VietnameseMain course
Turkey Bánh mì
This turkey bánh mì layers classic Vietnamese sandwich fillings into a crisp baguette. You'll start by making a quick-pickled slaw with carrots and cabbage, which needs about 15 minutes to soften and absorb the gingery brine. Then, it's just a matter of assembling: spread pâté on the baguette, layer in sliced turkey and fresh cucumber, and top with the tangy slaw. A dollop of spicy chili mayonnaise and fresh mint leaves finish it off.
22 minServes 4
Method
2 steps · 22 min total
- 01
Make the Pickled Slaw
Tip the carrots and red cabbage into a large bowl. In a small bowl, whisk together the ground ginger, rice vinegar, golden caster sugar, and a few pinches of salt until the sugar dissolves. Pour this pickling liquid over the vegetables and toss everything together until well coated. Set the slaw aside for at least 15 minutes to allow the vegetables to soften and absorb the flavors. - 02
Assemble the Sandwiches
Halve the baguettes lengthwise, then spread the chicken liver pâté generously over the bottom half of each. Layer the pickled slaw, sliced cucumber, and turkey over the pâté. In a small bowl, mix the mayonnaise with the chopped red chilli, then dollop this spicy mayo over the turkey. Scatter fresh mint leaves and additional sliced red chilli over the filling. Sandwich the baguettes together and serve immediately.
