Leftover Turkey Baguette

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Step 1.

Get your leftover turkey into a large bowl. Add your lemongrass and ginger paste. Grate your garlic and add it to the turkey with your honey, fish sauce and 1 tbsp of vegetable oil. Give it a big mix and set aside.

Step 2.

To make the sriracha mayo, simply and the mayo and sriracha to a bowl and mix. Set aside.

Step 3.

Peel your carrots. Finely slice your carrots and cucumber into thin batons. Finely slice your radishes in thin circles. Finely chop your chilli and add all the vegetables to a large bowl. Chop a handful of coriander, leaving a handful for later, and add to the salad. Season with the vinegar and a pinch of salt. Toss the salad to combine and set aside.

Step 4.

Turkey time. Add a splash of vegetable oil to a large pan or wok and fry for 5 minutes until nice and crispy.

Step 5.

Slice your baguettes open and spread 2 tbsp of pâté on one side of each baguette. Load up each baguette with turkey, salad, sriracha mayo and a couple of sprigs of coriander. Close the Bánh Mì, slice in half and dig in! Enjoy!

Make sure your turkey gets nice and crispy whilst frying for added texture.

550g Leftover Turkey
1 Heaped Tbsp Lemongrass Paste
1 Heaped Tbsp Ginger Paste
2 Cloves of Garlic
1 Tsp Honey
2 Tbsp Fish Sauce
4 Tbsp Mayonnaise
4 Tbsp Sriracha
1 Cucumber
2 Carrots
12 Radishes
1 Red Chilli
Bunch of Coriander 
3 Tbsp White Wine Vinegar
100g Chicken Pâté
2 Medium Baguettes
Vegetable Oil