Vietnamese Bahn Mi is a gorgeous textural experience – crusty French bread, soft and rich pâté and crunchy pickles. This idea is also perfect for the summer season for leftover roast chicken or pork, so think zesty and get going!
Preheat oven grill.
Make the vinaigrette in a jar with a tight-fitting lid by mixing the white vinegar with the sugar and lime juice until dissolved. Add the chilli and set aside.
Prepare the rolls by spreading each evenly with parfait.
In a bowl, mix the cucumber, coriander and carrot with the turkey meat and add the vinaigrette.
Mix well and stuff into each roll, getting a good mix of each taste and texture.
Slide in pieces of the mango evenly between the rolls and serve
¼ cup white or rice vinegar
2 tablespoons white sugar
Juice of 1 lime
1 red chilli, deseeded and finely cut
500 grams cooked turkey meat, shredded
8 long rolls or one baguette, split in the middle for filling
100 grams L’Authentique duck and chicken parfait
1 Lebanese cucumber, peeled, seeds removed and sliced thinly lengthwise using a mandolin
1 bunch coriander, well washed, roots removed and leaves picked, stalks discarded
½ carrot, peeled and sliced lengthwise using a mandolin
1 mango, peeled and sliced finely