Turkey Banh Mi
with Pickled Veg and Spicy Mayo
Spiced Turkey patties are stuffed inside a toasted baguette then topped with pickled veg, spicy mayo and fresh cilantro. It will be the quickest you've ever made such a tasty Vietnamese classic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
2 unit
Demi Baguette
(Contains Gluten, Barley)
56 g
Carrot, julienned
7 g
Cilantro
2 tbsp
Fish Sauce
(Contains Anchovies/Anchois)
1 tbsp
Thai Seasoning
(Contains Sesame)
6 g
Garlic
1 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 tbsp
Chili-Garlic Sauce
132 g
Mini Cucumber
2 tbsp
Rice Vinegar
(Contains Sulphites)
2 tbsp
Breadcrumbs
(Contains Gluten, Soy, Milk, Sesame)
227 g
Red Cabbage, shredded
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat your broiler to high (to toast baguette). In Step 2, use this heat guide to determine what spice level you prefer (dbl each measurement for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp extra-spicy!
Wash and dry all produce.* Cut cucumbers in half, lengthwise, then into 1/2-inch thick half moons. Heat a small pot over medium heat. When pot is hot, add carrots, cabbage, cucumbers, vinegar, 1 1/2 tbsp fish sauce (dbl for 4 ppl), 3 tbsp water (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
Transfer pickled veggies, along with liquid, to a small bowl. Set aside in the fridge to cool. Meanwhile, peel, then mince or grate garlic. Pick cilantro leaves from stems. Finely chop cilantro stems. Keep stems and leaves separate. In another small bowl, whisk together mayo, 1 tbsp chili garlic sauce (NOTE: Reference the heat guide in the Start Strong) and 1 tsp water (dbl for 4 ppl). Set aside.
In a medium bowl, combine turkey, breadcrumbs, Thai seasoning, garlic, cilantro stems, remaining fish sauce and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Divide mixture into 8 equal portions (16 portions for 4 ppl). Roll into balls, then flatten into 1/2-inch thick patties.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then patties. Pan-fry until golden-brown and cooked through, 3-5 min. (TIP: Cook each piece to a min. internal temp. of 71°C/160°F, as size may vary.**) (TIP: Don't overcrowd the pan; cook the patties in two batches for 4 ppl, using 1 tbsp oil for each batch!)
Meanwhile, cut each baguette in half lengthwise, then widthwise. Arrange on a baking sheet cut-side up. Toast in the middle of the oven until light golden-brown, 2-3 min. (TIP: Keep an eye on your baguette so that it does not burn!) Meanwhile, drain pickled veggies and return them to the same small bowl.
Spread spicy mayo over bottom toasted baguette. Top with patties, pickled veggies and cilantro leaves. Serve remaining pickled veggies on the side.
