Print
BEST Vietnamese Fresh Oyster Banh Mi Sandwich recipe from THE GREAT SHELLFISH COOKBOOK REVIEW Matt Dean Pettit NOMSS.COM SEAFOOD RECIPE BLOG

THE GREAT SHELLFISH COOKBOOK BY MATT DEAN PETTIT REVIEW

  • Author: Matt Dean Pettit
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 2 person
  • Category: Seafood
  • Cuisine: Vietnamese

Description

Who doesn’t love a good banh mi sandwich? Living in a multicultural city like Toronto, where we have a great Vietnamese community, I’ve had my fair share of these sandwiches. Simply put, it’s a Vietnamese submarine sandwich loaded with at on of flavor and great spices. Oysters aren’t a traditional ingredient here, but I think they work perfectly.


Ingredients

  • 12 oysters (see note)
  • 4 Tbsp (60 ml) full-fat mayonnaise
  • 1 Tbsp (15 ml) Sriracha hot sauce
  • Kosher salt and freshly ground black pepper
  • 2 baguettes
  • 3/4 cup (175 ml) thinly sliced English cucumber (skin on)
  • 1/4 cup (60 ml) carrots, cut into matchstick pieces then measured
  • 1 red Thai chili, thinly sliced
  • Finely chopped cilantro, for garnish

Instructions

  1. Using a brush or a clean steel wool pad, scrub the grit from each of the oyster shells and rinse them under cold, running water. Grasp an oyster in one hand, cup-side down, insert an oyster knife into the opening, and run it from top to bottom of the hinge, which should open it. If the hinge doesnt open, try giving the knife a small twist in the center of the hinge. Using your fingers, remove the top shell of each oyster. Slip the knife under the oyster meat to loosen the lower adductors, allowing you to remove the meat and discard the liquor. Gently clean off any dark parts around the oyster meat. Set the oyster meat aside on a plate, uncovered, in the refrigerator. Discard the shells.
  2. In a small bowl, mix together the mayonnaise and Sriracha hot sauce. Season to taste with salt and pepper. Set aside at room temperature.
  3. Slice each baguette into two pieces, and then slice those pieces in half horizontally, to make small submarine sandwiches.
  4. Lay out two bread bottoms and top each one with cucumber slices, carrots, and slices of chili. Top with the raw oyster meat, a drizzle of Sriracha mayo, and garnish of cilantro. Cover with the bread tops. Repeat for the second sandwich.

Notes

When consuming raw seafood, make sure you’re buying it from a reputable source. With raw oysters in particular, they should smell fresh and like the sea. If they smell off, toss ’em.

Keywords: banh mi, Vietnamese, submarine, sandwich, oysters, seafood

Recipe Card powered by