Banh mi is a popular Vietnamese sandwich with a French flair. It's traditionally made with crusty baguette, pickled veggies, and spicy condiments. Our twist swaps out baguette for buttery brioche! This meal is freshingly light (especially with the carrot fries) but unbelievably satisfying.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Brioche Bun(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
Preheat the oven to 400°F (to roast the carrots.) Start prepping when the oven comes up to temperature!
Roast the carrots: Wash and dry all produce. Toss the carrot sticks with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast the carrots in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.
Prep: Meanwhile, pull the tails off the shrimp. Coarsely grate the whole carrot(s). Thinly slice the cucumbers into rounds. Mince or grate the garlic. Roughly chop the cilantro. Zest, then juice the lime(s).
Pickle the veggies: Heat a small pan over medium-high heat. Add the vinegar and sugar. Bring to a simmer, then remove it from the heat. Stir in the cucumbers and grated carrot. Season with salt. Set aside to cool down slightly.
Make the Sriracha-lime mayo: In a small bowl, stir the mayonnaise, half the lime juice and 1/2 tsp Sriracha (double for 4 people.) Taste and add more Sriracha if you like it spicier!
Cook the shrimp: Heat a large pan over medium heat. Add a drizzle of oil, then the garlic and shrimp. Cook until the shrimp turns pink, 2-3 min. Season with salt and pepper. Remove the pan from the heat, and stir in the lime zest and remaining lime juice.
Finish and serve: Halve the buns and spread with the Sriracha-Lime mayo. Top with the shrimp, pickled veggies and sprinkle with the cilantro leaves. Serve the carrot fries on the side. Enjoy!