In a small saucepan, heat 5 cl of water with 5 cl of rice vinegar, 1 teaspoon of sugar, and a pinch of salt. Bring to a gentle boil, then remove from the heat and let cool.
Wash and julienne a small carrot and a few slices of cucumber. Place the vegetables in a bowl, pour in the cooled marinade, and toss to combine. Let marinate in the refrigerator for at least 1 hour.
Mix 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Add 1 small clove of minced garlic and a turkey cutlet, cut into pieces.
Let it marinate in the refrigerator for at least 30 minutes.
Heat a drizzle of sesame oil in a skillet. Cook the turkey pieces until they are lightly golden brown and slightly crispy.
Drain the marinated vegetables and toss them gently.
Cut a half-baguette lengthwise. Top with the grilled turkey pieces, the marinated vegetables, and a few fresh cilantro leaves.
