Bun Rieu Cua (Northern Vietnamese Crab and Tomato Noodle Soup)

In a small pot, heat half the oil over medium heat. Add the diced tomatoes and cook until they break down into a jammy, aromatic base. Add a splash of water and the fish sauce to form the broth; simmer gently to develop depth.

In a separate bowl, mix the ground turkey with a pinch of salt and white pepper. Shape into small, loose patties. In a non-stick pan with the remaining oil, sear the turkey patties until browned and cooked through, about 3-4 minutes per side.

Add the cooked rice to your serving bowl. Pour the steaming tomato-fish broth over the rice. Arrange the turkey patties and fresh spinach on top—the heat of the broth will wilt the spinach perfectly as you serve. Garnish with plenty of fresh cilantro or scallions if available to provide that essential bright, herbaceous finish. Serve immediately while the broth is piping hot and fragrant.