Vegan Bánh Mì by @fitgreenmind

≈ 25 min

1 serving

🥕

2

Carrot

🥒

0.5

Cucumber

🍇

45 ml

White wine vinegar

🍬

25 g

Sugar

🧂

0.75 g

Salt

💧

100 ml

Water

🍄

200 g

Mushrooms

🫗

5 ml

Oil

🫘

10 ml

Hoisin sauce

🧂

1 g

Five spice

🍞

1

Baguette roll

🥣

15 ml

Vegan mayo

🌿

4 g

Coriander

🌿

2 g

Mint

🧅

8 g

Fried onions

  1. Peel
    • carrot

    Peel the 2 carrots and cut them into thin matchsticks.

  2. Cut
    • cucumber

    Cut the 1/2 cucumber into thin matchsticks.

  3. Add
    • carrot
    • cucumber

    Add the carrot and cucumber matchsticks to the mixing bowl.

  4. Combine
    • white wine vinegar
    • sugar
    • salt

    Combine 3 tbsp white wine vinegar, 2 tbsp sugar, 1 pinch salt, and 100 ml water in the small saucepan.

  5. Heat
    • white wine vinegar
    • sugar
    • salt

    Heat the pickling liquid briefly until the sugar dissolves.

  6. Pour
    • carrot
    • cucumber
    • white wine vinegar

    Pour the hot pickling liquid over the vegetables and set them aside.

  7. Slice
    • mushrooms

    Clean the 200 g mushrooms and slice them evenly.

  8. Heat
    • mushrooms

    Dry-fry the sliced mushrooms in the frying pan over medium-high heat.

  9. Cook
    • mushrooms

    Cook the mushrooms until they release and evaporate their moisture.

  10. Add
    • mushrooms
    • cooking oil
    • salt

    Add 1 tsp cooking oil and 1 pinch salt to the mushrooms.

  11. Stir
    • mushrooms
    • hoisin sauce
    • Chinese five-spice powder

    Stir in 2 tsp hoisin sauce and 1/2 tsp Chinese five-spice powder.

  12. Cook
    • mushrooms
    • hoisin sauce
    • Chinese five-spice powder

    Cook briefly, stirring until the mushrooms are glossy and glazed.

  13. Split
    • baguette roll

    Split the baguette roll lengthwise, leaving one side attached if desired.

  14. Spread
    • baguette roll
    • vegan mayo

    Spread the vegan mayo over the cut sides of the baguette roll.

  15. Fill
    • baguette roll
    • mushrooms
    • carrot

    Fill the roll with the glazed mushrooms and pickled vegetables.

  16. Top
    • fresh coriander
    • fried onions

    Top the sandwich with fresh coriander, fresh mint, and fried onions.

  17. Serve
    • baguette roll

    Close the bánh mì and serve immediately.

Vegan Bánh Mì by @fitgreenmind

≈ 25 min

1 serving

🥕

2

Carrot

🥒

0.5

Cucumber

🍇

45 ml

White wine vinegar

🍬

25 g

Sugar

🧂

0.75 g

Salt

💧

100 ml

Water

🍄

200 g

Mushrooms

🫗

5 ml

Oil

🫘

10 ml

Hoisin sauce

🧂

1 g

Five spice

🍞

1

Baguette roll

🥣

15 ml

Vegan mayo

🌿

4 g

Coriander

🌿

2 g

Mint

🧅

8 g

Fried onions

Preparation Steps

  1. Step 1/17

    Peel the 2 carrots and cut them into thin matchsticks.

    🥕carrot
    🔪chef's knife
    🪵cutting board

  2. Step 2/17

    Cut the 1/2 cucumber into thin matchsticks.

    🥒cucumber
    🔪chef's knife
    🪵cutting board

  3. Step 3/17

    Add the carrot and cucumber matchsticks to the mixing bowl.

    🥕carrot
    🥒cucumber
    🥣mixing bowl

  4. Step 4/17

    Combine 3 tbsp white wine vinegar, 2 tbsp sugar, 1 pinch salt, and 100 ml water in the small saucepan.

    🍇white wine vinegar
    🍬sugar
    🧂salt
    💧water
    🍲small saucepan
    🥄measuring spoons
    🥛measuring jug

  5. Step 5/17

    Heat the pickling liquid briefly until the sugar dissolves.

