Spicy Turkey Larb
with Soft Herbs and Lettuces
Larb, a spicy, tangy meat salad from Thailand and Laos, combines bold flavors with vibrant fresh herbs, making it a versatile dish. The dish is spiked with chiles, lime juice, and aromatic spices, and can be made with almost any chopped or ground protein—from pork to fish to tofu. This version, made with ground turkey, is an excellent option for a quick and satisfying midweek meal. The toasted rice powder adds a nutty depth and texture to the dish, though it can be skipped if time is tight. Rice or rice noodles are perfect additions to make this dish heartier.
For a plant-based variation, replace the turkey with tofu. Simply freeze a package of tofu for at least 6 hours, then thaw and drain. Wrap the tofu in a towel to press out excess water, crumble it, and prepare it in the same way as the ground turkey. This vegan upgrade retains the dish’s vibrant flavors while providing a lighter, sustainable alternative.
Served with crisp lettuce leaves, shredded carrots, and plenty of herbs, Spicy Turkey Larb is a customizable, crowd-pleasing dish. With its fresh flavors and interactive serving style, this dish is equally suited for a quick family dinner or a gathering with friends.
