Duyen made a pork larb salad for the red team's third course, seasoning it with two different types of jalapeno and building the preparation around caramelized vegetables cooked down to a paste-like consistency. She described the approach as cooking everything down until it's like almost a paste. 

The larb was served with rice crackers. The building heat of the dish - mild initially but growing over the course of eating - impressed the judges as a thoughtful approach to chili integration within a single plate.