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Hmong roast turkey with Chef Genevieve Vang

Chef Genevieve Vang, the owner of Bangkok 96 and Bangkok 96 Street Food Asian-inspired holiday recipes.

HMONG ROAST TURKEY WITH STICKY RICE STUFFING (8 SERVINGS)
Ingredients

Stuffing:
4 cups sweet (glutinous) rice
2 TBSP vegetable Oil
4 large peeled garlic cloves and minced
3 (1 in.) peeled ginger pieces and minced
3 green onion stalks and chopped
1 cup water chestnut and chopped to small pieces
1 cup chopped cilantro
1 tsp sea salt
1 tsp sugar
2 TBSP fish sauce (good quality)
½ cup chopped dried mango

Turkey:
½ cup Tamari or light soy sauce
½ cup fish sauce
1/3 cup sugar
1 cup of chopped shallot
4 green onion stalks and chopped
6 large peeled garlic cloves
1 (5 in.) fresh ginger peel
1 tsp black pepper
1 cup of chopped lemongrass (also available frozen in your local Asian market)
A 15 lbs fresh or Thawed Turkey

Gravy:
1 TBSP rice flour
½ cup pineapple juice
½ chicken broth or water
1 TBSP fish sauc