If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- 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!
- This recipe was entered in the contest for Your Best Recipe with Thanksgiving Leftovers