2 stalks lemongrass (soft inner part only), finely chopped
2 red chilies, 1 finely diced and 1 sliced
400g turkey mince
4 limes, juiced
2 tbsp palm sugar or soft brown sugar
2 tbsp fish sauce
3 Baby Gem lettuces, or ½ head Chinese leaf, shredded
2 carrots, peeled into ribbons
large handful mint leaves
Rice noodles to serve
Add 1 tbsp oil to a non-stick frying pan. When hot add lemon grass and chili.
Cook for 3 minutes, then tip in the mince and cook, breaking up with the back of a spoon, until brown and cooked through.
Meanwhile, mix together the lime juice, palm sugar and fish sauce, stirring until the sugar has dissolved.
Pour half over the mince and bubble for 1 minute.
Mix the remaining ingredients, saving a small handful of mint for garnish, with the rest of the dressing.
Top with the turkey mix and sprinkle over chili slices and mint leaves.
Recipe adapted from: Good Food