Ingredients
1 whole duck (about 1.5 kg)
1 knob ginger double thumb-size
1 tbsp. Rice wine
8 shallots
1/2 onion peeled
1 onion cut into thin slices, soaked in cold water
400 g Dried bamboo shoots (tear into strips and boil with boiling water, do not cover the lid, remove and rinse under running water, squeeze out the water)
Salt
Chicken stock
Vietnamese Fish sauce
Sugar
Garlic
½ bunch of Spring onion chopped
Vietnamese Mint
Coriander
1 lime
1 Packet of rice noodles cooked as per instructions.
Instructions
In a mortar and pestle, roughly crush 1 large piece of ginger with 1 tsp salt. Then add 1 tbsp strong alcohol into the mix. Rub this all over the duck inside and out, and then insert 3 slices of ginger and 4 crushed shallots into its cavity. Place the whole duck into a large pot filled with enough water to cover, add 1/2 a peeled onion and 2 tbsp salt.
Turn on the heat and bring to a boil. When it boils, skim off the foam and lower the heat and cook the duck for 20-25 mins under low heat.
Bamboo Shoots -
Thinly slice 5-6 shallots, add some oil in a pan and fry the shallot slices until golden brown. Then remove the shallot slices and set aside. Use the left over fragrant oil to stir- fry the prepared bamboo shoots. Add some 1 tbsp of minced garlic and fry until fragrant, and then add all the bamboo shoots. Stir for a couple of minutes and then lower the heat and start seasoning: 2 tbsp of chicken stock, 1 tsp sugar and 1tsp salt and 1 tbsp of fish sauce. Mix well and stir fry for 5 minutes.
Remove the onion from the soup pot and transfer all the stir-fried bamboo shoot and fried into the broth. And season to your taste. Cook for another 5 minutes. Then turn off heat.
Remove Duck from the pot and cut the duck lengthwise in half along the spine, detach the legs and drumsticks, remove the bones near to the breast and cut the breast into bite-sized pieces.
Roughly chop the Vietnamese mints, coriander. Then mix with the thinly sliced onion.
Place the cooked rice noodles into a large serving bowl and arrange a few slices of duck meat on top. Add 100g bamboo shoot and 1tbsp of spring onion. Ladle the hot soup over the noodle and sprinkle with some of the fresh herbs and the fragrant fried shallots. And serve with the dipping sauce below.
Dipping Sauce -
To make the dipping ginger fish sauce: 1 tbsp garlic, 2 tsp ginger, a few chili. Crush everything finely in a mortar and pestle with 1 tsp sugar. Then dissolve 3 tbsp sugar with 4 tbsp fish sauce. Then add the garlic ginger chili mix into the fish sauce and squeeze in half a lime.
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