Name: BC Turkey Laab
Prep time: 30 min
Cook time: 10 min
Ingredients: 600 g Ground BC Turkey; 1 Stalk lemongrass (minced); 4 tbsp Water; 1 Thai chili (or 1 tsp crushed chili flakes minced); 2 Limes (juiced); 2 tbsp Fish sauce; 1 Medium shallot (thinly sliced); 1/3 Bunch fresh cilantro leaves (picked); 1/3 Bunch fresh mint leaves (picked); 1 tbsp Toasted rice powder; 2 tbsp Crispy shallot; 2 Green onions (thinly sliced); 1 Head iceberg lettuce (cut in half); Salt if needed (fish sauce is already quite salty)

BC Turkey Laab

A bright and zesty Lao-style salad packed with savoury turkey, fresh herbs and citrus.

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Prep Time 30

Cook Time 10

Course Lunch

Ingredients

600 g Ground BC Turkey
1 Stalk lemongrass minced
4 tbsp Water
1 Thai chili or 1 tsp crushed chili flakes minced
2 Limes juiced
2 tbsp Fish sauce
1 Medium shallot thinly sliced
⅓ Bunch fresh cilantro leaves picked
⅓ Bunch fresh mint leaves picked
1 tbsp Toasted rice powder
2 tbsp Crispy shallot
2 Green onions thinly sliced
1 Head iceberg lettuce cut in half
Salt if needed fish sauce is already quite salty

Instructions

Cook the Turkey

In a large frying pan, place the water, lemongrass, chili and ground turkey.
Cook the turkey on medium/high heat, stirring constantly and breaking up any large chunks of the meat.
Cook the turkey until fully cooked all the way through and most of the water has evaporated.

Season the Laab

Add the fish sauce and lime juice to the pan and stir well.
Remove from the heat and stir in the mint, cilantro, green onion and sliced shallot.

Finish & Serve

Place into a serving bowl and top with the toasted rice powder and the crispy shallot.
Place the iceberg on a small plate and serve beside the Laab.