Vietnamese Turkey Bún Cha

1.Cook the brown rice • Read the entire recipe card. • Preheat the oven to 450°F. Start preparing the ingredients when the oven comes to temperature. • In a medium pot, add the brown rice and 1 ½ cups of water. Season with salt and bring to a boil over high heat. • Once boiling, cover and reduce the heat to medium low. Cook for 28-30 min, or until the rice is tender.

2.Prepare the ingredients • While the rice cooks, wash and dry all produce. • Peel and cut the carrot into half-moons. • Cut the mini cucumbers in half lengthwise. Using a small spoon, scoop and discard the seeds. Cut the cucumbers into half-moons. • Thinly slice the radishes into half-moons. • Halve and mince the shallot. • Pick the cilantro leaves.

3.Quick pickle the vegetables • In a medium bowl, add the mini cucumbers, radishes, carrot and ¾ of the rice vinegar. Toss well to coat and set aside to pickle.

4.Bake the five spice meatballs • Prepare a parchment lined baking sheet. • Dry the lean ground turkey with paper towel. • In a large bowl, add the turkey, panko breadcrumbs, shallot and Chinese five spice. Season with salt and pepper and mix to combine. • With damp hands, form the turkey mixture into 10 equal sized meatballs and add to the sheet. • Bake for 8 min. Spread ¾ of the hoisin sauce on the meatballs and continue baking for 4-6 min (or until the turkey reaches 165°F).

5.Mix the bún chả sauce* and serve • While the meatballs bake, in a small bowl, whisk the remaining rice vinegar and remaining hoisin sauce. • Drain and discard the pickling liquid from the vegetables. • Serve the brown rice with the hoisin glazed turkey meatballs and quick pickles. Sprinkle the roasted peanuts, cilantro and drizzle the bún chả sauce.