Best 4 Turkey Banh Mi Recipes

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Embark on a culinary journey to Vietnam with our enticing Turkey Banh Mi! This delectable sandwich combines the vibrant flavors of Vietnamese cuisine with the comforting taste of roasted turkey. Picture a crusty baguette, toasted to perfection, cradling succulent slices of tender turkey, pickled vegetables, fresh herbs, and a luscious spread of homemade mayonnaise. Each bite is a symphony of textures and flavors, tantalizing your taste buds and leaving you craving more. Our article offers two irresistible recipes: a classic Turkey Banh Mi and a tantalizing Turkey Banh Mi with Sriracha Mayo. Whether you prefer a traditional approach or a spicy kick, these recipes promise an authentic Vietnamese experience in every bite. Get ready to transport your palate to the bustling streets of Hanoi or Ho Chi Minh City with our Turkey Banh Mi extravaganza!

Here are our top 4 tried and tested recipes!

LEFTOVER TURKEY BANH MI



Leftover turkey banh mi image

The perfect leftover turkey recipe - these crispy meat, paté and pickle-filled baguettes are to die for.

Provided by Jamie Oliver

Categories     Cheap & cheerful     Turkey     Christmas     Thanksgiving     Asian     Bread     Leftovers

Time 20m

Yield 4

Number Of Ingredients 20

1 teaspoon low-salt soy sauce
1 tablespoon white wine vinegar
4 tablespoons leftover chicken liver pate
optional:
1 fresh red chilli
olive oil
190g leftover cooked turkey, preferably brown meat
1 lime
2 tablespoons sweet chilli sauce
2 medium baguettes
1 clove of garlic
3 cm piece of fresh ginger
sea salt
extra virgin olive oil
2 tablespoons mayonnaise
½ a small bunch of fresh coriander
1 carrot
½ cucumber
¼ of a white cabbage
sesame oil

Steps:

  • For this recipe, you will need 190g leftover cooked turkey, preferably brown meat
  • Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you've got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.
  • Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.
  • To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.
  • Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.

Nutrition Facts : Calories 592 calories, Fat 17 g fat, SaturatedFat 4.8 g saturated fat, Protein 30.6 g protein, Carbohydrate 84 g carbohydrate, Sugar 12.7 g sugar, Sodium 3.9 g salt, Fiber 3.5 g fibre

TURKEY BANH MI



Turkey Banh Mi image

Get the recipe for Turkey Banh Mi.

Provided by Ananda Eidelstein

Time 45m

Number Of Ingredients 15

0.5 English cucumber, halved lengthwise and thinly sliced
2 carrots, peeled and shaved into ribbons
2-inch piece ginger, peeled and smashed with the back of a knife
0.5 jalapeño, thinly sliced (optional)
0.5 cup unseasoned rice vinegar
2 tablespoons sugar
1 teaspoon kosher salt
0.5 cup mayonnaise
2 scallions, thinly sliced
0.25 teaspoon lime zest
2 teaspoons lime juice (from ½ a lime)
1 baguette, sliced horizontally and inside hollowed out
2 cups cooked turkey, torn into bite-sized pieces
0.5 cup torn fresh mixed herbs (such as basil, cilantro, mint)
Sriracha, for serving (optional)

Steps:

  • Mix cucumber slices, carrot ribbons, ginger, jalapeño, vinegar, sugar, and salt in a medium bowl. Set aside, stirring every 10 minutes, until pickled, about 30 minutes. Drain.
  • Stir together mayonnaise, scallions, lime zest and juice in small bowl. Spread on both sides of baguette. Place turkey on one side of baguette. Scatter pickled carrots and cucumbers over turkey, then top with herbs. Top with the other side of baguette. Slice in half.

TURKEY BáNH Mì



Turkey Bánh mì image

Use up leftovers from a Sunday roast such as turkey and red cabbage in this vibrant Vietnamese sandwich

Provided by Emily Kydd

Categories     Lunch, Supper

Time 30m

Number Of Ingredients 12

2 small baguettes
50g chicken liver pâté
¼ cucumber , thinly sliced on the diagonal
140g leftover turkey , shredded
1 tbsp mayonnaise
1 red chilli , 0.5 finely chopped, 0.5 finely sliced
handful mint leaves
2 small carrots , coarsely grated
75g red cabbage , thinly sliced
¼ tsp grated ginger
½ tbsp rice vinegar
½ tsp golden caster sugar

Steps:

  • To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.
  • Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.

Nutrition Facts : Calories 541 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 1.6 milligram of sodium

TURKEY BANH MI



Turkey Banh Mi image

With its refreshing flavors, this sandwich -- a take on the Vietnamese banh mi -- is perfect the day after Thanksgiving. It combines turkey with spicy mayonnaise, fresh, crisp vegetables, and fragrant cilantro. Precise measurements aren't necessary; fill as you like.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

Chilled cooked turkey
Mayonnaise
Asian chile sauce (such as our favorite, Huy Fong Sriracha)
Thinly sliced peeled cucumber
Grated carrot
Generous handful of fresh cilantro
Whole-wheat baguette
Jalapeno chiles, sliced, if desired

Steps:

  • Chop chilled cooked turkey, and mix with mayonnaise spiked with Asian chile sauce.
  • Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside a whole-wheat baguette. Add more heat with sliced jalapeno chiles if desired.

Tips:

  • Choose the right bread: A good banh mi bread should be crusty on the outside and soft and airy on the inside. You can use a traditional Vietnamese baguette or a French baguette.
  • Marinate the turkey: Marinating the turkey in a flavorful mixture of soy sauce, fish sauce, garlic, and ginger will help to tenderize it and infuse it with flavor.
  • Cook the turkey properly: The turkey should be cooked until it is just cooked through, but not dry. You can grill, roast, or pan-fry the turkey.
  • Assemble the banh mi: To assemble the banh mi, spread some pâté on the bread, then top with the turkey, pickled vegetables, cilantro, and jalapeños. You can also add other toppings, such as fried eggs or avocado.
  • Enjoy the banh mi: Banh mi is best enjoyed fresh, so assemble it just before eating.

Conclusion:

Turkey banh mi is a delicious and versatile sandwich that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover turkey after Thanksgiving or Christmas. With a few simple ingredients and a little bit of time, you can easily make this tasty sandwich at home.

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