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.
1poundpeeled cooked shrimp(21-25 per pound; thawed if frozen), tails removed
18thin slices cucumber
3scallionsthinly 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.