Banh Xeo-Inspired Crispy Turmeric Crepes with Sautéed Ground Turkey and Greens

In a wok or heavy-bottomed skillet over medium-high heat, brown the ground turkey until caramelized and crispy at the edges. Season with minced ginger and a splash of fish sauce.

Add the spinach to the turkey, tossing until just wilted. Remove from heat immediately to maintain texture.

Prepare a quick dipping sauce by whisking lime juice, a touch of rice vinegar, and a small amount of honey for balance.

Fluff the warm white rice. To plate, create a base of rice, mound the turkey-spinach mixture on top.

Drizzle the lime-honey reduction over the dish. Garnish with slivered almonds for crunch and a generous squeeze of fresh lime juice to brighten the flavors. The dish should smell of ginger and toasted meat, with a vibrant, clean finish.