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Photo of Turkey and ginger banh mi by WW

Turkey and ginger banh mi

6 - 8
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min


Fresh ginger

20 g, (1x1.5cm piece)

Skinless turkey breast

260 g


2 whole, peeled and halved


1 tsp

Soy sauce

1½ tbs

Lime rind

1 tsp, finely grated


1 clove(s), crushed

Fresh red chilli

2 whole, deseeded, finely chopped

Lime juice

2 tsp

Sesame oil

3 tsp

Rice wine vinegar

1½ tsp

Fresh coriander

2 tbs, chopped

Fresh mint

1½ tbs, chopped

Lebanese cucumber

¼ medium, halved lengthways, thinly sliced


1 medium, grated

Whole grain bread roll

4 individual, (4x50g) warmed, split

Light whole egg mayonnaise

1½ tbs

Oil spray

1 x 3 second spray(s)


  1. Thinly slice two-thirds of ginger and finely grate remaining ginger, set aside. Place turkey, eschalots, sliced ginger and peppercorns in a saucepan with 3 teaspoons soy sauce. Cover with cold water and bring to boil over medium heat. Reduce heat and gently simmer, covered, 20-25 minutes or until turkey is cooked through.
  2. Transfer turkey to a plate and discard liquid. Using 2 forks, shred meat. Lightly spray a non-stick frying pan with oil and heat over low heat. Cook turkey, lime rind, garlic, and 1 chilli, stirring, for 4-5 minutes or until beginning to caramelise.
  3. Combine 3 teaspoons soy sauce, grated ginger, lime juice, sesame oil, rice wine vinegar, coriander and mint in a bowl. Add cucumber and carrot, and toss to coat.
  4. Spread rolls with mayonnaise. Fill each with turkey and carrot mixtures. Sprinkle with remaining chilli, to serve.