Vietnamese Caramel Shrimp Banh Mi

Just a few words before we get going. Asian food just has a great balance of taste and texture. This dish really shows this off. Sweet and sour, salty and savory and creamy and crunchy. If you don’t try this you are missing out on a great sandwich.
Here we go.

Got to get the pickling liquid ready. Some salt,sugar,white vinegar and some rice wine vinegar. Heat till warm and combined.



Let’s get the pickled veggies going. Some Daikon Radish and Carrot. First time I have ever used daikon. Strange veggie. Break out the mandolin to slice and then cut into match sticks.





Same with the carrots and into a jar. Pour in liquid and let set for one hour. Then into the fridge overnight.





Call the bakery and have them make me some mini baguettes.


Next day

The players



Get some 15-20 shrimp. Shell, devein and remove the tails



Lets’s make the caramel sauce. Sugar and water in equal parts into a bowl and then into the microwave. Cook till light brown. Add another part water to thin the sauce.

Part 2

We are almost there. Let’s toast the bread. A little butter and press to toast.





Time for the shrimp. Some shallots and garlic





Add the shrimp, fish sauce and caramel.



Let’s plate. Some Mayo, them some cuke, them some cilantro,add the shrimp and finally some pickled veg.



Time to eat!


Enjoy!

A good looking sandwich Rick! I bet it was delicious!


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Killer Rick, when do you open your restaurant?

....................................ZEP

Zephyr said:

Killer Rick, when do you open your restaurant?

....................................ZEP

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Getting to old for that my friend but I do love to cook!

Rick, what brand is that slicer? Seems more versatile then mine.

Pappymn said:

Rick, what brand is that slicer? Seems more versatile then mine.

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Thats a Oxo..works great

Looks great Rick! I'll give that one a try!

Another outstanding cook, Rick. That looks great!