    🍇white wine vinegar
    🍬sugar
    🧂salt
    💧water
    🍲small saucepan
    🥄spatula

  6. Step 6/17

    Pour the hot pickling liquid over the vegetables and set them aside.

    🥕carrot
    🥒cucumber
    🍇white wine vinegar
    🍬sugar
    🧂salt
    💧water
    🍲small saucepan
    🥣mixing bowl

  7. Step 7/17

    Clean the 200 g mushrooms and slice them evenly.

    🍄mushrooms
    🔪chef's knife
    🪵cutting board

  8. Step 8/17

    Dry-fry the sliced mushrooms in the frying pan over medium-high heat.

    🍄mushrooms
    🍳frying pan
    🥄spatula

  9. Step 9/17

    Cook the mushrooms until they release and evaporate their moisture.

    🍄mushrooms
    🍳frying pan
    🥄spatula

  10. Step 10/17

    Add 1 tsp cooking oil and 1 pinch salt to the mushrooms.

    🍄mushrooms
    🫗cooking oil
    🧂salt
    🍳frying pan
    🥄measuring spoons
    🥄spatula

  11. Step 11/17

    Stir in 2 tsp hoisin sauce and 1/2 tsp Chinese five-spice powder.

    🍄mushrooms
    🫘hoisin sauce
    🧂Chinese five-spice powder
    🍳frying pan
    🥄measuring spoons
    🥄spatula

  12. Step 12/17

    Cook briefly, stirring until the mushrooms are glossy and glazed.

    🍄mushrooms
    🫘hoisin sauce
    🧂Chinese five-spice powder
    🍳frying pan
    🥄spatula

  13. Step 13/17

    Split the baguette roll lengthwise, leaving one side attached if desired.

    🍞baguette roll
    🔪chef's knife
    🪵cutting board

  14. Step 14/17

    Spread the vegan mayo over the cut sides of the baguette roll.

    🍞baguette roll
    🥣vegan mayo
    🥄spatula

  15. Step 15/17

    Fill the roll with the glazed mushrooms and pickled vegetables.

    🍞baguette roll
    🍄mushrooms
    🥕carrot
    🥒cucumber
    🥣mixing bowl
    🍳frying pan

  16. Step 16/17

    Top the sandwich with fresh coriander, fresh mint, and fried onions.

    🌿fresh coriander
    🌿fresh mint
    🧅fried onions

  17. Step 17/17

    Close the bánh mì and serve immediately.

    🍞baguette roll

Composition

Ingredients

Types

Vegetables, Condiments, Sweeteners, Seasonings, Liquids, Fungi, Bakery, Toppings

Ingredients

Carrot, Cucumber, White wine vinegar, Sugar, Salt, Water, Mushrooms, Oil, Hoisin sauce, Five spice, Baguette roll, Vegan mayo, Coriander, Mint, Fried onions

Notes

Carrot (cut into sticks), Cucumber (cut into sticks), Salt (a good pinch, for the pickle, to taste, for the mushrooms), Mushrooms (cleaned and sliced), Vegan mayo (amount not given), Coriander (fresh, amount not given), Mint (fresh, amount not given), Fried onions (amount not given)

Allergens

Sulfites, Soy, Gluten, Sesame

Dietetics

Dietary regimen

Vegetarian

Calories

740 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 118g, Dietary fiber: 12g, Total fat: 21g, Saturated fat: 3g, Sugars: 31g

Nutritional Information

Minerals

Sodium: 1700mg, Potassium: 850mg, Iron: 5.5mg, Calcium: 130mg

Vitamins

Vitamin A: 1050µg RAE, Vitamin C: 17mg, Vitamin K: 32µg, Folate: 105µg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, small saucepan, frying pan, mixing bowl, measuring spoons, measuring jug, spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Vietnamese

Geographic

Vietnam, Southeast Asia

Various

Aspect

Texture

Crunchy, Crisp, Juicy, Tender, Chewy

Flavors

Sweet, Sour, Savory, Umami, Herbal, Spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve the assembled sandwich immediately for the best texture.,Do not leave mayonnaise-containing leftovers out longer than 2 hours.), fridge : 24 h (Store the assembled sandwich in an airtight container.,Store pickled vegetables and mushrooms separately to prevent the bread from becoming soggy.), freezer : 0 min (Freezing the assembled sandwich is not recommended because the fresh vegetables and baguette lose texture.)