This recipe leaves out the crusty bread that a traditional banh mi sandwich includes, but we promise you the flavour is not lacking. It hits all the Vietnamese flavour profiles you’re expecting in this classic dish, including sweet, spicy, and sour with a punch of umami.
Prep ahead!
This recipe is perfect made ahead and prepped for a week’s worth of lunches that will only get better with age. Take these for lunches and you’ll be the envy of the office.
Banh MI Salad
Ingredients
- 1 cup (250 mL) brown and wild rice mix
- 8 cups (2 L) spring mix
- 1/2 cup (125 mL) chopped mint
- 1/2 cup (125 mL) chopped cilantro
- 1 cup (250 mL) julienned carrots
- 1 cup (250 mL) julienned daikon
- 2 Tbsp (60 mL) rice vinegar
- 1 tsp (5 mL) brown sugar
- 1 lime, zested and juiced
- 3 garlic cloves, peeled and crushed
- 2 tsp (10 mL) low-sodium soy sauce or tamari
- 1 Tbsp (15 mL) grated gingerroot
- 2 tsp (10 mL) lemongrass paste
- 1/2 tsp (2 mL) Chinese five-spice powder
- 1/2 tsp (2 mL) ground coriander
- 2 tsp (10 mL) sesame oil
- 1 lb (450 g) oyster mushrooms
- 1/2 cup (125 mL) plain yogurt
- 1 tsp (5 mL) low-sodium soy sauce or tamari
- 1 tsp (5 mL) sriracha
- 1 tsp (5 mL) maple syrup
- 1 lime, juiced
Nutrition
Per serving:
- calories283
- protein9 g
- total fats4 g
- sat. fat1
- total carbohydrates53g
- sugars7 g
- fibre6 g
- sodium286 mg
Directions
01
Cook rice according to package instructions.
02
In medium glass bowl, combine quick pickle ingredients, stir to coat, and set aside, stirring occasionally to distribute flavour evenly.
03
In small glass bowl, mix garlic, soy sauce, ginger, lemongrass paste, Chinese five-spice powder, and coriander; set aside.
04
In large frying pan over medium-high heat, add oil and mushrooms; cook mushrooms until they start to brown, about 10 minutes, stirring occasionally. Add in spice mixture and stir to combine, then cook for an additional 5 minutes.
05
Meanwhile, in small bowl, mix dressing ingredients.
06
To assemble, divide spring mix into 4 bowls, add rice, pickled vegetables, and mushrooms; drizzle with dressing, and top with mint and cilantro.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. rawstylebychels@gmail.com
