Shrimp Bánh mì
The Vietnamese Bánh mì sandwich is really all about the bread. It all started when the French introduced the baguette to Vietnam. I love sandwiches and this has to be one of my favorites. I really like the fresh Asian inspired fillings with the soft and crunchy French baguette. Over the past few months, I have made Bánh mì sandwiches regularly, trying to come up with the best combination of flavors. I think I have finally perfected it and now, I’m ready to share my version with you.
Remember, this sandwich is all about the bread, so get a good fresh baguette or little demi baguettes. I love them and I get them from my local market; they are the size of a hoagie — single serving size crunchy, soft baguettes and I’ve used these in the recipe below.
- 4 demi baguettes
- 1 batch pickled carrots, ingredients below
- 1 batch white bean hummus, ingredients below
- 20 large shrimp
- 1 tablespoon honey
- 1 lemongrass stalk (white part only)
- 2 tablespoons olive oil
- ¼ cup soy sauce
- 1 inch of fresh ginger, grated
- 1 English cucumber, 2-3 slices per sandwich
- 1 bunch green onions, trimmed and then cut into quarters, lengthwise
- 1 bunch fresh cilantro
- leaf lettuce for 4 sandwiches
- ½ cup mayonnaise
- 2 tablespoons Sriracha
- 2 carrots, shredded
- ½ cup sugar
- 1 cup rice wine vinegar
- 1 teaspoon salt
- 2 cloves garlic
- 1 cup packed fresh basil
- 1 - 14 ounce can of great northern white beans
- 2 tablespoons white wine vinegar
- ¼ cup olive oil
- salt and pepper
- In a saucepan, heat the vinegar and sugar over medium heat until the sugar is dissolved. Pour over shredded carrots and season with salt. Set-aside until cool. This can be done in advance, be sure to place in fridge.
- In a food processor. mince the garlic and basil together until minced. Add in beans and vinegar and process until almost smooth and then through the feed tube, slowly drizzle in the olive oil. Season with salt and pepper to taste and place in the fridge until ready to use.
- Combine the honey, minced lemongrass, grated ginger, soy sauce and olive oil. Add shrimp and toss until evenly coated. Place in fridge for 30 minutes to 1 hour.
- Heat grill to medium and gently place shrimp on grill. Grill for a few minutes until pink, and then turn shrimp until cooked through. Remove from grill.
- Combine mayo and Sriracha.
- On the bottom half of the demi baguette, spread some of the White Bean Hummus. On the top side of the baguette spread, spread 1-2 tablespoons of the Sriracha mayo. I like to place 4-5 shrimp onto the hummus. Next, add some of the pickled carrots (strain off the liquid) and then add a few slices of cucumber, some of the green onions, cilantro leaves and finally a leaf of lettuce. Slice each sandwich in half on a diagonal and enjoy!
