Carbs Mains Recipes

Yu Bánh Mì Sandwich

This Vietnamese-style tempura fish sandwich is spiked with an herbaceous aroma and delicious crunchiness.

Recipe by Bread & Beast co-founders Lewis Dai and Katy Cheung.


Prep Time and Cook Time
1 hour and 15 mins; 30 minutes

Ingredients
(1 serving)

Ciabatta bun (1)
Pickled shallots
Shallots, peeled (100g)
White-wine vinegar (3 cups)
Granulated sugar (1½ cups)
Scallion dipping sauce
Thai fish sauce (1 cup)
Lime juice (1½ cups)
Granulated white sugar (1½ cups)
Garlic, finely minced (2 cloves)
Thai red chilli, minced (1)
Galangal, minced (1 knob)
Kaffir lime leaves, finely sliced (2)
Scallions, finely sliced (1/2 cup)
Hot water (1 tbsp)
Filling
Sole fillet (120g)
Canola oil, for frying (8 cups)
English cucumber (1/3)
Carrot (1/3)
Ground turmeric (2 tbsp)
Tempura batter
Baking soda (1/8 tsp)
Salt (1/2 tsp)
Cornstarch (1/4 cup)
All-purpose our (3/4 cup)
Ice-cold sparkling water (1 cup)
Salt (a pinch)
Garnish
Fresh mint (6 leaves)
Fresh coriander (1/3 sprig)

Steps

1. Pickle the shallots

  • Using a mandolin, finely slice the shallots into thin circles. Set aside.
  • In a pan over low flame, heat the vinegar and sugar until the granules dissolve. Pour over the shallots and marinade for at least an hour or up to a week for optimal results.

2. Make the scallion dipping sauce 


  • Combine all ingredients in a bowl and mix until sugar dissolves.
  • Adjust flavour to taste. Set aside.

3. Prepare the vegetables

  • Peel the carrot and cucumber and julienne with a mandolin.
  • Combine the vegetable strips and refrigerate for one hour.

4. Deep-fry the sole

  • In a large pot, heat the canola oil to 370°C. Slice the fillet diagonally in half and pat dry with a napkin. Rub with ground turmeric.
  • Combine the dry ingredients for the tempura batter and add sparkling water, mixing with your hands to form a lumpy batter. Evenly coat each fillet in the batter.
  • Lower the fillets slowly into the oil and fry for about four minutes until golden brown.

5. Assemble the sandwich

  • Rest the fillet on a rack and season with salt.
  • Slice the bun in half lengthwise and toast at 200°C for two minutes.
  • Layer the bottom half of the bun with
(in order) the tempura fish, mixed vegetables, scallion sauce and pickled shallots, and garnish with mint and cilantro.
  • Cap with top bun, slice in half and eat immediately.

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