Vietnamese Caramel Salmon Banh Mi from Closet Cooking

Sweet and savoury Vietnamese caramel salmon in a banh mi stuffed with pickles carrots and daikon radish cucumber, jalapenos and cilantro.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
  • 1 baguette, cut into 4 sandwich sized lengths or 4 long buns, sliced in half
  • 4 tablespoons mayonnaise
  • 1 pound Vietnamese caramel salmon (see below)
  • 1/4 cup pickled daikon radish
  • 1/4 cup pickled carrots
  • 1/2 cup cucumber, thinly sliced
  • 2 jalapeno or birds eye chilies, sliced
  • 1 large handful cilantro
  1. Assemble sandwiches and enjoy.

Vietnamese Caramel Salmon

Moist, tender and creamy salmon cooked in a sweet and savoury Vietnamese caramel sauce.

Servings: makes 2-4 servings

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
  • 2 tablespoons water
  • 1/4 cup sugar
  • 2 tablespoons fish sauce
  • 1 lime, juice
  • 2 tablespoons water
  • 1 birds eye chili, sliced
  • 2 cloves garlic, chopped
  • 2 shallots, finely diced
  • 1 pound salmon, deboned and cut into large chunks
  1. Heat the water and sugar over medium heat and simmer until it turns a deep golden brown.
  2. Mix the fish sauce, lime juice, and water and carefully add it to the pan, then heat until the caramel dissolves.
  3. Add the chili, garlic and shallots and simmer until tender, about a minute.
  4. Add the salmon and simmer until cooked, about 2-3 minutes per side and set aside.
  5. Increase the heat to medium-high and simmer the sauce until it thickens, about 3-5 minutes.
  6. Serve the salmon along with the reduced and thickened sauce poured over it.