After having Kaeng Nor Mai, Mok Pa, Tam Mak Hoong, and Khao Karm for lunch, I was told to go hide from the heat and take an afternoon nap. A few hours later I heard lots of commotions outside and went to check out what was going on. Two relatives came by with a couple of ducks and chickens. It was decided we would have Ping Ped (Grilled Duck) and Larb Leud Ped (Minced Duck Salad with Duck Blood) for dinner. I tried to help out the best I could but was told to just sit, relax, watch, and take photo or video.
It was quite difficult trying to get the blood to thicken. It is the month of April and it’s scorching hot. We had to cool down the duck blood in a plate and float it over a pool of ice water.
When a plate of Larb Leud Ped was giving to me, I was hesitant to eat it. I asked if it was safe or not and told them the first time I ate Minced Duck Salad with Duck Blood was two years ago at my aunt’s house in Vientiane. Everyone told me that it is quite safe since the duck is raised on a relative’s land and it has been prepared carefully. They said they would not eat Larb Leud Ped from a restaurant in Luang Prabang or anywhere else in Laos because they don’t trust the source of the duck and the preparation of the dish.
I paused for a few minutes and watched others dived into their Larb Leud Ped and told myself to go for it. I tried to recall the taste of Minced Duck Salad with Duck Blood from the first time I ate it to compare to the one I was eating but I just couldn’t remember. I took a spoon of Larb Leud Ped and then a spoon of Kaeng Ped with Pak Wan. It was good and interesting but after I finished my plate, I politely said “No” to a second serving.