I didn’t thing I like eating out of a lettuce cups, but this is great stuff. Larb is a classic meat in a lettuce cups. Serve it warm or at room temperature! Oh and what away to impress your friends; it looks very professional on the plate.
Prep: 40 min. Serves: 4

For the dressing;
1/3 cup fresh lime juice
1 to 3 Tbsp. fresh lemon juice
2 Tbsp. fish sauce
2 Tbsp. honey

For the Larb;
3 Tbsp. vegetable oil
1/2 medium red onion, chopped
3 small shallots, thinly sliced
1 4-inch piece lemongrass, minced
1 Thai Chile, thinly sliced
salt
1 1/2 pounds ground turkey
1/2 cup chopped fresh mint leaves
pepper
1 head butter lettuce, leaves separated
sticky white rice, for serving

1. Make the dressing; in a small bowl, whisk the line juice, lemon juice, fish sauce and honey, Set aside.
2. Make the Larb; In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, Chile, and salt to taste, Cook until vegetables begin to soften, about 5 minutes. Add turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked though, about 5 minutes. Add the dressing tp the pan and cook 2 minutes. Remove from heat, sir in the mint. Season with salt and pepper.
3. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
ENJOY!!