Coconut–Turmeric Lobster Roll Bánh Mì
A bright, luxurious twist on the classic banh mi featuring buttery lobster folded into a coconut turmeric dressing with lime, herbs, and crisp vegetables. Rich yet fresh, this modern Vietnamese sandwich balances creaminess, acidity, and crunch for a vibrant, unforgettable bite.
Equipment
- Cutting board & knife
- Mixing bowl
- Spoon
- Toaster or oven
Ingredients
- 8 ounces cooked lobster meat chopped into large pieces
- 2 tablespoons coconut milk
- 2 tablespoons mayonnaise
- 1 teaspoon turmeric
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 teaspoon chili crisp or minced chili optional
- 1 small cucumber thinly sliced
- Half cup pickled carrots and daikon
- Handful cilantro or Thai basil
- 2 Vietnamese baguettes or soft French rolls
- Salt to taste
- Black pepper to taste
Instructions
- Whisk coconut milk, mayonnaise, turmeric, lime juice, fish sauce, chili if using, salt, and pepper in a bowl until smooth.
- Fold in the lobster gently to keep the pieces intact.
- Toast the baguettes until crisp outside and soft inside.
- Spread a thin layer of mayonnaise or butter inside each baguette.
- Layer cucumber slices along the bottom.
- Spoon the coconut turmeric lobster mixture into the baguettes.
- Top with pickled carrots and daikon and finish with herbs.
- Serve immediately with a squeeze of lime.
Notes
- Mix the dressing ahead but fold in the lobster just before serving to maintain texture.
- Shrimp or crab can be substituted for lobster.
- Adjust turmeric for color and warmth without overpowering the seafood.
- Use a light Vietnamese baguette for the best banh mi texture.
- Add extra chili or chili crisp for heat.