Author Notes
I've made all kind of banh mi, from tacos to sandwiches to appetizers, but this classic is one of my favorites! —Leith Devine
Ingredients
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1 pound
leftover turkey
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6
baguettes
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1
daikon radish, cut into matchsticks
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3
carrots, cut into matchsticks
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1/4 cup
white vinegar
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1/4 cup
unseasoned rice vinegar
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1 cup
water
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1/4 cup
sugar
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1 tablespoon
salt
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1 cup
mayonnaise
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2 tablespoons
sriracha, or more for added spice
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2 teaspoons
Maggi seasoning
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1
english cucumber, chopped
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1
jalapeno peppers, chopped
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1 bunch
cilantro, chopped
Directions
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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.
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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.
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Chop up cucumbers and jalapeno into bite sized pieces. If you like it spicy, leave the seeds in the jalapeno. Set aside.
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Chop up cilantro, including stems, and set aside.
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Slice up the turkey into sandwich slices. Slice open the baguettes and toast under the broiler under browned.
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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!
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