Posted on 12th Jul 2025

Leftover Thanksgiving Banh Mi

Leftover Thanksgiving Banh Mi is the ultimate way to transform roast turkey, gravy and Brussels sprouts into bold Vietnamese street food. This Leftover Thanksgiving Banh Mi recipe recreates the light, airy baguette texture traditionally debated in Vietnam, then fills it with smoky wok fried turkey and sprouts finished with fish sauce, palm sugar and lime.

The key to a great banh mi is the bread. This version compares plain flour dough against a mix of plain flour and rice flour, with vitamin C used as a natural bread improver to create a lighter crumb. Once baked and crisp, it becomes the perfect vessel for rich leftover flavours.

Cuisine

Vietnamese

Time

3 hrs

Servings

3 people

Ingredients

500g plain flour

100g rice flour

1 teaspoon salt
1 tablespoon sugar
2 teaspoons fast action dry yeast

1 vitamin C tablet, crushed

320 to 350ml warm water
2 tablespoons vegetable oil

Leftover roast turkey, roughly chopped
Leftover Brussels sprouts, thickly sliced
Leftover gravy

Fried shallots, to garnish

Vegetable oil, for stir frying

The Seasoning

Handful Thai basil
1 tablespoon fish sauce
1 teaspoon palm sugar
Juice of ½ lime

Method

PREPARATION

Mix flour, salt, sugar, yeast and half the crushed vitamin C tablet in a bowl. If making a rice flour version, replace 100g plain flour with rice flour and use the remaining vitamin C.
Gradually mix warm water and oil into the dry ingredients while kneading until a soft, sticky dough forms. Knead for 2 to 3 minutes until smooth but still slightly tacky.
Lightly oil the bowl, cover and leave in a warm place for 45 to 60 minutes until doubled in size.
Knock back the dough and divide into three portions. Shape each by folding inward and pinching underneath to create surface tension. Roll into cylinders.
Rest shaped dough between tea towels or supported by rolling pins to hold shape. Leave to rise again for 45 to 60 minutes.
Spray lightly with water and bake at 210°C with steam for 20 to 25 minutes until golden and crisp. Cool slightly before slicing.

COOKING

Heat a wok until smoking. Add a little oil, then turkey and sliced Brussels sprouts. Flash fry briefly to create smoky edges.
Pour in gravy and allow to boil vigorously. Add fish sauce and palm sugar. Toss and reduce slightly.
Turn off the heat and fold through Thai basil. Finish with a squeeze of lime.
Slice open the baguette, fill generously with the turkey mixture and top with fried shallots. Serve immediately.

School of Wok Tips

• Vitamin C helps strengthen gluten and improve crumb structure.
• Keep the dough slightly sticky for a lighter interior.
• Steam in the oven to achieve a crisp crust.
• Reduce the rice flour slightly if you want a lighter texture but good shape retention.

FAQs

Why add vitamin C to bread dough?
It strengthens gluten development and helps trap air for a lighter crumb.

Is rice flour necessary for banh mi?
Not strictly? Plain flour works well, but a small amount of rice flour can help with shape and texture.

Can I use other leftovers?
Yes? Roast pork, chicken or even beef work brilliantly with the same sauce base.