Avocado Banh Mi
with chili garlic green beans
Quick pickles, sliced avocados, and a creamy sauce combine in this sandwich that is inspired by Vietnamese banh mi.
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Ingredients
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
- Make pickles - Slice cucumbers. Toss cucumbers and carrots in vinegar and sugar. Marinate vegetables for 20 minutes.
- Green beans - Trim green beans. (Can be done up to 5 days ahead)
- Make Vietnamese mayo - Combine mayonnaise, lime juice (portion for mayo), soy sauce, and Sriracha. (Can be done up to 3 days ahead)
- Avocado / Cilantro - Prep as directed.
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Make
- 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.
- Top green beans with lime juice and season with some salt.
- Toast rolls.
- Drain liquid off cucumber and carrot pickles.
- Spread the inside of rolls with Vietnamese mayo and then fill rolls with pickles, avocado, and cilantro.
- Serve banh mi with green beans on the side. Enjoy!
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