Paeng Pet

Eating raw duck blood, or even pig or goat blood, is very common in Laos.

Fresh blood is a given, and in this duck version, the blood is mixed with some cooked minced duck and organs, and again, heaps of Laos herbs like mint, green onions, and cilantro. They also often add some crispy shallots and peanuts.

Jam-packed full of herbs, yet not even close to being a vegetable dish, this combination of minty-ness, lime juice, and fire-hot from raw local chilies will set you on fire. The one-two combo of rich, oily goodness from the fried duck meat as well as its gooey and creamy blood will have you coming back for breakfast the next day.

Spooning up the duck blood, squeezing out the lime juice, chasing each bite with a shrimp paste-covered green chili pepper – this dish is just a joy to eat.

PAENG PET IS ALWAYS SUPER SPICY, AND MADE WITH FRESH DUCK BLOOD!