Vietnamese Baguette with Banh Mi Flavors
Ingredients List
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2 portobello mushroom caps, sliced
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2 teaspoons olive oil
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salt and pepper to taste
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1 carrot, sliced into sticks
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1 daikon (white) radish, sliced into sticks
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1 cup rice vinegar
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½ cup fresh lime juice
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½ cup cold water
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½ cup chilled lime juice
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2 teaspoons soy sauce
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1 teaspoon nuoc mam (Vietnamese fish sauce)
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½ teaspoon toasted sesame oil
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2 tablespoons canola oil
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2 teaspoons minced garlic
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⅓ cup white sugar
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⅓ cup cold water
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1 jalapeno pepper, thinly sliced
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8 sprigs fresh cilantro with stems
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1 medium cucumber, sliced into thin strips
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2 sprigs fresh Thai basil
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2 (7 inch) French bread baguettes, split lengthwise
Instructions
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Preheat your oven to 450°F (230°C). Arrange the mushrooms on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for approximately 25 minutes. Once done, let them cool slightly before slicing into strips.
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While the mushrooms are roasting, bring a pot of water to a boil. Submerge the carrot and radish sticks into the boiling water for a few seconds, then quickly transfer them to a bowl of ice water to halt the cooking. In another bowl, mix together the rice vinegar, 1/2 cup of lime juice, and 1/2 cup cold water. Transfer the carrot and radish into this marinade and let them sit for at least 15 minutes, or longer if possible.
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In a separate bowl, combine the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar, and 1/3 cup water to create the sandwich sauce.
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To assemble the sandwiches, drizzle a little of the sandwich sauce on each half of the baguette. Layer the roasted mushrooms on the bottom half, adding a bit more sauce on top. Then, top with jalapeno slices, carrot and radish sticks (without the marinade), cucumber, fresh basil, and cilantro. Place the top of the baguette on and serve.
Nutritional Information (per serving)
| 760 | Calories |
| 23g | Fat |
| 128g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 760 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 3g | 13% |
| Sodium 1282mg | 56% |
| Total Carbohydrate 128g | 47% |
| Dietary Fiber 10g | 34% |
| Total Sugars 48g | |
| Protein 20g | 39% |
| Vitamin C 87mg | 96% |
| Calcium 171mg | 13% |
| Iron 7mg | 36% |
| Potassium 1570mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5