Thai Duck Salad (Yum Phet)

Name: Thai Duck Salad (Yum Phet)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 cups, 6-8 serving(s)
Ingredients: 1 Chinese barbecued duck, deboned and fat removed; 1/2 large red onion, thinly sliced; 2 sprigs green onions, diced; 2 cups cilantro leaves, coarsely chopped; 2 teaspoons heapful chili paste with soya oil; 1/2 tablespoon sugar; 2 teaspoons red chili powder (to taste); 2 teaspoons fish sauce (to taste); 2 large green limes; 1 tomatoes, cut into chunks (optional); 1 pickle cucumber, cut into slices (optional); 3 -4 lettuce leaves; 1/2 cup cashew nuts (halves) (optional)

Be the first to review this recipe

Recipe by Alfredo the Chef #959326

This is a recipe that I learned when I attended a cooking class at the Oriental Hotel in Thailand last year. Most Ingredients can be found in any Asian market. We love salads for dinner on any summer day, especially if it is hot.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 30mins

SERVES: 6-8

YIELD: 6-8 cups

UNITS: US

INGREDIENTS

Nutrition

1

Chinese barbecued duck, deboned and fat removed
¹⁄₂

large red onion, thinly sliced
2

sprigs green onions, diced
2

cups cilantro leaves, coarsely chopped
2

teaspoons heapful chili paste with soya oil
¹⁄₂

tablespoon sugar
2

teaspoons red chili powder (to taste)
2

teaspoons fish sauce (to taste)
2

large green limes
1

tomatoes, cut into chunks (optional)
1

pickle cucumber, cut into slices (optional)
3 -4

lettuce leaves
¹⁄₂

cup cashew nuts (halves) (optional)

DIRECTIONS

In a large bowl, squeeze the juice of the limes.
Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
Add sugar and red chili powder. Mix well for 1 minute.
Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
Optionally, add tomatoes and cucumber and mix well.
On a plate, place the lettuce so they form a bed.
Transfer the duck salad to the plate.
Optionally, sprinkle top with cashew.

Submit a Recipe Correction