Vietnamese-style Turkey Subs

Annabelle Breakey

This hearty sandwich is a great way to use leftover dark turkey meat, which stands up well to the strongly-flavored dressing, made from rice vinegar, green onions, lime juice, and zesty spices. A slightly off-dry Riesling is a great match for the sandwich's intense flavors.

Yield: Makes 4 sandwiches
Recipe from Sunset

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 542
  • Calories from fat: 23%
  • Protein: 49g
  • Fat: 14g
  • Saturated fat: 4g
  • Carbohydrate: 53g
  • Fiber: 4.4g
  • Sodium: 966mg
  • Cholesterol: 123mg

Ingredients

  • 3 cups finely shredded cabbage (see Notes)
  • 1/2 cup finely shredded carrots
  • 1/2 cup rice vinegar, divided
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/3 cup thickly sliced green onions (including tops)
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon Chinese five-spice powder
  • 4 cups shredded cooked turkey (mostly dark meat)
  • 1 thick, light-textured baguette, cut into 4 sections, or 4 long rolls such as bolillos (see Notes)
  • About 4 tsp. Asian chili paste
  • 1/4 cup fresh cilantro leaves

Preparation

  1. 1. In a bowl, mix cabbage and carrots with 1/4 cup rice vinegar, the salt, and sugar; let stand about 30 minutes.
  2. 2. In a food processor or blender, combine remaining 1/4 cup rice vinegar with green onions, lime juice, ginger, garlic, and five-spice powder. Whirl until smooth. Pour mixture into a bowl. Add turkey and mix to coat.
  3. 3. Split baguette sections or bolillos lengthwise almost all the way through, leaving halves attached at one side. Spread about 1 tsp. chili paste on 1 cut side of each. Mound turkey mixture on top, then add on cabbage mixture and cilantro leaves.
  4. Note: Nutritional analysis is per sandwich.
Note:

The bagged shredded green cabbage sold as "angel hair" works well for this slaw. Vietnamese subs, called báhn mì, often include a layer of chicken-liver pâté and/or pork cold cuts. Spread some over the chili paste, if you like, before you add the turkey.

Bolillos are Mexican or Salvadoran rolls with a crusty exterior, soft interior, and torpedo shape; find them at Latino bakeries and grocery stores.

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