Vietnamese baguette sandwiches will have your family and friends asking for more

Description:

These authentic sandwiches are worth making and will have your family and friends asking for more.

Main ingredients:

Vegetables, Sugar, Oil, Chilli, Bread, Garlic

Cuisine:

Asian

Ingredients:

2 large portobello mushroom caps, sliced
4 tsp olive oil
2 carrots, peeled and sliced into matchsticks
2 white radish, sliced into matchsticks
500ml rice vinegar
250ml fresh lime juice
250ml cold water
1250ml chilled lime juice
4 tsp soy sauce
2 tsp Vegetarian fish sauce (found in most large supermarkets and Asian markets)
1 tsp toasted sesame oil
4 tbsp rapeseed oil
4 tsp garlic, finely chopped or grated
10 tbsp caster sugar
10 tbsp cold water
2 fresh jalapeno or green chilli, thinly sliced
Handful sprigs fresh coriander with stems
2 medium cucumber, sliced into thin strips
4 sprigs fresh Thai basil (found in Asian markets) *regular basil will work just fine
4 French baguettes, split lengthways

Method:

Preheat the oven to 230°C / 450°F / Gas mark 8.
Line a baking tray with greaseproof paper and set aside.
Layer the tray with the mushrooms and drizzle with some olive oil and a sprinkle of salt and pepper.
Roast in the oven for about 25 minutes.
Cool slightly, then slice into strips.
Bring a saucepan of water to the boil.
Plunge the carrot and radish into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water.
In a separate bowl, stir together the rice vinegar, 250ml of lime juice and 250ml cold water.
Transfer the carrot and radish to the vinegar and lime sauce and let them soak for 20-30 minutes.
In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, rapeseed oil, sugar and water.
To make the sandwiches, spoon a little of the sauce onto each half of the loaves.
Place the roasted mushrooms onto the bottom half of each roll and add a little more sauce.
Top with a few slices of green chilli, a few sticks of carrot and radish (less the marinade), cucumber, basil and coriander.
Close with the tops of the bread and serve.