• 2 tbsp basmati rice
  • 1 tbsp vegetable oil
  • 500g turkey breast mince
  • 2 limes, juiced
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or light brown sugar
  • 1 shallot, finely sliced
  • 1-2 tsp dried chilli flakes
  • coriander, a small bunch, finely chopped, plus leaves to garnish
  • a small bunch mint, finely chopped, plus leaves to garnish

To serve

  • 3-4 Little Gem lettuces, leaves separated
  • 2 spring onions, finely sliced
  • 1/2 cucumber, seeds removed and sliced into thin batons
  • 1 red chilli, cut into thin strips


  • STEP 1

    Heat a frying pan over a medium heat and toast the rice for 8-10 minutes or until browned. Tip into a mortar. Once cool, grind to a powder with the pestle.

  • STEP 2

    Wipe out the frying pan and heat the vegetable oil over a high heat. Add the turkey mince, breaking it up with a spoon, and cook for 6-8 minutes until all of the water has evaporated.

  • STEP 3

    In a bowl, mix together the lime juice, fish sauce, palm sugar, shallot and chilli flakes.

  • STEP 4

    Tip in the turkey mince and stir well. Marinate for 10 minutes before adding the chopped coriander and mint.

  • STEP 5

    Serve with the lettuce leaves, spring onions, cucumber, red chilli, toasted ground rice and extra herbs to garnish.


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