Ingredients
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2 lemons, juiced
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1 lime, juiced
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2 tablespoons fish sauce, or more to taste
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1 tablespoon rice vinegar
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1 teaspoon white sugar
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1 teaspoon cayenne pepper
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1 teaspoon lemon zest
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1 pound ground chicken or turkey
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1 clove garlic, minced
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1 cup water to cover
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½ red onion, thinly sliced
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1 carrot, shredded
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½ cup coarsely chopped chestnuts
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3 Thai chile peppers, sliced
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3 green onions, sliced
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¼ cup chopped fresh mint
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⅓ cup chopped fresh Thai basil
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2 tablespoons chopped fresh cilantro
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3 tablespoons toasted rice powder
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2 tablespoons Thai chile flakes
Directions
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Gather all ingredients.
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To make the dressing: Whisk lemon juice, lime juice, fish sauce, rice vinegar, sugar, cayenne, and lemon zest together in a bowl until dressing is smooth.
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Spread ground turkey or chicken in a thin layer in a large skillet; add garlic. Pour enough water into the skillet to cover the ground meat; bring to a boil. Cook and stir, breaking the meat apart with a fork, until browned and crumbly, 7 to 10 minutes.
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Drain liquid and transfer ground meat to a large glass bowl.
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Stir red onion, carrot, chestnuts, Thai chile peppers, green onions, mint, basil, and cilantro into the bowl until well combined. Refrigerate mixture until chilled, about 30 minutes.
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Sprinkle rice powder and Thai chile flakes over salad mixture and mix well.
