Bánh Mì-Inspired Wraps
Travelling around Vietnam, we could get a (semi) decent Báhn Mì for the equivalent of 50p! I created these to bite into that nostalgic flavour but using turkey mince for a leaner and higher protein twist. I’m also obsessed with anything pickled so I usually make extra of the pickled red cabbage and carrot slaw and serve this on the side.
Serves: 2
Ingredients
250g turkey mince
½ tsp ginger purée (about half a thumb-sized piece)
2 garlic cloves
2 tsp fish sauce
2 tsp soy sauce
1 tsp honey
1 whole carrot, peeled
80g red cabbage, roughly
2 tbsp rice wine vinegar
1 tsp sugar
½ tsp salt
⅓ large cucumber
2 tbsp Greek yogurt
2 flatbreads (I love the Crosta & Mollica Piadina Durum Wheat ones)
Coriander leaves
2 spring onions
½ red chilli
Method
Peel and slice the carrot into thin batons. Thinly slice the red cabbage.
Add both to a bowl with the sugar, salt, and rice wine vinegar. Mix together and set aside to pickle whilst you assemble and cook the turkey.
Mince the ginger and garlic, then add to the turkey mince along with the soy sauce, fish sauce, and honey.
Mix everything together thoroughly and shape into patties about 1cm thick.
Add a little oil to a frying pan and set to medium-high heat.
Once hot, add the patties to the pan.
While they cook, slice the cucumber into flat batons and finely slice the chilli and spring onion.
The patties should take around 12–15 minutes to cook, flipping halfway through.
To assemble: flatbread, Greek yogurt, patties, cucumber, pickled slaw, coriander, chilli, and spring onion.
Wrap up and enjoy without dignity (she's a messy one!)
Nutrition per serving (serves 2): ~420 kcal | ~31g protein | ~40g carbs | ~15g fat | ~4g fibre