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Lao Herbal Duck Soup
Or Lam Ped
A rich and aromatic duck soup originating from Luang Prabang, featuring a complex blend of herbs, spices, and unique Laotian ingredients like sakhan (Sichuan pepper) and padaek (fermented fish sauce).
đ§ Ingredienser
- 2.5 liters Water
- 1.2 kg Chinese BBQ duck(skin removed, cut into 2-inch pieces (bone-in))
- 300 g Round eggplants(cut into quarters)
- 5 large Fresh red bird's eye chilies(stems removed)
- 3 stalks Green onions(white parts only, save greens for garnish)
- 1 stalk Lemongrass(hard part bundled)
- 12 pieces Sakhan (Lao chili wood)(or 1/2 tbsp Szechuan pepper, crushed)
- 1 tsp Salt
- 1 tbsp Padaek (fermented fish sauce)
- 200 g Yam leaves and tender stems(cut into 3-inch pieces)
- 150 g Green beans(cut into 2-inch pieces)
- 60 g Pork rinds(cut into 1/2-inch pieces)
- 30 g Dill leaves and tender stems(chopped)
- 30 g Asian basil(leaves only)
đšâđł Instruktioner
- 1
In a medium stockpot, combine water, duck pieces, round eggplants, bird's eye chilies, white parts of green onions, bundled lemongrass, crushed sakhan (or Szechuan pepper), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes until eggplants are tender.
- 2
Remove the softened eggplants and chilies from the pot. Pound them in a mortar and pestle until smooth, then return the paste to the pot.
- 3
Stir in the padaek and bring the broth back to a boil. Add the yam leaves and green beans. Reduce heat and simmer for 3-5 minutes.
- 4
Add the pork rinds, chopped dill, and Asian basil leaves. Stir well and simmer for another 2-3 minutes.
- 5
Taste and adjust seasoning with more salt or padaek if needed. Serve hot, garnished with the reserved green parts of the green onions.
đĄ Proffstips
- âIf sakhan is unavailable, Szechuan peppercorns provide a similar numbing sensation.
- âYam leaves can be substituted with other neutral-tasting leafy greens.
- âEnsure the duck is cooked through and tender before serving.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Traditionally made with game meats like ox or quail; substitute with beef or pork if duck is unavailable.
- Add other seasonal vegetables as available.