Lao Larb Gai Recipe [4k] Minced chicken seasoned with lime juice, chili powder, fish sauce, roasted rice powder to give a smoky fragrance, and fresh herbs to … This place is pretty famous in Vientiane and quite a ways out of town. Drizzle 1 Tbsp. What You Need. We have a fair number of Hmong immigrants here in Northern California, and if you are unfamiliar with this group, know that they fought on our side in the Vietnam War, and after Saigon fell in the 1970s, we allowed thousands of them to migrate here. Combine first 8 ingredients in a food processor. We had the roasted duck as well as the grilled duck checks. We've used lettuce as an accompaniment here, but you could use a variety of additional sides such as white cabbage, Thai basil, snake beans, cucumber slices, green mango slices and steamed rice. Heat remaining 2 Tbsp. Constantly stirring the duck so all the sides cook evenly. Remove the skin from the duck breasts and set aside. Pour in the lime juice and mix well. Add the soy sauce, fish sauce, chillies, chilli flakes, spring onions and a pinch of black pepper. Christmas Eve we went to Anna’s Grilled Duck. Then add the ginger and duck. Larb is a common appetizer in Southeast Asia, and my rendition of it happens to be Hmong. Laotian Snacks. And remember, the way this is prepared, you can substitute, goose, venison, pork, beef whichever you prefer. oil over and pulse until chicken is very finely chopped. The most common meats that are added include fish, chicken, beef, and pork. Chop the breasts to a coarse mince. Cooking Wild Duck Larb . Cook on a high heat for around 3-4 mins. 3. Their specialty, as expected, is duck. The duck cheeks are interesting as they come with their own skewer which is part of the duck bill. Place a large frying pan over medium heat and add half a cup of water and the duck, stirring and breaking up any clumps for about five minutes until the duck is just cooked through. Larb originates from Lao cuisine, and it’s the general name to describe an entree of Lao minced meat that is mixed in a salad with herbs, lime juice, fish sauce, shallots, padaek and toasted ground sticky rice. I asked him for the recipe and he gladly gave it to me and I will pass it to you. Transfer the duck and any juices to a large bowl and allow to cool slightly. According to Bob, and other sources, larb (laap) is unofficially the national dish of Laos. The typical Isaan larb or minced meat salad consists of water buffalo and blood, although you'll find chicken, pork, fish and duck versions.