READY IN 45 mins

Banh-Mi Style Vietnamese Baguette

Read Reviews (22)

"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." — Always The Hostess

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.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

Reviews More Reviews

Mar 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.

—judymayree

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May 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.

—GRINGORN

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28 Ratings

May 05, 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.

—senuri

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Mar 08, 2008

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.

—Marie

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Sep 10, 2006

Love it.

—TINYGUMBO

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Sep 10, 2010

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!!

—Mrs.Williams

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Jun 29, 2010

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!

—ORVILLE76

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Jan 25, 2011

This was so delicious and unexpected! I used grilled chicken with teriaki sauce instead of mushrooms and I loved it. It was so full of fresh flavor! I couldn't find the radish, so I substituted celery, and thought it was a good mix. I will definitely make this again.

—kemmc23

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Nutrition

Calories
760 kcal
38%

Carbohydrates
128.4 g
41%

Cholesterol
0 mg
0%

Fat
22.8 g
35%

Fiber
9.6 g
38%

Protein
19.5 g
39%

Sodium
1476 mg
59%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 22.8g 35 %
** Saturated Fat 2.6g 13 %
** Cholesterol 0mg 0 %
** Sodium 1476mg 59 %
** Potassium 1570mg 44 %
** Total Carbohydrates 128.4g 41 %
** Dietary Fiber 9.6g 38 %
** Protein 19.5g 39 %
** Sugars 48.1g
** Vitamin A 125 %
** Vitamin C 144 %
** Calcium 21 %
** Iron 65 %
** Thiamin 81 %
** Niacin 115 %
** Vitamin B6 34 %
** Magnesium 40 %
** Folate 154 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.