Step 1 of 6
Turkey Bánh Mì
Combine the ginger, rice vinegar, sugar and a good pinch of salt in a small bowl. Stir until the sugar dissolves rather than settling at the bottom.
Step 2
Pour the liquid over the carrot and red cabbage and turn everything through it. Leave it at least fifteen minutes, until the shreds soften and turn glossy.
Step 3
Stir the chopped chili into the mayonnaise and set it aside. Mixing it early lets the heat spread evenly through.
Step 4
Split the baguettes lengthwise and spread the pâté across the bottom half. Take it right to the edges — it is the savory backbone of the sandwich.
Step 5
Layer on the slaw, cucumber and turkey. Squeeze the slaw out first so the bread does not go soft under it.
Step 6
Dollop the chili mayonnaise over the filling, then scatter the mint and remaining sliced chili. Close it and eat straight away, while the crust still cracks.