Hawaii is renowned for it “melting pot” culture which features a distinctive blend of ethnicities, storied practices and age-old traditions spanning from around the globe. This interwoven mix of culture has shaped many practices in our islands, providing an abundance of rich flavors and savory options to our cuisine.
Our focus today will be on the Vietnamese cuisine, often characterized by fresh, raw ingredients and distinct, bold flavors. Banh Mi, a popular local dish, is the Vietnamese take on the sandwich which is generally served on French bread with a meat or tofu choice along with cilantro, cucumber, pickled carrot and daikon (winter radish).
At Trump International Hotel Waikiki, we offer our take on this classic Vietnamese dish for lunch with our Banh Mi Turkey Wrap. In place of bread, the dish features a whole wheat tortilla, as well as oven-roasted turkey breast. Lemongrass sauce is dressed on fresh cucumber, mint and cilantro, infusing a hint of spice and zest. Adding the influence of Japanese cuisine, the dish is further punctuated by our hand-crafted carrot and daikon namasu, or pickled vegetables.
In addition to a hearty, healthy and delicious lunch option for both kids and adults, our Banh Mi Turkey Wrap is also easy to make and can be served as a grab-and-go entree, saving parents with busy schedules precious time. Instructions have been included below:
One large whole wheat tortilla
Oven-roasted turkey breast (about 4 slices)
Romaine lettuce (2 large leaves)
Cucumber (4 slices of cucumber julienne)
Cilantro (3-4 sprigs cut into 1″ in length)
Mayonnaise (1 tablespoon)
Daikon (1/4 cup julienne)
Carrot (1/8 cup julienne)
Iodized salt (2 teaspoons)
Additional salt and 1 cup of water in a bowl set on the side
Lemongrass (1 stick rough chop)
Cilantro (5-6 sprigs chopped)
Sambal (1 table spoon- this ingredient can be decreased if spiciness is not desired)
Fish sauce (3 tablespoons)
Before assembling the wrap, make the garnishes and sauce.
With the bowl of water, add enough salt until it tastes like sea water and then add the julienne daikon and carrot. Let soak for about 30 minutes. This will not only add flavor to the vegetables, but it will also draw out water, as well as add the crispiness of the namasu vegetables.
Carefully squeeze as much water from the vegetables.
Next, mix together the water, rice vinegar, sugar and salt. Add the vegetables to the liquid and chill in the refrigerator overnight.
Place all ingredients in blender and blend until everything is finely blended together for the sauce.
Place on Romaine leaf on the cutting board.
Next, place the turkey slices on top of the Romaine lettuce leaf followed by the namasu vegetables.
Gently, place the cucumber, followed by the mint and cilantro and pour the lemongrass sauce over generously.
Use the second Romain lettuce leaf to cover all ingredients. Lettuce on both the top and bottom will help to secure the wrap and will aid in rolling everything together.
Heat the whole wheat tortilla until warm. If prepared cold, the tortilla will rip during the rolling process.
Once heated, spread the mayonnaise on one side of the tortilla.
Place all the ingredients that were previously assembled into the tortilla.
Then, carefully roll the tortilla, similarly to rolling a burrito.
Put the toothpicks about 1/2 inch from each end and cut the wrap in half.
Pair the wrap with your favorite chips and enjoy your Banh Mi Turkey Wrap!
