Vietnamese-inspired shrimp banh mi

Cut some radishes and carrots into thin strips and put them in a bowl with some sliced green chilles, a splash of rice vinegar and a half tsp of Asian fish sauce. Let it sit. In a food processor, put in some garlic, ginger, lemongrass, chilles, generous cilantro, splash of rice vinegar and splash of fish sauce. Process that a bit, then throw in about a pound of cleaned shrimp, process that until you have a chunky paste. In a hot pan on pretty high heat, put sesame oil and put in the shrimp paste. Flatten a bit so it's like a fat pancake. Cook 3-4 min on each side until shrimp paste is crispy on both sides and pink (cooked). Can salt (lightly! fish sauce probably has salt). Ben likes this on hoagie buns, Payel prefers in lettuce wraps. Either way, put in crispy shrimp mix, quick-pickled veggies from before and something fatty (avocado is great!).
Note: don't skip the fish sauce. It's pretty essential for this dish.
Credit: Dinner: changing the game