Lemongrass Shrimp Banh Mi Sandwich — Banh Mi Tom
Saigon baguette stuffed with lemongrass and chilli grilled tiger shrimp, mayonnaise, pickled carrot and daikon, cucumber spears, cilantro, and sliced jalapeno, finished with a splash of Maggi seasoning and black pepper.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Whisk into fish sauce, brown sugar, chilli flakes, black pepper, and oil. Divide shrimp between two bowls and toss each in marinade 5 minutes until evenly coated. Peel carrot and daikon, slice into matchsticks, toss with rice vinegar, granulated sugar, and salt 10 minutes until glossy and translucent.
Grill
Heat grill pan over high 3 minutes until ripping hot. Working in batches if needed to avoid crowding, lay shrimp in a single layer, cook 90 seconds per side until edges char and marinade caramelises into deep mahogany glaze. Transfer to a plate and repeat with remaining shrimp if cooking in batches.
Toast
Split both baguettes lengthwise and lay cut-side down on hot grill pan over high 1 minute until warmed through with light grill marks and crust turns crisp and crackling.
Build
Spread mayonnaise on both halves of each baguette off the heat. Layer shrimp, drained pickled ribbons, cucumber spears, jalapeno slices, and cilantro on each sandwich until bread cradles filling firmly.
Finish and plate
Splash Maggi seasoning over filling on each banh mi, press top half down, slice each banh mi diagonally on a board, and serve immediately while bread holds crisp and shrimp stays juicy.
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