French colonial rule in Vietnam influenced the country’s cooking profoundly, as here with this street-food sandwich (banh mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice. You could also use it for dressing a Vietnamese-inspired coleslaw.
Shrimp Banh Mi
French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (banh mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice. You could also use it for dressing a Vietnamese-inspired coleslaw.
Ingredients
- 1 large carrot peeled and shredded
- 2 tablespoons rice vinegar
- ⅓ cup chopped fresh cilantro
- 2 ½ tablespoons reduced-fat mayonnaise
- 2 ½ tablespoons low-fat plain yogurt
- 3/4 teaspoon fish sauce
- 1 tablespoon lime juice
- ¼ teaspoon cayenne pepper
- 3 12- inch baguettes halved lengthwise
- 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed
- 18 thin slices cucumber
- 3 scallions thinly sliced lengthwise and cut into 2-inch pieces
Instructions
- Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
- Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.
Notes
A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.
