The kind of Vietnamese plate you make on repeat. fish sauce and lime, a proper smoke, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and lime elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the lemongrass and the rest of the fish sauce and lime flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
A fragrant take on Lentil Medley, built on lemongrass and chilli and finished the way we like...
Vietnamese Our tested Slow-Cooked Turkey Chowder: light, generous, and balanced with herb and peanut....
Vietnamese The kind of Vietnamese plate you make on repeat. fish sauce and lime, a proper glaze, and a...
Vietnamese The kind of Vietnamese plate you make on repeat. lemongrass and chilli, a proper glaze, and a...