Bánh Mì with Mushrooms
A Vietnamese-inspired sandwich featuring king oyster mushrooms marinated in umami-rich sauces, paired with fresh herbs and pickled vegetables.
This plant-based bánh mì is a delightful fusion of savory, spicy, and tangy flavors. Marinated king oyster mushrooms provide a meaty bite, complemented by fresh herbs, pickled daikon and carrot, cucumber slices, and a zesty lime mayo. A perfect balance in a crusty baguette — it’s a quick and satisfying meal that bursts with character.
Inspired by classic Vietnamese street food, this version is a modern, vegetarian twist that doesn’t compromise on depth or crunch. Whether for lunch or a light dinner, it hits all the right notes.
Ingredients
mushrooms
- 150–200 g king oyster mushrooms, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp Chinese five spice powder
- 1 tbsp syrup (e.g. maple or agave)
- 1 tbsp oyster sauce or vegan alternative
- 1 tsp Maggi seasoning
- 1 stalk lemongrass, finely minced
toppings
- Cucumber, thinly sliced
- Fresh chili slices (optional)
- Fresh parsley or cilantro
- Pickled daikon and carrot
- Lime mayonnaise
- Crusty baguette or Vietnamese-style roll
- Mushroom Pâté or store bought
- Maggi seasoning
Instructions
- In a bowl, mix the garlic, soy sauce, five spice powder, syrup, oyster sauce, Maggi seasoning, and minced lemongrass.
- Add the sliced mushrooms and stir to coat well. Marinate for at least 1 hour.
- Sauté the mushrooms in a hot pan until browned and cooked through, about 6–8 minutes.
- Toast the baguette lightly. Spread lime mayo on one side and vegetarian pate on the other.
- Layer the sautéed mushrooms on the mayo side.
- Layer with cucumber, pickled vegetables, sautéed mushrooms, chili, and herbs.
- Serve immediately, optionally with extra lime wedges on the side.
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