Turkey Larb


Turkey Larb



Prep Time

15 minutes

Cook Time

12 minutes




Giada De Laurentiis

Image of Turkey Larb


    For the Dressing:

  • 1/3 cup fresh lime juice (from about 5 limes)
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • For the Larb:

  • 3 tablespoons vegetable or canola oil
  • 1/2 red onion (diced)
  • 3 shallots (thinly sliced)
  • 1 4-inch piece lemongrass, minced (about 1/4 cup)*
  • 1 Thai chile (such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*)
  • Kosher salt
  • 1 1/2 pounds ground turkey (preferably dark meat)
  • 1/2 cup chopped fresh mint leaves
  • Freshly ground black pepper
  • 1 head butter lettuce (leaves separated)
  • Serving suggestion: sticky or steamed white rice


  1. For the Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
  2. For the Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
  3. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
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2 reviews & comments

  • Author's avatar image
    The Giadzy Kitchen

    Regular lemon zest! Won’t be exactly the same but will still be tasty in this recipe.

  • Author's avatar image
    Stephanie Kaping

    What would you suggest if you can’t find lemongrass?

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