Place the rice noodles in individual serving bowls.
Dress the cucumber, carrot, radish cabbage, salad greens and herbs with a little dressing.
Arrange salad mixture on top of the rice noodles. Add patties.
Garnish with chopped peanuts and crispy spring rolls.
Ingredients
3 oz radish(es), julienned
24 oz Rice noodles, cooked
8 oz cucumber, julienned
4 oz Carrots, julienned
4 oz cabbage, red, finely shredded
2 oz mixed salad greens
2 cups mint, dill, cilantro, sprigs
as needed Ginger Lime Nuoc Cham Dressing, (see recipe below)
1/2 cup peanuts, chopped
8 - 16 spring rolls, deep fried
Turkey Bun-Cha Patties
Directions
In a large bowl, combine the Butterball Coarse Ground Turkey with the finely minced aromatics and spices. Form and cook a small patty to make sure the seasoning is correct. Adjust as needed.
Form the rest of the mixture into 2 oz. patties and refrigerate for 30 minutes to overnight.
When ready to plate, grill three patties per order until they reach an internal temperature of 165°F. When nearly done, brush with glaze.
Ingredients
48 oz Butterball® All Natural 85/15 Coarse Ground Turkey
4 oz onion, finely diced
2 tsp garlic, finely minced
2 stalks lemongrass, finely minced
4 tbsp ginger, finely minced
2 tsp lime zest, from one lime
2 tsp salt
2 tsp turmeric
2 tbsp sugar, brown
1 tsp white pepper, ground
Glaze
Directions
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.
Ingredients
1/4 cup fish sauce
1/4 cup sugar, brown
1 ea lime(s), juiced
Ginger-Lime Nuoc Cham Dressing
Directions
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.
