Shrimp Banh Mi

Revised 2015 Mar 29

One of the really good things that came from the French colonial rule of Vietnam.

6 servings


1 large carrot
2 tablespoons rice vinegar
1/3 cup cilantro, chopped *
2 1/2 tablespoons mayonnaise, best-quality
2 1/2 tablespoons plain yogurt
3/4 teaspoon fish sauce
1 tablespoon lime juice
1/4 teaspoon sriracha
3 12-inch baguettes, halved lengthwise
1 pound shrimp, 31 - 40, peeled and deveined **
18 slices cucumber, thinly sliced
3 scallions, trimmed and cut into 1-inch pieces


Peel and shred the carrot. Put in a bowl with the vinegar; stir to combine. Let marinate while preparing the rest of the ingredients.

Gently poach the shrimp in aromatics of choice

Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and sriracha 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.

* Substitute parsley for those of us who cannot stand the fetid barb
** You could use precooked shrimp but to my taste they are always overcooked

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