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Lemongrass Shrimp Banh Mi

Lemongrass Shrimp Banh Mi


1 lb Shrimps, shelled and tail-off
2 Stalks Lemongrass, finely chopped

2 Cloves Garlic, finely chopped

2 Tbsp Fish Sauce
1 Tbsp Sugar
2 tsp Chili Flakes
¼ tsp Sea Salt

3 to 4 Tbsp Peanut Oil

4 (About 6-inches) Vietnamese-Style Baguette
Green Chilies, sliced

Asian Coleslaw {recipe as follow}


Lemongrass Shrimp: Mix the lemongrass, garlic, fish sauce, sugar, chili flakes, salt, and 3 tablespoons of peanut oil in a small bowl. Pour the mixture into the shrimp and marinate for about 20 minutes. When ready to serve, heat a large cast-iron pan over high heat and add 1 Tbsp of peanut oil. Add the shrimp and fry both side until fully cooked. Remove from the heat and set aside

Banh Mi/Sandwich: Lightly toast the baguette and spread some mayonnaise, and fill with shrimps, coleslaw, cilantro, and green chilies. Serve immediately.

Asian Coleslaw


454g/16oz/1 lb Mix Slaw (green & red cabbage, carrot)

4 Tbsp Finely Diced Red Onion
2 Cloves Garlic, finely chopped
3 Bird’s Eye Chilies, chopped

4 Tbsp Rice Wine Vinegar
4 Tbsp Sugar

5 Tbsp Fish Sauce
¼ tsp Sea Salt, or to taste


Heat the vinegar and sugar in a small pan and bring to a boil. Simmer until the sugar has melted and then remove from the heat. Pour the syrup over the slaw and season well with salt. Toss everything together, and chilled before serving.


  1. This is quite reminiscent of the shrimp po' boys I'm planning for lunch today. Quite fun.


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