Or Lam Ped | Lao-Style Herbal Duck Soup
This version of or lam is not only delicious but also quicker to prepare. It uses a whole roasted Chinese BBQ duck, which simmers in the soup to create a rich umami broth. Since the duck is already cooked, you only need to make a quick broth while it simmers with the vegetables and herbs. This soup pairs perfectly with sticky rice and other Lao dishes.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ½ liters water
- 1 pound 12 ounces whole Chinese BBQ duck, skin removed, cut into 2-inch pieces (bone-in)
- 10 ounces round eggplants
- 5 large fresh red bird’s eye chilies
- 3 green onions, white parts only (save greens for later)
- 1 stalk lemongrass, hard part bundled
- 12 pieces sakahn (2-inch long) or ½ tbsp Szechuan pepper, crushed
- 1 teaspoon salt
- 1 tablespoon padaek
- 7 ounces yam leaves and tender stems, cut into 3-inch pieces
- 5 ounces green beans, cut into 2-inch pieces
- 2 ounces pork rinds, cut into ½-inch pieces
- 1 ounces dill leaves and tender stems, chopped
- 1 ounce Asian basil, leaves only
Instructions
- 1
Simmer the broth: In a medium stockpot, combine the water, duck, eggplants, chilies, white parts of the green onions, lemongrass, Szechuan pepper (or sakahn), and salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
- 2
Make the vegetable paste: Remove the softened eggplants and chilies. Pound them in a deep mortar until smooth, then return the paste to the pot.
- 3
Add padaek & vegetables: Stir in the padaek and bring the broth back to a boil. Add the yam leaves and green beans. Reduce heat and simmer for 3–5 minutes.
- 4
Finish with herbs & pork rinds: Stir in the pork rinds, reserved green onion tops, dill, and Asian basil. Taste and adjust salt if needed.
- 5
Serve: Ladle into bowls and garnish with extra chopped dill. Enjoy with sticky rice, fresh cucumbers, round eggplants, and watercress.