Gà Tây Băm Xúc Rau Cúc Đắng- Spicy Ground Turkey Endive Boats

1.25-1.5 pounds Ground Turkey
1 1/2 tablespoons Oyster Sauce or Fish Sauce
1 1/2-2 tablespoons Laab Namtok Seasoning 
4 cloves of Garlic, finely chopped, about 2 tablespoons
6 white and light green parts of Green Onion, chopped, about 1/4 cup


Vietnamese Coriander, Rau Răm

1 tray Endives



Preparing Herb

Wash and shake off excess of water.  Cut herbs finely.  Set aside.


Cooking Turkey

In a large skillet, heat the oil over medium heat.  Stir in green onion, and garlic, and cook until fragrant. 

Add the turkey and season with oyster sauce, and laab namtok seasoning. Cook, stirring frequently, until the meat is cooked through, about 5 minutes.  

Remove the pan from the heat and stir in the herbs.

Laab namtok seasoning mix comes in different brands. I have tried a few brands and this is my favorite one as it has the perfect balance of acid, salt, and spices. If you can't find it at your local store, don't worry...you can create your own seasoning mix. The ingredients to create this seasoning mix are combination of garlic powder, onion powder, chili powder, roasted rice powder, sugar, salt, msg and citric acid which you can use lime juice, lime juice powder, or tamarind powder. 

For your convenience, pre-made toasted rice powder is available in many Asian grocery stores. But if you can’t find it in the store, you can make toasted rice powder at home in a jiffy. In a skillet on a low heat, add the rice and stir constantly to make sure the grains are evenly toasted. After a few minutes, the grains will turn medium brown. 

Remove the skillet from heat and let the rice cool completely. Once the rice has cooled, grind it in a mortar, a tablespoon at a time or grind it in a grinder until a fine powder is achieved.



Cut root ends off endives, remove the leaves and arrange on a serving plate with spicy turkey in the middle.  Spoon the turkey mixture onto the endives. 

Spicy turkey can also be served on butter lettuce cups.