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Vegetable banh mi

Vegetable banh mi


Try our quick, delicious take on the Franco-Vietnamese trend that’s ideal for a weekday dinner

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1768kj 419kcal
  • Fat
    Low 1%
  • Saturates
    Low 4%
  • Sugar
    Low 1%
  • Salt
    Med 1%

% of adult’s reference intake | Carbohydrates per serving : 75g


  • 1 Co-op British carrot, grated
  • 1/2 a cucumber, deseeded and sliced into matchsticks
  • 2 tsp white wine vinegar
  • 1/2 tbsp Co-op olive oil
  • 2 spring onions, thinly sliced, green tops reserved
  • 5cm ginger, peeled and grated
  • 1 red chilli, deseeded and thinly sliced
  • 200g mushrooms, thinly sliced
  • 1/2 tbsp soy sauce
  • Juice of 1/2 a lime
  • 2 Co-op demi baguettes
  • Handful coriander
  • 1/2 a lime, sliced into wedges


  1. Mix the carrot and cucumber with the vinegar, season, then set aside
  2. Heat the oil in a pan, add the spring onions, ginger and 1/2 the chilli, and cook for 2 mins
  3. Add the mushrooms, soy sauce and the lime juice and cook for 2 mins
  4. Meanwhile, slice open the baguettes and grill until golden
  5. Spoon in the mushroom mix and carrot and cucumber, then sprinkle over the coriander, spring onion tops and rest of the chilli
  6. Serve with lime wedges to squeeze over

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