Ground Turkey Laap
- 1 Tbsp long-grain white rice
- small romaine or Belgian endive leaves, for serving
- 0.25 tsp crushed red pepper
- 0.5 cup chopped mint
- 0.5 cup chopped cilantro
- 1 medium shallot, thinly sliced and seperated into rings
- 2 scallions, thinly sliced
- 2 large stalks of lemongrass—tender pale inner core only, minced
- 1 Tbsp fresh lime juice
- salt and freshly ground black pepper
- 1 Tbsp plus 1 tablespoon Asian fish sauce
- 0.25 cup plus 2 tablespoon chicken stock or low-sodium broth
- 1 Pound ground turkey
- 1 Tbsp vegetable oil
- lime wedges, for serving
In a small skillet, toast the rice over high heat, shaking the skillet a few times, until the rice is golden brown, about 3 minutes. Transfer the rice to a spice grinder and let cool completely. Grind the rice to a powder.
In a large skillet, heat the oil. Add the turkey and cook over moderately high heat, breaking up the meat evenly, until no pink remains, about 4 minutes. Add the stock and cook, stirring, until bubbling. Remove from the heat and stir in the fish sauce. Season with salt and black pepper and stir in the lime juice. Let stand for 5 minutes, then stir in the lemongrass, scallions, shallot rings, cilantro, mint, crushed red pepper and rice powder.
Arrange the lettuce and lime wedges on a platter. Spoon the laap on top and serve.