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Vietnamese prawn banh mi sandwich

Yields1 ServingPrep Time15 minsTotal Time15 mins

This recipe is part of our "Around-the-world prawn sandwich" series. Pro Tip: the pickle needs at least 2 hours refrigeration but you can make it up to 1 week ahead and have it ready when you make the sandwich, which doesn't need any cooking and can be put together in a matter of minutes.

Vietnamese prawn banh mi sandwich

 125 ml (1/2 cup) rice vinegar
 40 g caster sugar
 1 large carrot, cut into julienne
 1 baguette cut into 4
 16 cooked peeled Australian prawns, halved king medium
 1 Lebanese cucumber, sliced
 Coriander sprigs, garlic chives and mint leaves, to serve
 Sliced birds-eye chilli & crushed peanuts, to serve
Lime-chilli Mayo
 200 g good quality mayonnaise
 Juice of 1 lime, or to taste
 1 tbsp fish sauce
 1 garlic clove, finely chopped
 1 birds-eye chilli, finely chopped
Pickle:
1

Stir vinegar, sugar and 75ml warm water in a saucepan over medium heat, stir until sugar dissolves, add carrot, remove from heat and allow to cool. Cover and refrigerate to pickle (at least 2 hours / up to a week).

Lime-chilli Mayo:
2

Place ingredients in a bowl and stir to combine, season to taste and refrigerate until required.

Prawn banh mi Sandwich:
3

To serve, spread baguettes with lime-chilli mayo and top with prawns, cucumber, drained pickled carrot, herbs, chilli to taste and crushed peanuts.

Serves 4.