Fried Shrimp Banh Mi (Vietnamese Sandwich)

This Fried Shrimp Banh Mi is a Vietnamese sandwich featuring lightly battered and fried shrimp, pickled carrots and daikon, a sweet and spicy mayonnaise, cucumber, and cilantro, all nestled in a baguette or a crusty roll. The combination of savory, sweet, tangy, and spicy flavors, along with great texture and crunch, makes this the perfect sandwich.

This post was originally published on July 28, 2014, and updated on May 19, 2025, with added content and new images.

One of the best sandwiches on earth is banh mi, also known as a Vietnamese sandwich. It is a sub. Like any other subs, it can be made with various fillings. My two favorites are pork (shredded or grilled) and cold cut with pâté. If you don’t eat pâté, you might still enjoy it in these sandwiches. I don’t eat it either, but I enjoy it in my cold cut banh mi.

What makes banh mi a standout among all other sandwiches is the baguette. Not only does it have the flakiest, crispiest, and lightest crust you will ever eat, but it also has a wonderfully light and airy interior. Mastering the art of making them from scratch is on my to-do list…someday. Until then, I will use regular sub rolls, which are delicious in their own right.

If you have never tasted one of these flavorful, scrumptious sandwiches from an authentic Vietnamese sub shop, you’re truly missing out on something wonderfully unique, so add it to your bucket list. Please!

Not to be outdone by the bread, the filling is equally amazing, with a perfect balance of salty, sweet, and sour (and spicy if you choose). These sandwiches are typically served with pickled carrots and daikon, cilantro, cucumber, and mayonnaise. There is a perfect unison of textures, where crispy and crunchy work in harmony with soft and chewy. The banh mi is a mouthful of righteousness. Did I tell you that you have to try it?

I’m throwing my hat into the ring with my version of this marvelous sandwich. My Fried Shrimp Banh Mi is absolutely delightful. It has all the qualities you would want in a Vietnamese sandwich. Inevitably, each bite will leave you wanting more. If I haven’t already stressed this to you, you really have to try it!

Recipe highlights:

• Combine flour, salt, ginger powder, and garlic powder in a bowl. Set aside. Combine the mayonnaise, agave nectar, and sriracha in a separate bowl. Set aside.
• Coat the shrimp in the flour mixture. Shake off the excess flour, then fry them in batches in a preheated 360° F for 1 1/2 to 2 minutes.
• Split and toast the rolls. Smear with sriracha mayo spread, then fill with shrimp, pickled carrots and daikon, a cucumber wedge, and cilantro.
• Refer to the recipe card below for detailed instructions.

How to store:

Leftover shrimp will last for 3 to 4 days when stored in an airtight container in the refrigerator. However, the sooner you eat it, the better. The sriracha mayo mixture can also be kept in an airtight container in the refrigerator for up to 5 days.

To reheat the shrimp, bake in a preheated 350° F oven until heated through. This should take only a few minutes. Avoid overheating because the shrimp will dry out. Alternatively, reheat the shrimp in a 350° F air fryer until heated through.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• This skillet has a granite coating and is nonstick. Additionally, it has an anti-warp base.
• A spider strainer is great for removing the fried food from the hot oil.
• This grease splatter screen reduces the amount of splashing and clean-up after any frying job.
• Kitchen tongs are a must-have in any kitchen.

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Fried Shrimp Banh Mi (Vietnamese Sandwich)

Author: In Good Flavor Cooking Method:Frying Cuisine:Vietnamese Courses:Main Dish

Difficulty:BeginnerPrep time: 25 minutesCook time: 10 minutesTotal time: 35 minutesServings:4 Servings

Description

This Fried Shrimp Banh Mi is a Vietnamese sandwich featuring lightly battered and fried shrimp, pickled carrots and daikon, a sweet and spicy mayonnaise, cucumber, and cilantro, all nestled in a baguette or a crusty roll. The combination of savory, sweet, tangy, and spicy flavors, along with great texture and crunch, makes this the perfect sandwich.

Ingredients

• 1/3 cup flour
• 1/2 scant teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/2 cup mayonnaise
• 2 teaspoons agave nectar
• 1 teaspoon Sriracha hot chili sauce (adjust amount to taste)
• 1 pound small (60/80 count) peeled and deveined shrimp
• canola oil for deep frying
• 4 sub rolls or baguettes
• 1/2 cup pickled carrots and daikon
• 1/2 small cucumber, sliced vertically into 8 thin wedges
• 16 sprigs of cilantro

Instructions

1. Blend flour, salt, ginger powder, and garlic powder in a bowl. Set aside. In a separate bowl, combine mayonnaise, agave nectar, and sriracha (optional). Blend well. Set aside.
2. Fill a medium-heavy-bottom frying pan halfway with oil. Preheat to 360 degrees F. 
3. Pat the shrimp dry with paper towels. Place them in a medium bowl. Add the flour mixture and thoroughly coat the shrimp. Place the shrimp in a kitchen spider or a fine-mesh sieve to shake off excess flour.
4. Add enough shrimp to the hot oil without overcrowding, and fry for 1 1/2 to 2 minutes, or until the shrimp are opaque throughout. Stir the shrimp a couple of times during cooking to ensure even results. Transfer them to paper towels to drain the oil. Repeat the process with the remaining shrimp.
5. Toast the sub rolls for a minute or two to crisp up the crust. Then, using a serrated knife, split open one side.
6. To assemble sandwiches: spread a little mound of mayonnaise mixture, add some shrimp, pickled carrots and daikon, followed by two cucumber wedges, and then add four cilantro sprigs. Repeat assembling the remaining sandwiches.

Keywords:Shrimp Banh Mi, Fried Shrimp, Vietnamese Banh Mi, Banh Mi Sandwich, Vietnamese Sandwich

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