A product of French imperialism in Vietnam in the 1860s, bánh mì have become wildly popular both within Vietnam and globally. A common street vendor food, these delicious sandwiches can easily be made at home and tailored to your personal preferences. Pork, chicken, pate, egg and even ice cream are common variations. Here, protein-rich soy-marinated shrimp combines with bright and zingy quick-pickled vegetables and lots of fresh herbs for an unbeatable combination. Shrimp are a rich source of selenium, choline and vitamin B12, and contain heart-healthy omega-3 fatty acids. Cilantro is a powerful detox aid, helping to chelate heavy metals from the blood when consumed consistently. Perfect for entertaining or meal prep, this recipe allows you to assemble all the components ahead of time and pull them together quickly at the last minute. 

Serves 4

Total Time: 20 minutes (plus 1 hour hands-off marinating time)


  • 1 pound peeled and deveined shrimp
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon toasted sesame oil 
  • 1 teaspoon peeled and grated fresh ginger
  • 2 garlic cloves, peeled and minced
  • 1 cup grated carrots
  • 1 cup thinly sliced thin-skinned cucumbers 
  • ¼ cup rice wine vinegar
  • 2 tablespoons maple syrup
  • ½ cup mayonnaise 
  • 2 tablespoons sriracha sauce
  • 1 tablespoon fresh lime juice
  • 1 large baguette, cut in half, lengthwise 
  • 2 tablespoons extra virgin olive oil
  • Fresh cilantro, chives and basil, to serve


  1. In a large container, combine the shrimp, soy sauce, sesame oil, ginger and garlic. In another container, combine the grated carrots, sliced cucumbers, rice vinegar and maple syrup, along with a pinch of salt. In a small container, combine the mayonnaise, sriracha and lime juice. Allow all components to marinate in the fridge for 1 hour before cooking.
  2. After 1 hour, drain the shrimp and spread in an even layer on a baking sheet. Broil for 3-4 minutes, tossing once between, until firm and starting to caramelize. Remove and set aside to cool slightly.
  3. Slice the shrimp in half lengthwise. 
  4. Brush the baguette halves with the olive oil, and broil for 1-2 minutes until just golden brown. 
  5. To build the sandwiches, spread the mayo sriracha sauce evenly between each side of the baguette. Layer on the shrimp, carrots, cucumbers and herbs to taste. Slice into pieces and enjoy!

About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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