Turkey Bun Cha
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500 g turkey breast mince
- • 4 nests dry egg noodles
- • 1 chicken stock pot
- • 1 chicken stock cube (made up with 800ml boiling water)
- • 2.5 cm fresh root ginger (peeled and thinly sliced)
- • 2 cloves garlic (peeled and chopped)
- • 150 g fresh beansprouts
- • 1 medium carrot (peeled and thinly sliced)
- • 10 g fresh coriander (chopped)
- • 30 g spring onions (chopped)
- • 4 leaves baby gem lettuce (chopped)
- • 1 red chilli (deseeded and chopped)
- • 1/2 tsp black pepper
- • 1 tbsp fish sauce
- • 1 tbsp soy sauce
- • 1 tsp dried thyme
- • 1 tsp dried sage
- • 40 g radish (trimmed and thinly sliced)
- • 1/2 fresh lime (juiced)
- • low calorie cooking spray
Preparation Steps
Pre-heat the oven to 180°C.
In a large mixing bowl add the turkey, soy sauce, 1/2 tbsp fish sauce, black pepper, sage and thyme and mix well.
Roll the turkey mix into 12 equally sized balls. Spray the frying pan with low calorie cooking spray and fry the balls for 5 minutes on each side until golden brown, place on baking tray and cook in oven for 20 minutes, turning halfway.
While the meatballs are cooking, spray the wok with low calorie cooking spray and fry the garlic, ginger and 1/2 of the chilli for 2 minutes. Add the chicken stock, stock pot, carrots, beansprouts, lime juice, fish sauce and 1/2 of the coriander. Cook on medium heat for 15 minutes.
Cook the egg noodles in a saucepan of salted boiling water for 5 minutes and drain.
Divide the noodles between 4 bowls then top with a large spoonful of the broth, the chopped lettuce and spring onions and 3 of the cooked meatballs.
To serve add the radish, the remainder of the coriander and chilli.