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.
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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
Preparation
- 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.
Bowery Ingredients
