How to make traditional dried bamboo shoot duck dish simply at home

Prepare the ingredients

Wash the ginger, smash it, and mix it with 5 tablespoons of rice wine. Clean the duck, rub salt all over the body, then use the ginger-wine mixture to rub again to eliminate the odor, wash it clean, and let it drain.

Roast a bulb of dried onion, onion, and ginger until fragrant, peel the dried onion, and smash it.

Soak the dried bamboo shoots in water until they expand, tear them into small strips, and soak for 2 to 3 days, changing the water regularly 2 to 3 times. For this duck with dried bamboo shoots recipe, you need to soak the bamboo shoots for a long time so that they don’t become chewy when eaten.

Peel and finely chop the dried onion and garlic. Wash the herbs and chop them finely.

Sauté the bamboo shoots

Sauté the onion until fragrant, add the bamboo shoots and season to taste. If the bamboo shoots seem a bit dry, add a little water and simmer on low heat to allow the bamboo shoots to absorb the seasoning evenly. After sautéing the bamboo shoots until cooked, continue to simmer for about 30 minutes to soften them.

Boil the duck

For this duck with dried bamboo shoots dish, place the duck in a pot, cover it with water, briefly boil it, and then wash it again with water.

Add the duck along with the roasted onion, roasted ginger, and water onion into the pot, bring it to a boil, and cook until the duck is tender. During the boiling process, use a ladle to skim off the foam to keep the duck broth clear, then add seasoning to the broth to taste.

Completion

After the duck is cooked, take it out and add the bamboo shoots to the pot until they are soft, then season again.

You can cut the duck meat into bite-sized pieces or separate the meat, shred it, and put it in a large bowl, then add bamboo shoots, noodles, and herbs to serve with it. Alternatively, it can also be enjoyed with rice, which is very delicious.

Final Product

Duck cooked with dried bamboo shoots is tender and delicious, the dried bamboo shoots are chewy and tasty. You can cut the duck meat into bite-sized pieces or separate the meat, shred it, and put it in a large bowl, then add bamboo shoots, noodles, and herbs to serve with it. Alternatively, it can also be enjoyed with rice, which is very delicious.

Prepare the Ingredients

Scrape the ginger clean, wash it thoroughly and put it into a mortar to smash. Transfer to a small bowl and soak in 1 cup of white wine. Clean the duck, preferably ask the seller to clean it first to save time, then rinse it briefly. Rub with a little salt and rinse again. Next, spread the mixture of ginger and white wine over the duck to eliminate the odor.

Peel the shallots, wash briefly, slice thinly and mince them. Remove the roots and wilted leaves from the green onions, wash them, and cut into sections.

Chop the duck into bite-sized pieces, marinate with a bit of fish sauce, monosodium glutamate, minced shallots, minced ginger, and pepper to taste. Use plastic wrap to cover the bowl tightly, and marinate for 30 – 45 minutes for the duck to absorb the flavors.

Wash the sour bamboo shoots, then blanch in boiling water for 5 minutes to reduce sourness. Drain in a colander.

Sauté the Duck Meat and Cook

Place a pan on the stove, add cooking oil and sauté the shallots until fragrant. When the shallots are aromatic and slightly golden, add the duck meat and sauté until browned. Sauté for about 5 minutes, then turn off the heat, transfer to a pot, add 1.5 liters of water, and simmer over medium heat until the soup boils, then reduce to low heat.

Stir-fried bamboo shoots

Stir-fry the sour bamboo shoots for about 5 – 7 minutes, do not overcook. After stir-frying, add the bamboo shoots to the duck soup pot. