Friday, June 28, 2013

Vietnamese Caramel Shrimp Banh Mi

Hello bloggers and friends! Today, we are taking a trip over seas for a delicious recipe called Caramel Shrimp Banh Mi. Banh mi is a loose term for bread. All types of bread to be exact. Bahn mi is very similar to a baguette. The only difference is a baguette has a thicker crust.

Tonight's dinner (or lunch if you choose) is really simple, and definitely hand food. I chose this particular recipe because I have been busy knitting, and spending time with my family. I really didn't want to occupy too much time in the kitchen. Speaking of the kitchen, why don't we break, and I'll meet you all there!

Caramel Shrimp Banh Mi
Serves 4

You will need:

  • 1 baguette (cut into 4 sandwich sized lengths and sliced in half)
  • 4 tablespoons mayonnaise
  • 1/4 cup pickled daikon radish
  • 1/4 cup pickled carrots
  • 1/2 cup cucumber (thinly sliced)
  • 1 large handful cilantro
  • 2 birds eye chilies (sliced, optional)
  • soy sauce to taste

For the Shrimp, you will need:

  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons water
  • 1 tablespoon oil
  • 1 shallot (finely diced)
  • 2 cloves garlic (chopped)
  • 1 pound shrimp (peeled and deviened)
  • 1 tablespoon fish sauce
  • pepper to taste


  1. Heat the sugar and water in a pan on medium-high heat until it caramelizes and turns a dark brown.
  2. Carefully add the water and heat until the caramel dissolves.
  3. Remove from heat and set aside.
  4. Heat the oil in a pan.
  5. Add the shallot and garlic and saute for 3 to 5 minutes.
  6. Add the shrimp, caramel sauce, fish sauce and pepper, then cook until the shrimp is pink all over, about 2 to 3 minutes.
  7. Assemble the sandwiches, putting mayonnaise, carrots, cucumber, cilantro, radish, chiles, and soy sauce along with the shrimp on each baguette.
  8. Enjoy!

I hope you enjoy these handy, delicious sandwiches. They make for a great Summer dinner, lunch, second breakfast, or elevensies. Kudos to those who get that semi-reference! I'll be back again tomorrow with another recipe, but until then... Have a great day, and happy blogging to all!