Turkey Banh Mi Sandwich

Culinary Setting
Meal Type
40 MIN
Ground Turkey, Turkey Tenderloins


1 tbsp. Vegetable oil

¼ c Shallot

1 ea. Garlic clove, minced

1 tsp. Five spice powder

12 wt. oz. Turkey, ground dark meat

⅛ tsp. Salt

1 c Shallot, thinly sliced

2 tbsp. Vegetable oil

3 tbsp. Soy sauce

1½ tsp. Sugar

8 oz. each 3 ea. French baguettes

2 tbsp. Liver pate

2 tbsp. Sriracha mayonnaise

3 c Salad greens

8 oz. Turkey tenderloin, cooked, thinly sliced

2 c Cucumbers, thinly sliced

Pickled daikon and carrot to garnish (julienned pieces pickled in white vinegar, salt and sugar)

½ c Thai basil, rinsed and cut into 1- inch pieces


In a frying pan over medium-high heat, heat oil and add shallots, garlic, and 5-spice powder.

Add the ground turkey and stir often, breaking it apart with a spoon, until the meat is crumbly and no longer pink, about 15 minutes. Add salt to taste. Add soy sauce and sugar to the ground turkey. Stir well and cook it for two minutes.

For the fried shallots: In another frying pan, stir-fry one cup of the shallots and 2 tablespoons of the vegetable oil until they are crisp and golden, 6 to 10 minutes. Remove them from the pan and rest them on absorbent paper.

Cut the baguettes in half crosswise, then split them lengthwise almost all of the way through the loaf, leaving halves attached at one side. Scrape out some of the bread on each side of the bun to allow more room for filling.

Spread the bread with liver pate and sriracha mayonnaise, and top with the lettuce, ground turkey mixture, slices of the turkey tenderloin, cucumbers, pickled carrots and daikon, basil leaves, and fried shallots. Top with an additional drizzle of the sriracha mayonnaise.