Shrimp Banh Mi

I love a good Vietnamese banh mi restaurant. There's a place near me that makes tofu sandwiches and shrimp sandwiches, and I just can't get enough! Although an authentic banh mi is made with Vietnamese baguette, even using a French baguette, this sandwich is still a hit!

The best part honestly is the nuoc cham, a delicious dipping sauce filled with fresh herbs. There are a few different components to this sandwich, and whatever bread you choose should be one you really like. Original recipe via foodandwine.com

Grocery list items:
shrimp
cilantro
mint
basil
lime
shallots
carrots
fish sauce
cucumber
baguette
rice vinegar

Shrimp Banh Mi
Quick Pickled Carrots:
1/2 cup rice vinegar
1/2 cup water
1/4 cup sugar
1 1/2 cups carrots, matchstick sliced

In a small pot, bring rice vinegar and water to a boil. Stir in sugar until it is completely dissolved. Remove from heat and add carrots. Allow to sit until ready to use.

Nuoc Cham:
1 small bunch cilantro
1 large handful mint leaves
1 large handful basil leaves
1/2 cup olive oil
1 lime, zest and juice
1 large shallot
3 cloves garlic
2 tbsp fish sauce (or soy sauce)
2 tsp sriracha sauce
1 tsp sugar

Mince the shallot and garlic. Finely chop all the herbs (including cilantro stems, just make sure you rinse them well. Cilantro can be sandy). Mix all ingredients in a bowl.

One of the best things I ever did was grow my own basil in the kitchen. Then I can snip off branches of it whenever I want to cook!

Sriracha Mayo:
2 tbsp Mayonnaise
1 tsp sriracha (or to taste)

Mix together sriracha and mayonnaise to desired spiciness.

Shrimp Banh Mi:
1 lb shrimp, shelled and de-veined
2 tbsp olive oil
Salt + pepper
2 kirby cucumbers
1 baguette

Heat olive oil in a large pan. Add shrimp, salt, and pepper. Cook for about 5-8 minutes, until shrimp are pink and firm.

Toss in a bowl with about half of the nuoc cham. Slice cucumbers into thin, bite-sized pieces. Slice baguette into 4-5 inch chunks. Toast the baguette a bit, then cut pieces in half for filling.

Spread baguette with sriracha mayo, then top with cucumbers.

Drain the carrots and add to the sandwiches.

Top with shrimp and then close the sandwich. Serve with plenty of nuoc cham on the side for dipping.

Depending on how big the baguette is, and how much you stuff each sandwich, you could make about 4-6 sandwiches from this recipe. Don't forget to dip!

Shrimp Banh Mi 
Quick Pickled Carrots

1/2 cup rice vinegar
1/2 cup water
1/4 cup sugar
1 1/2 cups carrots, matchstick sliced

Directions: 
1. In a small pot, bring rice vinegar and water to a boil.
2. Stir in sugar until it is completely dissolved.
3. Remove from heat and add carrots. Allow to sit until ready to use.
Nuoc Cham 
1 small bunch cilantro
1 large handful mint leaves
1 large handful basil leaves
1/2 cup olive oil
1 lime, zest and juice
1 large shallot
3 cloves garlic
2 tbsp fish sauce (or soy sauce)
2 tsp sriracha sauce
1 tsp sugar
Directions: 
1. Mince the shallot and garlic.
2. Finely chop all the herbs, include cilantro stems,
3. Mix all ingredients in a bowl.
Sriracha Mayo

2 tbsp Mayonnaise
1 tsp sriracha (or to taste)

Directions: 
1. Mix together sriracha and mayonnaise to desired spiciness, set aside. 
Shrimp Banh Mi
1 lb shrimp, shelled and de-veined
2 tbsp olive oil
Salt + pepper
2 kirby cucumbers
1 baguette
Directions: 
1. Heat olive oil in a large pan. Add shrimp, salt and pepper
2. Cook shrimp until pink and firm, about 5-8 minutes, turning once.
3. Toss shrimp in a bowl with about half of the nuoc cham.
4. Slice cucumbers into thin, bite-sized pieces.
5. Slice baguette into 4-5 inch chunks and toast until warm. Slice chunks open for sandwich.
6. Spread baguette with sriracha mayo, then top with cucumbers.
7. Drain the carrots and add to the sandwiches.
8. Top with shrimp and then close the sandwich.
9. Serve with plenty of nuoc cham on the side for dipping.