This is courtesy of Mom. It’s an interesting twist on a spring roll. A good choice for appetizer or even a main dish. You will need to have some French bread on hand and a steamer. Vietnamese baguettes are preferred since they are made with rice flour and will be lighter than traditional French bread. I do find that Whole Foods baguettes are on the lighter side so a good substitute if you are not near an Asian market.
Note that this comes together pretty quickly so make sure you are ready to serve within minutes of cooking. It’s good with a plateful of herbs for garnish – mint, chives, cilantro, etc.
You can make this totally vegetarian by skipping the shrimp
Steamed Bread Roll (Banh mi hap)
• 3 fresh, crispy baguette of Vietnamese French bread used for subs
• Handful of fresh mint (garnish)
• 1 tbsp olive oil
• 1/3 cup of chopped onion
• 1 lb of medium size shrimp roughly chopped
• 1/2 lb of ground pork
• 1 carrot finely chopped
• 2 cups of finely chopped jicama
• 1/2 tsp salt
• black pepper to taste
• 1 tbsp fish sauce
• Red or green leaf lettuce washed and dried
• Pickled relish of daikon and carrots (optional)
• Sweet fish sauce and/or peanut sauce for dipping
1. Slide the bread diagonally about ½ inch thick and set aside with a steamer ready to go and a plateful of greens ready for garnish
2. Heat oil in skillet and lightly sauté the chopped onions. Add in the carrots and jicama. Once the vegetables are half cooked, add in the shrimp and pork. Lastly, add the seasoning – salt, pepper, and fish sauce. Cook on medium low heat.
3. While the shrimp and pork mixture is finishing up, steam slices of bread until they are soft and a little on the sweaty side (not soggy). This should take less than a minute in a steamer.
4. Begin plating by placing the steamed bread on top of a leaf lettuce, then spooning the sautéed mixture on top of the bread. Garnish with pickled vegetables and mint leaves. Serve with sweet fish sauce and/or peanut sauce.