Hanoi-Style Ground Turkey Bun Cha Bowls

Whisk the fish sauce, water, lime juice, brown sugar, and one minced garlic clove in a small bowl until the sugar dissolves to create the dipping sauce.

Grate the carrot and mix it into the sauce, then set it aside to pickle slightly.

Combine the ground turkey with the remaining minced garlic and 15ml of the fish sauce mixture in a bowl, mixing until just combined.

Form the turkey mixture into 12 small, flat patties.

Heat the oil in a large non-stick skillet over medium-high heat and sear the patties for 4 minutes per side until deeply browned and cooked through.

Cook the rice noodles in boiling water according to package directions, then drain and rinse under cold water.

Divide the noodles into bowls, top with the turkey patties, and garnish generously with fresh cilantro, mint, and basil.

Serve the bowls with the dipping sauce on the side for drizzling over the meat and noodles.