Too much Christmas turkey? Here's the freshest way to make use of your leftovers and spice them up with a crunchy slaw and delicious sriracha mayo.
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Serves
4
Turkey
Lemongrass Puree
Ginger
Garlic
Honey
Fish Sauce
Mayonnaise
Sriracha
Cucumber
Carrot
Radish
Red Chilli
Coriander
White Wine Vinegar
Chicken Pâté
Baguette
Salt
Vegetable Oil
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Serves
4
Turkey
Lemongrass Puree
Ginger
Garlic
Honey
Fish Sauce
Mayonnaise
Sriracha
Cucumber
Carrot
Radish
Red Chilli
Coriander
White Wine Vinegar
Chicken Pâté
Baguette
Salt
Vegetable Oil
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Step 1.
Get your leftover turkey into a large bowl. Add your lemongrass and ginger paste. Grate your garlic and add it to the turkey with your honey, fish sauce and 1 tbsp of vegetable oil. Give it a big mix and set aside.
Step 2.
To make the sriracha mayo, simply and the mayo and sriracha to a bowl and mix. Set aside.
Step 3.
Peel your carrots. Finely slice your carrots and cucumber into thin batons. Finely slice your radishes in thin circles. Finely chop your chilli and add all the vegetables to a large bowl. Chop a handful of coriander, leaving a handful for later, and add to the salad. Season with the vinegar and a pinch of salt. Toss the salad to combine and set aside.
Step 4.
Turkey time. Add a splash of vegetable oil to a large pan or wok and fry for 5 minutes until nice and crispy.
Step 5.
Slice your baguettes open and spread 2 tbsp of pâté on one side of each baguette. Load up each baguette with turkey, salad, sriracha mayo and a couple of sprigs of coriander. Close the Bánh Mì, slice in half and dig in! Enjoy!
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