Turkey Larb

Turkey Larb

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  • Prep Time


  • Total Time


  • Servings



  • For the Dressing:

  • c fresh lime juice

  • 1-3

    tbsp fresh lemon juice

  • 2

    tbsp fish sauce

  • 2

    tbsp honey

  • Larb:

  • 2

    tbsp vegetable oil

  • ½

    medium red onion, diced

  • 3

    small shallots, thinly sliced

  • 1

    4" piece lemongrass, minced

  • 1

    thai chile, stemmed and thinly sliced

  • Kosher salt

  • lbs ground turkey

  • ½

    c chopped fresh mint leaves

  • Freshly ground black pepper

  • 1

    head butter lettuce, leaves separated

  • Sticky white rice, for serving


Make the dressing: in a small bowl, whisk together all of the ingredients. Set aside. Make the larb: In a large skillet, heat the oil over medium heat. Add the onions, shallots, lemongrass, chile, and salt to taste. Cook until the vegetables begin to soften, about 5 mins. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 mins. Add the dressing to the pan and cook 2 mins. Remove from the heat and stir in the mint. Season with salt and pepper. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.


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