• Prep: 15 min
  • Cook: 15 min
  • Serves: 4

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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  • 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
  1. 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.
  2. 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.
  3. Transfer to a serving platter. Arrange Butterhead Lettuce, cucumbers, limes, basil and cilantro around the larb before serving.
Our chef

Made for Bowery by Sue Li.

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.

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