Recipe: Turkey Banh Mi

TURKEY BANH MI

This Turkey Banh Mi is probably the best thing you can do with leftovers around Thanksgiving or Christmas. With a little effort you can transform your roasted turkey into the most delicious Vietnamese inspired treat. If you're not cooking leftovers then use could use almost any meat for your banh mi!

Ingredients

For The Picked Veg

  • 1/2 carrot
  • 2 radishes
  • 1/2 cucumber
  • 1 tsp salt
  • 125 ml rice wine vinegar
  • 125 ml water
  • 10 g salt
  • 10 g caster sugar

For The Turkey

  • 500 ml chicken stock
  • 2 fresh red chillies
  • 10 g ginger
  • 2 cloves garlic
  • 2 shallots
  • 1/2 bunch coriander
  • 1 stick lemongrass
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 500 g leftover turkey

To Assemble

  • 4 baguettes
  • 2 tbsp mayonnaise
  • 100 g chicken liver pate
  • 1 head iceberg lettuce
  • 1 fresh red chilli
  • 2 tbsp fresh coriander, chopped
Pickle the Vegetables

Step 1

Pickle The Vegetables

Slice the carrot, radishes and cucumber into thin batons, avoiding the seeds of the cucumber. Put the veg into a mixing bowl and scatter over the 1 tsp of salt. Leave the vegetables for 10 minutes, then rinse and pat dry with kitchen paper. Heat the vinegar, water, salt, sugar in a small pan until it’s boiling. Pour the vinegar mixture over the veg and transfer the bowl to the fridge. Leave until it’s completely cool.

Heat up the Turkey

Step 2

Heat Up The Turkey

Finely dice the chillies, ginger, garlic and the shallots. Bruise the lemongrass with the back of a knife. Pour the chicken stock into a frying pan and add the chillies, ginger, garlic, shallots, coriander and lemongrass. Pour the fish sauce and soy sauce into the pan and bring everything up to a boil. Boil and reduce for 20 minutes, then add the turkey and reduce for another 10 minutes, until the turkey hot through and the sauce just coats the turkey. Fish out the lemongrass and cool in the fridge.

Assemble and Serve

Step 3

Assemble And Serve

Preheat the oven to 180ºC. Slice open the baguettes and toast in the oven for a few minutes Spread over the mayo, followed by the pate and the shredded lettuce. Fill the rolls with the turkey filling, pickled veg and garnish and serve! Serves 4

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