How to Make Banh-Mi Style Vietnamese Baguette - A Step-by-Step Guide

Originating from the vibrant and diverse culinary scene of Vietnam, the Banh-Mi Style Vietnamese Baguette has captured the hearts and palates of food enthusiasts worldwide. This iconic sandwich, known for its fusion of French and Vietnamese flavors, is a sensory delight that offers a symphony of textures and tastes in every bite. From its crisp baguette to its savory fillings and fresh, vibrant toppings, the Banh-Mi Style Vietnamese Baguette is a culinary masterpiece that continues to captiva...

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Ingredients

  • 2 portobello mushroom caps, sliced
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 1 carrot, sliced into sticks
  • 1 daikon (white) radish, sliced into sticks
  • 1 cup rice vinegar
  • ½ cup fresh lime juice
  • ½ cup cold water
  • ½ cup chilled lime juice
  • 2 teaspoons soy sauce
  • 1 teaspoon nuoc mam (Vietnamese fish sauce)
  • ½ teaspoon toasted sesame oil
  • 2 tablespoons canola oil
  • 2 teaspoons minced garlic
  • ⅓ cup white sugar
  • ⅓ cup cold water
  • 1 jalapeno pepper, thinly sliced
  • 8 sprigs fresh cilantro with stems
  • 1 medium cucumber, sliced into thin strips
  • 2 sprigs fresh Thai basil
  • 2 (7 inch) French bread baguettes, split lengthwise

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 2
  • Yield: 2 sandwiches

  • 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

    760 cal.

    • Total Fat: 23g
    • Saturated Fat: 3g
    • Sodium: 1282mg
    • Total Carbohydrate: 128g
    • Dietary Fiber: 10g
    • Total Sugars: 48g
    • Protein: 20g
    • Vitamin C: 87mg
    • Calcium: 171mg
    • Iron: 7mg
    • Potassium: 1570mg