Larb is a dish commonly found in Thai restaurants that features ground chicken, but can also be made with ground turkey, beef or pork. I prefer the taste of turkey, which is a bit more interesting than chicken. This turkey larb dish comes together very quickly, so have all of the ingredients prepped and standing by before you turn on the stove. Larb is commonly served on/in lettuce cups but I also like it with cooked rice or rice noodles.
1 lb. ground turkey (or substitute chicken, beef or pork)
2 shallots, peeled and thinly sliced (or substitute ½ red onion)
1 Tbsp toasted rice powder (available in Asian markets)
4 Tbsp lime juice
2 Tbsp Nam pla – fish sauce, or more to taste
Dried red chili flakes, to taste
¼ cup fresh basil leaves, chopped (or substitute mint)
3 scallions, minced
1. In a large skillet over medium heat, saute the turkey until just cooked through. You don’t want to brown it. There should be some juice in the pan. If the turkey gets too dry, add a tablespoon or two of water.
2. Remove the pan from the heat and add the shallot to wilt them.
3. Add the fish sauce and lime juice. Mix well.
4. Add the toasted rice powder and chili flakes to taste and toss to mix well.
5. Toss in the basil and scallions and mix again.
6. Serve with cooked Thai rice, noodles or lettuce cups.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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