Duck Egg and Herb Salad

Taking my lead from khai tom na som, an egg dish we tasted one morning at the markets, I have used duck eggs which give a richer flavour. Chicken eggs can just as easily be used, just reduce the cooking time for the egg. Jeow bong is an essential condiment served with everything in Laos – I prefer the version without the chunks of dried buffalo in it as I find them too chewy and stringy without improving the inherent flavour of the chilli paste.