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Larb Ped (ລາບເປັດ) – Lao Duck Salad with Herbs and Toasted Rice
Larb Ped is one of the larb dishes in Laos that you can make with almost any meat. Here you take duck breast, chop it finely and cook it in a little water. While it is warm, you mix in lime juice, fish sauce, padaek and chili, then mint, cilantro and shallots. The homemade toasted sticky rice powder adds bite and a nutty aroma. Eat the salad lukewarm with sticky rice, lettuce leaves and cucumber.
Larb Ped (ລາບເປັດ) – Lao Duck Salad with Herbs and Toasted Rice
Laura Chen
4
20 minutes
15 minutes
220
Lao
Main course
Larb Ped is the Lao larb made with chopped duck breast, which you cook in a little water and dress warm with lime, fish sauce, padaek and mint. Unlike larb with pork or chicken, the duck tastes stronger and slightly gamey. Toasted sticky rice powder adds bite and a nutty aroma.
Ingredients
For the toasted rice powder:
- 2 tbsp raw sticky rice (sold at an Asian grocery store as "sticky rice" or "glutinous rice")
For the larb:
- 500 g skinless duck breast
- 1 tbsp vegetable oil
- 4 tbsp water
- 2 garlic cloves, finely chopped
- 3 shallots, cut into fine rings
- 3 tbsp fish sauce
- 1 tbsp padaek (Lao fermented fish sauce with pieces of fish)
- 3 tbsp lime juice
- 1 tsp sugar
- 1 tsp toasted chili flakes
- 3 scallions, cut into rings
- 15 g mint leaves, roughly picked
- 15 g cilantro, roughly chopped
- Lettuce leaves and cucumber slices, as desired
Instructions
- Toast the sticky rice in a dry pan over medium heat for 6 to 8 minutes, until the grains are golden brown and smell nutty. Let it cool and grind it in a mortar to a coarse powder.
- Chop the duck breast finely with a heavy knife until you have a coarse mince.
- Heat the oil and water in a pan. Cook the duck mince in it over medium heat, stirring, for 5 minutes, until no pink meat is left. Stir in the garlic during the last minute.
- Take the pan off the heat and let the meat cool for 2 minutes.
- Stir the fish sauce, padaek, lime juice, sugar and chili flakes into the warm meat.
- Fold in the shallots, scallions, mint, cilantro and two thirds of the toasted rice powder.
- Taste: the larb should be sour, salty and spicy all at once. Add more lime juice or fish sauce if needed.
- Arrange the larb with lettuce and cucumber, sprinkle the remaining toasted rice powder over it and serve lukewarm with sticky rice.
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