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Avocado Banh Mi
with chili garlic green beans

Active: 30 min Total: 30 min
Quick pickles, sliced avocados, and a creamy sauce combine in this sandwich that is inspired by Vietnamese banh mi.
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Cuisines

Ingredients

Metric
Servings:
4
Vietnamese Mayo:
  • Mayonnaise - 1/4 cup
  • Lime juice - 1/2 tsp
  • Soy sauce, low-sodium - 1/2 tsp
  • Sriracha - 1/2 tsp (more or less to taste)
Avocado Banh Mi:
  • Cucumbers - 6 oz , sliced (look for English cucumbers)
  • Carrots - 5 oz , shredded (look for pre-shredded)
  • Vinegar, rice - 3 Tbsp
  • Sugar - 1/2 tsp
  • Avocados - 2 , sliced
  • Cilantro - 1/2 bunch , leaves torn
  • Sandwich rolls - 4 (sub 1 large baguette for 4 servings)
Chili Garlic Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Water - 1 Tbsp
  • Chili garlic sauce - 1 tsp (sub any hot sauce)
  • Lime juice - 1/2 tsp

Prep

  1. Make pickles - Slice cucumbers. Toss cucumbers and carrots in vinegar and sugar. Marinate vegetables for 20 minutes.
  2. Green beans - Trim green beans. (Can be done up to 5 days ahead)
  3. Make Vietnamese mayo - Combine mayonnaise, lime juice (portion for mayo), soy sauce, and Sriracha. (Can be done up to 3 days ahead)
  4. Avocado / Cilantro - Prep as directed.

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Make

  1. Heat a wok with oil over medium heat. Add green beans and saute until starting to darken in spots, ~1 minute. Add water and chili garlic sauce and cover with a lid. Steam until beans are tender, ~3 minutes.
  2. Top green beans with lime juice and season with some salt.
  3. Toast rolls.
  4. Drain liquid off cucumber and carrot pickles.
  5. Spread the inside of rolls with Vietnamese mayo and then fill rolls with pickles, avocado, and cilantro.
  6. Serve banh mi with green beans on the side. Enjoy!

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