2 ways to make irresistible sweet and sour duck salad with Vietnamese coriander

Prepare the duck meat

After purchasing the duck, rinse it briefly with water and then chop it into sections for easier preparation.

Next, place the duck meat in a bowl of water, add 30ml of white wine and a bit of crushed ginger to soak for about 10 – 15 minutes to eliminate any unpleasant odors. Then, thoroughly clean the duck meat again and rinse it with water and set aside.

Place a pot on the stove, add the prepared duck into the pot, cover with water, add a few slices of ginger, 1 spoon of salt, and 1/2 spoon of seasoning powder, then cover and simmer over medium heat for about 10 minutes until the water boils, then reduce the heat and simmer the duck for another 20 minutes for the meat to become tender.

Prepare the vegetables

First, prepare 3 bowls of water, adding 1/2 teaspoon of salt to each bowl.

Peel the green bananas, cut them into bite-sized pieces, about 2 – 4mm thick. After cutting, soak the bananas in the remaining bowl of diluted salt water to prevent browning and reduce the characteristic pungent smell.

Wash the carrots thoroughly, shred them into moderately long strips, and then soak them in the salt water bowl.

Prepare the remaining ingredients

After purchasing the onion, wash it thoroughly, peel it, then cut into wedges and soak in a bowl of diluted salt water to reduce the pungency.

The remaining ginger should be peeled, then cut into strips. Wash the lemongrass and cut it into small rounds. Remove any wilted leaves from the watercress, wash it thoroughly, and chop it finely in preparation for mixing the salad.

Wash the garlic and chili with water, then peel the garlic and mince it. Slice the chili into thin rounds.

Fillet the duck meat

Remove the duck meat, drain and wait until completely cool, then proceed to fillet the meat into thin slices for eating.

Marinate the duck meat with 1/2 teaspoon of MSG, 1/2 teaspoon of salt, a bit of minced lemongrass, and a bit of minced ginger, mix well and marinate for about 10 minutes.

Make the salad dressing

Put 2 tablespoons of fish sauce, 1 tablespoon of sugar, 2 tablespoons of filtered water, and lime juice into a bowl, then stir well and add minced garlic and chopped chili.

Adjust the fish sauce dressing to match your family’s taste, then prepare to mix the salad.

Mix the salad

Drain the ingredients like onion, green banana, and carrot, then put them into a mixing bowl along with minced lemongrass, minced ginger, 10g of roasted peanuts, and chopped Vietnamese coriander. Pour in 2 tablespoons of the sour and sweet fish sauce you just made, then mix all the ingredients together for about 5 minutes to let the flavors blend.

Add the pre-cut duck meat and mix for another 5 minutes to let the meat absorb the flavor, then serve on a plate, garnishing with an additional 10g of roasted peanuts on top before enjoying.

Final product

The salad dish is deliciously fragrant, combining tender duck meat, infused with the slight bitterness of green banana, crispy sweet carrot, and the distinctive aroma of Vietnamese coriander. The sweet and sour fish sauce is perfectly blended, with a bit of spiciness from chili, and the rich nutty flavor of roasted peanuts creating a dish that is both visually appealing and brings a refreshing change to home-cooked meals.

Prepare and boil the duck meat

Clean the duck meat by scraping off the fine feathers, then rub a mixture of 1 tablespoon of salt with lemon juice to eliminate the characteristic odor, and rinse with clean water, then let it drain.

Place a pot on the stove, put the duck meat into the pot, pour in cold water and add 1/2 tablespoon of salt and a little crushed ginger. Cover the pot and start boiling on medium heat for about 20 minutes until the water in the pot starts to bubble, then open the lid and skim off the foam.

Reduce the heat and continue to simmer the duck for another 5 minutes, then turn off the heat, remove the meat and let it drain and cool.

Prepare the remaining ingredients

Prepare 1 bowl of water, add 1 teaspoon of salt, and stir gently until the salt completely dissolves. Rinse the cabbage briefly, then cut into thin strips and soak in the saltwater bowl. Peel the carrot, rinse briefly with clean water, then shred half of it, and soak in the saltwater bowl along with the cabbage.

Peel the garlic and mince it. Rinse the chili with water and then mince it. Remove any wilted leaves from the rice paddy herbs, rinse with water, drain, and then chop finely.

Making the salad dressing

Add to a bowl 3 tablespoons of fish sauce, 3 teaspoons of sugar, 3 teaspoons of water, then squeeze the juice of 1 lime in, and gently stir to dissolve the mixture.

Next, add the minced garlic and chili mixture to the bowl, and gently stir to let the mixture absorb the spicy and fragrant flavors.

Tossing the salad

After the duck has cooled, chop it into bite-sized pieces and arrange it on a plate. Drizzle 1/2 bowl of sweet and sour fish sauce over it, toss well, and let it sit for about 5 minutes to absorb the flavor.

The shredded cabbage and carrot should be drained, then drizzle the remaining 1/2 bowl of fish sauce over them, mix thoroughly, and wait about 5 minutes for the flavors to meld before adding the minced rice paddy herb and half of the roasted peanuts, and mix gently.

After about 5 minutes, transfer the mixed cabbage to a plate, place the duck on top, and finally sprinkle the remaining half of the roasted peanuts on the surface before starting to enjoy.

Final Product

Duck Salad with Vietnamese coriander and Cabbage is a perfect combination of soft, juicy duck meat and the rich seasoning with crunchy cabbage and carrots, infused with the spicy taste of chili, the sourness of fish sauce, and the fragrant aroma of Vietnamese coriander. It is delicious when served with porridge or rice.