Vegan Pulled Mushroom Banh Mi

Is my love for bánh mì ever going to end? I highly doubt it. After countless trials to create an authentic Vietnamese baguette and later on sharing an in-depth post on how to make vegan bánh mì, I am back at it with another variant – and not an ordinary one. Introducing my super meaty pulled mushroom bánh mì aka one of the best sandwiches ever!

To be honest, I didn’t invent anything, as the idea for a pulled mushroom filling came directly from a bánh mì I had a couple of years ago in Vietnam. It was so meaty that I had to ask my wife to inquire the seller what he put inside. Turns out it was made entirely from mushrooms!

After a few experiments in the kitchen, I finally created a bánh mì that even surpasses my original inspiration!

⭐️ Why You Should Try It

Meaty mushroom magic.

King oysters are magical for a simple reason: once shredded, they transform into one, if not the best plant-based meat alternatives! What’s great is that you can achieve a convincing meat texture using nothing more than a simple vegetable – no processed soy, gluten, or additives required!

To make the most out of the mushrooms, I use two processes. The first one consists of tossing them with oil and baking them until they are slightly drier, improving the meatiness factor.

The second process involves cooking them in a deeply savory sauce that is seasoned with five-spice powder. In Vietnamese cuisine, meats are often seasoned with char siu sauce, which gets its unique flavor from five-spice. Therefore, it made sense to prepare the shredded mushrooms in a similar way.

Loaded with texture.

While mushrooms are the highlight of this recipe, there are also many more components that make this sandwich a must-try. It has creamy mayo that adds a layer of richness, pickles for a crunchy tanginess, and greens like lettuce and cilantro for freshness. I also added roasted peanuts for some extra crunch!

🍄 Ingredient Notes

Banh mi bread

A good bánh mì starts with an authentic loaf of Vietnamese baguette. French baguettes or sandwich rolls just don’t compare.

The reason for that is because bánh mì has a much thinner crust and a super light crumb. It feels like it weighs nothing, and that makes all the difference. Forget about a dense and heavy crumb – Vietnamese baguette barely has any, allowing for a higher filling ratio to bread.

Where to find it: That’s the tricky part. Getting your hands on baguettes that taste like the ones from Vietnam is not an easy task. Your best option is to make your own by following my banh mi bread recipe or checking if you have Vietnamese bakeries around.

King oyster mushrooms

The star of this recipe. Did you know that king oyster mushrooms, once shredded, imitate wonderfully the texture of pulled pork?! They get super meaty and slightly chewy!

In this recipe, I shred them using a fork into thin strips before tossing them with oil and baking them for a few minutes until slightly dryer. This step not only adds the necessary fat to make them taste more convincing but also increases the meatiness factor.

Note: For this recipe, I used 3 large king oyster mushrooms that weighed a total of 7.5 ounces (215g). If your mushrooms are smaller, you may need to use 4-5 to reach that weight.

Where to buy: King oyster mushrooms can be found in well-stocked produce markets or in the refrigerated section of most Asian supermarkets.

Sweet and salty sauce

To season the mushrooms, I toss them with a sweet and salty sauce infused with five-spice powder, giving them an addicting char siu flavor! The sauce packs bold, savory flavors and reinforces the meatiness of the mushrooms.

Making the sauce only requires simple staple ingredients such as soy sauce, sugar, shallots, garlic, and five-spice powder.

Make it smoky! If you love smoky notes as much as I do, you can add 1/8 teaspoon of liquid smoke to the sauce.

Vegan mayo

You can use either store-bought or homemade vegan mayo to slather the inside of your baguettes.

Cucumber

Fresh cucumber brings another layer of texture with crispiness and juiciness. I recommend using a thin-skinned variety, such as Persian cucumbers.

Note: In Vietnam, it’s common to slice cucumbers into long, thick sticks. Honestly, that’s not my cup of tea. That’s why I slice them into thinner matchsticks here.

Fresh cilantro

Fresh cilantro is another essential that adds a touch of freshness. Generally speaking, the whole cilantro is used (leaves + stems), but if you prefer, you can leave out the stems and only use the leaves.

