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Chef Johnnie G makes a Vietnamese Po’ Boy

Sponsored By: Guidry's Catfish and Ocean Select


Chef Johnnie G from Guidrys is back on Locally Louisiana to share some amazing recipes with us!

Not your typical Po’ Boy, Chef Johnnie is taking a spin on this cherished favorite with a Vietnamese Po’Boy, also called BÁNH MÌ. Using some delicious breaded shrimp from Oceans Select, and succulent catfish from Guidry’s Catfish, she gives us 2 different versions to try out and make on our own.

Here’s the recipe! Chef Johnnie G’s BÁNH MÌ


Ocean Select Breaded Shrimp (pan fried or baked ahead of time)


Guidry’s Homestyle Breaded Catfish (pan fried or baked ahead of time)

Pickled Vegetables
v 1/2 cup rice wine vinegar

v 4 tsp brown sugar

v 1 tsp sesame oil

v 1 cup shredded carrots

v 1 small red onion thinly sliced

v 1 mirliton cut into strips

v 1 cucumber peeled and diced

v 1 tsp mayonnaise

v ½ tsp salt

Spicy Mayo

v 1 ½ cups mayonnaise

v ½ cup ketchup

v 1 teaspoon Creole Seasoning

v 1 tablespoon Hot sauce

v 4 6-inch French bread loaves

INSTRUCTIONS In a small mixing bowl whisk vinegar, sugar, sesame oil, and mayo together. Add vegetables and salt. Marinate for 30 minutes.

In another small mixing bowl combine the mayo, ketchup, hot sauce, and creole seasoning. Mix well with a whisk. Cover and refrigerate.

Toast your bread, the let the joy begin.

Slather some spicy mayo on the toasted bred then pile on your shrimp or catfish. Top with pickled veggies and some cucumber and cilantro.

Now for the best part….open wide and take a bite!


NOTES FROM THE CHEF Bánh mì is Vietnamese for bread. A classic bánh mì is a combination of meat with pickled vegetables and fresh herbs on French Baggett bread. This Cajun version uses classic French po’boy bread, catfish, seasonal Louisiana vegetables, and a spicy mayo made with Louisiana hot sauce. Catfish or Louisiana Select Shrimp work well with this recipe.

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