FRIED SHRIMP BANH MI (VIETNAMESE SANDWICH)

Vietnamese Fried Shrimp Banh Mi with lightly battered and fried shrimp on a sub roll and served with pickled carrots & daikon, sweet mayonnaise, cucumber, and cilantro is out of this world! This is one of my family's favorite sandwiches.

        

One of the best sandwiches on earth is the Vietnamese banh mi. As with any other subs, it can be made with a variety of fillings. My two favorites are pork (shredded or grilled) and cold cut with pâté. (If you don’t eat pâté, you will like it in these sandwiches. I don't eat the stuff either, but I enjoy it in my cold cut banh mi.) What makes banh mi  a standout from all other sandwiches is the baguette. It has the flakiest, crispiest, and lightest crust you will ever eat…and the inside is wonderfully light and airy. Making them from scratch is on the list of things I want to master..someday. Until then, I use regular sub rolls which are delicious in their own right. If you have never had one of these flavorful, scrumptious sandwiches from an authentic Vietnamese sub shop, you are missing out on something wonderfully unique, so put it on your bucket list. Please!

Not to be outdone by the bread, the filling is equally amazing with a perfect balance of salty, sweet, and sour (and spicy if you choose). These sandwiches are typically served with pickled carrots and daikon, cilantro, cucumber, and mayonnaise. There is also a perfect unison of texture where crispy and crunchy work in harmony with soft and chewy. The banh mi is a mouthful of righteousness. Did I tell you that you have to try it?

  

I’m throwing my hat into the ring with my own version of this marvelous sandwich. My Shrimp Banh Mi is absolutely delightful. It has all of the qualities of that you would want in a Vietnamese sandwich. Each bite will leave you wanting more. If I didn't already stress to you, you really have to try it!!

FRIED SHRIMP BANH MI (VIETNAMESE SANDWICH)  

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INGREDIENTS: 

1/3 cup flour

1/2 scant tsp. salt

1/2 tsp. ground ginger

1/4 tsp. garlic powder

1/2 cup mayonnaise

2 tsp. agave nectar

1 tsp. sriracha hot chili sauce (optional, for heat)
2 cups canola oil

1 lb. small (60/80 count) peeled and deveined shrimp
4 sub rolls

1/2 cup pickled carrots and daikon (recipe to follow in next post)

1/2 small cucumber, cut into 4 thin wedges

12 sprigs of cilantro



INSTRUCTIONS:

In a bowl, blend flour, salt, ginger powder, and garlic powder. Set aside. In a separate bowl, combine mayonnaise, agave nectar, and sriracha (optional). Blend well. Set aside.

Add oil to a medium heavy bottom pan and preheat to 360 degrees F. Pat shrimp dry with paper towels. Place in a medium bowl. Add flour mixture and thoroughly coat shrimp. Scoop up half of the shrimp using a fine mesh strainer or a large slotted spoon. Shake off excess flour. Place in hot oil and fry for 1 1/2 to 2 minutes or until shrimp is opaque throughout. Stir shrimp a couple of times during cooking to ensure even cooking. Place on paper towels to drain oil. Repeat cooking the remaining shrimp.

Toast sub rolls for a minute or two to crisp up the crust. Split open one side using a serrated knife. To assemble sandwiches: spread on a little mound of mayonnaise mixture, add some shrimp, add pickled carrots and daikon, followed by one cucumber wedge, then add 4 cilantro sprigs. Repeat assembling the remaining sandwiches. Makes 4 servings.

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