Ketra's Bahn Mi Picnic

Ketra Thomas' Bahn Mi Picnic recipe brings some oriental flare to a traditional picnic sandwich. Vote for her recipe to help Goodwill of Omaha win the Perfect Picnic Challenge!
Ready in
2 1/4 hours


  • Picnic Banh Mi
  • 1 loaf French bread, cut into sandwich pieces
  • 12 oz Reduced sodium deli turkey
  • 1/2 cup Hummus
  • 1/4 cup Mayonnaise
  • 1/2 cup Lite soy sauce
  • 1/4 cup Water
  • 2 tbsp Brown sugar
  • 1 tbsp Fresh ginger, roughly chopped
  • 1/2 Asian pear, sliced
  • 1 Green onion, chopped
  • 1 English cucumber, sliced thinly
  • 1 cup Shredded carrots
  • 1/4 cup Apple cider vinegar
  • 1/4 cup Brown sugar
  • 1/4 tsp Chinese five spice powder
  • Korean Deviled Eggs
  • 6 Eggs, hard-cooked
  • 2 tbsp Mayonnaise
  • 1 tsp Asian pear, grated
  • 2 tsp Yellow onion, grated
  • 1/2 tsp Fresh ginger, grated (or ¼ tsp. ginger powder)
  • 1/2 cup Lite Soy Sauce
  • 1/2 cup Water
  • 1 Green Onion, sliced
  • 1 Green onion, thinly sliced
  • 1/4 cup Popped white popcorn
  • Chinese five spice powder to taste
  • Ginger-Raspberry Sunset Spritzer
  • 1 Cup Water
  • 1 cup Sugar
  • 1 in. Fresh ginger, crushed
  • 1 1/2 cups Raspberries
  • 1 liter Ginger Ale


Prep Time
2 hours
Cook Time
15 minutes
Ready in
2 1/4 hours
  1. Vote for Ketra's Recipe at
  2. For the pickled carrots, combine apple cider vinegar, water, brown sugar and Chinese five spice in a small saucepan. Heat over medium heat until sugar is dissolved, then transfer to a bowl and combine with carrots. Refrigerate two hours or overnight.
  3. For the spread, mix hummus and mayo. Set aside.
  4. For the turkey marinade, combine soy sauce, water, ginger, garlic, 2 Tbsp. brown sugar, Asian pear and green onion in a medium bowl. Marinate turkey for at least ½ hour. Reduce amount of soy sauce for if desired for reduced sodium.
  5. Assemble the banh mi by spreading bread with hummus and mayo mixture. Top the spread with drained pickled carrots, drained marinated turkey and fresh cucumber slices.
  6. For the Korean Deviled Eggs, cut boiled eggs in half and remove yolks into a small bowl. To yolks, add mayo, pear, onion and ginger and combine with a fork until smooth. Season to taste with soy sauce.
  7. Combine soy sauce, water and green onion in a small bowl. Use this mixture to marinate egg whites until slightly tinted.
  8. Pipe yolk mixture into egg whites. Top with green onion as garnish and 1 popcorn kernel for crunch. Dust tops with Chinese five spice.
  9. For Ginger-Raspberry Sunset Spritzer, bring water, sugar and fresh ginger to a boil in a small saucepan. Add raspberries and lightly smash them into mixture. Allow to sit for at least 1 hour, then strain through fine mesh strainer or cheese cloth and reserve the syrup. In a clear cup or glass with ice, add ginger ale first. Then add a small amount of raspberry syrup over top. Garnish with a fresh raspberry. The syrup will make its way to the bottom if left unstirred, creating a sunset colors.