Larb is a ground meat dish that’s a staple in Laos and Thailand. Quick to make and easy to adjust, it’s a great family meal that lets kids build their own hand-held meals. In this version, we use ground turkey but feel free to sub in whatever plant or animal protein you have on hand.
Wraps & Sandwiches
Turkey Larb with Bowery Baby Butter
Prep: 15 minutes | Cook: 15 minutes Serves 4
Made for Bowery By
Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant’s first cookbook.
Featured Bowery Ingredients
- 3 tablespoons vegetable oil
- 1 pound ground turkey
- 4 scallions, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 small jalapeno pepper, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoons light brown sugar
- kosher salt
- Bowery Baby Butter, 4.0 oz
- Sliced cucumbers, for serving
- Limes wedges, for serving
- Bowery Basil, for serving
- Bowery Cilantro, for serving
Make it Vegetarian
To make this recipe vegetarian, simply substitute the ground turkey for crumbled tofu, a plant-based ground meat substitute or mushrooms.
- Heat oil in a medium saute pan over medium-high heat. Add ground turkey and cook, stirring occasionally, until the juices evaporate and the edges of the meat begin to crisp, 5 to 6 minutes.
- Add scallions, garlic, and jalapeno and cook, stirring frequently, until fragrant and tender, 4 to 5 minutes. Stir in soy sauce, fish sauce, light brown sugar, and season lightly with salt.
- Transfer to a serving platter. Arrange Butterhead Lettuce, cucumbers, limes, basil and cilantro around the larb before serving.