Imagine, if you will, fresh Gulf shrimp, juicy and aromatic with coriander and lime, combined with all the pickled goodness of a banh mi sandwich, slathered with a spicy-sweet mayonnaise and enveloped in a po‘boy bun. This is the Vietnamese-inspired po’boy that we fell in love with in New Orleans’s French Quarter and the one we’re sharing here today.
Without the fried trappings of a traditional shrimp po'boy, this take is lighter, more piquant, and much easier to recreate at home than its namesake.
