Laab Ped (Duck Larb, Northern Style)
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I
Origin
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II
Description
The northern Thai version of larb — fundamentally different from the Isaan larb (Entry T-09) in its spice mixture (a dry-roasted paste of dried chillies, galangal, lemongrass, and shrimp paste known as phrik laab), which transforms the preparation from a lime-dominated fresh preparation into a deeper, earthier, more complex one. Northern larb uses the blood of the animal as a binding element in the traditional versions; contemporary versions use the same spice mixture without blood. Thompson devotes considerable attention in Thai Food to this distinction between the northern and Isaan schools.
III
The Thread
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IV
Flavour Context
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