Course Entrees
Difficulty Moderate
Pulse Type Beans

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Crunchy-Spicy Salmon & White Kidney Bean Bahn Mi

Vietnamese flavored Fish and Pulse Blend sandwich with traditional garnishes. *This can also be done with White Shrimp instead of Salmon


For the Salmon Patties

  • 8 oz salmon, Atlantic, cut into 1-inch cubes
  • 1 garlic , clove (finely minced)
  • 2 green onions, (finely sliced)
  • 1 tbsp ginger, fresh root (finely grated)
  • 1 tbsp jalapeno pepper, (de-seeded and finely minced)
  • 1 tsp lime, zest (finely grated)
  • 1 egg white, (whisked)
  • ½ cup breadcrumbs, white, fresh and not Panko
  • ½ cup kidney beans, white (well drained, and patted dry on a paper towel)
  • 1 tbsp lime, juice
  • tbsp fish sauce, Vietnamese
  • 2 cups potato chips, plain (crushed)
  • 2 tbsp canola oil

For the Vietnamese Mayo

  • ½ cup mayonnaise
  • 1 tsp garlic , (minced)
  • 1 tsp lime, zest
  • 1 tbsp jalapeno pepper
  • 1 tsp sugar
  • 1 tsp fish sauce, Vietnamese (optional)
  • ¼ tsp black pepper, (to taste)
  • ¼ cup cilantro, leaves (chopped)

For the Pickled Vegetables

  • cup rice vinegar
  • cup water
  • 2 tbsp salt
  • 2 tbsp radish, watermelon or Daikon (julienne)
  • 2 tbsp carrot, (julienne)
  • 1 tbs chili, fresh red or green (julienne)

For Assembly:

  • 4 Buns, bahn mi buns or torpedo rolls (this can also work on a baguette cut into 4 equal lengths)
  • ¼ cup mint, leaves
  • ¼ cup thai basil, leaves
  • 4 sprigs cilantro, fresh
  • ½ cucumber, English (shredded)
  • 4 leaves lettuce, red leaf
  • sriracha, on the side


For the Salmon Patties

  • Chop the salmon until you have ¼ inch uneven size pieces. (this should not be very fine, rather a coarse uneven chop is best!)
  • Add the aromatics: garlic, green onions, ginger, lime zest, jalapeño.
  • Stir in the egg and the breadcrumbs.
  • Lightly crush the white kidney beans with a fork (do not crush to a paste, the beans should still be somewhat intact) and fold into the salmon
  • Add lime juice and fish sauce and stir gently to combine.
  • Sprinkle a cookie sheet with the crushed potato chips.
  • Shape the Salmon mixture into 4 equal oval patties the length of your bun and place on the crushed potato chips patting the crushed chips over all surfaces. Refrigerate for 30 minutes.
  • In a non-stick pan heat the canola oil on medium heat.
  • Pan fry the chip-coated Salmon and Bean Patties until golden brown, about 3 minutes each side.
  • Assemble as in step 4.

For the Vietnamese Mayo:

  • Mix all ingredients in a bowl. Refrigerate until ready to use.

For The Pickled Vegetables:

  • In a small pot, bring vinegar, water, sugar, and salt to a boil.
  • Pour over julienne vegetables and allow to sit.
  • These will last up to one week in your refrigerator.

To Assemble the Bahn Mi:

  • Lightly toast the buns and smear both sides generously with the Vietnamese Mayo.
  • Top with the Crunchy Salmon & White Kidney Patties, herbs, pickled radish and carrot, shredded cucumber, red leaf lettuce and serve extra Sriracha sauce on the side.