Turkey bun cha recipe

Method

1. In a large bowl, cover the rice noodles with boiling water. Set aside to soften, following pack instructions.
2. Put the turkey mince, lemongrass purée, coriander stalks and fish sauce in a food processor with some fine black pepper. Blitz a few times to mix. Tip onto a board and, with wet hands, shape into 12 equal-sized flat patties.
3. Heat the oil in a nonstick frying pan. Cook the meat patties, in two batches, for 3-4 mins on each side, until cooked through with no pink meat showing. Keep the first batch warm while you cook the second.
4. Meanwhile, arrange the lettuce in four serving bowls. Top with the softened noodles, carrot and courgette. Mix together the dressing ingredients and add 2 tsp water to loosen.
5. Add three meatballs to each bowl and drizzle over the dressing. Scatter over the reserved coriander leaves and mint, if using.

• Tip: You can use up whatever leftover veg you have for this recipe - simply fine slice or use a spiralizer.

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• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.