Banh-Mi Style Vietnamese Baguette

Vietnamese food recipes are popular for use of soy sauce, fish sauce, fresh herbs, rice, vegetables and fruits. Vietnamese food recipes include a diverse range of natural herbs viz. mint, lemongrass, long coriander, basil leaves and Vietnamese mint. The Vietnamese cuisine lays emphasis on fresh vegetables or herbs essentially as side dishes accompanied with dipping sauce. Influenced by Buddhist ideologies the Vietnamese food recipes include a number of vegetarian dishes. “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.”


  • 2 portobello mushroom caps, sliced
  • 10 ml olive oil
  • salt and pepper to taste
  • 1 carrot, sliced into sticks
  • 338 g daikon (white) radish, sliced into sticks
  • 235 ml rice vinegar
  • 120 ml fresh lime juice
  • 120 ml cold water
  • 120 ml chilled lime juice
  • 10 ml soy sauce
  • 5 ml nuoc mam (Vietnamese fish sauce) – use kosher mock fish sauce instead if nuoc mam cant be found kosher
  • 3 ml toasted sesame oil
  • 30 ml canola oil
  • 6 g minced garlic
  • 65 g white sugar
  • 80 ml cold water
  • 1 jalapeno pepper, thinly sliced
  • 8 sprigs fresh cilantro with stems
  • 200 g cucumber, sliced into thin strips
  • 2 sprigs fresh Thai basil
  • 2 (7 inch) French bread baguettes, split lengthwise


  • 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.

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