Fish banh mi with pickled vegetables & spicy mayonnaise

Fresh and fragrant.

  • 35 mins cooking
  • Serves 4
  • Print
Refreshing and tasty Vietnamese bahn mi rolls are a perfect workday lunch. For something a little bit different we used fish with pickled vegetables & spicy mayonnaise.


Fish banh mi
  • 2 teaspoons peanut oil
  • 2 teaspoons sesame oil
  • 8 small flathead fillets (880g)
  • 2 half baguettes (300g), ends trimmed, halved crossways
  • 1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly
  • 1 green onion (scallion), sliced thinly on the diagonal
  • 1 fresh long red chilli, sliced thinly
  • 8 large fresh coriander (cilantro) sprigs
Pickled vegetables
  • ½ cup (110g) white (granulated) sugar
  • ½ cup (125ml) rice vinegar
  • ½ teaspoon coarse cooking (kosher) salt
  • 1 medium carrot (120g), cut into matchsticks
  • ¼ medium daikon (150g), cut into matchsticks
Spicy mayonnaise
  • ¼ cup (75g) whole-egg mayonnaise
  • 3 teaspoons sriracha or other chilli sauce


  • 1
    Make pickled vegetables and spicy mayonnaise.
  • 2
    Heat oils in a large frying pan over high heat; cook fish for 2½ minutes each side or until just cooked through.
  • 3
    Split baguettes in half horizontally. Spread mayonnaise over bases; top with fish, cucumber, green onion, pickled vegetables, chilli and coriander.
Pickled vegetables
  • 4
    Stir sugar, vinegar and salt in a small saucepan over low heat for 2 minutes or until sugar dissolves; bring to the boil. Transfer mixture to a medium bowl; stir in carrot and daikon. Refrigerate for 1 hour. Drain.
Spicy mayonnaise
  • 5
    Combine ingredients in a small bowl; season to taste. Refrigerate until required.


Sriracha is a medium-hot chilli sauce available from Asian food stores and some major supermarkets.

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