2 lbs. lean ground turkey
2 quarts chicken stock
2 13.5 oz cans coconut cream, not coconut milk
3 tbsp ground ginger- used prepared ginger from grocery store
3 tbsp ground lemon grass- used prepared lemon grass from grocery store
1 bunch fresh cilantro
6 limes, juiced
4 heaping tablespoons of Fly By Jing Zhong Sauce- a sweat/savory chili sauce*
1 head fresh cauliflower
1 head of fresh broccoli or broccolini
Olive oil
Cocktail Peanuts or roasted Cashews- chopped up
Kosher salt/black pepper
Vietnamese Rice Noodles- optional

Combine chicken stock, coconut cream, ginger, lemon grass, lime juice, Zhong Sauce in large enough pot, stir together. Add raw turkey meat, stir, break up any turkey meat lumps, season with salt/pepper. Bring to a quick boil, stir then simmer on mediumish heat uncovered for about an hour, stirring frequently so turkey doesn’t stick to bottom of pot. Toward the end of cooking cycle the turkey meat tends to settle more and stick so stir a lot and don’t burn.

Pre-heat oven to 500 degrees. Remove the leafy stems and cut cauliflower into 4 steaks, place on a sheet pan, drizzle with olive oil, salt and pepper and roast in 500-degree oven until cauliflower browns, maybe 20 minutes, remove from oven and cool

Bring pot of salted water to a boil, trim stem bottoms of broccoli or broccolini, add to water and cook until still firm and a little crispy, drain and cool

Once cauliflower and broccoli are cool enough to handle, chop up into small bite size pieces, stems and all, wash cilantro, tear off stems and rough chop

When sauce takes on a thin gravy consistency, remove from heat, adjust seasoning, add more lime juice and Zhong Sauce if desired, add chopped cilantro, cauliflower and broccoli. Taste and adjust seasoning if needed. It should be tangy with some heat (spicey heat). Ladle into bowl and sprinkle w/chopped peanuts or cashews

Can be served over prepared Vietnamese rice noodles

*Fly by Jing Zhong Sauce can be purchased on Amazon if your grocery store doesn’t carry it

barf bag includaed

quote:

includaed

"includaed".......really? Thanks Butch, if you made this and didn't like it, that's ok. In the spirit it was given, may your barf bag leak profusely.

Jim, this looks fabulous! Will wait until the weather cools to try, but I promise to try it. I wonder how it would go substituting ground pork for the turkey, as pork would seem to be more traditional in that part of the world.

Hey Bill, I'll bet ground pork will work just fine. We used ground turkey, not because of any great affinity towards it but rather it's what we had on hand when we started playing around with these flavors. Lean ground venison might also be an option. Share your results if you think about it.

Tackling this one tonight. Will brown and drain the ground pork first in lieu of adding it raw to the liquids.