A light take on Turkey Galette, built on fish sauce and lime and finished the way we like it. Ready in about 45 min and easily enough for 4 people.
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. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the rice paper and the rest of the fish sauce and lime flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
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