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Economical, Main Dishes, Quick and Easy, Sandwiches, Spicy, Turkey

The Turkey Banh Mi

by Nick

The after-Thanksgiving turkey sandwich is an American institution, but might I be so bold as to suggest a change up this year?

It involves a chopped, savory, slightly sweet turkey with a spicy sriracha mayo and lots of pickled spicy veggies.

It’ll have you questioning your turkey sandwich roots!

Yield
1 large sandwich
Prep Time
Total Time

Just a moment please...

Print Recipe Turkey Banh Mi

Ingredients

  • 8-10 inch baguette, toasted
  • 1 cup cooked turkey meat, chopped
  • 1 teaspoon soy sauce
  • 2 tablespoons water
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • Shredded carrots
  • Shredded cucumber
  • Sliced red onion
  • Sliced peppers
  • 2 tablespoons rice wine vinegar
  • Pickled jalapenos
  • Fresh cilantro
  • Salt and pepper

Helpful Equipment

Directions

1) Shred all the crunchy veggies (carrots, peppers, cucumber, and pepper) and toss with rice wine vinegar and a pinch of salt. Let sit for 10 minutes.

2) Slice baguette in half horizontally and toast it in a 400 degree oven for a few minutes until it's golden brown.

3) For sauce, stir together mayo and sriracha and the smear the dressing on the toasted baguette.

4) Combine chopped turkey, water, fish sauce, soy sauce, and brown sugar in a small pot. Simmer over low heat until turkey is warmed through and liquid is mostly evaporated.

5) Spread cooked turkey over half of the baguette and top with lots of sliced veggies.

6) Garnish sandwich with jalapenos and cilantro. Top sandwich with top part of baguette and cut sandwich in half for easier eating. Serve immediately!

Simmering the Turkey

Don’t bother making this sandwich unless you have some leftover turkey that’s already been cooked. It would be too involved to start from scratch. Luckily, you will almost certainly have some leftover turkey in the next 72 hours.

When you’re ready to make this bad boy, just roughly chop the turkey into bits.

Turkey fixins.

Turkey fixins.

In a small pot, simmer the turkey with the water, soy sauce, fish sauce, and brown sugar. Just simmer these ingredients over medium-low heat until the turkey has absorbed all those flavors.

Whatever you do, don’t leave out the fish sauce! It’s the most important ingredient.

Simmer simmer.

Simmer simmer.

The Fixins

While the turkey is simmering, you can prepare the other toppings. I used some shredded carrot, cucumber, onions, and peppers that I had. It wouldn’t take long to shred a few crunchy veggies though if you don’t have any left over.

You can use a box grater to make quick work of them and then just toss them with a few tablespoons of rice wine vinegar and a pinch of salt to quickly pickle them. Because they are so thin, you only need to let them sit for a few minutes.

Some leftover veg.

Some leftover veg.

Other toppings you’ll need:

Sriracha mayo, cilantro, jalapenos.

I literally just stirred a tablespoon of Sriracha into a few tablespoons of mayo. Done deal.

Lots of sauce!

Lots of sauce!

Making the Sandwich

There’s not much too it at this point. Slice your baguette in half and then toast it in a hot oven until it’s nicely browned.

Then slather it with the sriracha mayo. Don’t go light on this stuff!

Get it?

Get it?

Then pile on your simmered turkey, shredded veggies, pickled jalapenos and a few sprigs of cilantro.

It’s a thing of beauty!

Stack it high!

Stack it high!

Cover the sandwich with the top half of the baguette and cut it in half to make it easier to eat.

This is not a bad sandwich.

This is not a bad sandwich.

To be honest, I can easily eat both of these by myself, but maybe you could share with someone.

I know it’s asking a lot to change up the traditional turkey sandwich but I think this is worth it.

Save a few cups of turkey and make this guy on Friday!

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10 comments on “The Turkey Banh Mi

    1. Hi Phyllis! Sriracha is a type of hot sauce, and is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand. Ita following/popularity is lhere in the U.S. is now legend, and you can find it (clear squeeze bottle, adorned with its trademark rooster) in most supermarkets, either in the Asian section or somewhere in the condiments aisle. The recipe doesn’t call for sriracha mayo as such, but rather suggests adding the sriracha sauce to regular mayo. It is spicy hot, so if you decide to make the sandwich, taste a bit of the sauce first to judge your preferred amount! Hope this helps!

      1. Thanks for replying to this Sandra! You’re right. I just mix together the hot sauce and mayo usually in about a 1-4 ratio. :)

  1. Sandra, thank you so much for posting this. It sounds amazing. My children and I have a tradition, once a month. I make a picnic lunch and drive up to Bellingham Washington about an hour and a half away from me. My son and daughter went to collage in this city and never moved back, they only live 10 minutes from each other. It great because my son, daughters & her husband are all best of friends. WE picnic on my sons coffee table when the weather is bad. The picnic always includes a great sandwich because their Father, my husband of 32 years loves sandwiches . I will try to report back how much everyone loved it.

  2. What a wonderful, time honored tradition, Patty, what a great family, so close! :) Love the “picnicking” around the coffee table! hehe Whichever sandwich(es) end up taking center stage, let us know how they were reviewed/received! Of course the most important part of the event, the family love and the friendship shared, is a given! Have fun!
    Sandra~

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