ลาบ (laab): Lao-Thai larb, the punchy minced-meat salad of lime, fish sauce, and toasted rice powder. Swapping ground turkey in for the usual pork keeps it lean without losing the hit.
Toast the raw rice in a dry skillet over medium heat, shaking often, until deeply golden and nutty, about 5 minutes. Cool slightly, then grind to a coarse powder in a mortar or spice grinder. This toasted rice powder is the soul of larb; it gives the dish its nutty body and soaks up the dressing, so make it from scratch.
Stir the lime juice, fish sauce, sugar, and chili together until the sugar dissolves. Taste it; it should land sharp, salty, and a little sweet all at once.
Heat the oil in the same skillet over medium-high. Add the turkey and break it into small crumbles, cooking until just cooked through with a little browning, about 6 minutes. Don't let it dry out.
Pull the pan off the heat and pour in the dressing while the meat is still hot so it drinks it in. Fold in the shallots, scallions, herbs, and most of the toasted rice powder.
Spoon into lettuce leaves, dust with the rest of the rice powder, and serve with lime wedges to squeeze over.