Ein Teller mit einem Banh Mi: ein vietnamesisches Baguette, gefüllt mit Garnelen, eingelegtem Gemüse, Koriander und Chilis.

Bánh Mì with shrimp

25 minutes

Leicht

2 persons

Crispy, juicy, fresh, and spicy – Bánh Mì is Vietnamese street food with a French twist. This recipe with pre-cooked shrimp is quick to make and full of flavor. The sandwich works especially well with crispy, fluffy mini baguettes, the kind you'd find in Vietnam. The shrimp are paired with pickled vegetables, spicy mayo, fresh cucumber, and plenty of cilantro – a perfect balance of texture and flavors.

Ingredients

500 g GOOD GAMBA shrimp, cooked
2 mini baguettes (fluffy and crispy on the outside)
6 tbsp sriracha mayonnaise
1 small garden cucumber, sliced
5 chili peppers, cut into fine rings
1 bunch of fresh coriander
2 tbsp lime juice
For the pickled vegetables:
2 carrots, peeled and cut into fine julienne strips
1 small white radish, also cut into fine julienne strips
4 tbsp fish sauce
5 tbsp rice vinegar
2 tbsp sugar
Approx. 4 tbsp water (to cover)

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, prepare the vegetables: Cut the 2 carrots and the radish into fine julienne strips and marinate them in a mixture of 4 tablespoons of fish sauce, 5 tablespoons of rice vinegar, 2 tablespoons of sugar, and a splash of water—just enough to cover. Let it sit for at least 20 minutes, or longer if you like, while you prepare the rest.
Meanwhile, peel the 500 g of cooked GOOD GAMBA shrimp completely. If they're a bit larger, simply halve them lengthwise. Drizzle lightly with a little lime juice and set aside.
Slice the two mini baguettes open, but don't cut all the way through. If necessary, gently hollow out the inside. Briefly toast them in the oven or toaster until crispy on the outside and still fluffy on the inside. Thinly slice the cucumber.
Now it's time for the toppings: Spread a generous layer of sriracha mayonnaise along the base of each baguette. Layer on a few crisp cucumber slices, followed by a generous mound of pickled vegetables. Arrange the shrimp on top, then add a little more of the vegetables. Finish with a few fine chili rings—depending on your heat tolerance—and a generous handful of fresh cilantro for that signature kick.

Tip: The shrimp are already well seasoned—cooked in salt water right after being caught and flavored further by the fish sauce—so no extra salt is needed.
Instead of two small baguettes, you can also cut one large baguette in half lengthwise and serve it like a “sharing banh mi.”