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Turkey bun cha recipe

Turkey bun cha recipe

3 ratings

Transport your tastebuds to the bustling streets of Vietnam with this delicious take on the classic rice noodle bowl, finished off with a perfectly balanced sweet and sour dressing. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 416 calories / serving
  • Healthy
  • Dairy-free

Ingredients

  • 200g dried rice noodles
  • 500g pack turkey thigh mince
  • 1 tsp lemongrass purée
  • 10g fresh coriander, stalks chopped and leaves reserved
  • 2 tsp fish sauce
  • 2 tsp sunflower oil
  • 1 round lettuce or 2 Little Gem lettuces, leaves separated
  • 1 carrot, thinly sliced or spiralized
  • 1 courgette, thinly sliced or spiralized
  • fresh mint leaves, sliced (optional)

For the dressing

  • 2 tsp ginger purée
  • 2 tsp lemongrass purée
  • 2 tbsp sweet chilli sauce
  • 4 tsp fish sauce
  • 2 tsp soy sauce
  • 2 limes, juiced
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

    1740kj
    416kcal     21%

  • Fat

    9g 13%

  • Saturates

    2g 11%

  • Sugars

    7g 8%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 48.4g Protein 33.5g Fibre 2.8g

Method

  1. In a large bowl, cover the rice noodles with boiling water. Set aside to soften, following pack instructions.
  2. Put the turkey mince, lemongrass purée, coriander stalks and fish sauce in a food processor with some fine black pepper. Blitz a few times to mix. Tip onto a board and, with wet hands, shape into 12 equal-sized flat patties.
  3. Heat the oil in a nonstick frying pan. Cook the meat patties, in two batches, for 3-4 mins on each side, until cooked through with no pink meat showing. Keep the first batch warm while you cook the second.
  4. Meanwhile, arrange the lettuce in four serving bowls. Top with the softened noodles, carrot and courgette. Mix together the dressing ingredients and add 2 tsp water to loosen.
  5. Add three meatballs to each bowl and drizzle over the dressing. Scatter over the reserved coriander leaves and mint, if using.

Tip: You can use up whatever leftover veg you have for this recipe - simply fine slice or use a spiralizer.

See more Quick and healthy recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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