Vegetable Banh Mi

Name: Vegetable Banh Mi
Total time: 40
Yield: 2
Ingredients: ⅓ cup matchstick-cut carrots; ⅓ cup matchstick-cut jicama; ¼ cup thinly sliced onion; ¾ cup rice vinegar, divided; ¼ cup water; ¼ cup white sugar; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 2 teaspoons sriracha sauce, or more to taste; 1 ½ teaspoons garlic powder; 1 teaspoon Chinese five-spice powder; salt and ground black pepper to taste; 2 portobello mushrooms - stems and gills removed, cut into 1/4-inch slices; 4 tablespoons mayonnaise; 2 hoagie rolls, split lengthwise and toasted; ¼ cup thinly sliced cucumber; 1 jalapeno pepper, sliced, or to taste (Optional); 6 sprigs fresh cilantro, or to taste; 2 lime wedges

Recipe by Bibi from allrecipes.com

Lunch 40 Mins.

Ingredients

2 servings

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⅓ cup matchstick-cut carrots
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⅓ cup matchstick-cut jicama
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¼ cup thinly sliced onion
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¾ cup rice vinegar, divided
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¼ cup water
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¼ cup white sugar
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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2 teaspoons sriracha sauce, or more to taste
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1 ½ teaspoons garlic powder

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1 teaspoon Chinese five-spice powder
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salt and ground black pepper to taste
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2 portobello mushrooms - stems and gills removed, cut into 1/4-inch slices
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4 tablespoons mayonnaise
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2 hoagie rolls, split lengthwise and toasted
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¼ cup thinly sliced cucumber
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1 jalapeno pepper, sliced, or to taste (Optional)
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6 sprigs fresh cilantro, or to taste
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2 lime wedges

Instructions

Combine carrots, jicama, and onion in a small bowl.
Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the sliced vegetables. Let sit for 30 minutes.
Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha sauce, garlic powder, five-spice powder, salt, and pepper in a 10-inch saute pan over medium heat. Bring to a boil, about 3 minutes. Add portobello mushrooms; cook until tender, about 5 minutes. Remove mushrooms from the liquid with a slotted spoon.
Spread 1 tablespoon mayonnaise over each roll half. Place 1/2 the cooked mushrooms over bottom halves. Drain pickled vegetables and place over the mushrooms. Divide cucumber, jalapeno, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over the filling of each sandwich and cover with top bun half.