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Turkey banh mi
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Give your turkey sandwich a zingy Vietnamese twist with fish sauce, lime juice and coriander. Buy frozen baguettes in advance, so you have everything at hand.
3 tbsp rice vinegar
1 carrot, grated
20g fresh root ginger, grated
2 garlic cloves, crushed
2 tsp fish sauce
1 lime, juice
about 150g leftover turkey, shredded
4 small white baguettes (or 1 x 400g baguette, cut into 4)
4 tbsp mayonnaise
about 180g leftover braised red cabbage
¼ x 28g pack fresh coriander, roughly chopped
1 red chilli, sliced (optional)
1. In a small bowl, mix the vinegar with 3 tbsp water and a pinch of salt. Add the carrot, ginger and garlic, then put in the fridge to pickle for at least 15 minutes (or overnight).
2. In another bowl, combine the fish sauce and lime juice; add the turkey and stir to coat. Slice the baguettes in half and spread 1 tbsp mayonnaise inside each, add the cabbage and top with a layer of turkey. Drain the pickled carrot mixture and add it to the sandwich, followed by the coriander and chilli (if using). Serve the sandwiches straight away.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2019.