Recipe: Rainbow Banh Mi
4 mini baguettes, halved with the middle part hollowed
1 cup purple cabbage, thinly sliced
1 cup carrots, julienned
1 cup yellow radish, julienned
A few sprigs of coriander
4 lettuce leaves
2 large tomatoes, thinly sliced
8 slices deli turkey
FOR THE HOISIN MAYO SPREAD
1/3 cup mayonnaise
2 tbsp hoisin sauce
½ tbsp sriracha
FOR THE PICKLING LIQUID
1 cup water
½ cup granulated sugar
1 cup distilled white vinegar
1 Begin by pickling the carrots and the radish. In a small saucepan, combine the pickling ingredients together and set the pan over a low heat until the sugar has completely dissolved. Allow to cool.
2 Place the carrots into a 360ml jar. Do the same for the radishes. Pour the picking liquid into each jar until they are covered. Refrigerate for at least two hours.
3 Prepare the hoisin-mayo sauce by mixing all the ingredients together until well incorporated. Refrigerate.
4 When you’re ready to serve, spread the hoisin-mayo sauce on both sides of the baguette.
5 Layer the purple cabbage, then the coriander, lettuce, pickled yellow radish, pickled carrots, sliced tomatoes and the turkey slices on the bottom half of the baguette. Top with the other half and serve.