Mushroom Banh Mi
Banh mi is always a good idea – and this mushroom one from Miguel Maestre is no exception!
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Cooking tools:
- Grill
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
Ingredients
- 500 g portobello mushrooms
- ½ cup peanut oil
- 3 garlic cloves, crushed
- 1 lemongrass stalk, finely grated
- 4 long bread rolls
- ⅓ cup chicken or duck pate (See Tip)
- ⅓ cup Japanese mayonnaise (Kewpie)
- ½ cup fresh mint and coriander leaves
- thinly sliced fresh birds eye chilli (optional)
- Thinly sliced green spring onion
- toasted sesame seeds
- 1 tbsp sesame oil
- 2 tbsp hoisin sauce
- 1 tbsp honey
- 2 tbsp rice wine vinegar
- 1 tbsp white sugar
- 2 small Lebanese cucumbers, thinly sliced
- 1 large carrot, peeled, thinly shredded
- 3 baby radishes, thinly sliced
- Salt and pepper, to season
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