Bahn Mi

Jessica Hannan

By
@PansyAlvaris

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


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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

Directions Step-By-Step

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