Banh Mi Benedict

Place rice vinegar, ginger, garlic, green onions, lime juice, red pepper flakes and fish sauce in food processor and whirl until smooth.

Cover and refrigerate.

In a bowl, stir together vinegar, sugar and salt. Toss in cabbage mixture and daikon.

Let stand at least 30 minutes or up to an hour.

Cover and refrigerate.

In heavy saucepan, whisk egg yolks, water and lemon juice until blended.

Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160° F.

Slowly stir in butter until melted and heated through.

Stir in salt and Sriracha.

Cover and keep warm.

Poach eggs in acidified water (1 teaspoon vinegar per 2 cups water) until whites are set, (completely coagulated and firm), and the yolks begin to thicken (no longer runny, but not hard).

Keep warm until service.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

For each portion, split one Banh mi roll. Place on serving plate.

Heat two ounces turkey in sauté pan over medium high heat, in enough stock to moisten.

Toss with 1 tablespoon marinade and portion evenly over each Banh mi roll half.

Cover turkey on each roll half with 2 tablespoons pickled vegetables, 3 to 4 cucumber strips, one poached egg and 2 tablespoons Sriracha hollandaise.

Garnish with cilantro sprigs and serve immediately.