Roasted peanuts

Although not that popular in traditional bánh mì, I love to garnish mine with a generous sprinkle of roasted peanuts. They add nuttiness and extra crunch!

Carrot pickles

Called “Đồ Chua” in Vietnamese, carrot and/or daikon radish pickles are a must for many Vietnamese dishes, including savory sticky rice, broken rice, and…you guessed it, bánh mì. To keep it simple here, I only use carrots but feel free to use a mix of carrots and daikon radishes.

Note: The recipe I’m sharing here is for quick pickles that make just enough for 2-3 bánh mì. You can check my daikon and carrot pickles recipe here if you plan on making a larger amount (they keep incredibly well in the refrigerator).

🥣 How to Make It

1. Prepare the pickles

1. Make the brine. Add the sugar and salt to a small bowl. Pour in the water and vinegar and stir until the sugar has dissolved.
2. Add the carrots. Add the shredded carrots to the brine and allow them to soak for at least one hour or preferably overnight in the refrigerator. You can keep them in the fridge for up to 1 week.

2. Make the mushroom filling

1. Clean the mushrooms. Start by cleaning the king oyster mushrooms under cold water. Pat them dry.
2. Shred them. Slice each mushroom in half, lengthwise. Next, use a fork to shred the mushrooms into thin strips. The goal is to create a texture similar to pulled pork.

3. Toss with oil. Transfer the shredded mushrooms to a baking sheet lined with parchment paper and drizzle with the oil. Use your hands to toss the mushrooms with the oil.
4. Spread them. Spread the shredded mushrooms into an even layer on the baking sheet.

5. Bake. Bake the shredded mushrooms for about 20 minutes. Note: This step adds richness and slightly dehydrates the mushrooms, yielding a meatier texture.

6. Toss with the sauce. Once the mushrooms are done, transfer them to a mixing bowl. Add the soy sauce, sugar, minced shallot and garlic, five-spice powder, and ground chili. Mix to coat the mushrooms with the sauce.

7. Sauté. Heat a tablespoon of oil in a large non-stick over medium heat. Once hot, add the shredded mushrooms with the marinade and sauté for 5-7 minutes, stirring regularly until almost no sauce remains. Remove from the heat and set aside.

🥖 Assemble

Now that the mushroom filling is ready, it’s time to assemble the bánh mì!

1. Slice the bread. Slice the baguette in half lengthwise, leaving one side unsliced. This will make it easier to close the sandwich later.
2. Spread the mayo. Next, spread 1-2 tablespoons of vegan mayo on the inside of the baguette. At this step, you can even add vegan pâté!
3. Arrange the vegetables. Garnish with one leaf of lettuce, fresh cilantro, a handful of carrot pickles, and a few sticks of cucumber. Add about one tablespoon of roasted peanuts as well.

4. Add the pulled mushrooms. Finally, fill the baguette with half of the pulled mushrooms.
5. Season to your liking. Before closing your bánh mì, feel free to add a drizzle of chili sauce for spiciness and/or Vietnamese soy sauce for an even more authentic flavor.
6. Enjoy! Immediately enjoy either whole or sliced in halves!

🌶 Variations

There are many possibilities to customize the filling to your liking. Here are some add-in ideas:

• Add extra protein: Slice fried tofu or vegan bologna into thin strips before adding it to the baguette for a protein boost.
• Drizzle with banh mi sauce: I have shared a recipe before for a wonderful sauce specifically made to use in bánh mì, so feel free to use it here.
• Garnish with different herbs: Don’t just stick to cilantro. You can use your favorite fresh herbs. Thai basil, Vietnamese coriander, or even perilla leaves would work great here.

💬 FAQ

I hope you will love this pulled mushroom bánh mì. It’s one of my favorite versions! The filling is juicy, meaty, and SO satisfying. With a ton of different textures and flavors, I can guarantee you will want to eat a second one!

🇻🇳 More Vietnamese Recipes

Vegan Bún Bò Huế

Vegan Bánh Xèo

Easy Vegan Egg Rolls

Vietnamese Sticky Rice (Xôi Mặn)

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in February 2020 and updated with new process shots and detailed instructions in February 2025. You can find the original photos below.