Thai Turkey Larb with Toasted Rice Powder and Herbs

Steps

1. Step 1

   Put the uncooked rice in a dry skillet over medium heat. Toast, shaking the pan often, until the grains are deep golden brown and smell nutty, 6 to 8 minutes. Tip onto a plate to cool for a few minutes, then grind to a coarse, sandy powder in a mortar, spice grinder, or under the bottom of a heavy pan. Set aside.

   10 min

   • the rest of the uncooked jasmine rice
2. Step 2

   In a small bowl, stir together the lime juice, fish sauce, sugar, and chili flakes until the sugar dissolves. Set aside.

   3 min

   • 3 tbsp lime juice
   • 2 1/2 tbsp fish sauce
   • 1 tsp sugar
   • 1 tsp Thai chili flakes
3. Step 3

   Heat the oil in a large skillet over medium-high heat. Add the ground turkey and the water, and break the meat up with a wooden spoon into small crumbles. Cook, stirring and breaking up clumps, until the turkey is just cooked through and no pink remains, 5 to 7 minutes. Don't let it brown hard and dry out.

   7 min

   • 1 lb ground turkey
   • 1 tbsp neutral oil
   • 3 tbsp water
4. Step 4

   Take the skillet off the heat and let it cool for 1 minute. Pour in the lime-fish sauce mixture and stir to coat. Add the shallots, scallions, and 3 tablespoons of the toasted rice powder, and toss well.

   2 min

   • 3 tbsp uncooked jasmine rice
   • 3 shallots
   • 3 scallions
5. Step 5

   Add the mint and cilantro and toss just until the herbs wilt slightly. Taste and adjust: it should be sharply sour and salty with heat behind it. Add more lime juice, fish sauce, or chili flakes as needed.

   2 min

   • 1/2 cup mint leaves
   • 1/2 cup cilantro leaves and tender stems
6. Step 6

   Pile the larb onto a platter, sprinkle with the remaining toasted rice powder, and serve warm or at room temperature with cabbage wedges and lime wedges for scooping, plus sticky rice if you like.

   • 1/2 head green cabbage
   • lime wedges
   • sticky rice or jasmine rice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026