Vietnamese-Style Caramelized Turkey Bowls
with Marinated Veggies and Nuoc Cham
Ingredients: Ground turkey • Jasmine rice • Cucumber • Lime • Nuoc cham sauce (anchovies, soy) (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Carrot • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Brown sugar • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Mini Cucumber
56 g
Carrot, julienned
1 unit(s)
Lime
7 g
Cilantro
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
4 tbsp
Nuoc Cham
(Contains: Anchovies, Soy May contain traces of: Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
2 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
1 tbsp
Brown Sugar
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
Not included in your delivery
0.19 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice lime.
- Thinly slice cucumber.
- Roughly chop cilantro.
- In a large bowl, whisk together half the nuoc cham, 1/2 tbsp (1 tbsp) lime juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
- Add cucumbers and carrots to marinade. Toss to combine.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add turkey. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add brown sugar. Cook for 2 min, stirring occasionally, until starting to caramelize.
- Add ginger-garlic puree and soy sauce. Cook for 1-2 min, stirring often, until fragrant and liquid evaporates.
- Remove from heat.
- Add remaining nuoc cham. Season with pepper, then stir to combine.
- Fluff rice with a fork, then stir in half the cilantro and 1/2 tsp (1 tsp) lime zest.
- Drain marinated veggies over a small bowl.
- Divide rice between bowls. Top with turkey and marinated veggies. (TIP: Drizzle remaining marinade over top, if you like.)
- Sprinkle remaining cilantro and crispy shallots over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook beef.** Disregard instructions to drain excess fat.
