All-American Turkey in Vietnamese sandwich
MANILA, Philippines — All-American Turkey in a Vietnamese Bánh Mì sandwich?
By all means, yes, as lightly pan-seared turkey breast slices go very well with the carrots and cucumber and generous schmears of mayo spread and Sriracha sauce on crusty French bread slices. A combination of delightful ingredients that make for a good, fresh sandwich for breakfast, brunch, light lunch, or merienda.
Chef Sau del Rosario of Café Fleur and 25 Seeds shares his version of a really divine Turkey Bánh Mì sandwich. Fill it generously with turkey and enjoy!
Turkey Bánh Mì
Ingredients:
For the turkey breasts:
2 pcs. U.S. Turkey Breasts, cut into small pieces
4 tbsps. olive oil
Salt and pepper
Paprika
Procedure:
1. Season turkey breasts with salt, pepper, and paprika.
2. Fry in olive oil until properly seared. Set aside when cooked.
For the Bánh Mì:
259 ml. water
250 ml. rice vinegar
100 grams granulated sugar
2 pcs. carrots, cut thinly
2 pcs. cucumber, cut thinly
1 cup mayonnaise
1 1/2 tbsps. lime juice
1 1/4 tsps. fish sauce
1/2 tsp. ground pepper
4 tbsps. Sriracha Sauce
1 pc. French bread, cut into 4 portions
1 cup cilantro sprigs
Procedure:
1. Combine water, vinegar, and sugar in a small saucepan. Bring to a boil over high heat.
2. Add carrots and cucumber. Cook for 1 minute. Let cool completely for about 30 minutes. Drain.
3. Mix together mayonnaise, lime juice, fish sauce, and pepper in a small bowl. Set aside.
4. Split baguette portions horizontally.
5. Spread mayonnaise mixture and Sriracha on baguette. Layer with carrots, cucumber, turkey slices, and cilantro.
