Ingredient:
4 tbsp fish sauce
500 g (1 lb) turkey breast steaks
4 tbsp lime juice
1 tbsp sugar, or more to taste
¼ tsp ground black pepper
1 small fresh red chilli, halved, deseeded, and finely chopped
250 g (8 oz) hard white cabbage, finely shredded
2 medium carrots, finely shredded
1 small onion, finely sliced
1 large bunch of fresh mint

Method:
Half fill a medium wok or deep frying pan with water, sprinkle in half the fish sauce and bring to a boil. Turn the heat down to a simmer, lower in the turkey breast steaks, and cover the pan with a lid. Simmer for 10 minutes or until the turkey is cooked through. Lift the turkey out of the water, and leave until cook enough to handle.

Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, 1 tbsp sugar, black pepper, and chilli. Add the cabbage, carrots, and onion, and mix well.

Cut the turkey into bite-sized strips and roughly chop 2 tbsp mint. Toss the turkey and chopped mint into the salad, and mix again. Cover and marinate in the refrigerator for 2-4 hours.

To serve, toss the salad again, then taste for seasoning and add more sugar if you like. Serve on a bed of the remaining mint leaves.