Contents of your meal kit:
shrimp
brussels sprouts
baguette(s)
cucumber
peanut sauce
cilantro
seasoned carrot & daikon
vietnamese dressing
Cookware needed: baking sheet, medium or large nonstick skillet
Finishing steps:
- Preheat oven to 450. Trim the ends from brussels sprouts and slice in half lengthwise. On a baking sheet, toss brussels sprouts with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss and roast another 5-10 minutes or until edges are crispy.
- After tossing brussels sprouts, heat a small amount of oil in a nonstick skillet over med-high heat. Season both sides of shrimp with salt & pepper. When oil is hot, add shrimp and cook 1-2 minutes per side. Transfer shrimp to a plate. Remove tails when shrimp are cool enough to handle.
- Slice baguette(s) in half lengthwise. Wipe out skillet with a paper towel, and place it back over med-high heat. Toast baguette, cut side down, for 1-2 minutes or until golden brown. Work in batches if necessary.
- To assemble banh mi:
- thinly slice cucumber crosswise
- evenly spread peanut sauce on bottom half of baguette
- top baguette with shrimp, cucumber, cilantro, and seasoned carrot & daikon
- place remaining half of baguette on top, then slice to share.
- Once brussels sprouts have finished roasting, drizzle with vietnamese dressing and serve alongside banh mi.
Note: Banh Mi is a result of the French influence on Vietnam. Typical banh mi sandwiches start with a spread of butter, before baguettes are filled with a combination of pates, thinly sliced meats, cucumber, cilantro, pickled carrots & daikon, and an assortment of condiments like chili sauce or mayo.