Tempura Salmon Bahn Mi

This impressive Vietnamese sandiwch is a Banh Mi. Our take on this Asian street food classic, includes crispy tempura salmon, crunchy colourful veg, spicy sriracha mayo, zingy herbs and our Spicy Slaw Deli Toppers for added tang and crunch. All served in a fresh baguette.

Difficulty Medium
Time 45 mins
Serves 4
  • 1 French baguette

    400g salmon fillet

    200g plain four

    75g cornflour

    Salt & pepper

    200ml sparkling water

    400ml oil for frying

    50g mayonnaise

    50g mooli

    50g fennel

    20ml white wine vinegar

    100g Chinese leaf lettuce

    1 jar of Baxters Spicy Slaw Deli Topper

    4 spring onions

    8 radishes

    40g coriander

    50g sriracha mayo

Spicy Slaw Deli Toppers
Spicy slaw deli topper
View product

Mix the flour, Cornflour, salt and pepper in a bowl and gradually add the sparkling water while whisking.

Whisk to a smooth batter and set aside to rest for 30 minutes.

Cut the salmon into finger sized pieces.

Heat the oil in a deep pan to 180°C.

Meanwhile shred the mooli and fennel.

Pour over the white wine vinegar, season and set aside.

Shred the lettuce, chop the spring onion, slice the radish and chop the coriander.

When the oil is hot, dip the salmon into the batter one at a time, shaking of any excess batter then dip into the hot oil.

Only fry a few at a time so not to cool the oil too much.

Fry for 3-4 minutes until the batter is golden and crisp.

Drain onto kitchen paper and repeat for the rest of the salmon.

To assemble the Bahn Mi, cut the baguette into four and split through the middle

Spread the bottom with mayo then top with the lettuce and mooli/fennel mix.

Top with the fish then add the Spicy slaw and top with the radish, spring onion and coriander.

Finish with the sriracha mayo and serve straight away.

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