Comments on: LCTV Duck Blood

By: laocook » Blog Archive » Blood and Guts

laocook » Blog Archive » Blood and Guts — Wed, 04 Aug 2010 18:54:39 +0000

[...] really care for the dish. I have seen it served many times and have even uploaded a video from LCTV in a previous post. Going over the list of ingredients I realised that with a few alterations, we could actually make [...]

By: Vienne

Vienne — Wed, 03 Mar 2010 20:59:04 +0000

Hola Donnie,

I guess that the FDA are right though. I wouldn’t want to risk getting any illness from food that isn’t prepared properly (HACCP). You have to remember that years and years ago, when this dish was served in many places in Laos, the ducks used then were free from illness, chemicals, drugs and pollution. When I visit Laos, I am very careful of what I eat and drink, I don´t even take ice in my drinks, I have had enough bad experiences with food, so I am extra careful.

By: Vienne

Vienne — Wed, 03 Mar 2010 20:52:20 +0000

Hola Donnie,

I am not really a fan of the Duck Blood dish (two dishes that I don’t like are Duck Blood and Ants Eggs!). In the past I have seen it on the menus of Lao restaurants in Paris. I know that some of my staff have seen videos about it on youtube.

By: donnie

donnie — Fri, 26 Feb 2010 07:52:29 +0000

oh and yes this dishes is very hard to come by these days unless you’re in Laos.True
not restaurant in America came close to serving this kind of dishes.For health safety
reason i don’t know why.Like you said ealier chef due to food borne illness that it is banned in every resturant in America.The food i love to can’t be served here i blame to America government health inspector.

By: donnie

donnie — Fri, 26 Feb 2010 07:27:06 +0000

the first time i had leut ped was last year.before i never use to eating duck blood larb but until last year after 4th bottle of Laobeer then i finally came
to be brave enough to take on laap luet ped.Boy,i gotta tell you after all those
fear of not being able to do it.I started to wanted to eat more laap luet ped.In a
Lao culture we normally don’t eat duck with a close friend or relatives.Because
due to some superstition.you guy know what i mean.Only a laotian people
would know this kind of thing.I don’t mean to disrespect your right to eat duck,or stopping you from eat the food you love.I just wanted to expressing
my point view.but anyway chef.how do you make the duck thicken like jello
before it turn to liquid.Does that seem to be a lack of salt?What ingredients did
i missed.Please help i wanted to try to make it for myslef someday.

By: Vienne

Vienne — Wed, 07 Oct 2009 14:12:06 +0000

Hi Scottie and welcome to Laocook, we are happy that you like the video, we had a greattime filming it.

I have seen Gelified (congealed) Duck Blood Larb in some Lao restaurants in France, but I must admit, this dish is slowly disappearing (unless you go to Laos that is….)

By: Scottie

Scottie — Wed, 07 Oct 2009 08:57:09 +0000

Nice video…this is one of my favorite laotian dish of yall time! I have been eating larb duck blood since I was very young but it is unfortunate that this dish is hard to come by now a days.

By: Noy

Noy — Fri, 17 Aug 2007 13:00:21 +0000

King, your presentation style is legend. Brave man! Tata Noy x

By: Lao Cuisine » Blog Archive » Lao Rice Soup with Pork

Lao Cuisine » Blog Archive » Lao Rice Soup with Pork — Tue, 26 Jun 2007 15:50:41 +0000

[...] such a natural thing to see in Lao food. You can even find a traditional version of Lao dish like larb duck for example, with blood as a crucial [...]

By: Lao Cuisine » Blog Archive » Laap Ped and Keng Ped

Lao Cuisine » Blog Archive » Laap Ped and Keng Ped — Wed, 13 Jun 2007 19:24:43 +0000

[...] you are bold enough, then try Larb Luert Ped or Larb Duck Blood from LCTV. I have never tasted one myself but I’ve seen the adults in the family making the dish and eating [...]