Vegan Banh Mi Sandwich with Pink Oyster Mushrooms

Bahn Mi, the iconic Vietnamese sandwich, is a delightful fusion of French and Vietnamese culinary traditions. Typically filled with meat or pâté, I’m putting a vegan twist on this beloved sandwich by making a Vietnamese-Style Vegan Banh Mi Sandwich with Pink Oyster Mushrooms. These mushrooms not only add a beautiful pink hue to your dish but also provide a meaty texture and umami flavor that will leave you craving more. Prepare for a flavor-packed journey with our vegan Bahn Mi recipe!

Last year, I was lucky enough to spend a week in Ho Chi Minh City, and while there, banh mi sandwiches were an everyday staple. You can find these delicious creations everywhere from high-end hotel restaurants to street corner vendors.

The roots of this sandwich start in the French colonial era in Vietnam when the French introduced their cuisine to Vietnam, including the baguette, a long and crusty bread. Since that time, the banh mi sandwich evolved as a fusion of French and Vietnamese culinary influences.

This recipe’s evolution continues with a vegan option featuring pink oyster mushrooms as the central protein.

Ingredients for Vegan Banh Mi Sandwich with Pink Oyster Mushrooms

• Pink Oyster Mushrooms
• Soy Sauce
• Rice Vinegar
• Sugar
• Sesame Oil
• Garlic
• Ginger
• Carrots
• Cucumber
• Salt
• Sriracha
• Vegan Mayonnaise
• Cilantro
• Baguette or Similar Type Bread

Pink oyster mushrooms are the perfect meat substitute for this dish. Their texture is tender and somewhat chewy, with a slightly meaty quality. As I talk about in my last recipe featuring these unique fungi, their mild flavor takes on a slightly bacony flavor when cooked. That flavor is enriched in this vegan bahn mi sandwich with a marinade of traditional Southeast Asian ingredients.

Tips for Growing and Cooking Pink Oyster Mushrooms

• Make It Steamy! These fungi love to grow in humid environments. Consider using a humidifier or misting the growing area regularly to maintain humidity.
  
• Harvest Time! Pink oyster mushrooms grow relatively fast and can be ready for harvest within a few weeks. Harvest them when the caps have fully expanded and the edges are starting to curl. Cut or twist the mushrooms at the base of the stem to harvest them without damaging the mycelium.
  
• Keep it Simple. When cooking these mushrooms, less is more. Allowing them to brown in a hot pan with just a splash of oil allows the meaty texture to shine.

Now vegan or not… dishes on this site are meant to be eaten in the outdoors! And this Vegan Banh Mi Sandwich is no exception. At camp, the mushrooms are easy to cook on either a campfire or camp stove. Or if you want to eat this on the trail, this sandwich like the traditional banh mi travels extremely well.

Vegan Banh Mi Sandwich FAQs

• Where can I buy pink oyster mushrooms?
  While I have found pink oyster mushrooms at my local market, they can be hard to find. However, plenty of companies online will sell you at-home grow kits.
  
• Can I use a different type of mushrooms in this recipe?
  While I strongly suggest using pink oyster mushrooms, king trumpet mushrooms would also work.
  
• Can you make this recipe gluten-free?
  Yes, simply sub-out the traditional baguette for a gluten-free one. If you can’t find any at your local market, there are several recipes online, including this one from Gluten-Free on a Shoestring.
  
• What is the best vegan mayonnaise?
  My favorite is Chosen Foods Vegan Avocado Oil Mayo, but experiment with what suits your taste buds!

If you regularly eat vegan food or cook on the vegetable side of the aisle is new to you, this Vietnamese-Style Vegan Banh Mi Sandwich with Pink Oyster Mushrooms is something to try! If you give this a try, please be sure to leave a comment below!

5 from 3 votes

Vegan Banh Mi Sandwich with Pink Oyster Mushrooms

Servings 2 people

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Ingredients

For the Pink Oyster Mushrooms…

• 8 ounces pink oyster mushrooms cleaned and torn into bite-size pieces
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 cloves garlic grated
• 1 tbsp ginger grated

For the Vegetables…

• 1 carrot julienned
• 1 english cucumber thinly sliced
• 1/4 cup rice wine vinegar
• 2 tbsp sugar
• 1/2 tsp salt

For the Sriracha Mayo…

• 1/4 cup vegan mayonaise
• Sriracha to taste

For the Sandwich…

• 2 small baguettes
• 1/2 bunch cilantro
• 2-4 lime wedges

Instructions

• Mix together soy sauce, 2 tablespoons rice vinegar, sesame oil, brown sugar, garlic, and ginger until well combined. Add pink oyster mushrooms and marinate for 30 minutes.
• While mushrooms are marinating, mix together 1/4 cup of rice wine vinegar and 2 tablespoons of sugar, and salt until salt and sugar dissolve. Add carrots and cucumber and allow the mixture to set for at least 15 minutes.
• Mix together the desired amount of Sriracha into vegan mayonaise.
• Heat skillet over medium heat and add a splash of oil. Add the mushrooms, reserving the marinade. Sauté the mushrooms for about 5 minutes, stirring occasionally until they are cooked through and slightly caramelized. Pour in the reserved marinade and cook for an additional 1-2 minutes until the sauce thickens slightly. Remove from heat.
• To assemble the sandwich, slice the mini baguettes or French rolls horizontally, leaving one side intact. Spread a generous amount of Sriracha mayo on both sides of the bread. Arrange a layer of pickled vegetables on the bottom half of the bread. Top with mushrooms and garnish with cilantro sprigs. Serve with lime wedges.

Course: Main Course

Cuisine: Asian, Vegan, Vietnamese

Keyword: Camp Stove, Forage, Vegan, Vegetable

Did you make this recipe?

Please let me know how it turned out for you! Tag @bewildeats on Instagram and hashtag it #bewildeats.