Gulf News 'Your Ramadan Table' food show: Laotian chicken and duck larb

Gulf News 'Your Ramadan Table' food show: Laotian chicken and duck larb

Chef John Buenaventura’s salad recipe captures the essence of Southeast Asian cuisine

Video Credit: Anas Thacharpadikkal/ Gulf News

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 2 to 3


300 gms Duck breast

300 gms Chicken thighs

100 gms Glutinous rice

1 tbsp Fish sauce

50 gms Spring onion

50 gms Red onion

10 gms Thai basil

5 gms Coriander leaves

5 gms Mint leaves

5 gms Red chillies

2 tbsp Sesame oil

2 tbsp Corn oil

Lettuce, as needed

Salt to taste


Thinly chop the red onions, crush the garlic, deseed the red chillies, and chop the spring onions. Set them aside.

Pick a few leaves of Thai holy basil, mint, and coriander. Also, cut the lime and set it aside.

Toast the glutinous rice in a pan over a medium flame until golden brown, then cool it down. Then, grind the rice with a mortar and pestle.

Now, chop the chicken thigh and duck breast into small, fine cubes.

In a pan over a medium flame, add corn oil and chopped duck breast and sauté. Then add chicken breast, chopped garlic, red onion, and spring onions. Next, add the crushed glutinous rice, a tablespoon of sesame oil, a tablespoon of fish sauce, and black pepper. Finally, add basil, coriander, and mint leaves and turn off the flame. Finish by adding red chillies and lime juice. Serve with Romaine lettuce.


Use a mortar and pestle to crush the rice; using a blender will turn it into powder.

You can also add soy sauce if needed.

Laotian chicken and duck larb is a delightful blend of flavours and textures that captures the essence of Southeast Asian cuisine. The combination of aromatic herbs, tender meat, and the nutty crunch of toasted glutinous rice makes this dish a true culinary adventure for the senses.

- Chef John Buenaventura, Executive Chef and Host of Your Ramadan Table by Gulf News

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