Vegetable banh mi

Vegetable banh mi
Try our quick, delicious take on the Franco-Vietnamese trend that’s ideal for a weekday dinner
Serves 2  / 
Prep 10 mins  / 
Cook 5 mins


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


Mix the carrot and cucumber with the vinegar, season, then set aside

Heat the oil in a pan, add the spring onions, ginger and 1/2 the chilli, and cook for 2 mins

Add the mushrooms, soy sauce and the lime juice and cook for 2 mins

Meanwhile, slice open the baguettes and grill until golden

Spoon in the mushroom mix and carrot and cucumber, then sprinkle over the coriander, spring onion tops and rest of the chilli

Serve with lime wedges to squeeze over