Vietnamese Turkey Bun-Cha with Ginger-Lime Nuoc Cham
Ingredients
Ingredients
Amount
Rice noodles, cooked
24 oz.
Cucumber julienne
8 oz.
Carrot julienne
4 oz.
Radish julienne
3 oz.
Red cabbage finely shredded
4 oz.
Salad greens
2 oz.
Mint, dill, cilantro, sprigs
2 Cups Total
Ginger Lime Nuoc Cham Dressing as needed (recipe follows)
as needed
Peanuts, chopped
1/2 cup
Deep fried spring rolls
8-16 pieces
Ginger-Lime Nuoc Cham Dressing
Yield: 8 servings
Method
- In a large bowl, combine the Butterball® Coarse Ground Turkey with the finely minced aromatics and spices. Cook a small patty to make sure the seasoning is correct. Adjust as needed.
- Form into 2 oz. patties and refrigerate for 30 minutes to overnight.
- 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.
- Prepare all the bowl ingredients and the Ginger Lime Nuoc Cham Dressing.
- Grill the patties until they reach an internal temperature of 165°F. When they are nearly done, brush them with the glaze.
- Assemble the bowl: Place the rice noodles in individual serving bowls. Dress the cucumber, carrot, radish cabbage, salad greens and herbs with a little dressing. Arrange all on the rice noodles with the patties. Serve garnished with chopped peanuts and crispy spring rolls.
Ginger-Lime Nuoc Cham Dressing
- 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.
Note: There are many different types of turkey you might consider adding to this recipe including: confit, smoked turkey and chorizo.