Duck’s blood salad | Luke Nguyen’s Laos recipes.
1 tbsp vegetable oil
1 red Asian shallot, chopped
100 g duck liver, cleaned, thinly sliced
60 ml duck blood
1 spring onion (scallion), finely sliced
1 handful roughly chopped coriander (cilantro)
10 mint leaves
10 Vietnamese mint leaves
1 tbsp fried red Asian shallots (see note, below)
1 tbsp roasted unsalted crushed peanuts
1 lime, cut in half
2 bird’s eye chillies, sliced
2 snake beans, cut into 4 cm (3 inch) lengths
1 handful Thai basil leaves
Add the vegetable oil to a hot frying pan and sauté the shallot until fragrant. Add the duck liver and a pinch of sea salt and stir-fry for 2 minutes. Remove from the heat and allow to cool.
In a shallow bowl, mix together the duck blood and 125ml water. Tip the liver mixture into a mixing bowl. Add the spring onion, coriander, mint and Vietnamese mint and gently toss. Evenly scatter the mixture over the bowl of duck blood, then garnish with the fried shallots and peanuts. Allow the duck blood to set for 15 minutes. Meanwhile, arrange the accompaniments on a separate plate. Squeeze the lime juice over the salad. Serve with the accompaniments and Lao beer.
YOU CAN SEE:
– Playlist: Vietnamese food: https://goo.gl/wN3DRC
– Playlist: Greater Mekong recipes: https://goo.gl/kWHxsj
Vietnamese food is one of the most varied and seductive on the planet – a delicious mix of the food of its colonial visitors and age-old native flavours and techniques.
See more: http://youtu.be/wm-qH7Ixxao
The key ingredients used in Vietnamese cooking (along them fish sauce, sugar and rice) are very similar to its closest neighbours, Thailand and Cambodia; yet Vietnamese cooking has a distinct style all of its own. It tends to be less spicy, lighter, fragrant and fresh.