- 1 duck breast about half a kilo
- 200g fresh bamboo shoots
- 1 piece of ginger
- 8 thinly grated purple onions
- Fresh vermicelli
- Seasoning vegetables: cilantro, laksa leaves, chili
- Vegetables served: grated morning glory, grated banana, bean sprouts
- Seasoning: fish sauce, seasoning, salt, sugar, monosodium glutamate, pepper, cooking oil
Step 1: Prep and Marinate Ingredients
Fresh bamboo shoots you wash and then cut into thick slices to eat. Soak in cold water overnight to remove toxins and bitterness in bamboo shoots. After that, you can bring bamboo shoots to boil.
Duck meat, you wash it with water, then use half of a crushed ginger root, salt and a little vinegar to rub it on the duck. Doing so will deodorize the duck, when cooking will be much more delicious.
After washing again to clean, you cut the duck into bite-sized pieces and then marinate the duck with 1 teaspoon of seasoning, 1 teaspoon of sugar, 1 tablespoon of fish sauce and 1 teaspoon of pepper. Marinate for about 15 minutes for the duck to infuse the spices.
The accompanying vegetables are cleaned, then washed and dried.
Step 2: Stir-fry Duck Meat and Cook Broth
You boil 2 liters of water in a separate pot. While waiting for the water to boil, heat up the oil in the pan, then fry the minced purple onions and then take them out and set aside.
Use the previously fried onion oil to fry the duck. When the duck has been hunted and soaked in spices, put it in a pot of boiling water to continue cooking the duck until soft. Stir-frying duck meat first will help the meat retain its sweetness and not dry out when simmering for a long time.
Step 3: Complete the Duck Bamboo Shoot Vermicelli
When the broth has boiled for a while and the duck meat is tender, add the fried bamboo shoots to the pot and season to taste and taste.
Besides, you cut the golden thread of ginger to drop into the pot to make the broth fragrant. Let the pot simmer for a while longer so that the flavors blend together.
You use the rest of the ginger to grind with chili, add sugar, fish sauce and lemon to make a paste to taste to make a dipping sauce.
Step 4: Finished Product
After the dipping sauce has been mixed, you can turn off the pot of broth. Our duck bamboo shoot noodle dish is complete. The broth is fragrant, rich in taste, the bamboo shoots are crispy with an eye-catching yellow color, the duck meat is moderately tender, and it is delicious to eat with vermicelli.
Put the vermicelli and vegetables in a bowl, arrange duck meat and bamboo shoots on top, then pour the broth slowly until the vermicelli is covered. Sprinkle more fried onions and vegetables on top, a bowl of flavorful duck bamboo shoots vermicelli is ready.