Banh Mi is a delicious Vietnamese sandwich traditionally made with a combination of various ingredients, including meat or tofu, fresh vegetables, and condiments. This recipe serves 4.
Ingredients:
For the Lemongrass Marinade:
- 2 stalks of lemongrass, finely minced
- 3 cloves of garlic, minced
- 1 small onion, minced
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon sriracha sauce (adjust to your desired spice level)
For the Oyster Mushrooms:
- 16 oz (450g) oyster mushrooms, cleaned and sliced into strips
- 2 tablespoons butter
- Salt and pepper to taste
For Assembling the Banh Mi:
- 4 small baguettes or sub rolls
- Mayonnaise
- Sriracha sauce (optional, for extra heat)
- Fresh cilantro leaves
- Sliced cucumbers
- Sliced jalapeños (adjust to your spice preference)
- Pickled daikon and carrots (recipe below)
For the Pickled Daikon and Carrots:
- 1 medium daikon radish
- 2 medium carrots
- 1 cup rice vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon salt
Instructions:
-
Prepare the Pickled Daikon and Carrots:
- In a saucepan, combine the rice vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve. Remove from heat and let it cool.
- Place the julienned daikon and carrots in a clean jar or bowl. Pour the vinegar mixture over them, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
-
Prepare the Lemongrass Marinade:
- In a bowl, combine the minced lemongrass, garlic, shallot, soy sauce, maple syrup, vegetable oil, sesame oil, and sriracha sauce. Mix well and set aside.
-
Marinate the Oyster Mushrooms:
- Place the sliced oyster mushrooms in a large zip-top bag or a bowl. Pour the lemongrass marinade over the mushrooms and toss to coat. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, allowing the mushrooms to marinate.
-
Cook the Oyster Mushrooms:
- In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated oyster mushrooms and sauté for about 5-7 minutes or until they become tender and slightly crispy. Season with salt and pepper to taste.
-
Assemble the Banh Mi:
- Slice the baguettes or sub rolls in half lengthwise.
- Spread a generous layer of vegan mayonnaise on the bottom half of each roll. Optionally, add a drizzle of sriracha sauce for extra heat.
- Layer the marinated and sautéed oyster mushrooms on top of the mayo.
- Add pickled daikon and carrots, cucumber slices, jalapeño slices, and fresh cilantro leaves.
-
Serve and Enjoy:
- Put the top half of the baguette on the sandwich and press gently.
- Serve your Lemongrass Oyster Mushroom Banh Mi immediately, and enjoy the explosion of flavors!
This Lemongrass Oyster Mushroom Banh Mi offers a delightful blend of textures and flavors, making it a delicious and satisfying sandwich for lunch or dinner.