Best 4 Shrimp Banh Mi Vietnamese Shrimp Sandwich Recipes

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Embark on a culinary journey to discover the tantalizing flavors of "Shrimp Banh Mi Vietnamese Shrimp Sandwich," a delectable treat that captures the vibrant essence of Vietnamese cuisine. This sandwich is a symphony of textures and taste, featuring succulent shrimp, pickled vegetables, and fresh herbs, all wrapped in a crispy baguette. Whether you're a seasoned foodie or a novice cook, this guide will lead you through the steps of creating this Vietnamese masterpiece in your own kitchen. As you delve into the world of "Shrimp Banh Mi," you'll not only satisfy your taste buds but also experience the rich culinary heritage of Vietnam.

Let's cook with our recipes!

PRAWN BANH MI



Prawn Banh Mi image

A French-inspired Vietnamese sandwich.

Provided by J9

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 6

Number Of Ingredients 12

1 large carrot, peeled and shredded
1 stalk celery, chopped
2 scallions (green onions), chopped
¼ cup rice vinegar
⅓ cup chopped fresh cilantro
3 tablespoons low-fat mayonnaise
3 tablespoons low-fat plain yogurt
1 tablespoon lime juice
⅛ teaspoon cayenne pepper
3 (12 inch) French baguettes, cut into halves
1 pound frozen cooked prawns, thawed and tails removed
18 thin slices cucumber, or more to taste

Steps:

  • Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
  • Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
  • Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
  • Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 60.9 g, Cholesterol 148 mg, Fat 3.3 g, Fiber 3.3 g, Protein 28.2 g, SaturatedFat 0.8 g, Sodium 885.7 mg, Sugar 6.4 g

SHRIMP BANH MI (VIETNAMESE SHRIMP SANDWICH)



Shrimp Banh Mi (Vietnamese Shrimp Sandwich) image

Make and share this Shrimp Banh Mi (Vietnamese Shrimp Sandwich) recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 23

1/2 cup warm water
2 tablespoons distilled white vinegar
1 tablespoon sugar
1 teaspoon salt
1/4 lb carrot (grated through a medium fine grater)
1/4 lb daikon radish (grated through a medium fine grater)
2 tablespoons sugar
2 tablespoons water
1 tablespoon fish sauce
1 tablespoon oil
1 shallot, finely diced
2 garlic cloves, minced
1 lb shrimp, peeled and deveined
1 tablespoon fish sauce
1/2 teaspoon black pepper
1 baguette (French bread loaf)
4 tablespoons mayonnaise
1 teaspoon soy sauce
1 lb large shrimp, cooked (see recipe above)
1/2 cup pickled carrots and daikon radish (see recipe above)
1/2 cup thinly sliced cucumber
1 bunch cilantro
1 jalapeno pepper, seeds removed and sliced

Steps:

  • For the Pickled Vegetables: Mix the water, vinegar, sugar and salt until the sugar and salt dissolves. Place the carrots and daikon radish in a container and pour the liquid over. Let pickle for one hour. Can be stored in the fridge for up to a week.
  • For the Shrimp: Heat the sugar and water in a pan on medium high heat until the sugar caramelizes and turns dark brown. Carefully (it will splatter) add the water and fish sauce and stir over low heat until the caramel dissolves. Remove from heat and set aside.
  • Heat oil in a pan over medium heat. Add shallot and garlic and sauté for 3-5 minutes until soft. Add shrimp, caramel sauce, fish sauce, and pepper and cook until shrimp is pink all over about 3-4 minutes. Let cool.
  • Cut baguette into four pieces and slice in half. Mix mayonnaise, soy sauce together in a bowl and spread on bread. Divide shrimp among 4 sandwiches. Divide and place the remaining ingredients on each sandwich.

VIETNAMESE-STYLE SANDWICH: BANH MI



Vietnamese-Style Sandwich: Banh Mi image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
Kosher salt
1 teaspoon vegetable oil
1 tablespoon finely chopped onion
6 ounces ground pork
1 tablespoon roast pork seasoning mix*
Pinch garlic powder
Pinch ground black pepper
Four 10-inch baguettes
Mayonnaise, as needed
8 thin slices Vietnamese-style pork roll (cha lua), or bologna
8 slices Vietnamese-style salami, or ham or turkey
4 teaspoons soy sauce
1/2 cup fresh cilantro sprigs
1/4 medium English cucumber, cut lengthwise into 4 slices
Freshly ground black pepper
Asian-style chili oil, to taste, optional

Steps:

  • Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
  • Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
  • Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.

BANH MI (VIETNAMESE SUBMARINE SANDWICH)



Banh Mi (Vietnamese Submarine Sandwich) image

Make and share this Banh Mi (Vietnamese Submarine Sandwich) recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 21

1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
kosher salt
1 teaspoon vegetable oil
1 tablespoon finely chopped onion
6 ounces ground pork
1 tablespoon roast pork seasoning, available in Asian markets
1 pinch garlic powder
1 pinch ground black pepper
4 (10 inch) French baguettes
mayonnaise, as needed
8 slices bologna
8 slices ham or 8 slices turkey
4 teaspoons soy sauce
1/2 cup fresh cilantro stem
1/4 medium English cucumber, cut lengthwise into 4 slices
fresh ground black pepper
asian chili oil, to taste (optional)

Steps:

  • Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
  • Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
  • Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the bologna and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately, with the slaw on the side or in the sandwiches.

Nutrition Facts : Calories 960.5, Fat 40.5, SaturatedFat 15.7, Cholesterol 99, Sodium 2391.3, Carbohydrate 109, Fiber 4.5, Sugar 18.7, Protein 39.3

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your banh mi. Look for shrimp that are firm and have a slight briny smell. Avoid shrimp that are gray or slimy.
  • Marinate the shrimp: This will help to tenderize the shrimp and infuse them with flavor. You can use a simple marinade made with olive oil, garlic, salt, and pepper. Or, you can get more creative and use a marinade with Asian flavors, such as soy sauce, rice vinegar, and ginger.
  • Cook the shrimp properly: Shrimp cook very quickly, so it's important not to overcook them. Cook the shrimp until they are just pink and opaque. Overcooked shrimp will be tough and chewy.
  • Use a good quality baguette: The baguette is an important part of a banh mi sandwich. Look for a baguette that is crusty on the outside and soft and chewy on the inside. You can also use a French roll or ciabatta bread.
  • Pile on the toppings: Banh mi sandwiches are all about the toppings. Be generous with the toppings and pile them high on the sandwich. Some popular toppings include pickled carrot and daikon, cilantro, cucumbers, jalapeños, and pâté.

Conclusion:

Shrimp banh mi sandwiches are a delicious and easy-to-make Vietnamese street food that can be enjoyed for lunch or dinner. With fresh, high-quality ingredients and a little bit of effort, you can make a shrimp banh mi sandwich that is sure to impress your friends and family.

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