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Turkey & Ham Banh Mi with Pickled Carrot & Sriracha Mayo | DonalSkehan.com
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Turkey & Ham Banh Mi with Pickled Carrot & Sriracha Mayo

February 12

Leftovers cry out for big flavour, which is most likely why many people make a curry. I’m taking inspiration from my trips to Vietnam for Turkey & Ham Banh Mi, proof that Christmas leftovers can go global. The pickled veg is what makes it, so do that part properly: salt first, rinse, then pickle. It’s what gives you the crisp bite against the soft baguette. And if pâté feels too much-the sriracha mayo has enough flavour to carry the whole thing.

  • serves Serves 4
  • time 20 mins

Method

  1. 1. Place the sugar into a large heatproof bowl and pour in the boiling water. Stir until the sugar is fully dissolved then mix in the vinegars and chilli flakes and set aside to cool to room temperature.
  2. 2. Place the daikon, cucumber and carrot in a separate large bowl and sprinkle with salt, tossing together to combine then let the vegetables sit for 15–20 minutes. Rinse thoroughly under cold running water then lightly pat dry with kitchen paper.
  3. 3. Divide the daikon and carrot between two sterilised jars, add the cucumber and then pour the cooled pickling liquid over the top to cover. Add the lids then place into the fridge until needed.
  4. 4. Place the shredded turkey and ham into a bowl and season with a few drops of Maggi seasoning and the fish sauce.
  5. 5. Mix the sriracha and mayonnaise together in a small bowl until well combined.
  6. 6. To assemble the bahn mi, place the baguettes in an airfryer and spritz with a tiny bit of water then cook at 180°C/160°C fan/350°F/Gas Mark 4 for 4 minutes.
  7. 7. Slice the warmed baguettes open lengthways, leaving a hinge and spread the bottom half of the bread with the pate, if using. Now, spread the other half with the mayo. If you’re not using pate just spread the whole sandwich with the mayo.
  8. 8. Divide the shredded meats between the baguettes then load with the pickled vegetables, sliced red chilli and a healthy amount of coriander and Thai basil. Gently close the baguette, pressing down lightly and slice each baguette in half. Serve immediately.

Ingredients

For the Pickled Veg

⅓ cup + 1 tbsp sugar

1 cup boiling water

½ cup white vinegar

½ cup rice vinegar

Pinch chili flakes

14 oz daikon radish, peeled and thickly julienned

1 medium carrot, peeled and thickly julienned

½ cucumber, deseeded and peeled into thick ribbons

1 tbsp salt

To Assemble

7 oz cooked turkey, shredded

7 oz cooked ham, thinly sliced

1 tsp Maggi seasoning

1 tbsp fish sauce

⅓ cup mayonnaise

2 tbsp sriracha

4 small baguettes

3½ oz chicken liver pâté (about ⅓ cup), optional

1 large red chili, finely sliced

Large handful of cilantro

Large handful of Thai basil

For the pickled veg:

75g sugar

250ml boiling water

120ml white vinegar

120ml rice vinegar

Pinch chilli flakes

400g daikon radish, peeled and thickly julienned

1 medium carrot, peeled and thickly julienned

½ cucumber, deseeded and peeled into thick ribbons

1 tbsp salt

To assemble:

200g turkey, leftover, shredded

200g ham, leftover, thinly sliced

1 tsp Maggi seasoning

1 tbsp fish sauce

100g mayonnaise

2 tbsp sriracha

4 small baguettes

100g chicken liver pate, optional

1 large red chilli, finely sliced

Large handful of coriander

Large handful of Thai basil