Banh Mi Benedict

Banh Mi Benedict

Yield: 12 servings

Ingredients for Lime Ginger Marinade

  • 1/2 cup rice vinegar
  • 2 tbsp. fresh ginger, minced
  • 2 tbsp. fresh garlic, minced
  • 1/4 cup green onions
  • 2 tbsp. lime juice
  • Pinch of crushed red pepper flakes
  • 1 1/2 tsp. fish sauce

Directions for Lime Ginger Marinade

  1. Place rice vinegar, ginger, garlic, green onions, lime juice, red pepper flakes and fish sauce in food processor and whirl until smooth.
  2. Cover and refrigerate.

Ingredients for Pickled Vegetables

  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 tsp. salt
  • 6 cups shredded carrot-cabbage slaw mix
  • 1 cup Daikon or white radish, cut in 1/8-inch matchsticks

Directions for Pickled Vegetables

  1. In a bowl, stir together vinegar, sugar and salt. Toss in cabbage mixture and daikon.
  2. Let stand at least 30 minutes or up to an hour.
  3. Cover and refrigerate.

Ingredients for Sriracha Hollandaise

  • 6.5 oz. (9) egg yolks*
  • 3/4 cups water
  • 1/4 cup lemon juice
  • 12 oz. softened butter
  • Salt and white pepper to taste
  • 1 tbsp. Sriracha chili sauce

*If using frozen or liquid whole egg product.

Directions for Sriracha Hollandaise

  1. In heavy saucepan, whisk egg yolks, water and lemon juice until blended.
  2. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160° F.
  3. Slowly stir in butter until melted and heated through.
  4. Stir in salt and Sriracha.
  5. Cover and keep warm.

Additional Ingredients

  • 1 medium cucumber, seedless, peeled, cut in 3-inch strips
  • 24 large eggs
  • 1 1/2 lb. roasted turkey, shredded
  • turkey or chicken stock, as needed
  • 12 Banh mi rolls (6-inch French baguettes)
  • cilantro leaves for garnish

Directions for Egg Preparation

  1. Poach eggs in acidified water (1 teaspoon vinegar per 2 cups water) until whites are set, (completely coagulated and firm), and the yolks begin to thicken (no longer runny, but not hard).
  2. Keep warm until service.

Assembly Directions

  1. For each portion, split one Banh mi roll. Place on serving plate.
  2. Heat two ounces turkey in sauté pan over medium high heat, in enough stock to moisten.
  3. Toss with 1 tablespoon marinade and portion evenly over each Banh mi roll half.
  4. Cover turkey on each roll half with 2 tablespoons pickled vegetables, 3 to 4 cucumber strips, one poached egg and 2 tablespoons Sriracha hollandaise.
  5. Garnish with cilantro sprigs and serve immediately.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

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