Vietnamese Turkey Bun Cha

Name: Vietnamese Turkey Bun Cha
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb pasture-raised ground turkey; 1 lemongrass stalk, minced; 1 small zucchini, grated and squeezed; 0.33 cup thinly sliced scallions; 2 tbsp finely chopped fresh cilantro; 2 garlic cloves, grated; 1 tbsp fish sauce; 2 tbsp avocado oil; 3 tbsp fish sauce; 3 tbsp lime juice; 2 tbsp rice wine vinegar; 1 tbsp maple syrup; 1 tbsp water; 1 red Thai chile, finely chopped (optional); 1 garlic clove, minced; 2 medium carrots, julienned; 0.5 English cucumber, julienned; 0.25 large daikon radish, julienned; 1 cup bean sprouts; 1 cup roughly chopped fresh cilantro leaves; 1 cup roughly chopped fresh mint leaves; 0.33 cup chopped toasted cashews; 2 limes, cut into wedges

Lean ground turkey patties seasoned with lemongrass, cilantro, garlic, and zucchini, served over a crunchy Vietnamese-style carrot, cucumber, daikon, and herb salad with a lime-fish-sauce dressing.

From The Young Forever Cookbook

Prep: 30 min
Cook: 20 min
Total: 50 min
Yield: 4 servings
Category: Main Course
Cuisine: Vietnamese

Nutrition (estimated)

per 1 bowl

Calories: 380 kcal
Protein: 26 g
Fat: 22 g
Carbs: 18 g
Fiber: 4 g
Sugar: 8 g
Sodium: 900 mg

Ingredients

1 lb pasture-raised ground turkey
1 lemongrass stalk, minced
1 small zucchini, grated and squeezed
0.33 cup thinly sliced scallions
2 tbsp finely chopped fresh cilantro
2 garlic cloves, grated
1 tbsp fish sauce
2 tbsp avocado oil
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp rice wine vinegar
1 tbsp maple syrup
1 tbsp water
1 red Thai chile, finely chopped (optional)
1 garlic clove, minced
2 medium carrots, julienned
0.5 English cucumber, julienned
0.25 large daikon radish, julienned
1 cup bean sprouts
1 cup roughly chopped fresh cilantro leaves
1 cup roughly chopped fresh mint leaves
0.33 cup chopped toasted cashews
2 limes, cut into wedges

Turkey Zucchini Cashews Mint

Instructions

Heat oven to 400°F; line a baking sheet with parchment.
Patties: Combine all patty ingredients except avocado oil by hand, being careful not to overwork. Divide into 12 portions, shape into patties, and refrigerate 10 min.
Heat 1 tbsp avocado oil in a large nonstick pan over medium. Brown half the patties 2–3 min per side, then transfer to the baking sheet. Heat remaining 1 tbsp oil and repeat with remaining patties. Bake 10 min or until internal temp reaches 165°F.
Dressing: Whisk all dressing ingredients together.
Salad: Toss all salad ingredients (except lime wedges) in a large bowl.
Toss salad with most of the dressing and divide into shallow bowls. Top with turkey patties and extra dressing. Garnish with cilantro, mint, chopped cashews, and lime wedges.