Bahn Mi

Jessica Hannan

By
@PansyAlvaris

I love Asian food in any way shape and form, and these Vietnamese sandwiches do the trick!


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
30 Min
Cook:
20 Min

Ingredients

SHRIMP

1 lb
shrimp, shelled and deveined
1 Tbsp
lemongrass paste
2 inch stick
ginger, peeled and minced
4 clove
garlic, peeled and minced
1/4 c
soysauce
1/4 c
sunflower oil

VEGGIES

3 c
spring salad mix, shredded
1 large
cucumber, peeled and thinly sliced
1
handful fresh cilantro, chopped fine
1 large
jalepeno, thinly sliced
1/2 c
red onions, thinly sliced

PICKLED CARROTS/DAIKON

1 c
carrots, cut into matchsticks
1 c
daikon radishes, cut into matchsticks (if you can get them)
1/2 c
sugar
1/2 c
white vinegar

EVERYTHING ELSE

4 Tbsp
mayonnaise
4
submarine rolls

Step-By-Step

1For the Shrimp:
Mix the lemon grass paste, ginger, garlic, soy, and sunflower oil in another bag. Add the shrimp and set to the side.
2Prep pickled carrots/daikon by mixing in a ziplock bag: Vinegar and sugar. Once sugar is dissolved, add carrots and daikon, seal and set aside.
3Let both sit for 30 minutes.
Prep the rest of the veggies.
4After 30 minutes, preheat a wok/non stick skillet over medium high heat.
Place a oven rack 6 inches from heat and preheat oven to broil.
5Add shrimp to the pot and stir fry until done.
Split the submarine rolls and broil until toasted, cover the inside with mayonnaise.
6Fill the rolls with equal amounts of lettuce, pickled carrots, cilantro, jalepenoes and red onions, then place shrimp on top and close.