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Vietnamese-Style Mushroom Bánh Mì

Vietnamese-Style Mushroom Bánh Mì

4.5rating out of 5

(932 reviews from our customers)

Prep Time

30 min



Bánh Mì is a Vietnamese meat and paté sandwich, but in this plant-based twist you'll fill crusty ciabatta rolls with sticky-sweet caramelised mushrooms, zingy vegetables and coriander.

Prep Time

30 min



What is Gousto all about?

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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!

For 2 people (double for 4)
1/2 cucumber
1/2 tsp cayenne pepper
125g seasonal radishes
5g coriander
1 carrot
1 hoisin sauce sachet (40g) †
1 soy sauce sachet (15ml) †
1 rice vinegar sachet (30ml)
150g portobello mushrooms
free from mayonnaise
45g free-from mayonnaise
green chilli
1 green chilli
2 ciabatta rolls †
3 white potatoes
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1/2 cucumber
  • 1/2 tsp cayenne pepper
  • 125g seasonal radishes
  • 5g coriander
  • 1 carrot
  • 1 hoisin sauce sachet (40g)<span class="strong">†</span>
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (30ml)
  • 150g portobello mushrooms
  • 45g free-from mayonnaise
  • 1 green chilli
  • 2 ciabatta rolls<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 515 kJ
122 kcal
2425 kJ
576 kcal
of which saturates
4.3 g
0.6 g
20.1 g
2.6 g
of which sugars
18.2 g
3.8 g
85.6 g
17.9 g
Fibre 1.6 g 7.5 g
Protein 2.8 g 13.1 g
Salt 0.51 g 2.42 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
1/2 tsp cayenne pepper
cayenne pepper
125g seasonal radishes
5g coriander
coriander (100%)
1 carrot
1 hoisin sauce sachet (40g)
water, sugar, white miso paste (soya), cornflour, garlic puree, caramelised sugar syrup, 5 spice, rice vinegar, chilli puree, yeast extract , salt, citric acid
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (30ml)
rice vinegar, salt
150g portobello mushrooms
portobello mushrooms
45g free-from mayonnaise
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 (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
1 white potato
  • Allergens highlighted by † (soya, gluten)

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)

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


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


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 mayo with the cayenne pepper – this is your spicy mayo


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


Meanwhile, slice the green chilli[es] finely

Chop the coriander finely, including the stalks


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


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


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Spread each ciabatta with some spicy 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 sliced chilli and enjoy!

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