Spicy Avocado Banh Mi

Think avocadoes are just an ingredient for guacamole? Think again. They are a key ingredient in Spicy Avocado Banh Mi. This Vietnamese sandwich gets its kick from a jalapeno and a couple of teaspoons of Sriracha.

Yield: Serves 3 (serving size: 1/3 sandwich)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 318
  • Fat: 11.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1.9g
  • Protein: 7g
  • Carbohydrate: 50g
  • Fiber: 6g
  • Cholesterol: 5mg
  • Iron: 3mg
  • Sodium: 612mg
  • Calcium: 34mg


  • 1 cup rice wine vinegar
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 1 carrot, peeled and julienned
  • 1/2 pound peeled and julienned daikon radish
  • 2 teaspoons Sriracha
  • 3 tablespoons reduced-fat olive-oil mayonnaise
  • 1 avocado, peeled
  • 1 (8-ounce) baguette, toasted
  • 1 jalapeño, sliced
  • 1 cup cilantro leaves


  1. Combine vinegar, sugar, and salt in saucepan; bring to boil over medium-high heat. Stir to dissolve sugar (1 minute); let stand until cool (20–30 minutes). Add carrot and radish. Let stand until vegetables pickle (15 minutes); strain and discard liquid. In bowl, mix Sriracha and mayonnaise. Slice half of avocado; set aside. Spread rest of avocado on half of toasted baguette. On remaining half baguette, spread mayo mixture. Fill sandwich with avocado slices, pickled vegetables, sliced jalapeño, and cilantro leaves. Cut into 3 pieces.
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