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Donal Skehan
Christmas Leftovers Banh Mi | DonalSkehan.com
  • christmas

Christmas Leftovers Banh Mi

December 19

Transform your Christmas leftovers into something extraordinary with this vibrant Banh Mi! Packed with the savoury richness of turkey, zesty lime, and a kick of spice, it’s a mouth-watering twist on the classic sandwich. The quick-pickled vegetables bring the perfect balance of crunch and tang, while the chicken liver pâté adds a luxurious depth. This is no ordinary leftover – it’s a celebration of flavours in every bite. Enjoy!

  • serves Serves 4
  • time 30 minutes + pickling time for the vegetables

Method

  1. 1. To prepare the turkey, bash together the garlic, ginger, coriander stalks and lime zest in a pestle and mortar until you have a smooth paste. Add in the fish sauce and lime juice and stir to combine then place into a bowl and set aside.
  2. 2. For the pickled vegetables, whisk together the salt, sugar and rice vinegar, stirring until the sugar is dissolved then add in the chilli, cucumber and carrots and leave to sit for at least 30 minutes or covered in the fridge overnight.
  3. 3. Mix together the ingredients for the mayo and set aside.
  4. 4. Place the turkey into a large frying pan and set over a gentle heat. Heat through then stir through the spice paste and cook for a further few minutes, adding a splash of water if everything looks a little dry. Remove and keep warm.
  5. 5. To assemble the sandwiches, split open the rolls and slather one side of each one with the mayonnaise and spread the other with the pate. Add the turkey, drained pickled vegetables and stuff with coriander leaves before drizzling with any extra mayo.

Ingredients

For the Banh Mi:

4 small baguettes (or 1 long baguette cut into 4 pieces)

4.4 oz chicken liver pâté, leftover (about 1/2 cup)

For the turkey:

2 garlic cloves, peeled

1-inch piece of ginger, peeled and chopped

2 handfuls of coriander stalks (leaves saved for garnish)

1 tbsp fish sauce

Zest & juice of 1 lime

12.3 oz turkey meat, leftover, shredded (about 2 1/2 cups)

For the Pickled Vegetables:

1 tsp salt

1 tbsp caster sugar (or use granulated sugar)

3 tbsp rice vinegar

1 small red Thai chili, finely sliced

1/2 cucumber, thinly julienned (about 1/2 cup)

1 large carrot, thinly julienned (about 1 cup)

For the Spiced Mayo:

3.5 oz mayonnaise (about 1/2 cup)

1 tbsp light soy sauce

2 – 3 tbsp sriracha (to taste)

4 small baguettes (or 1 long baguette cut into 4 pieces)

125g chicken liver pate, leftover

For the turkey:

2 garlic cloves, peeled

1cm piece ginger, peeled and chopped

2 handfuls of coriander stalks (leaves saved for garnish)

1 tbsp fish sauce

Zest & juice of 1 lime

350g turkey meat, leftover, shredded

For the pickled vegetables:

1 tsp salt

1 tbsp caster sugar

3 tbsp rice vinegar

1 small red Thai chilli, finely sliced

½ cucumber, thinly julienned

1 large carrot, thinly julienned

For the spiced mayo:

100g mayonnaise

1 tbsp light soy sauce

2 – 3 tbsp sriracha