Every so often I get a dish that takes me far away. The feeling becomes real, that I am right back wandering around the streets of Hanoi in search of a vegan banh mi. Vietnam is where I was taught how to stop eating animals. By wandering through the Asian alleyways, while almost being run over by motorbikes carrying entire families. Endlessly popping into random restaurants while hopefully inquiring “chay?!” (or vegetarian). Vietnam is where everything started changing for me, the beginning of my soul waking up and being really ready to live.
Traditional Banh Mi Sandwich
When I imagine culinary experiences around the world, there are always those special dishes that stick out. Just the mere thought of Vietnam sends an image of a smoking banh mi cascading down my thoughts. Wandering around the bustling streets showcase the influence that French culture has in the Asian country. This influence is a reminder where dishes like a beloved banh mi sandwich on a french baguette derived from. In the 19th century, Vietnam fell under French colony rule and in true French fashion, they brought the baguette with them.
Bánh Mì literally translates to “bread” in Vietnamese.
What is a Lions Mane Mushroom?
Lions Mane mushrooms are giant white mushrooms that look like an actual lions manes. They have an earthy flavor with notes of pepper. The texture makes for an ideal meat substitute. I often compare it to a fatty pork chop when pressed and grilled on the cast iron (like we will do in this recipe!). In this recipe, we are going to serve this lions mane tossed in a vegan oyster sauce and served with one of my favorite Vietnamese sandwiches. I swear we are going to pick you up and transport you straight to the nearest Vietnamese alleyway. Try out more of my lions mane recipes like this Argentinian Lions Mane Steak!
