Deconstructed Banh Mi
Adapted from Melissa Clark for the NYTimes ^[1]

Love banh mi sandwiches? Can’t get enough? Apparently, neither can I! This is my second foray into banh mi land, albeit this time a bit more traditional than the last ^[2].

For the Pickled Vegetables:
3/4 cup shredded carrots
3/4 cup shredded daikon radish
3/4 cup thinly sliced Persian, Kirby or European cucumbers
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt

For the Ground Turkey:
1/2 cup mayonnaise
1/4 cup finely chopped scallions
3 tablespoons Sriracha or another chili sauce, to taste
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely chopped
2 teaspoons finely grated fresh ginger
1 pound ground turkey (dark meat), or ground pork
2 tablespoons Asian fish sauce
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 teaspoon palm sugar
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
2 tablespoons chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime, to taste

Steamed brown rice, for serving
Sliced Thai chili, for serving, optional

1. To make the pickled vegetables: In a medium bowl, toss together the carrots, daikon, cucumbers, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

2. Meanwhile, make the turkey. In a small bowl, whisk together the mayonnaise, 2 tablespoons scallions and 2 tablespoons Sriracha. Cover tightly and set aside.

3. Warm the oil in a large skillet over medium-high heat. Add the remaining scallions, garlic, and the ginger. Cook, stirring, for 1 minute. Add the turkey and cook, breaking up with a wooden spoon, until no longer pink, 7 to 10 minutes. Stir in the remaining Sriracha, fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, mint, cilantro, lime zest, and the lime juice. Let cool 5 minutes, then stir in the mayonnaise mixture. Serve over steamed brown rice with the Pickled Vegetables and the chili, if using, on the side.

Serves 2 to 4, depending on how hungry you are; we usually have this for dinner and then Andrew takes the leftovers to work for lunch, or I make a stir-fry the next day for myself.