Laab ped / Larb ped (Thai duck salad)2012-05-14
- Servings : 4
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
I discovered this dish while living in Brussels. There’s a large Asian community there and I could pick and choose my choice of restaurants to go to. I miss that living here in Stockholm. There’s little Asia by Hötorget with the Asian supermarkets and nearby on Luntmakargatan there’s a host of Asian restaurants but I haven’t found any good laab ped yet! But no fear – necessary is the mother of invention and if I can’t find it, hey, why not make my own?
You can substitute other meats for the duck – ground pork, beef, chicken or turkey. The choice is yours! Note that this dish is usually served spicy by the addition of birds eye chilies.
Also, you can use any left over duck meat or even better, Peking duck to save time!
- 2 duck breasts, skin removed and chopped
- 100 Thai basil, use only the leaves, chopped
- 100g mint, use only the leaves, chopped
- 50g coriander, chopped
- 1 red onion, halved and thinly sliced
- 2 stalks of green onions, chopped
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1/2 tsp sugar
- 3 birds eye chilies, chopped
- 3 tbsp toasted rice powder*
*See recipe for toasted rice powder.
Stir-fry the minced duck in 1 tbsp of oil until cooked but still pink on the inside. Transfer the duck and juice into a large mixing bowl.
Make the sauce by mixing the fish sauce, lime juice and sugar. It should be tart, salty and a little sweet.
Add the herbs, onions and chilies into the duck.
Add the rice powder and half of the sauce. Mix well.
Add more sauce if necessary. The whole salad should be coated with the sauce.
Taste and adjust the seasoning. Add more rice powder if needed.
Serve with wedges of iceberg lettuce.