Lunch · Vietnamese · 10 min
Bún Thịt Nướng (Vietnamese Grilled Turkey Vermicelli Bowl)
- Calories
- 687
- Protein
- 58g
- Carbs
- 66g
- Fat
- 21g
Ingredients
- 215g Ground Turkey Breast
- 65.5 g Caribbean Rice with Pineapple & Spices
- 231.0 g 3 Pepper & Onion Blend
- 17.5 g Olive Oil (for marinade and searing)
- 15.4 g Fish Sauce, Lime Juice, and Fresh Chili (Nước Chấm base)
Method
- 01In a small bowl, whisk together 1 tbsp fish sauce, 1 tsp lime juice, 1 tsp honey, and minced fresh chili. Toss the ground turkey breast with half of this mixture and let marinate for 10 minutes.
- 02Heat a non-stick skillet over medium-high heat. Add the turkey and cook, breaking it up with a spatula, until browned and slightly charred at the edges.
- 03In the same pan, sauté the pepper and onion blend until tender and fragrant, about 5 minutes.
- 04Prepare the Caribbean rice according to package directions or reheat. The sweetness of the pineapple will provide a bright contrast to the savory turkey.
- 05Assemble the bowl: Start with a base of the warm Caribbean rice. Top with the golden-brown turkey and the colorful sautéed peppers and onions.
- 06Drizzle the remaining Nước Chấm over the entire bowl. Garnish with plenty of fresh cilantro, a squeeze of lime, and a final sprinkle of crushed peanuts for authentic crunch. Serve immediately while the turkey is steaming.
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