Vietnamese Style Grilled Shrimp Sandwiches

shrimp sandwich
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Asian
Serves: 
8

French rolls filled with grilled shrimp, rice wine vinegar marinated cucumbers, mixed herbs and carrots. Garnished with a Vietnamese drizzle and pickled jalapeños.

Ingredients

1 garlic clove, thinly sliced
3 tsp. sugar
3 tbsp. water
1 tsp. kosher salt
4 tbsp. fish sauce
2 tbsp. lime juice
2 seedless cucumbers, thinly sliced
2 tbsp. rice wine vinegar
1 tsp. salt
1 tsp. sugar
8 small French rolls
2 lb. peeled shrimp, grilled
3 carrots, shredded
Bean sprouts, as needed
2 cups mixed herbs (basil, mint, cilantro, and rau raum, if available)
Pickled jalapeños, for garnish
 

Steps

1. For drizzle: Combine ingredients in bowl, set aside.

2. Combine cucumber, vinegar, salt, and sugar. Marinate for at least 20 min.

3. To order, top the bottom half of each roll with grilled shrimp, cucumbers, bean sprouts, carrots and herbs. Garnish sandwiches with Vietnamese drizzle and pickled jalapeños, if desired.
 

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources