- Special Pricing
French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (banh mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice.
- 1 large carrot, peeled and shredded
- 2 tablespoons rice vinegar
- 1/3 cup chopped fresh cilantro
- 2 1/2 tablespoons reduced-fat mayonnaise
- 2 1/2 tablespoons low-fat plain yogurt
- 3/4 teaspoon fish sauce (see Ingredient Notes)
- 1 tablespoon lime juice
- 1/4 teaspoon cayenne pepper
- 3 baguettes (12 inches each), halved lengthwise
- 1 pound peeled cooked shrimp (21 to 25 per pound; thawed if frounceen), tails removed (see Ingredient Notes)
- 18 thin slices cucumber
- 3 scallions, thinly sliced lengthwise and cut into 2-inch pieces
Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.
Fish sauce - This pungent Southeast Asian sauce is made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.
Shrimp - To defrost frozen shrimp, place in a colander under cold running water until thawed.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
247 calories; 4g total fat; 1g total saturated fat; 153mg cholesterol; 504mg sodium; 30g carbohydrates; 5g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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