Turkey Banh Mi-Style Bowls
with Pickled Carrots and Cucumber- Sesame
- Soy
- Mustard
- Egg
- Sulphites
- Crustaceans
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Sulphites
- Wheat
- May contain traces of allergens
- Soy
We've taken the traditional banh mi sandwich and turned it on its head! This quick and tasty meal has everything you love about the original, packed into a satisfying dinner with fluffy jasmine rice. Spicy mayo, pickled veggies and saucy meat all come together for a Vietnamese-inspired party in a bowl!
Ingredients
250 g
Ground Turkey
¾ cup
Jasmine Rice
1 unit(s)
Mini Cucumber
56 g
Carrot, julienned
1 tbsp
Sesame Seeds
(Contains: Sesame)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May be present: Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
4 tbsp
Hoisin Sauce
(Contains: Sesame, Soy, Mustard May be present: Crustaceans, Egg, Fish, Milk, Sulphites)
4 tbsp
Spicy Mayo
(Contains: Mustard, Egg May be present: Crustaceans, Fish, Milk, Sesame, Sulphites, Wheat, Soy)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
2 unit(s)
Green Onion
1 tbsp
Sesame Oil
(Contains: Sesame)
Not included in your delivery
0.31 tsp
Salt*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Add rice to the boiling water. Reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Cut cucumber into 1/4-inch rounds.
- Meanwhile, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar in a medium bowl.
- Add cucumbers and carrots, then toss to coat.
- Place in the fridge to pickle.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) sesame oil, then turkey.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.
- Cook, stirring often, until turkey is coated, 1-2 min.
- Drain pickled veggies and discard liquid.
- Add remaining sesame oil to the rice. Fluff rice with a fork and season with salt, to taste.
- Divide rice between bowls. Top with turkey, pickled veggies and green onion.
- Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Bursting with flavor, though some found it needed more sauce or spices for extra taste.
- Ease of prep: Quick to prepare with great flavors, making it a favorite for many.
- Suggestions: Pickle the vegetables longer for better flavor; consider adding crispy onions for extra crunch.
- Portions: Several reviewers noted the meat portion was small; some added extra turkey for a heartier meal.
