Turkey banh mi
6
Points®
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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