Turkey bánh mì — a fresh Vietnamese-style baguette layered with pâté, sliced turkey, quick-pickled carrot and cabbage slaw, chilli mayo and mint. Crunchy, zingy and satisfying.
- 2 small Baguette
- 50g Chicken Liver
- 1/4 Cucumber
- 140g Turkey
- 1 tablespoon Mayonnaise
- 1 sliced Red Chilli
- Handful Mint
- 2 small Carrots
- 75g Red Cabbage
- 1/4 tsp Ground Ginger
- ½ tablespoon Rice Vinegar
- 1/2 teaspoon Golden Caster Sugar
Video
Preparation
- To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt, then pour over the vegetables and toss together. Set aside for at least 15 minutes.
- Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli, then sandwich together and serve.
