Fusion Thai banh mi Sloppy Joes

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Make pickled carrots:

Shred about 4 carrots with a handheld julienne shredder into a small glass container. Cover with rice wine vinegar and a little water, and about a tablespoon of sugar and teaspon of salt. Shake up and let refrigerate while you make the rest.

“Sloppy joe” filling:

1 onion

2 carrots

4 cloves garlic

1 Tbsp fresh mint, chopped

1 Tbsp fresh basil, chopped

1 Tbsp freeze-dried cilantro (fresh would be best!)

1 package ground turkey

2 Tbsp (?) fish sauce

5 Thai chilis

1 tsp cornstarch, dissolved in a little cold water

1 Tbsp sugar

splash of rice wine vinegar

1 can coconut milk

Coconut oil


Cook the carrots and onions in the coconut oil in a cast-iron skillet over medium heat, until softened and starting to brown. Add the garlic and cook, stirring. Add the ground turkey, fish sauce, and coconut milk and cook it all together, chopping with a spatula so it breaks apart. Add the chopped chilis, cornstarch, sugar, and vinegar and simmer till the sauce is thickened. Stir in the herbs at the end.

To serve:

Toast a white hot dog or brat bun. Spread with mayonnaise. Add a layer of pickled carrots (plus fresh cilantro, lettuce, cucumbers if available). Chop some pickled red chili peppers and spread them over the top. Add a big spoonful of the ground meat mixture. Eat.



Written by orata

August 1, 2011 at 12:55 pm

Posted in recipes

One Response

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  1. I gotta try this, thanks for the recipe!


    August 1, 2011 at 3:23 pm

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