Dinner · Vietnamese · 10 min
Ca Tim Nuong Mo Hanh with Ground Turkey and Steamed Jasmine Rice
- Calories
- 699
- Protein
- 42g
- Carbs
- 77g
- Fat
- 23g
Ingredients
- 163.6 g Turkey, Ground, raw
- 174.3 g Eggplant, raw (medium)
- 198.7 g Rice, white, long-grain, cooked
- 3.1 g Oil, olive (for scallion oil and searing)
- 15.4 g Scallions, fresh, sliced
- 21.0 g Fish sauce, lime juice, palm sugar (nuoc cham glaze)
Method
- 01Preheat your broiler to high. Prick the eggplant with a fork several times and place it directly under the broiler, turning occasionally until the skin is charred and papery and the flesh has collapsed into a creamy, smoky interior (about 15-20 minutes).
- 02While the eggplant roasts, heat a non-stick pan over medium-high heat. Add 1g of oil and sauté the ground turkey until browned and crispy, seasoning with a splash of fish sauce.
- 03In a small bowl, whisk together the fish sauce, lime juice, and palm sugar until the sugar is dissolved to create a bright, savory-sweet dressing.
- 04Prepare the 'mo hanh' (scallion oil) by heating the remaining oil until shimmering, then pouring it over the chopped scallions in a heat-proof bowl; it should hiss and turn bright green.
- 05Peel the charred skin off the eggplant and split the flesh open on a serving plate. Top with the cooked turkey, drizzle generously with the nuoc cham dressing, and spoon the warm scallion oil over the top.
- 06Serve alongside a warm bowl of fragrant steamed jasmine rice. The dish should balance the smoky char of the eggplant with the sharp, salty, and sweet notes of the Vietnamese dressing.
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