What should we have to increase the coolness for our body? Because of the hot weather in summer, Vietnamese’s meal can’t miss duck and especially poached duck with bamboo shoot.
Ingredients:
Original recipe makes 5 servings
- 1 whole duck
- 1kg fresh bamboo shoot
- 2 pieces of ginger root
- 100g green onion, 2 teaspoons roughly chopped garlic, 2 spoons seasoning powder, 2 teaspoons salt, 2 teaspoons pepper, 1 tablespoon cooking oil; Chili, basil, lemon, vermicelli as accompanied dish.
Ginger fish sauce: 1/3 bowl of fish sauce, 2 spoons roughly chopped ginger, 1 tablespoon sugar, 1 teaspoon garlic, 2 teaspoons lemon juice, 1 teaspoon roughly chopped chili, mix well.
Directions:
- Peel the skin off ginger, roughly chop a half, thinly slice a half. Clean the duck, chafe carefully with ginger, white wine, clean well, drain, and chop into small pieces.
- Marinate duck meat with 1 teaspoon roughly chopped garlic, 2 teaspoons seasoning powder, 1 teaspoon salt, 1 teaspoon pepper, leave it in 1hour.
- Quickly dip fresh bamboo shoot into boiling water, clean and julienne. Wash and clean green onion.
- Have the duck meat into a pot of water with some pieces ginger in 30mins on medium heat. Put a pan with oil on fire, fry garlic, add bamboo shoot in and stir fry in 5mins, season with 1 teaspoon seasoning powder, ½ teaspoon pepper, remove from heat.
- Pour the bamboo shoot into the duck pot and stew in 20mins more, season with salt, fish sauce, seasoning powder to taste, have green onion in. When it boils again, remove from heat.
- Have the vermicelli into a bowl, have the duck on, pour the broth with bamboo shoot, green onion in, use when it’s hot with ginger fish sauce, lemon, chili, basil.
Tip:
Chafe duck with ginger and white wine to deodorize from duck’s feather. After cleaning, cut 2 shallow line on the skin, quickly fry duck with really little oil to melt off the fat, then it helps the broth be better.
*Taro**
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