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
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources