Hanoi-Style Ground Turkey Bun Cha Bowls
Seared turkey patties served over vermicelli noodles with fresh herbs and a savory-sweet dipping sauce.
Recipe Author
Riff Kitchen@riffkitchen
VietnameseDinnerHigh Protein
Hanoi-Style Ground Turkey Bun Cha Bowls
Seared turkey patties served over vermicelli noodles with fresh herbs and a savory-sweet dipping sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 15 cook
- 30 min
- servings
- 4
- effort
- Medium
Chef's note
This recipe recreates the smoky, bright flavors of Northern Vietnamese street food using lean turkey instead of traditional pork.
Method
8 steps · tap one to tick it off
Tips
Use warm water for the dipping sauce. Brown sugar dissolves in seconds in warm water. In cold water the grains sink, and the sauce tastes salty first and sweet last.
Press the patties thin. Thin patties brown deeply and cook through in 4 minutes per side. Thick ones char outside before the center reaches 75°C.
Sear the patties in two batches. Twelve patties crowd most skillets. Two batches let them sear rather than steam; keep the first batch warm.
Swaps
No fish sauce? Soy sauce, the same amount, with an extra squeeze of lime. Less funky, but still salty and savory.
No vermicelli rice noodles? Thin rice noodles of any width, or cooked jasmine rice.
No fresh basil? Thai basil if you can find it, or simply more mint and cilantro.
Storage
Fridge: 3 to 4 days in a sealed container. Store the patties, noodles, herbs and sauce separately.
Freezer: 2 to 3 months for best quality, for the patties only. The noodles go soft and the herbs turn black.
Serving: Serve the noodles and herbs cold. Warm the patties in a skillet, turning once, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
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Chef's note
This recipe recreates the smoky, bright flavors of Northern Vietnamese street food using lean turkey instead of traditional pork.
Instructions
Follow the steps to perfection.
Tips
Use warm water for the dipping sauce. Brown sugar dissolves in seconds in warm water. In cold water the grains sink, and the sauce tastes salty first and sweet last.
Press the patties thin. Thin patties brown deeply and cook through in 4 minutes per side. Thick ones char outside before the center reaches 75°C.
Sear the patties in two batches. Twelve patties crowd most skillets. Two batches let them sear rather than steam; keep the first batch warm.
Swaps
No fish sauce? Soy sauce, the same amount, with an extra squeeze of lime. Less funky, but still salty and savory.
No vermicelli rice noodles? Thin rice noodles of any width, or cooked jasmine rice.
No fresh basil? Thai basil if you can find it, or simply more mint and cilantro.
Storage
Fridge: 3 to 4 days in a sealed container. Store the patties, noodles, herbs and sauce separately.
Freezer: 2 to 3 months for best quality, for the patties only. The noodles go soft and the herbs turn black.
Serving: Serve the noodles and herbs cold. Warm the patties in a skillet, turning once, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix