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Turkey banh mi

Turkey banh mi


Try this twist on the delicious baguettes that are a huge part of Vietnam's street food culture

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    659kj 155kcal
  • Fat
    Low 1%
  • Saturates
    Low 2%
  • Sugar
    Low 1%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 23g


  • 2 tbsp Co-op white wine vinegar
  • 1 tbsp Co-op clear honey
  • Zest and juice of 1 lime
  • 1/2 cucumber, halved lengthways, deseeded and sliced widthways
  • 100g Co-op radishes, quartered
  • 2 Co-op British carrots, peeled into ribbons
  • 1 red chilli, deseeded and thinly sliced
  • 4 slices Co-op Irresistible white sourdough
  • 2 tsp sesame oil (optional)
  • 120g pack Co-op butter basted turkey slices
  • 1/2 x 25g pack coriander, half roughly torn


  1. Mix the vinegar, honey and lime zest and juice together in a mixing bowl
  2. Add the cucumber, radishes, carrot and half the chilli, then mix together until well coated
  3. Leave to stand for 10 mins to let the flavours develop
  4. Meanwhile, toast the sourdough and drizzle with the sesame oil, if using
  5. Tear the turkey into small pieces and stir through the pickled veg
  6. Season to taste and add the torn coriander
  7. To serve, spoon the mixture over the toast and cut in half
  8. Pick the remaining coriander leaves and scatter over the top with the remaining chilli

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