The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vietnamese-style turkey & rice bowl
Beep, beep! Prepare to be transported to the bustling streets of Hanoi by our fragrant and fabulous rice bowl! Satisfying brown rice, sizzled turkey breast chunks and stir-fried veg are enveloped in a tangy tamari broth. Scatter over fresh coriander, mint, chilli and zesty lime and get ready to tuk-tuk in…
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 unwaxed lime
- 1 onion
- 4 spring onion
- 1 pak choi
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 300g British diced turkey breast
- 1 chilli
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 140g brown rice (100% Brown Rice)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 491
Protein: 43g
Carbs: 67g
Fat: 4.9g
Ingredients
- 2 onion
- 8 spring onion
- 2 pak choi
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 600g British diced turkey breast
- 1 chilli
- 2 handful of fresh coriander
- 1 unwaxed lime
- 2 handful of fresh mint
- 280g brown rice (100% Brown Rice)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 483
Protein: 43g
Carbs: 66g
Fat: 4.8g
Vietnamese-style turkey & rice bowl
Beep, beep! Prepare to be transported to the bustling streets of Hanoi by our fragrant and fabulous rice bowl! Satisfying brown rice, sizzled turkey breast chunks and stir-fried veg are enveloped in a tangy tamari broth. Scatter over fresh coriander, mint, chilli and zesty lime and get ready to tuk-tuk in…
Cook time:
35 mins
Cuisine:
Vietnamese
Food group:
Poultry
Allergens: Fish, Soya
Cooking Instructions
Get the rice going
- Cook the rice in boiling water for 25-30 mins, then drain.
Prep & soften
- Meanwhile, boil a kettle.
- Peel the onions and cut each into 8 wedges. Slice the spring onions into 2cm pieces. Trim the pak choi and cut into bite-size pieces.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Fry the onions, spring onions and pak choi for 3-4 mins.
Build your broth
- Squeeze in the ginger & garlic paste and fry for 1 min.
- Add the stock powder, pour in 700ml boiled water (1.2 litres for 4 portions) and sprinkle in the tamari and fish sauce. Stir well, add the turkey and simmer for 12-15 mins until the turkey is cooked through.
Add some zing!
- Remove the broth from the heat and squeeze in the juice from half the lime (to taste).
- Thinly slice the chilli (deseed for less heat), and cut the unsqueezed lime half into wedges.
Dish up
- Divide the rice between bowls, add the turkey and veg, then pour over the broth.
- Combine the coriander and mint, then divide into 2 bunches and add a bunch to each bowl. Sprinkle over the sliced chilli (to taste) and serve with the lime wedges.