Crunchy-Spicy Salmon & White Kidney Bean Bahn Mi

Course: Entrees
Difficulty: Moderate
Pulse Type: Beans
Occasion: Sandwiches and Wraps
Servings: 4 people

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

  1. Chop the salmon until you have ¼ inch uneven size pieces. (this should not be very fine, rather a coarse uneven chop is best!)

  2. Add the aromatics: garlic, green onions, ginger, lime zest, jalapeño.

  3. Stir in the egg and the breadcrumbs.

  4. 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

  5. Add lime juice and fish sauce and stir gently to combine.

  6. Sprinkle a cookie sheet with the crushed potato chips.

  7. 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.

  8. In a non-stick pan heat the canola oil on medium heat.

  9. Pan fry the chip-coated Salmon and Bean Patties until golden brown, about 3 minutes each side.

  10. Assemble as in step 4.

For the Vietnamese Mayo:

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

For The Pickled Vegetables:

  1. In a small pot, bring vinegar, water, sugar, and salt to a boil.

  2. Pour over julienne vegetables and allow to sit.

  3. These will last up to one week in your refrigerator.

To Assemble the Bahn Mi:

  1. Lightly toast the buns and smear both sides generously with the Vietnamese Mayo.

  2. 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.