Skip to main content
Coles

Vietnamese-style prawn banh mi

Skip to IngredientsSkip to Method
  • Dairy free
  • High in dietary fibre
  • High in protein
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free

This Vietnamese style prawn banh mi is a mouthwatering fusion of flavours, featuring succulent prawns, tangy pickled vegetables, fresh herbs and a crusty roll, creating a delightful balance of textures and tastes.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + cooling & 5 mins standing time
Three Vietnamese-style prawn banh mis on a wooden platter

Ingredients

  • 1 cup (250ml) apple cider vinegar
  • 2 tbs caster sugar
  • 1 carrot, peeled, shredded
  • 4 radishes, thinly sliced
  • 400g cooked prawns, peeled leaving tails intact, deveined
  • 1/2 cup (125ml) sweet chilli sauce
  • 4 Coles Bakery Vietnamese Rolls* or Hot Dog Rolls*, split
  • 1/4 cup (75g) mayonnaise
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/2 cup coriander leaves
  • 1 spring onion, cut into matchsticks
  • 1 long red chilli, thinly sliced (optional)
  • Soy sauce, to serve

Nutritional information

Per Serve: Energy: 2273kJ/544 Cals (26%), Protein: 18g (36%), Fat: 16g (23%), Sat Fat: 2g (8%), Carb: 78g (25%), Sugar: 30g (33%), Dietary Fibre: 8g (27%), Sodium: 1464mg (73%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the vinegar, sugar and 2/3 cup (160ml) water in a small saucepan over low heat. Season. Bring to a simmer. Set aside to cool slightly.

  2. Step 2

    Combine the carrot and radish in a heatproof bowl. Pour over vinegar mixture and set aside for 5 mins to soften. Drain well. 

  3. Step 3

    Combine the prawns and sweet chilli sauce in a medium bowl. Spread each roll with mayonnaise. Fill with the pickled carrot mixture, cucumber, prawns, coriander, spring onion and the chilli, if using. Drizzle with a little soy sauce and serve immediately.

Recipe tip

COOK. STORE. SAVE.
Smart swap: Have sourdough that needs using up? Use it instead of the rolls and make open-faced banh mi sandwiches – simply slice and toast before topping. 

Plan ahead: Cooked prawns will keep in the fridge for up to 1 day – so bookmark this recipe for Boxing Day feasting. 

 

Vietnamese-style prawn banh mi

Vietnamese-style prawn banh mi
  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + cooling & 5 mins standing time
Ingredients
  • 1 cup (250ml) apple cider vinegar
  • 2 tbs caster sugar
  • 1 carrot, peeled, shredded
  • 4 radishes, thinly sliced
  • 400g cooked prawns, peeled leaving tails intact, deveined
  • 1/2 cup (125ml) sweet chilli sauce
  • 4 Coles Bakery Vietnamese Rolls* or Hot Dog Rolls*, split
  • 1/4 cup (75g) mayonnaise
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/2 cup coriander leaves
  • 1 spring onion, cut into matchsticks
  • 1 long red chilli, thinly sliced (optional)
  • Soy sauce, to serve
    Description

    This Vietnamese style prawn banh mi is a mouthwatering fusion of flavours, featuring succulent prawns, tangy pickled vegetables, fresh herbs and a crusty roll, creating a delightful balance of textures and tastes.

    Method
    1. Step 1

      Place the vinegar, sugar and 2/3 cup (160ml) water in a small saucepan over low heat. Season. Bring to a simmer. Set aside to cool slightly.

    2. Step 2

      Combine the carrot and radish in a heatproof bowl. Pour over vinegar mixture and set aside for 5 mins to soften. Drain well. 

    3. Step 3

      Combine the prawns and sweet chilli sauce in a medium bowl. Spread each roll with mayonnaise. Fill with the pickled carrot mixture, cucumber, prawns, coriander, spring onion and the chilli, if using. Drizzle with a little soy sauce and serve immediately.