Traditional Vietnamese Recipe - Bún cà ri vịt (Duck curry with rice noodles)
Traditional Vietnamese Duck Curry Recipe. This is a cross between a curry a soup and noodles dish that all your family will enjoy.
500 g duck pieces (legs preferred)
100g Duck Blood Sausage “miếng tiết “(Only is you like or can source)
1 large sweet potato or taro
3 smashed lemongrass plants
20g Vietnamese curry powder
2 tablespoons Annatto oil
1 tablespoon of salt
1 tablespoon of sugar
2 tablespoons of minced shallots
3 tablespoons minced lemongrass
4 tablespoons minced garlic
500 ml of coconut water
300 ml of coconut cream
500g Rice Noodles cooked as per instructions
Vietnamese Basil leaves for garnish
150g of Bean Shoots
Wash duck pieces, cut into bite size pieces and marinate with curry powder, 2 tablespoons Annatto oil, 1 tablespoon of salt, 1 tablespoon of sugar, 2 tablespoons of garlic, 2 tablespoons of minced shallots.
Peel the potato, cut them into bite-sized pieces, and fry them lightly in a pan so they don't get crushed when they're cooked.
Stir-fry the lemongrass and garlic until fragrant, add the duck meat into the stir-fry, then pour in the coconut milk and add 3 smashed lemongrass stalks.
When the curry boils, add the potatoes. When the potatoes are soft, pour in the coconut milk, season to taste with salt and pepper. Lower heat and simmer for 10 minutes (add the duck blood sausage now if using) over low heat. Remove from heat and serve.
To serve, place cooked rice noodles in four serving bowls, add bean sprouts, scoop the curry in, add garnish with basil leaves on top, enjoy with a squirt of lime, salt, and pepper, and chili sauce.