You may also like
Categories:
turkey baguettes daikon radish carrots white vinegar rice vinegar water sugar salt mayonnaise sriracha Maggi seasoning cucumber peppers cilantro
Viewed: 41 - Published at: 9 years agoIngredients
- 1 pound leftover turkey
- 6 baguettes
- 1 daikon radish, cut into matchsticks
- 3 carrots, cut into matchsticks
- 1/4 cup white vinegar
- 1/4 cup unseasoned rice vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 cup mayonnaise
- 2 tablespoons sriracha, or more for added spice
- 2 teaspoons Maggi seasoning
- 1 english cucumber, chopped
- 1 jalapeno peppers, chopped
- 1 bunch cilantro, chopped
Method
- Make the pickled vegetables (called do chua): Put the white vinegar, rice vinegar, water, sugar, and salt into a canning jar or container with a lid and stir until the sugar is dissolved. Add the daikon radish and carrot matchsticks. Make sure all the vegetables are covered. Refrigerate up to a month.
- Make the "special" sauce: Mix mayonnaise, sriracha and Maggi seasoning together until combined. Refrigerate. I put the finished sauce in a squirt bottle for convenience. Maggi sauce is available at grocery stores and is widely used in Asian recipes.
- Chop up cucumbers and jalapeno into bite sized pieces. If you like it spicy, leave the seeds in the jalapeno. Set aside.
- Chop up cilantro, including stems, and set aside.
- Slice up the turkey into sandwich slices. Slice open the baguettes and toast under the broiler under browned.
- To assemble the banh mi: Line up the toasted baguettes. Spread on the "special" sauce, then add the sliced turkey. Add the pickled vegetables ,and top with a few chopped cucumbers, jalapenos, and chopped cilantro. Squirt or place approximately 1/4 tsp. more "special" sauce on top and serve!
