I think I can officially declare the Banh Mi as my favorite sandwich… at least in 2013. I have seen several recipes for bahn mi style salads, but this one from the blog Snap Food really caught my attention. It was so simple and perfect for the weeknights when you are short on time.
Banh Mi Salad
adapted from Snap Food
1 pound ground pork
1/2 pound shrimp, cleaned & chopped into small pieces
2 cloves garlic
2 tbsp soy sauce
1 large carrot, julienned
1 seedless cucumber, juliened
1 bunch green onion, roughly chopped
1 cup rice wine vinegar
1 cup water
2 tsp salt
1/2 tsp sugar
1 head romaine, finely sliced
3 tbsp cilantro, finely chopped
chopped unsalted peanuts for topping
Prepare the brine: mix vinegar, water, salt, and sugar together. Add the cucumber, 1/2 of the green onion, and carrot. Be sure they are all mixed and coated. Cover with a paper towel and set aside while cooking.
Heat a saute pan on medium high heat, add the ground pork and garlic and saute for 5 minutes, stirring frequently to break it up. Add the shrimp and stir for 4-5 more minutes. Add the soy sauce and mix until well incorporated. Remove from heat.
To plate the salad, assemble a layer of lettuce, top with some of the meat, then a some of the pickled vegetables. I drizzled a little of the vinegar mixture over the top, but not too much. I mixed a little sesame oil with a little bit of soy sauce, then drizzled that over the salad as well. A swipe of Sriracha and a sprinkle of peanuts, along with the remaining green onions made my salad complete! Enjoy!