Lunch · Vietnamese · 20 min
Banh Mi Style Ground Turkey Bowl with Pickled Vegetables and Fragrant Herbs
- Calories
- 582
- Protein
- 50g
- Carbs
- 33g
- Fat
- 30g
Ingredients
- 212.2 g ground turkey
- 15 ml fish sauce
- 15 ml lime juice
- 4 g sugar
- 15 g olive oil
- 68.1 g long-grain white rice
- 30 g carrots
- 30 g daikon radish
- 15 ml rice vinegar
- 60 g spinach
- 22.9 g slivered almonds
- 5 g fresh cilantro
- 2 g chili pepper
Method
- 011. In a small bowl, combine shredded carrots and daikon with rice vinegar and 2 g sugar to make quick pickle; set aside to macerate for 10 minutes.
- 022. Heat half of the olive oil (7.5 g) in a large skillet over medium-high heat. Add ground turkey and brown for 6–8 minutes, breaking up with a wooden spoon, until cooked through and reaching an internal temperature of 160°F (71°C). Season with fish sauce, half the lime juice, and palm sugar. Transfer turkey to a bowl.
- 033. In the same hot skillet, sauté spinach for 1 minute until bright green and wilted.
- 044. Place warm cooked white rice into a bowl, then arrange seasoned turkey, wilted spinach, and drained pickled vegetables over top.
- 055. Garnish with fresh cilantro, sliced bird's eye chili, and toasted slivered almonds. Drizzle with remaining olive oil and remaining lime juice before serving.
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