Nem Chua (Fermented Pork Snack with Garlic and Bird's Eye Chili)

In a mixing bowl, combine the ground turkey, cooked quinoa, minced garlic, finely chopped bird's eye chili, and cracked black peppercorns.

Add the finely chopped spinach and honey.

Knead the mixture thoroughly until it becomes tacky and emulsified.

Shape into a small, firm rectangular log, similar to a traditional Nem Chua.

Wrap tightly in plastic wrap to create a vacuum-like seal.

Allow the mixture to rest at room temperature for 1 hour to let the aromatics bloom and meld before serving.

To serve, unwrap and slice into thin, bite-sized medallions.

Garnish with an extra dusting of cracked black pepper and serve alongside a few fresh, crisp spinach leaves for texture.