This sandwich is mostly made with grilled meat and the only vegetarian version that I have had of Banh Mi is with tofu. I used protobella mushrooms and marinated them in beer vinaigrette and then grilled them. This recipe is great for barbecues, parties and for summer picnics.
The beer I used for this recipe is Boston Lager which to my surprise I couldn’t find at the LCBOs near where I live (Ossington). I went to two LCBO stores and called two other and none of them had it. Finally I called The Beer Store at 1200 Dundas Street and the gentleman at the store confirmed that he had the beer in stock.
Boston Lager pairs really well with citrus flavors so I sweetened the vinaigrette with some fresh orange juice and flavored it with ginger and shallots…a little bit of jalapeno for heat. I tasted the vinaigrette thinking that it will still be bitter because of the beer but the orange juice had completely transformed the flavor of beer. I marinated the mushrooms in the vinaigrette for about 20 minutes and grilled them in a cast iron skillet. You can do this step on your bbq grill. The cooking removed any bitterness that was left from the beer leaving the mushrooms juicy and with a nice earthy flavor. I poured some extra vinaigrette on the mushrooms while they were cooking for a more intense flavor. 
Unlike the regular sandwiches Banh Mi has kimchi instead of lettuce or any other kind of salad. Top it up with some fresh cilantro and slices of jalapeno to increase the heat by a few notches. I also smeared some spicy mayonnaise to make the sandwich moist. Its a perfect sandwich for a road trip. Give it a try you sandwich lovers!
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Beer Marinated Portobello Mushroom Banh Mi
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Grilled portobello mushrooms marinated in a zesty beer vinaigrette are the star of this unique banh mi. Kimchi, cilantro, and jalapeños add a fiery kick.
Ingredients
- 1 cups (237 ml) Sam Adams Boston Lager beer
- 1/2 an orange juice of 1/2 an orange
- 1 tsp minced ginger
- 1 tsp minced jalapeño
- 1/2 shallot, minced
- 2 tbsp olive oil
- Salt
- 2 banh mi baguettes
- 2 large portobella mushrooms, cut into thick slices
- 1/2 cups (118 ml) carrots, cut into sticks
- 1/2 cups (118 ml) cucumber, cut into sticks
- 3 tsp sugar
- 1 tsp salt
- 1/4 cups (60 ml) water
- 1 tbsp lemon juice
- 1/4 cups (60 ml) mayonnaise
- 2 tsp sriracha sauce
- 1 tbsp olive oil
Instructions
- For the vinaigrette/marinade
- In a large bowl, add all ingredients except olive oil and whisk well. Pour olive oil in a thin stream while whisking.
- For Banh Mi
- Marinate sliced mushrooms in the vinaigrette for 20 minutes to 1 hour.
- In a grill pan, heat oil on high, then reduce heat to medium. Grill sliced marinated mushrooms until browned on both sides, spooning minced shallots from the vinaigrette and/or extra vinaigrette over the mushrooms while grilling.
- In a jar, add water, lemon juice, sugar, and salt; stir to mix well.
- In a bowl, place carrot and cucumber sticks; sprinkle with 1 tsp sugar and 1 tsp salt. Let sit for 10 minutes.
- After 10 minutes, squeeze out excess liquid from the carrots and cucumbers, and place them in the jar with the water and lemon juice mixture. Let sit for 20 minutes.
- Mix sriracha sauce with mayonnaise.
- Preheat oven to 350°F (177°C).
- Slice a baguette from the center, leaving one longer side attached. Place in the oven for 3–5 minutes to warm.
- Smear spicy mayonnaise on both sides of the bun. Arrange grilled mushrooms, pickled carrots and cucumbers, and jalapeno slices. Add cilantro, if desired.
Notes
- For a deeper mushroom flavor, marinate for up to 4 hours in the refrigerator.
- Substitute any dark beer for the Sam Adams Boston Lager; a stout would add richness.
- To make ahead, prepare the pickled vegetables and spicy mayonnaise a day in advance and store separately in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Vietnamese-inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
Frequently Asked Questions
How long should I marinate the portobello mushrooms in beer?
Aim for at least 30 minutes, turning them once halfway through so both sides absorb the marinade. Going longer, up to a couple of hours, gives you a deeper flavor.
What type of beer works best for marinating the mushrooms?
A lighter beer like a lager or pale ale works well since it adds flavor without overpowering the mushroom. Dark stouts can taste a bit bitter after cooking, so save those for drinking alongside the sandwich.
What pickled vegetables go on a traditional banh mi?
Quick-pickled daikon radish and carrots are the standard, along with fresh cilantro, sliced jalapenos, and a spread of mayo or sriracha mayo on a crusty baguette.
