Turkey Larb

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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1/3 cup fresh lime juice, from about 5 limes

3 tablespoons fresh lemon juice, from 1 large lemon

2 tablespoons fish sauce*

2 tablespoons honey


3 tablespoons vegetable or canola oil

1/2 red onion, diced

3 shallots, thinly sliced

1 (4-inch) piece lemongrass, minced (about 1/4 cup)*

1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced* 

Kosher salt

1 1/2 pounds ground turkey, preferably dark meat

1/2 cup chopped fresh mint leaves

Freshly ground black pepper

1 head butter lettuce, leaves separated

Serving suggestion: sticky or steamed white rice


  1. Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside. 
  2. Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste. 
  3. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

Cook’s Note

*Can be found at specialty Asian markets

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