Paeng Pet

Raw duck blood, or even pig or goat blood, is widely consumed in Laos. Fresh blood is a given, and the blood in this duck version is combined with cooked minced duck and organs, as well as heaps of Laos herbs like mint, green onions, and cilantro. They frequently include crispy shallots and peanuts. This combination of minty-ness, lime juice, and fire-hot from raw local chilies will set you on fire, despite being packed full of herbs and not even remotely resembling a vegetable dish. The rich, oily goodness of the fried duck meat, combined with its gooey and creamy blood, will have you returning for breakfast the next day.

This dish is a joy to eat, from spooning up the duck blood to squeezing out the lime juice and chasing each bite with a shrimp paste-covered green chili pepper. Friends from Laos were raving about this dish, saying we couldn't miss it, and you should keep an eye out for Paeng Pet as well.