Vietnamese Turkey Bun-Cha with Ginger-Lime Nuoc Cham

Method

1. 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.
2. Form into 2 oz. patties and refrigerate for 30 minutes to overnight.
3. 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.
4. Prepare all the bowl ingredients and the Ginger Lime Nuoc Cham Dressing.
5. Grill the patties until they reach an internal temperature of 165°F. When they are nearly done, brush them with the glaze.
6. 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

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.