Recipe

Bánh Mì Chả Cá with a Twist

Vietnamese Delight: Crispy Fish Bánh Mì

4.5 out of 5

Indulge in the flavors of Vietnam with this delightful twist on the classic Bánh Mì Chả Cá. This recipe combines the freshness of herbs, the crunch of pickled vegetables, and the succulent taste of crispy fish, all nestled in a soft baguette.

Sandwich/Wrap› Sandwich› Bánh mì chả cá

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Preparation time

30 minutes

Cooking time

15 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Dairy-free, Nut-free, Egg-free, Gluten-free (if using gluten-free baguettes)

Allergens

Fish, Wheat (if using regular baguettes)

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Low-carb

Ingredients

500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
1 cup (240ml) rice flour 1 cup (240ml) rice flour
1/2 cup (120ml) cornstarch 1/2 cup (120ml) cornstarch
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon garlic powder 1 teaspoon garlic powder
1/2 teaspoon salt 1/2 teaspoon salt
Vegetable oil, for frying Vegetable oil, for frying
4 baguettes 4 baguettes
1 cup (240ml) mayonnaise 1 cup (240ml) mayonnaise
2 tablespoons Sriracha sauce 2 tablespoons Sriracha sauce
1 cup (240ml) pickled carrots and daikon radish 1 cup (240ml) pickled carrots and daikon radish
1 cup (240ml) fresh cilantro leaves 1 cup (240ml) fresh cilantro leaves
1 cup (240ml) fresh mint leaves 1 cup (240ml) fresh mint leaves
1 cup (240ml) fresh Thai basil leaves 1 cup (240ml) fresh Thai basil leaves
1 cucumber, thinly sliced 1 cucumber, thinly sliced

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 20g, 3g
Carbohydrates (total, sugars): 45g, 5g
Protein: 20g
Fiber: 4g
Salt: 1.5g

Preparation

1.
In a shallow bowl, combine the rice flour, cornstarch, turmeric powder, garlic powder, and salt.
2.
Cut the fish fillets into small, bite-sized pieces.
3.
Heat vegetable oil in a deep pan or skillet over medium-high heat.
4.
Dip each piece of fish into the flour mixture, ensuring it is coated evenly.
5.
Fry the fish in the hot oil until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
6.
In a small bowl, mix the mayonnaise and Sriracha sauce to create a spicy mayo.
7.
Slice the baguettes in half lengthwise and spread the spicy mayo on both sides.
8.
Layer the pickled carrots and daikon radish, fresh cilantro, mint, Thai basil, cucumber slices, and crispy fish on the baguettes.
9.
Serve immediately and enjoy!

Treat your ingredients with care...

Fish — Ensure the fish fillets are dry before coating them in the flour mixture to achieve a crispy texture.
Baguettes — If the baguettes are too soft, you can lightly toast them before assembling the sandwich to add a bit of crunch.

Tips & Tricks

For an extra kick of flavor, marinate the fish fillets in a mixture of lime juice, fish sauce, and garlic for 30 minutes before coating them in the flour mixture.
If you prefer a milder spice level, reduce the amount of Sriracha sauce in the spicy mayo.
Experiment with different herbs and vegetables to customize the flavors and textures of your Bánh Mì Chả Cá.
If you're short on time, you can use store-bought pickled carrots and daikon radish instead of making them from scratch.
To make it a complete meal, serve the Bánh Mì Chả Cá with a side of Vietnamese-style coleslaw or a light salad.

Serving advice

Serve the Bánh Mì Chả Cá immediately after assembling to ensure the bread stays crispy and the flavors are at their best. Accompany it with a side of sweet chili sauce or soy sauce for dipping, if desired.

Presentation advice

To make the Bánh Mì Chả Cá visually appealing, arrange the ingredients in a neat and colorful manner. Cut the baguettes into smaller portions for easier handling and a more elegant presentation. Serve on a wooden board or a vibrant plate to enhance the overall visual appeal.