Vietnamese Turkey Bun Cha

Serves: 4

Prep Time: 30 minutes

Cook Time: 20 minutes

These Vietnamese-inspired turkey patties are a versatile make-ahead protein—enjoy them warm with a crisp, herby salad or on their own as a quick snack. Ground turkey is a lean, budget-friendly source of vitamin B₁₂ and niacin, key nutrients for a healthy nervous and digestive system. Zucchini adds extra vitamin C and lightness, making this fresh, crunchy bun cha the perfect midweek meal.

Ingredients:

Patties

• 1 lb pasture-raised ground turkey

• 1 lemongrass stalk, outer layer removed, bulb and light green part minced

• 1 small zucchini, grated and squeezed to remove excess moisture

• ⅓ cup thinly sliced scallions

• 2 Tbsp finely chopped fresh cilantro

• 2 garlic cloves, grated

• 1 Tbsp fish sauce

• 2 Tbsp avocado oil

Dressing

• 3 Tbsp fish sauce

• 3 Tbsp lime juice

• 2 Tbsp rice wine vinegar

• 1 Tbsp maple syrup

• 1 Tbsp water

• 1 red Thai chile, seeded and finely chopped (optional)

• 1 garlic clove, minced

Salad

• 2 medium carrots, peeled and julienned

• ½ English cucumber, julienned

• ¼ large daikon radish, peeled and julienned

• 1 cup bean sprouts

• 1 cup chopped fresh cilantro leaves, plus more for garnish

• 1 cup chopped fresh mint leaves, plus more for garnish

• ⅓ cup chopped toasted cashews, plus more for garnish

• 2 limes, cut into wedges, for serving

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment.

2. Make patties: In a large bowl, gently mix all patty ingredients except avocado oil. Shape into 12 patties and chill for 10 minutes.

3. Heat 1 Tbsp avocado oil in a large nonstick pan over medium heat. Cook half the patties 2–3 minutes per side, until golden. Transfer to the baking sheet. Repeat with remaining oil and patties.

4. Bake patties for 10 minutes, or until internal temperature reaches 165°F.

5. Make dressing: Whisk all dressing ingredients in a small bowl.

6. Make salad: In a large bowl, combine all salad ingredients except lime wedges. Toss with most of the dressing.

7. Serve: Divide salad into bowls, top with patties, drizzle with remaining dressing, and garnish with herbs, cashews, and lime wedges.