Photo: Mahi Mahi Banh Mi (Vietnamese Sandwiches) Recipe
Ingredients
- 1/2 baguette, cut into 2 pieces, or 2 ciabatta rolls
- 1 tablespoon unsalted butter, melted
- 2 tablespoons mayonnaise
- 2 scallions, sliced lengthwise and cut into 2-inch pieces
- 1/2 carrot, shredded or julienned
- 1/2 Kirby cucumber, julienned
- 1 tablespoon leftover Thai salad dressing
- 2 leftover Thai Red Curry Mahi Mahi fillets
- 1/2 bunch fresh cilantro or mint
- 1/2 bunch watercress, woody stems removed
- Asian chili sauce (optional)
Directions
Preheat the broiler to high. Split the baguette or rolls and brush both sides lightly with butter. Broil until lightly toasted, about 2 minutes.
Remove from the broiler and spread both sides with mayonnaise. Toss the scallions, carrot and cucumber in the dressing. Stack the sandwiches with fish, the tossed vegetables, herbs, watercress and chili sauce, if desired.
This dish is made using leftovers from Thai Red Curry Mahi Mahi Salad.
Photograph by Antonis Achiellos
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By yourcountryfrec...
Fort Worth, 83
on January 29, 2010
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This can no longer be called a Vietnamese sandwich! They have completely changed so many things about it. I am half-Viet, been to Vietnam twice, and was raised on Viet food...you guys need to change the title of this recipe, because it's simply wrong. Combining Thai with other alternatives no longer makes this authentic.
By ngerena_11808145
paterson, NJ
on October 27, 2009
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All the flavors are good but the dressing is a little bit sweet I made it for my parents and they loved it they say it should be 5 but you should put just a lttle bit of dressing.
By sombertose_12151881
Fort Smith, 42
on October 19, 2009
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Thai ingredients, mayonnaise, salad dressing, ciabatta bread?
*cries to the confusion of food cultures* T_T
Since I was 8 my oriental deli specialty has been making Banh Mi. After reviewing the recipe of the Mahi Mahi banh mi there was a part of my heart that broke off and died, due to the confusion of the make up of the sand which.
I'm not saying that Banh Mi can only be prepared one way, but using Thai Salad Dressing, Butter, and Mayonnaise (substituting french butter; France where the Bahn Mi baguette and the style came from and still calling the sandwich Vietnamese made a giggling tourniquet on a portion my heart.
I'm not commenting on a bad recipe given, just the name that drew my attention. Overall great recipe and was extremely delish~!
.Ron N.
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