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Vietnamese-Style Mushroom Bánh Mì

Vietnamese-Style Mushroom Bánh Mì

Rating
4.5rating out of 5

(895 reviews from our customers)

Prep Time

30 min

Cuisine

Vietnamese

Bánh Mì is a Vietnamese meat and paté sandwich, but in this plant-based twist you'll fill crusty ciabatta rolls with sticky caramelised mushrooms, zingy vegetables and fresh herbs. Thơm ngon (delicious)!

Prep Time

30 min

Cuisine

Vietnamese

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
cucumber
1/2 cucumber
Radish
125g radishes
fresh-coriander
5g coriander
Carrot
1 carrot
honey-pot
1 agave nectar pot (25g)
Sriracha hot chilli sauce
1 sriracha hot chilli sauce sachet (8ml)
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
rice-vinegar
1 rice vinegar sachet (30ml)
portobello-mushrooms
150g portobello mushrooms
free from mayonnaise
1 free-from mayonnaise pot (45g)
green chilli
1 green chilli
Ciabatta-roll
2 ciabatta rolls †
Potatoes
3 white potatoes
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1/2 cucumber
  • 125g seasonal radishes
  • 5g coriander
  • 1 carrot
  • 1 agave nectar pot (25g)
  • 1 sriracha hot chilli sauce sachet (8ml)
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (30ml)
  • 150g portobello mushrooms
  • 1 free-from mayonnaise pot (45g)
  • 1 green chilli
  • 2 ciabatta rolls<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 518 kJ
123 kcal
2417 kJ
575 kcal
Fat
of which saturates
4.3 g
0.6 g
19.9 g
2.6 g
Carbohydrate
of which sugars
18.5 g
4.3 g
86.4 g
20.2 g
Fibre 1.6 g 7.4 g
Protein 2.7 g 12.8 g
Salt 0.5 g 2.31 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1/2 cucumber
cucumber
125g seasonal radishes
radishes
5g coriander
coriander(100%)
1 carrot
carrot
1 agave nectar pot (25g)
agave nectar
1 sriracha hot chilli sauce sachet (8ml)
chilli, sugar, garlic, salt, water, acidity regulator: acetic acid, citric acid, flavour enhancer: monosodium glutamate, stabilizer: xanthan gum, preservative: potassium sorbate. May contain peanut
1 soy sauce sachet (15ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (30ml)
rice vinegar, salt
150g portobello mushrooms
portobello mushrooms
1 free-from mayonnaise pot (45g)
sunflower seed oil, water, wine vinegar, glucose syrup, salt, natural flavouring, modified maize starch, thickener: xanthan gum, potato protein, concentrate (carrot, apple)
1 green chilli
green finger chillies (100%)
2 ciabatta rolls
fortified wheat flour [wheat flour, calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour, rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour, soya flour, malted wheat flour, flour treatment agent (ascorbic acid)
1 white potato
potato
Allergens
  • Allergens highlighted by † (gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into chips

Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp

2

Slice the cucumber into discs

Slice each individual cucumber disc into matchsticks

Grate the carrot[s] (no need to peel!)

Slice the radishes as finely as you can, discard the stalks

3

Add the cucumber matchsticks and grated carrot and sliced radishes to a large bowl with the rice vinegar and a generous pinch of salt

Stir it all together and set aside to pickle

Combine the free-from mayonnaise with the sriracha – this is your sriracha mayo

4

Slice the portobello mushrooms finely

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the sliced mushrooms and cook for 3 min on each side or until tender and caramelised

Tip: Try not to stir the mushrooms too much as this will stop them from caramelising

5

Meanwhile, slice the green chilli[es] finely

Chop the coriander finely, including the stalks

6

Put the ciabatta rolls in the oven for 3-4 min or until crusty and warmed through

7

Once the mushrooms have caramelised, reduce the heat to medium and add the soy sauce and agave to pan

Cook for 1-2 min further, turning the mushrooms to coat them fully in the sauce – these are your sticky mushrooms

Carefully cut the warmed ciabatta rolls in half

8

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Spread each ciabatta with some sriracha mayo, then top with the sticky mushrooms, a handful of pickled veg, the chopped coriander and some sliced chilli (can't handle the heat? Go easy!) – this is your mushroom bánh mì

Serve the mushroom bánh mì with the chips and remaining pickled veg to the side

Garnish with any remaining coriander and chilli and enjoy!

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