Entrées
Vietnamese Turkey Bun-Cha with Ginger-Lime Nuoc Cham
8
Servings
Serving Size
Inspired by Northern Vietnam flavors, this aromatic dish is part noodle bowl, part salad. It features marinated and grilled turkey patties, herbs, and fresh julienned veggies.
Ingredients
Turkey Bun-Cha Patties
4 oz.
Onion, finely diced
2 tsp.
Garlic, finely minced
2 stalk(s)
Lemongrass, finely minced
4 tbsp.
Ginger, finely minced
2 tsp.
Lime zest, from one lime
2 tsp.
Salt
2 tsp.
Turmeric
2 tbsp.
Brown sugar
1 tsp.
White pepper
Directions
- 1. In a large bowl, combine the Butterball Coarse Ground Turkey with the finely minced aromatics and spices. Form and cook a small patty to make sure the seasoning is correct. Adjust as needed.
- 2. Form the rest of the mixture into 2 oz. patties and refrigerate for 30 minutes to overnight.
- 3. When ready to plate, grill three patties per order until they reach an internal temperature of 165°F. When nearly done, brush with glaze.
Ingredients
Glaze
¼ cup(s)
Fish sauce
¼ cup(s)
Brown sugar, or palm sugar
1 ea.
Lime, juiced
Directions
- 1. Prepare the glaze by bringing the fish sauce, brown sugar, and lime juice to a boil. Boil for a few minutes until a light syrup consistency is achieved. Set aside.
Ingredients
Ginger-Lime Nuoc Cham Dressing
1 tsp.
Garlic, chopped
3 ea.
Thai bird chiles or 1 serrano, chopped
6 tbsp.
Sugar
4 tbsp.
Ginger, minced
½ cup(s)
Fish sauce
6 tbsp.
Lime juice
6 tbsp.
Water
Directions
- 1. Place the garlic, chiles, sugar and ginger in a mortar and pound into a paste. Transfer to a small mixing bowl and add the fish sauce, lime juice and water. Adjust seasoning for flavor. Let sit for 15 minutes before serving.
Ingredients
Assembled Bowl
24 oz.
Rice noodles, cooked
8 oz.
Cucumber, julienned
4 oz.
Carrot, julienned
3 oz.
Radish, julienned
4 oz.
Red cabbage, finely shredded
2 oz.
Salad greens
2 cup(s)
Mint, dill, cilantro, sprigs
as needed
Ginger Lime Nuoc Cham Dressing (recipe above)
½ cup(s)
Peanuts, chopped
8-16 piece(s)
Deep fried spring rolls
Directions
- 1. Place the rice noodles in individual serving bowls. Dress the cucumber, carrot, radish cabbage, salad greens and herbs with a little dressing. Arrange salad mixture on top of the rice noodles. Add patties. Garnish with chopped peanuts and crispy spring rolls.
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