Protein Swap | Quick Turkey Bun Cha Bowls
with Crunchy Sweet-Chili Veggies
Cooking time
20 minutes
Servings
2/4
Calories
840 /serving
Bun cha is a must-have in Hanoi, the capital city of Vietnam. Here at home, you can achieve the same fun and filling effect with rice noodles and meat patties fragrant with lemongrass, plus quick-pickled veggies for a sharp contrast.
We will send you:
- 285g Canadian-raised extra lean ground turkey
- 100g Matchstick carrots
- 2 Cucumbers
- 20g Panko
- 15g Minced lemongrass
- 15ml Ginger-garlic purée
- 225g Rice noodles
- 60ml Sweet chili sauce
- 30ml Rice vinegar
Contains: Eggs • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
14 g
Saturated Fat
3 g
Sodium
910 mg
Total Carb
128 g
Sugars
22 g
Protein
43 g
Fibre
4 g
Preparation
Prepare & cook the patties
- Bring a medium pot of salted water to a boil.
- In a medium bowl, combine the beef, panko, ginger-garlic purée, lemongrass, 1 egg (double for 4 portions) and S&P.
- Form into 4 patties (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
Boil the noodles
- Off the heat, add the noodles to the pot of boiling water; stir gently to separate.
- Cover and let sit for 3 to 5 min. until tender.
- Drain, rinse under cold water and return to the pot.
- Toss with ½ the chili sauce and a drizzle of oil to prevent sticking.
Make the crunchy veggies
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise.
- In a second medium bowl, combine the cucumbers, carrots, vinegar, remaining chili sauce, a drizzle of oil and S&P.
Plate your dish
- Divide the noodles between your bowls.
- Top with the patties and crunchy veggies. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
