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Photo of Turkey banh mi by WW

Turkey banh mi

6
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
'Banh mi is a popular street food in Vietnam – these wholemeal rolls are filled with poached turkey and lightly pickled vegetables.

Ingredients

Turkey breast, skinless, raw

260 g

Shallots

2 medium, peeled & halved

Root Ginger

4 inch slice(s), sliced, plus 5cm piece finely grated

Black pepper

1 teaspoon(s), whole peppercorns

Soy Sauce

2 tablespoon(s), reduced salt

Calorie controlled cooking spray

4 spray(s)

Lime Juice, Fresh

1 teaspoon(s)

Lime

1 medium, zest of lime

Chilli, green or red

2 individual, deseeded, 1 finely chopped and 1 finely sliced

Garlic

1 clove(s), crushed

Sesame Oil

1 tablespoon(s)

Rice Wine Vinegar

½ tablespoon(s)

Coriander, fresh

3 tablespoon(s), chopped

Mint, Fresh

2 tablespoon(s), roughly chopped

Cucumber

¼ individual, extra large, halved lengthways and thinly sliced

Carrots, raw

1 medium, peeled and grated

Wholemeal bread roll

4 medium, or 2 small wholemeal baguettes

Asda Extra Light Mayonnaise

2 tablespoon(s)

Instructions

  1. Put the turkey, shallots, sliced ginger and peppercorns in a pan with half the soy sauce. Cover with cold water, bring to a simmer and poach, covered, for 20-25 minutes.
  2. Remove the turkey from the pan and discard the poaching liquid. Shred the meat and add to a frying pan misted with cooking spray. Stir in the lime zest, half the chilli and the garlic, then cook over a low heat for 4-5 minutes until just beginning to caramelise.
  3. To make the dressing: in a bowl, combine the remaining soy sauce, ginger, lime juice, sesame oil, vinegar, coriander and mint in a bowl. Add the cucumber and carrot and mix.
  4. Warm the rolls in the oven, slice open and spread with the mayo. Fill each one with turkey, top with the pickled carrot and cucumber and garnish with the remaining chilli to serve.

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