandwiches...I made one big sandwich on a full 'pain,' and used 3 portobellos to feed four. But man...what a fresh and refreshing and wonderful flavor and texture...ten stars! Add a glass of cheap red and eat out of doors!
* Percent Daily Values are based on a 2,000 calorie diet.
Banh-Mi Style Vietnamese Baguette
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 760
** Calories from Fat: 205
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