Larb, pronounced more like "laaaab" is the national dish of Laos but is also quite popular in Vietnam and Thailand. It's one of those recipes that is already a family favorite after only eating it once, one we can't wait to eat again soon. The delicious seasonings and the ease of the recipe make it economical, tasty, and fun to eat. The water chestnuts are not traditional but I had the can in my cabinet and wanted to use it up and we loved it in there so I have included it in my recipe.

20 oz. ground turkey
1 can water chestnuts, chopped
1/2 tsp pork bouillon powder (optional)
2 Tbsp. mochiko flour
1 tsp. gochugaru
Pinch sugar
1/2 tsp fish or soy sauce
2 tsp. lime juice
1/2 red onion, sliced really thin
handful of cilantro, chopped
4 green onions, sliced
chopped fresh mint, parsley, or both

In a dry frying pan add the mochiko rice flour over medium heat. Until parts of it start to toast don't stir it. Once some parts start to take on some color stir a little to keep it from scorching. Keep cooking until it is golden. Remove from the pan and set aside.

Add the meat and water chestnuts to a pan and cook over medium heat while crumbling. Add the bouillon powder when the meat is about 75% cooked and keep cooking until no longer pink and cooked through.

Remove the pan from the heat and immediately add the toasted rice and both types of onions. Stir to combine.

Add all of the remaining ingredients and stir to combine. 

Serve with romaine or other lettuce leaves and enjoy. 


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