Eating blood or blood products is extremely common in Laos. Noodle soups, especially kao poon, frequently contain cubes of boiled blood cake as does a sidewalk staple, cold glass noodles with vegetables. Akha pork balls (page 109) usually contain fresh duck blood. Speciality duck restaurants serving a salad based on fresh blood are massively popular. If you are game and have access to a freshly killed duck which is far from any whisper of avian flu, here is how to make the salad.
Drain the blood from the duck and set aside. Cook the duck liver and mince it, adding a little bit of salt. Make a liver lahp by adding mint, chopped red and green chillies, spring onion greens, garlic and basil. To the duck blood, add fish sauce and 5 tablespoons of water. Mix together and pour over the lahp. Sprinkle roasted sticky rice powder over the mixture and enjoy. To ensure blood is fresh, put a drop in a bowl of water. Try to cut the drop with a toothpick tip. If the blood stays whole, the blood is fresh. If it can be cut, it is congealed and not fresh. Do not eat it! Black pudding can be substituted for blood cake.