Banh mi is a popular Vietnamese sandwich with a French flair. It’s traditionally made with crusty baguette, a hefty chunk of meat, pickled veggies, and spicy condiments. Our chefs didn’t mess with the veggies or the condiments, but they did swap out baguette for buttery brioche and meat for shrimp. It’s refreshingly light (especially with the carrot fries) but unbelievably satisfying.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Brioche Buns(ContainsMilk, Wheat, Eggs, Soy)
White Wine Vinegar
Wash and dry all produce. Preheat oven to 450 degrees. Peel carrots. Use a box grater to grate 1/3 cup carrot. Cut rest into sticks (like French fries). Thinly slice cucumber. Toss carrot fries on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake about 8 minutes, toss, then return to oven to bake until golden brown and tender, another 6-8 minutes.
Place cucumbers in a small bowl with white wine vinegar, ¼ tsp sugar, and a pinch of salt and pepper.
In a small bowl, combine mayo and Sriracha to taste.
Prep the remaining ingredients: Mince garlic. Zest and halve lime. Split brioche buns and place in oven to toast 5 minutes.
Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp and toss until opaque, 2-3 minutes. Remove pan from heat, and stir in lime zest and a squeeze of juice. Season with salt and pepper.
Assemble and serve: Spread buns with Sriracha mayo, and top with shrimp, pickled cucumbers, shredded carrots, and a few cilantro sprigs. Serve carrot fries on the side and enjoy!