I love Asian food in any way shape and form, and these Vietnamese sandwiches do the trick!
prep time30 Min
cook time20 Min
Ingredients For bahn mi
shrimp, shelled and deveined
2 inch stick
ginger, peeled and minced
garlic, peeled and minced
spring salad mix, shredded
cucumber, peeled and thinly sliced
handful fresh cilantro, chopped fine
jalepeno, thinly sliced
red onions, thinly sliced
carrots, cut into matchsticks
daikon radishes, cut into matchsticks (if you can get them)
How To Make bahn mi
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.
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.
Let both sit for 30 minutes.
Prep the rest of the veggies.
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.
Add shrimp to the pot and stir fry until done.
Split the submarine rolls and broil until toasted, cover the inside with mayonnaise.
Fill the rolls with equal amounts of lettuce, pickled carrots, cilantro, jalepenoes and red onions, then place shrimp on top and close.
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