RECIPE · SHRIMP · MAIN

Bánh Mì with Shrimp and Pickles

Crispy, juicy, fresh and spicy — Bánh Mì is Vietnamese street food with a French influence. This version with pre-cooked shrimp is quick to make and full of flavor. The shrimp are combined with pickled vegetables, spicy mayonnaise, fresh cucumber and plenty of cilantro — a perfect blend of texture and flavor.

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Superior Taste Award 2026

  • Serves 2

  • Difficulty: Easy

  • Prep 25 min

  • Street Food

  • Sriracha · Pickles · Cilantro

Ingredients:

  • 500 g cooked shrimp
  • 2 mini baguettes (fluffy on the inside and crispy on the outside)
  • 6 tbsp Sriracha mayonnaise
  • 1 small cucumber
  • 5 chilies, finely sliced into rings
  • 1 bunch of fresh cilantro
  • 2 tbsp lime juice

For the pickled vegetables

  • 2 carrots, peeled and cut into fine julienne strips
  • 1 small white radish, also cut into fine julienne strips
  • 4 tbsp fish sauce
  • 5 tbsp rice vinegar
  • 2 tbsp sugar
  • Approx. 4 tbsp water (to cover)

How to cook it:

  1. First, prepare the vegetables: cut the carrots and radish into fine julienne strips and marinate them in a mixture of fish sauce, rice vinegar, sugar and a splash of water — just enough to cover everything well. Leave to marinate for at least 20 minutes, or longer if you like, while you prepare the rest.

  2. In the meantime, shell the shrimp completely and, if they are a bit larger, simply halve them lengthways. Drizzle with a little lime juice and set aside.

  3. Slice open the mini baguettes, but don't cut all the way through. Hollow out the inside slightly if necessary, then pop them in the oven or toaster briefly until crispy — they should be crunchy on the outside and still fluffy on the inside.

  4. Now it's time to assemble the sandwiches: first, spread a generous layer of Sriracha mayonnaise on the bottom half. Then add a few crisp cucumber slices, followed by a good portion of the pickled vegetables.

  5. Arrange the shrimp on top and add a little more of the pickles. Top with a few thin chili rings — depending on your tolerance for heat — and a generous handful of fresh cilantro, which gives it that characteristic kick.