Vegan Bánh Mì with mushrooms

Vegan Bánh Mì with mushrooms

Total: 2 hr 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / people: 297 kcal
, Fat: 7 g
, Carbohydrate: 48 g
, Protein: 10 g

Bánh Mì is a delicious Vietnamese dish. It is a sandwich filled with hearty ingredients – typically pickled vegetables and a protein component. The sandwich is usually stuffed with pulled pork, however mushrooms can be used to create a hearty vegan dish. Mushrooms are an incredibly versatile ingredient and their meaty flavour and texture provide the perfect basis for this sandwich. We use oyster mushrooms with very thick stems. The stems can broken up gently with a fork to create a similar texture to pulled pork. The mushrooms are then fried with all kinds of flavours and topped with homemade pickled vegetables. You'll remember this delicious sandwich for days to come!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pickled vegetables

1 carrot, cut into sticks
cucumber, deseeded, cut into sticks
1 dl white wine vinegar
½ dl rice vinegar
1 tsp sugar
1 tsp salt


1 tbsp oil
1 cm ginger, finely chopped
2 garlic cloves, finely chopped
1 stick lemongrass, core finely chopped
1 lime, rinsed with hot water, dabbed dry, use a little grated zest and all of the juice
400 g oyster mushrooms, caps thinly sliced, stems pulled apart
2 tbsp soy sauce

To fill the baguette

1 baguette, cut into 4 pieces, sliced open
2 tbsp vegan mayonnaise
½ bunch coriander, finely chopped
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How it's done

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Pickled vegetables

Place the vegetables in an airtight jar. Add the vinegar, sugar and salt, seal the jar, shake until the sugar and salt have dissolved. Leave the vegetables to stand at room temperature for at least 2 hrs. or overnight.


Heat the oil, sauté the ginger, garlic, lemongrass and lime zest. Add the mushrooms and cook for approx. 5 mins. Pour in the soy sauce and lime juice, bring to the boil, then simmer for approx. 2 mins. Place in a bowl and allow to cool slightly.

To fill the baguette

Spread one side of the baguette with mayonnaise, fill with the pickled vegetables, mushrooms and coriander.

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