Deconstructed Banh Mi
Adapted from Melissa Clark for the NYTimes

Love banh mi sandwiches? Can’t get enough? Apparently, neither can I! This is my second foray into banh mi land, albeit this time a bit more traditional than the last.

For the Pickled Vegetables:
3/4 cup shredded carrots
3/4 cup shredded daikon radish
3/4 cup thinly sliced Persian, Kirby or European cucumbers
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt

For the Ground Turkey:
1/2 cup mayonnaise
1/4 cup finely chopped scallions
3 tablespoons Sriracha or another chili sauce, to taste
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely chopped
2 teaspoons finely grated fresh ginger
1 pound ground turkey (dark meat), or ground pork
2 tablespoons Asian fish sauce
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 teaspoon palm sugar
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
2 tablespoons chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime, to taste

Steamed brown rice, for serving
Sliced Thai chili, for serving, optional

1. To make the pickled vegetables: In a medium bowl, toss together the carrots, daikon, cucumbers, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

2. Meanwhile, make the turkey. In a small bowl, whisk together the mayonnaise, 2 tablespoons scallions and 2 tablespoons Sriracha. Cover tightly and set aside.

3. Warm the oil in a large skillet over medium-high heat. Add the remaining scallions, garlic, and the ginger. Cook, stirring, for 1 minute. Add the turkey and cook, breaking up with a wooden spoon, until no longer pink, 7 to 10 minutes. Stir in the remaining Sriracha, fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, mint, cilantro, lime zest, and the lime juice. Let cool 5 minutes, then stir in the mayonnaise mixture. Serve over steamed brown rice with the Pickled Vegetables and the chili, if using, on the side.

Serves 2 to 4, depending on how hungry you are; we usually have this for dinner and then Andrew takes the leftovers to work for lunch, or I make a stir-fry the next day for myself.

© 2024 Olga Massov