Turkey Larb in Lettuce Cups
Ground turkey cooked with shallot and dressed hot with lime, fish sauce, and chili, tossed with mint and cilantro and spooned into butter lettuce.
Why you'll love Turkey Larb in Lettuce Cups
Larb is the national dish of Laos and a favorite across northern Thailand: minced meat dressed while warm with lime juice, fish sauce, and chili, then tossed with a big handful of fresh herbs. It is sour, salty, spicy, and fragrant all at once, and spooned into cool, crisp lettuce leaves it makes a lunch you eat with your hands.
The dressing goes on while the turkey is still hot. Warm meat soaks up the lime and fish sauce instead of letting it run to the bottom of the bowl, and the herbs go in last, off the heat, so the mint and cilantro stay bright and green. Traditional larb gets a nutty crunch from toasted ground rice; here toasted sesame seeds bring that same toasty note.
It takes 20 minutes, it is light enough for a hot day, and it is full enough to carry you to dinner.
Quick overview: This Turkey Larb in Lettuce Cups takes 15 min of hands-on time and about 25 min in all and makes 4 servings, each about 4 lettuce cups. You'll need a skillet and a mortar and pestle.
Ingredients
- 1 1/4 lb ground turkey
- 1 tbsp avocado oil
- 2 shallots, thinly sliced
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce Label: anchovies and salt, with no sugar or MSG
- 3/4 tsp red pepper flakes, or to taste
- 1 tbsp sesame seeds
- 1/2 cup mint leaves, torn
- 1/2 cup cilantro leaves
- 2 scallions, thinly sliced
- 1 large head butter lettuce, leaves separated
- 1/2 English cucumber, sliced into rounds
Instructions
- Toast the sesame: Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, until golden. Tip them out and crush them lightly in a mortar or with the side of a knife.
- Cook the turkey: Heat the avocado oil in the same skillet over medium-high heat. Add the turkey and break it into small crumbles with a spoon. Cook for 6 to 8 minutes, until no pink remains and it reaches 165°F (74°C).
- Add the shallots: Add the shallots and cook for 1 minute, just until they soften slightly. Take the pan off the heat.
- Dress it hot: Stir in the lime juice, fish sauce, and red pepper flakes right away, while the turkey is hot, so it soaks up the dressing.
- Add the herbs: Let it cool for 2 minutes, then fold in the mint, cilantro, scallions, and crushed sesame. Taste and add more lime or fish sauce if it needs it.
- Serve: Spoon the larb into the lettuce leaves and serve with the cucumber rounds.
Storage and leftovers
Refrigerate the larb for up to 3 days and the lettuce separately, wrapped in a towel.
Larb is good cold or at room temperature. Add fresh herbs before serving leftovers, since the first ones wilt.
Variations
- Chicken or pork: Use ground chicken or pork in place of the turkey.
- With lemongrass: Add a tablespoon of very finely minced fresh lemongrass with the shallots.
- Hotter: Add a thinly sliced fresh Thai chile or serrano.
- Cabbage cups: Use napa cabbage leaves in place of the lettuce for more crunch.
Notes and tips
- Use regular ground turkey: Ground turkey with some fat in it stays juicy and tender in the pan.
- Check the fish sauce label: The best fish sauce lists anchovies and salt. Skip those with sugar or added flavor enhancers.
- Dress it hot: Hot meat absorbs the dressing far better than cold.
- Herbs go in last: Folding them in off the heat keeps them bright.
Nutrition and mindful eating
- Turkey is a rich source of protein, with B vitamins and selenium.
- Fish sauce and lime season the dish so completely that it needs no added salt.
- Mint and cilantro, used by the handful, bring fresh flavor and their own plant compounds.
- Butter lettuce and cucumber add crunch and water, and avocado oil is the real fat in the pan.
- As you eat, notice the sour, salty, and spicy flavors in every bite, and pay attention to how eating with your hands slows you down and helps you notice when you are full.
Frequently asked questions
Have a question about this Turkey Larb in Lettuce Cups? Start here, with the questions people ask most.
What is larb?
A Lao and northern Thai dish of minced meat dressed with lime, fish sauce, chili, and fresh herbs.
Will it taste fishy?
No. Fish sauce brings a deep, savory saltiness that blends into the lime and herbs.
How spicy is it?
Medium. Adjust the red pepper flakes to your taste.
Can I make it ahead?
Yes. Cook and dress the turkey up to 3 days ahead, then add fresh herbs before serving.
You might also like
Start with the free guide
The RESET360 starter guide walks you through the plate, the daily rhythm, and your first week, sent straight to your inbox.