The EatingWell Healthy in a Hurry Cookbook (2006)
French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (banh mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice.
Active Time: 25 minutes |
Total Time: 25 minutes
1 large carrot, peeled and shredded
2 tablespoons rice vinegar
1/3 cup chopped fresh cilantro
2 1/2 tablespoons reduced-fat mayonnaise
2 1/2 tablespoons 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 slices cucumber
3 scallions, thinly sliced lengthwise and cut into 2-inch pieces
Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
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.
Per serving :
4 g Fat;
1 g Sat;
1 g Mono;
153 mg Cholesterol;
30 g Carbohydrates;
24 g Protein;
5 g Fiber;
504 mg Sodium;
993 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 2 starch, 2 very lean meat
Tips & Notes
Ingredient Note: Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.
Tip: To defrost frozen shrimp, place in a colander under cold running water until thawed.