Northern Thai Sai Oua (Herb-Infused Sausage) with Steamed Sticky Rice

In a mixing bowl, combine the ground turkey with minced lemongrass, finely shredded kale, and palm sugar. Shape the mixture into small, rustic patties, mimicking the flavor profile of the classic herb-heavy Northern Thai sausage.

Heat a non-stick pan over medium-high heat. Sear the turkey patties for 4–5 minutes per side until deeply browned and fragrant. The edges should char slightly, releasing the aromatics of the lemongrass.

While the patties cook, reheat your pre-cooked long-grain white rice until piping hot and tender.

To plate, mound the steamed rice into a small bowl. Arrange the hot, herb-crusted turkey patties alongside. Garnish with an extra dusting of fresh lime zest (optional) if desired for brightness. Serve immediately, as is traditional, to be eaten while the meat is juicy and the rice is steaming.