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Courier Life Food

Put leftover turkey to tasty use in a Vietnamese salad

Brother and sister duo Yung and An Nguyen from Peckham’s Banh Banh give leftover turkey a Vietnamese twist.

25 Nov 2016

All our recipes are the food we’d eat at home. To keep them as authentic and fresh as possible, we have a very small menu and rotate dishes seasonally.

In keeping with this, our ‘goi’ salads are made with young, unripened papaya; it’s the green rather than the yellow one. As it’s hard to source,  you can alternatively use cabbage, as lot of Vietnamese restaurants do.

This is a pretty simple dish once you’ve got all the ingredients, most of which are used raw. We finely chop garlic, and pan fry until it crisps up. But you have to keep an eye on it, and keep it at a certain heat, otherwise it burns. The glaze, a spoonful for each portion, is reduced fish sauce and sugar.

Throw in some Turkey and it’s a great fresh and healthy alternative to sandwiches for the Christmas leftovers.

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Vietnamese turkey salad
Ingredients (serves 2-3)
For the salad For the dressing
200g green young papaya (or thinly sliced white cabbage if you can’t get hold of green young papaya), cut into short, thin strips 4 tbsp fish sauce
½ small red onion, finely sliced

3 tbsp of filtered water

½ small red pepper, finely sliced

Juice of 1 large lime

½ carrot, cut into short, thin strips (optional)

2 tbsp brown sugar

200g of cooked turkey, shredded

1 garlic clove, crushed

3tbsp of unsalted roasted peanuts, crushed

1 red chilli, deseeded and chopped

1tsp of sliced, fried garlic (optional)
1 heaped tbsp fried onions (optional)

A small handful of Vietnamese mint, finely chopped (or English mint if you can’t find)

A small handful of coriander, finely chopped

Method

Begin with the dressing. Stir the brown sugar into the fish sauce, filtered water and lime juice until dissolved, then combine the garlic and chilli. Set aside.

Place the papaya (or cabbage) in a large bowl and mix with a pestle for a minute to soften slightly.

Add the rest of the vegetables to the bowl, reserving a large pinch of the herbs for the topping. Add the cooked turkey, dressing and peanuts. Toss until well mixed.

Place onto a large plate and sprinkle with the remaining herbs, fried onions and sliced, fried garlic (if using).