Laab Ped

1. 1

   Make the toasted rice powder (khao kua)

   10m

   Tips:

   • Stir constantly to prevent burning. The rice should be dark golden and very fragrant.

2. 2

   Grind the toasted rice

   Tips:

   • The texture is important - too fine and it loses its characteristic crunch; too coarse and it will be unpleasantly hard.

3. 3

   Prepare the duck

   Tips:

   • Keep the skin and meat separate as they cook at different times.

4. 4

   Render the duck skin

   10m

   Tips:

   • Starting with a cold pan prevents the skin from sticking and ensures even rendering.

5. 5

   Cook the duck meat

   5m

   Tips:

   • The duck should be just cooked through. Overcooking makes it dry and chewy.

6. 6

   Mix the dressing

   Tips:

   • Taste and adjust the balance - it should be salty, sour, slightly sweet, and spicy.

7. 7

   Add herbs and aromatics

   Tips:

   • Add herbs when the duck has cooled slightly to prevent wilting. The herbs should remain fresh and vibrant.

8. 8

   Serve

   Tips:

   • Laab is best served fresh and at room temperature, not cold from the refrigerator.

• •Use sticky rice (glutinous rice) for the toasted rice powder if possible - it creates a less gritty texture than regular long-grain rice and melds better into the salad.
• •Don't skip making your own toasted rice powder - the fresh, nutty aroma is essential to authentic laab.
• •The three keys to perfect laab are: proper seasoning balance (salty, sour, spicy, slightly sweet), correct texture (not too wet, not too dry), and fresh herbs added at the right temperature.
• •If you can't find culantro (saw-toothed coriander), substitute with extra cilantro and a bit more mint, though the flavor won't be quite as authentic.
• •Duck skin must be rendered slowly over moderate heat to achieve maximum crispiness without burning.
• •Laab should be assembled and served immediately after cooking - if it sits too long, the herbs wilt and the toasted rice powder becomes soggy.
• •For the most authentic flavor, seek out pla-ra (fermented fish sauce) from Asian markets, but regular fish sauce works well too.
• •The amount of lime juice and fish sauce can be adjusted to taste - northern Thai style tends to be less sour than central Thai versions.

• •
  khao-niao
• •
  som-tam
• •
  gai-yang
• •
  tom-saep
• •
  sai-krok-isan

Laab (also spelled larb, lahb, or larp) is considered the national dish of Laos and is one of the most iconic dishes of Isan (northeastern Thailand), which shares strong cultural ties with Laos. The word 'laab' means 'to mince' or 'to chop' in both Lao and northern Thai dialects. Historically, laab was a dish reserved for special occasions and celebrations, as meat was scarce. The dish embodies the Isan philosophy of creating bold, complex flavors from simple, locally available ingredients. While pork and chicken laab are most common today, duck laab (laab ped) is considered more refined and is sometimes called 'royal laab' due to duck being a more prized meat. The dish reflects centuries of culinary tradition in mainland Southeast Asia, with variations found throughout Thailand, Laos, and parts of Cambodia and Myanmar. The use of toasted rice powder is distinctly Lao/Isan and sets this dish apart from other Thai salads.

Authentic laab ped should have several defining characteristics: First, the toasted rice powder (khao kua) must be freshly made from sticky rice - this provides the signature nutty, slightly crunchy texture that's essential to the dish. Second, the seasoning must achieve a careful balance of flavors with no single element dominating - the lime juice provides tartness, fish sauce gives saltiness and umami, chilies add heat, and a touch of sugar rounds everything out. Third, fresh herbs are crucial and should be added just before serving to maintain their vibrant color and fresh flavor. In the most traditional Isan preparations, pla-ra (fermented fish sauce) is used instead of regular fish sauce, adding a deeper, funkier umami note. The duck should be cooked just until done - overcooking makes it tough. Crispy duck skin is an important textural element, providing richness and crunch. Finally, authentic laab is always served with sticky rice (khao niao), which is eaten by hand and used to scoop up the salad, along with fresh vegetables like lettuce, cabbage, long beans, and Thai basil. The dish should be served at room temperature, never cold, as chilling mutes the flavors and aromatics.