Published Apr 4th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 4 servings Calories 201.9

Can be served as an appetizer, but I serve it as a main dish with pot stickers and fresh pineapple. Serve warm on whole romaine hearts.

Recipe Ingredients

  • ¾ cup water
  • 1 ½ pounds ground turkey breast
  • ⅓ cup green onions, chopped, or more to taste
  • ⅓ cup chopped fresh cilantro, or more to taste
  • ¼ cup chopped fresh mint, or more to taste
  • ¼ cup lime juice
  • 3 tablespoons fish sauce
  • 2 teaspoons dried Thai chile pepper flakes

Cooking Directions

  1. 1 Bring water to a simmer in a large skillet over medium heat. Add turkey; cook and stir until no longer pink and and it registers 165 degrees F (74 degrees C) on an instant-read thermometer, 5 to 7 minutes. Remove from heat.
  2. 2 Stir green onions, cilantro, mint, lime juice, fish sauce, and chile flakes into the ground turkey.

Nutrition Facts

  • Calories 201.9
  • Carbohydrate 2.8 g
  • Cholesterol 105.6 mg
  • Fat 1.2 g
  • Fiber 0.5 g
  • Protein 42.8 g
  • Saturated Fat 0.4 g
  • Sodium 909.3 mg
  • Sugar 0.9 g

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  1. This recipe for larb was very simple compared to others. I did have to tweak the lime juice and fish sauce a bit, and added some Thai chilis that had been soaking in fish sauce. Very good and love the simplicity!
  2. These were good but the one thing I will add next time is a drizzle of sesame oil and some chopped water chestnuts for added texture.