- Prep: 15 min
- Cook Time: 15 min
- Total: 30 min
- Serving: 4 Servings
A ‘Laap,’ considered the national dish of Laos, is a type of Laotian meat salad that is either made with beef, poultry, pork or fish. Enjoy this turkey version of the Laap as a flavorful lunch or dinner meal.
- 1 tablespoon long-grain white rice
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 1/4 cup plus 2 tablespoons chicken stock
- 1 tablespoon plus 1 teaspoon Asian fish sauce
- Salt and freshly ground black pepper
- 1 tablespoon fresh lime juice
- 2 large stalks of lemongrass, pale inner core only, minced
- 2 scallions, thinly sliced
- 1 medium shallot, thinly sliced and separated into rings
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/4 teaspoon crushed red pepper
- Lettuce leaves
- Place the rice into a small sauté pan over high heat, and cook for 4 minutes, stirring frequently, until golden brown in color. Once cool, transfer the toasted rice to a spice grinder and process into a powder.
- Put the oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the turkey and cook, stirring frequently, for 5 minutes. Stir in the chicken stock and bring the mixture to a simmer.
- Remove the pan from the heat and add the fish sauce, the lime juice and a few pinches of salt and pepper. Stir well to combine and then let stand for 5 minutes to allow flavors to develop.
- Add the lemongrass, scallions, shallot rings, cilantro, mint, crushed red pepper and rice powder to the mixture and mix well to blend.
- Transfer the turkey Laap to a bed of lettuce leaves and serve immediately.