Sai Oua (Northern Thai Herb Sausage) with Fragrant Sticky Rice

In a mixing bowl, combine the ground turkey with finely minced lemongrass, kaffir lime leaf, a touch of galangal, and a pinch of dried chili to emulate the traditional Northern Thai profile.

Shape the mixture into small, rustic patties.

Heat a heavy-bottomed skillet over medium-high heat and sear the turkey patties until deeply browned and fragrant, approximately 4-5 minutes per side, ensuring they are cooked through.

Meanwhile, warm the pre-cooked rice.

Steam the spinach briefly with a dash of water until just wilted, then toss with a tiny drizzle of honey and a squeeze of lime to balance the herbal intensity of the sausage.

Serve the patties alongside the warm rice and wilted greens, garnishing with fresh aromatics.

Eat with your hands as the locals do in Chiang Mai.