Laab Ped

Laab Ped (Northeastern Thai Duck Salad)

A fiery, tangy salad from Isan where minced duck is dressed with lime, fish sauce and chilli, then finished with the signature nutty crunch of toasted ground sticky rice. Serve at room temperature with raw vegetables and sticky rice.

Prep

25 min

Cook

15 min

Total

40 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) duck meat (thigh or breast), minced, or a whole duck leg, meat minced and skin/fat reserved for rendering
• •3 tbsp uncooked sticky (glutinous) rice, for toasting and grinding - the essential laab powder
• •4 tbsp fresh lime juice, about 2–3 limes, adjust to taste
• •3 tbsp fish sauce, adjust to taste
• •2 tsp dried chilli flakes, Thai prik bon; use more for extra heat
• •6 shallots, thinly sliced, red Asian shallots preferred
• •3 spring onions, sliced, green and white parts
• •1 handful fresh mint leaves, about 15 g / ½ oz
• •1 handful fresh cilantro (coriander), roughly chopped, including tender stems, about 15 g / ½ oz
• •1 tbsp toasted rice powder (khao khua), made from the sticky rice above; add more to taste
• •2 tsp roasted dried chilli powder (optional), for deeper colour and aroma
• •1 tbsp duck fat or neutral oil, if the duck is very lean
• •1 pinch ground toasted rice, to serve, extra at the table
• •1 plate raw vegetables: cabbage wedges, long beans, Thai basil, traditional accompaniment
• •400 g (14 oz) sticky (glutinous) rice, soaked and steamed, for serving

Steps

1. 1 Toast the sticky rice: in a dry wok or skillet over medium heat, toast the uncooked sticky rice, stirring constantly, until deep golden brown and nutty-smelling, 6–8 minutes. Do not let it burn.
2. 2 Grind the toasted rice: cool slightly, then pound in a mortar until you have a coarse powder (khao khua), or blitz briefly in a spice grinder. Set aside - you need about 3 tablespoons.
3. 3 Prepare the dressing: in a large bowl, combine the lime juice, fish sauce and dried chilli flakes. Stir to dissolve the chilli.
4. 4 Cook the duck: heat a wok or frying pan over medium-high heat. Add duck fat or oil if the meat is lean, then add the minced duck. Stir-fry, breaking up clumps, until no pink remains and the meat is lightly browned, 5–7 minutes. Duck must reach an internal temperature of 74°C / 165°F. If using a whole duck leg, cook until the meat reaches 74°C / 165°F before mincing.
5. 5 Rest briefly: remove from the heat and let the duck sit 1 minute so it is hot but not scalding.
6. 6 Combine: tip the hot duck into the bowl with the dressing. Add the sliced shallots, spring onions, most of the mint and cilantro, and 2½ tablespoons of the toasted rice powder. Toss well.
7. 7 Taste and adjust: it should be sour, salty, spicy and nutty. Add more lime, fish sauce or chilli as needed, and the remaining toasted rice powder for extra crunch.
8. 8 Rest and serve: let the laab sit 5 minutes so the flavours settle, then fold in the remaining herbs. Serve at room temperature or slightly warm with steamed sticky rice and raw cabbage, long beans and Thai basil on the side, and extra toasted rice powder at the table.