Turkey Larb

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


For the dressing: 

1/3 cup fresh lime juice (from about 5 limes)

1 to 3 tablespoons fresh lemon juice (from 1 large lemon)

2 tablespoons fish sauce

2 tablespoons honey

For the larb:

3 tablespoons vegetable or canola oil

1/2 medium red onion, diced

3 small shallots, thinly sliced

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

1 Thai chile (such as prik kee noo) or 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

Sticky white rice, for serving


  1. Make the dressing: In a small bowl, whisk the lime juice, lemon juice, fish sauce and honey. Set aside. 
  2. Make the 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 2 minutes. Remove from the heat and stir in the mint. Season with salt and pepper. 
  3. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.