Known as laarb ped, this classic dish from Laos charms with both savoury and aromatic notes
There's something about laarb ped that makes it hard to define. There's watercress, spring onions, and coriander that introduces plenty of fresh, vibrant flavours, but a hit of fish sauce and minced duck quickly swings the salad over into savoury territory. With so many elements coming into play, getting the proportions of ingredients right is key. Thanks to the chefs helming La Belle Epoque at The Luang Say Residence in Luang Prabang, we have here a recipe that you can easily turn to at home.
Here's what you'll need Serves 1
150g minced duck 5g salt 1tsp sesame oil 10g lemongrass, chopped 20g garlic, sliced 20g shallots, sliced 10g kaffir lime leaf 20g roasted ground rice 20ml fish sauce 20ml lime juice 10g spring onions 10g coriander 10g watercress
How to make it 1. Heat the oil in the wok until just smoking. 2. Add the minced duck and salt: stir fry for around 4 minutes until the meat changes colour, then remove from the heat. 3. Add the lemongrass, garlic, shallots, kaffir lime leaf, and ground rice. Toss for 1 minute until all the ingredients are well combined. 4. Season with the fish sauce and lime juice. Taste and adjust if necessary. 5. Garnish with the watercress, spring onions, and coriander, and serve with red wild sticky rice.