Great Tastes of Manitoba

Bahn Mi Vietnamese Turkey Sandwich

1 hour 40 minutes
Prep: 40 minutes | Cook: 30 minutes | Servings: 4

Turkey:

  • 1 lb (450 g) boneless, skinless Granny’s turkey breast
  • 1 Tbsp (15 mL) Peak of the Market shallot, finely chopped
  • 1 Tbsp (15 mL) garlic, finely chopped
  • 2 Tbsp (30 mL) lemongrass, minced
  • 1/2 tsp (2.5 mL) Chinese five spice
  • 1 Tbsp (15 mL) vegetable oil
  • 2 tsp (10 mL) soy sauce
  • 1 Tbsp (15 mL) fish sauce

Marinated Vegetables:

  • 1/4 cup (65 mL) sugar
  • 1/4 cup (65 mL) hot water
  • 1/2 cup (125 mL) rice vinegar
  • 1/2 cup (125 mL) Peak of the Market carrots, peeled and julienned
  • 1/4 cup (65 mL) Peak of the Market red onion, thinly sliced
  • 1/2 cup (125 mL) daikon radish peeled or fennel, trimmed and julienned

Sandwich:

  • 4-6″ submarine buns
  • 1/4 cup (65 mL) mayonnaise
  • 2 Tbsp (30 mL) cilantro, coarsely chopped
  • 1/2 cup (125 mL) English cucumber, thinly sliced
  • 1 Tbsp (15 mL) Thai or jalapeño pepper, thinly sliced (optional)

Directions:

Turkey:

  1. Cut turkey breast into 1/2 inch thick pieces and marinate with shallots, garlic, lemongrass, five spice, oil, soy sauce and fish sauce for 2 – 24 hours.
  2. Pan-sear marinated meat over medium heat until fully cooked, turning it several times during cooking.
  3. The turkey is cooked when the internal temperature reaches 170°F (77°C).
  4. Allow meat to cool and slice 1/8-inch thick.

Marinated Vegetables:

  1. Mix sugar with hot water until fully dissolved.
  2. Add rice vinegar, carrot, red onion, daikon radish or fennel and marinate for at least 30 minutes.

Sandwich:

  1. Heat sub buns until just crisp and slice open.
  2. Spread mayonnaise on inside of each bun.
  3. Add meat, marinated vegetables, sliced cucumber, cilantro and hot peppers if desired.

Pairs well with a Whisky Screwdriver containing: Collingwood Canadian Whisky, orange juice, soda water & garnished with a lemon wedge and maraschino cherry.

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