I just opened the fridge and realized that since I didn’t cook the grand Thanksgiving meal, we have no leftovers. In fact, we don’t have much of anything as I’ve made a point of avoiding the crowds at the grocery store all week long. I know that at some point in the not too distant future I will be cooking a turkey and when I do this is one thing that I will do with the leftovers-a turkey sandwich, but with an Asian twist to it. In the mean time, I might just have to hit someone up for a bit of their turkey so I can make this sandwich today!
Vietnamese-Style Turkey Subs
3 cups finely shredded cabbage
1/2 cup finely shredded carrots
1/2 cup rice wine vinegar, divided
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup thickly sliced green onions
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
1 baguette (best you can find), cut into 4 sections
About 4 teaspoons Asian chili paste
1/4 cup fresh cilantro leaves
In a bowl, mix the cabbage and carrots with 1/4 cup rice wine vinegar, the salt and sugar and let stand for about 30 minutes. In a food processor or blender combine the remaining 1/4 cup rice wine vinegar with the green onions, lime juice, ginger, garlic and the five spice powder and whirl until smooth. Pour the mixture over into a bowl and add the turkey and mix to coat.
Split baguette sections lengthwise, leaving halves attached at one side. Spread about 1 teaspoon chili paste on 1 side of each baguette section.
Mound turkey mixture on top and then add on spread cabbage mixture and cilantro. Serves: 4
Recipe and photo courtesy of Sunset magazine November 2007.