Thursday, January 19, 2012

Dukan Vietnamese Noodles and Turkey Patties

Vietnamese Noodles and Turkey Patties
We loved this recipe.

It really was a simple dish and very light tasting.  We really think the carrots could be optional, we kept them in the recipe because the male half of this couple loves carrots.  We subscribe to email notifications from Katerina's blog, Daily Unadventures in Cooking and recently received her recipe for Bun Cha, a Vietnamese Grilled Pork Meatball dish.

We made a few changes and had it as a Dukan dish this past weekend.  We love the fish sauce broth served in Vietnamese restaurants, but always had it as a dipping sauce, never as a broth.  We weren't sure we would like THAT much fish sauce with our noodles but it was actually very tasty.

Serves 3-4
Prep Time: 15-20 minutes
Cook Time: 15-20 minutes, depending on how many patties you can grill at a time

1 lb. ground turkey, lean
1/2 t. salt
1/2 t. pepper
3 T. fish sauce
2 t. natural sweetener
2 finely sliced scallion, white part only

Dipping Broth/Sauce:
1 c. water
4 T. natural sweetener
4 T. fish sauce
6 cloves garlic, minced
2 birds eye chili or something similar, seeds removed, sliced in half (suggest you use gloves)
2 T. fresh lemon juice
1 carrot

fresh mint and thai basil

2-3 pkgs, Shirataki Tofu noodles (we used spaghetti shaped because we had it, but next time we'll use angel hair shaped)

Boil noodles for 5 minutes in salted water.  Drain noodles.  Prepare the broth.  Add water, garlic and sweetener, chili and fish sauce to small saucepan.  Bring to a simmer, stirring until sweetener dissolves. Remove broth from heat.  Stir in lemon juice.  If you want to add carrots, peel thin strips of the carrot and add to the broth.  You'll heat the broth up again once you're ready to plate your dish.

Mix patty ingredients and form 12 small patties.  Because we used lean turkey, we flattened our patties to cook faster (less drying out).  We only have a Foreman's Grill which seems to dry out our turkey patties, so we pan fried them with some olive oil spray.  While your patties are cooking, rinse and pat dry your herbs.

We served ours like this - place warmed up noodles in a bowl, add patties on top of the noodles.  Pour in desired amount of broth, you don't need to have it drowning in broth.  Break apart herbs and sprinkle on your noodles/broth.  As we eat, we add more mint and basil.  Very refreshing.

Enjoy...we sure did!  This really is an easy dish to prepare!


  1. Shirataki noodles have a great natural source of fibre and because they have little taste of their own and this recipe has added a great flavor....thanks for the recipe.