Laab Ped Kingphet

Duck larb is a popular Isan dish made from stir-fried minced duck meat. Seasoned with fish sauce, lime, chili powder, and fragrant toasted rice, it offers a balanced sour, spicy, and salty taste. It's aromatic with herbs like spring onions, cilantro, and mint, and is best enjoyed with fresh vegetables.

A larb dish made with thoroughly cleaned duck intestines, blanched until crispy. Seasoned with spicy larb ingredients including chili powder, lime, fish sauce, and toasted rice. The crunchy texture of the duck intestines pairs perfectly with the zesty seasonings.

Spicy Tom Yum soup with duck meat. The soup is sour, spicy, and hot, with the aroma of Tom Yum herbs like galangal, lemongrass, and kaffir lime leaves. It helps cut through richness and is soothing to drink.

A zesty Tom Yum soup with chicken feet, boiled until tender and easy to slurp. The broth is rich with sour, spicy flavors and herbal ingredients, ideal for those who enjoy eating chicken feet.

A mixed pot of Tom Yum soup with both duck meat and tender braised chicken feet. Offers a variety of textures, from soft meat to chewy cartilage, in a delicious and spicy Tom Yum broth.

Various duck entrails, blanched to the perfect tenderness, with no gamey smell. They have a soft yet springy texture, served with a spicy dipping sauce for added flavor.

Duckbill marinated with spices, roasted until dry and crispy. It has a smoky aroma from roasting and a salty-sweet flavor, perfect for casual snacking or as an appetizer.

Hot steamed sticky rice served in a bamboo container. It has a soft, chewy texture and a fragrant rice aroma. It's a staple food of the Isan people, commonly eaten by hand, paired with larb, som tum, and other spicy dishes.