Vietnamese Turkey Banh Mi
| Serves | 6 |
|---|---|
| Ingredients | Turkey |
| Day Part | Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Asian |
Chef Bill Briwa
Culinary Institute of America
St. Helena, Calif.
Banh mi sandwiches are typically made by layering pork pate and pickled vegetables on a French baguette. Chef Briwa changes up the Vietnamese classic by swapping out pork for turkey and creating additional layers of flavor and texture with fried shallots, salad greens and Sriracha mayo.
Ingredients
3 tbsp. vegetable oil, divided
1¼ cup thinly sliced shallots, divided
1 garlic clove, minced
1 tsp. five-spice powder
12 oz. ground dark meat turkey
3 tbsp. soy sauce
1½ tsp. sugar
1/8 tsp. salt
3 French baguettes (8 oz. each)
2 tbsp. liver pate
2 tbsp. Sriracha mayonnaise
3 cups salad greens
8 oz. turkey tenderloin, cooked and thinly sliced
2 cups thinly sliced cucumbers
Pickled daikon and carrots, for garnish
½ cup Thai basil, rinsed and cut into 1-in. pieces
Steps
1. In large skillet over medium-high heat, heat 1 tablespoon oil. Add ¼ cup sliced shallots, garlic and five-spice powder; saute 1 minute.
2. Add ground turkey; cook 15 minutes, stirring often and breaking apart with a spoon, until meat is crumbly and no longer pink. Stir in soy sauce and sugar; stir well and cook for 2 minutes longer. Add salt to taste.
3. In another large skillet, heat remaining 2 tablespoons oil. Add 1 cup sliced shallots; cook until crisp and golden, 6 to 10 minutes. Remove fried shallots from pan; drain on absorbent paper.
4. Cut baguettes in half crosswise, then split lengthwise almost all the way through. Scrape out some bread on each side of loaf to allow more room for filling.
5. Spread bread with liver pate and Sriracha mayonnaise; top with salad greens, turkey tenderloin slices, cucumbers, pickled carrots and daikon, basil leaves and fried shallots. Drizzle with additional Sriracha mayonnaise.
Photo courtesy of National Turkey Federation