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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. You could also use it for dressing a Vietnamese-inspired coleslaw.

Source: EatingWell Magazine, June/July 2005

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Recipe Summary test

total:
25 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.

Nutrition Facts

1 sandwich
202 calories; protein 21.4g; carbohydrates 19.2g; dietary fiber 2g; sugars 2.8g; fat 4.5g; saturated fat 0.6g; cholesterol 154.9mg; vitamin a iu 3441.7IU; vitamin c 6.4mg; folate 13.2mcg; calcium 84.2mg; iron 2.2mg; magnesium 17.8mg; potassium 373.3mg; sodium 500.1mg; thiamin 0.1mg.

2 starch, 2 lean meat

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