The Chef

Restaurants

Meals

Drinks

Restaurants›Uchi Scottsdale›Banh Mi Roll Recipe

Banh Mi Roll Recipe

Name: Uchi Scottsdales Banh Mi Roll Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 2 pieces Atlantic salmon fillets; 1 piece Baguette; 0.5 pieces Cucumber; 1 pieces Carrot; 1 pieces Radish; 3 tablespoons Nuoc Mam (Vietnamese fish sauce); 2 tablespoons Lime juice; 1 teaspoon Sugar; 0.5 cups Fresh cilantro; 0.5 cups Fresh mint leaves; 0.5 cups Fresh Thai basil

Inspired by Uchi Scottsdale

Time30m

Serves2

atlantic salmon, nuoc mam, trinity herbs

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Banh Mi Roll

Selected to pour

Getariako Txakolina, Zudugarai, Basque, Spain

crisp · bright acidity · herbal

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

2 pieces Atlantic salmon fillets

1 piece Baguette

1/2 pieces Cucumber

1 pieces Carrot

1 pieces Radish

Sauce

3 tablespoons Nuoc Mam (Vietnamese fish sauce)

2 tablespoons ReaLime juice

1 teaspoon sugar

Trinity Herbs

1/2 cups Fresh cilantro

1/2 cups Fresh mint leaves

1/2 cups Fresh Thai basil

Method

Preparation

Prepare the Vegetables

Julienne the cucumber, carrot, and radish into thin strips. Set aside.

Prepare the Herbs

Wash and gently pat dry the fresh cilantro, mint leaves, and Thai basil. Set aside.

Cooking the Salmon

Cook the Salmon

Heat a non-stick skillet over medium heat. Place the Atlantic salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until the salmon is cooked through. Remove from heat and let it rest.

Preparing the Sauce

Mix the Nuoc Mam Sauce

In a small bowl, whisk together the nuoc mam, lime juice, and sugar until the sugar is dissolved. Adjust seasoning to taste.

Assembling the Banh Mi Roll

Assemble the Roll

Slice the baguette in half lengthwise without cutting all the way through. Spread the nuoc mam sauce generously on both sides of the baguette. Layer the cooked salmon, julienned vegetables, and fresh herbs inside the baguette.

More from Uchi Scottsdale

30m

Japanese

Umi Masu Toro

Inspired by Uchi Scottsdale

Umi Masu Toro is a delicately seasoned dish featuring the fatty belly of ocean trout, enhanced with simple seasonings like sea salt, black pepper, and lemon zest. This version highlights the rich, buttery texture of the trout belly, complemented by the brightness of lemon and the freshness of microgreens. Here's how to recreate this luxurious dish at home.

45m

Japanese

Walu Walu

Inspired by Uchi Scottsdale

Walu Walu is escolar, a type of creamy and buttery fish often used in Japanese cuisine. This dish features a grilled preparation that enhances the fish's natural flavors, complemented by zesty and umami-rich sauces. Here's how to prepare it at home.

45m

Japanese

Negihama

Inspired by Uchi Scottsdale

Negihama is a Japanese dish made with yellowtail fish and leeks, often enhancing the flavor with a sweet, candied garlic sauce. This version combines fresh yellowtail and aromatic Japanese leeks, creating a savory and sweet flavor profile that highlights the ingredients' natural qualities. Here's how to make it at home.

20m

Japanese

Shishito

Inspired by Uchi Scottsdale

Grilled shishito peppers

JapaneseAmerican

Lunch Prix Fixe

Inspired by Uchi Scottsdale

choice of starter: uchi gem salad, brussels sprouts, sake toro crudo, hama chili; choice of main: burger, karaage bowl, mushroom crispy rice, walu walu; seasonal sorbet

30m

Japanese

Sake Toro Crudo

Inspired by Uchi Scottsdale

salmon belly, ginger, lychee, passionfruit zu