Turkey Banh Mi

Turkey Banh Mi

with Pickled Veg and Spicy Mayo

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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.

Allergens:Wheat/BléSeafood/Fruit de MerFish/PoissonSesame/SésameEgg/OeufSulphites/SulfiteMustard/MoutardeSoy/SojaMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Minced Turkey

2 unit

Demi Baguette


56 g

Carrot, julienned

7 g


2 tbsp

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

1 tbsp

Thai Seasoning


6 g


1 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Chili Garlic Sauce

132 g

Mini Cucumber

2 tbsp

Rice Vinegar


2 tbsp


(ContainsWheat/Blé, Sesame/Sésame, Soy/Soja, Milk/Lait)

227 g

Red Cabbage, shredded

Not included in your delivery

1 tsp


2 tbsp


Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories497 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate14 g
Sugar7 g
Dietary Fiber3 g
Protein25 g
Cholesterol105 mg
Sodium2173 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Small Bowl
Garlic Press
Medium Bowl
Large Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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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.