Shrimp Banh Mi Recipe for Dinner
This recipe brings the classic Vietnamese banh mi sandwich to your dinner table, featuring flavorful shrimp cakes seasoned with lemongrass, garlic, and ginger. Paired with quick-pickled carrots, radishes, and spicy jalapeños, this dish is perfect for a vibrant and satisfying meal.
Ingredients
Pickled Vegetables:
- 2 small carrots peeled and shredded
- ½ cup thinly sliced radishes
- 1 jalapeño seeded and diced, plus extra thin slices for serving
- 4 teaspoons rice vinegar
- Pinch of sugar
- Kosher salt to taste
Shrimp Cakes:
- 8 ounces shrimp peeled and deveined
- 2½ teaspoons Asian fish sauce
- 16 sprigs fresh cilantro divided
- 2 garlic cloves
- 2 teaspoons grated fresh ginger
- 1 lemongrass stalk trimmed, outer layers removed, inner core smashed and chopped
- 1 small fresh chili e.g., Thai or serrano, halved and seeded
- 2 tablespoons toasted sesame oil
Assembly:
- 1 baguette split lengthwise and crosswise, toasted
- Mayonnaise for serving
- Sriracha for serving
Instructions
- Prepare the Quick Pickles: In a small bowl, combine the shredded carrots, radishes, diced jalapeño, 2 teaspoons of rice vinegar, a pinch of sugar, and a small amount of kosher salt. Mix well and let the vegetables sit to lightly pickle while you prepare the shrimp mixture.
- Make the Shrimp Mixture: Add 8 cilantro sprigs, garlic, ginger, lemongrass, chili, 2 teaspoons of fish sauce, and the remaining 2 teaspoons of rice vinegar to a food processor. Blend the ingredients until finely chopped. Add the shrimp and pulse the mixture until it forms a coarse paste, scraping down the sides as needed.
- Cook the Shrimp Cakes: Heat the sesame oil in a large skillet over high heat. Scoop the shrimp paste into the pan in portions and flatten slightly to form small cakes. Cook for about 2 to 3 minutes on each side, or until the cakes are golden brown. Sprinkle lightly with salt as they finish cooking.
- Assemble the Sandwiches: Spread mayonnaise and Sriracha onto the cut sides of the toasted baguette pieces. Layer the shrimp cakes on the bottom half, then top with the quick-pickled vegetables, the remaining cilantro sprigs, and thin slices of jalapeño. Cover with the other half of the baguette to complete the sandwiches.
- Serve: Serve the shrimp banh mi immediately for the best flavor and texture.
Notes
- Adjust the spiciness by adding or reducing Sriracha and jalapeños to taste.
- Substitute shrimp with chicken or tofu for variations.
- Serve with a cold drink or light beer to complement the spicy and tangy flavors.
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