Shrimp Banh Mi

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Shrimp Banh Mi

Shrimp Banh Mi

French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (bahn mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice.

Serves 6

Prep Time 25 min

Total Time 25 min.


  • 1 large carrot, peeled and shredded
  • 2 tablespoon rice vinegar
  • 1/3 cup chopped fresh cilantro
  • 2 1/2 tablespoon reduced-fat mayonnaise
  • 2 1/2 tablespoon low-fat plain yogurt
  • 3/4 teaspoon fish sauce, (see Ingredient note)
  • 1 tablespoon lime juice
  • 1/4 teaspoon cayenne pepper
  • 3 12-inch baguettes, halved lengthwise
  • 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed (see Tip)
  • 18 thin slice cucumber
  • 3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

Cooking Directions

Step 1

Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.

Step 2

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