One of my favorite places in NYC is Nicky’s Vietnamese Sandwiches. It’s a tiny storefront in the
Sadly, I haven’t had one in the year and a half I’ve lived in Baltimore – it isn’t quite the culinary mecca that NYC is (although I recently learned that Red Emma’s, which is just a block away from my building, has a vegetarian version made with lemongrass-marinated tofu).
Banh Mi Chay
(serves 2-3)
(serves 2-3)
½ cup rice vinegar
2 tablespoons sugar
½ teaspoon salt
2 carrots
For the marinated mushrooms:
Juice of ½ lime (about 2 tablespoons)
2 tablespoons light brown sugar
1 tablespoon rice vinegar
2 teaspoons soy sauce
2 cloves of garlic, minced
¼ teaspoon sriracha sauce
3 portobello mushroom caps (about 6 ounces total), cut into 1” strips
Juice of ½ lime (about 2 tablespoons)
2 tablespoons light brown sugar
1 tablespoon rice vinegar
2 teaspoons soy sauce
2 cloves of garlic, minced
¼ teaspoon sriracha sauce
3 portobello mushroom caps (about 6 ounces total), cut into 1” strips
For the sandwich:
1 large baguette
2-3 tablespoons mayonnaise
½ medium-sized seedless cucumber
½ jalapeno pepper, thinly sliced
¼ cup cilantro leaves
1 teaspoon soy sauce
1 large baguette
2-3 tablespoons mayonnaise
½ medium-sized seedless cucumber
½ jalapeno pepper, thinly sliced
¼ cup cilantro leaves
1 teaspoon soy sauce
In a small saucepan, bring the vinegar, sugar, and salt to a boil. Remove the mixture from the heat and let it cool for 5 minutes.
Prepare the mushrooms:
Mix all the ingredients for the marinade in a quart-sized plastic bag. Add the mushroom strips and marinate overnight in the refrigerator or for 1 hour at room temperature.
Assemble the sandwich:
Heat oven to 400° F.
Heat oven to 400° F.
Put the marinated mushroom strips and the marinade in a baking dish and bake until the mushrooms are soft, about 12 minutes. Let them cool for at least 5 minutes.
Cut the baguette open by slicing it in half but not going all the way through. Spread the mayonnaise on one side of the baguette. Place the baguette on a baking sheet and heat it until it is crisp and lightly browned, about 6-8 minutes. Let it cool for a few minutes before assembling the sandwich.
In the meantime, cut the cucumber lengthwise into ¼” thick slices and squeeze the liquid out of the pickled carrots.
Assemble the sandwich by arranging the cucumber slices in a single layer on the baguette, then topping them with the mushrooms, pickled carrots, and cilantro. Sprinkle the soy sauce on top and close the sandwich.
Cut into 3 or 4 sections and serve.
5 comments:
again...
this looks DIVINE! ;)
This sounds good. I love these types of sandwiches.
Yup yup, look's good! Here's my version.
Oh man, I love the banh mi chay at Red Emmas! I ate them almost every day when I lived in Baltimore. Does anyone know what they put in the sauce? I want to replicate it at home (far away in Chicago) . . .
I've been craving this sandwich since last Friday. I'm so making this sandwich.
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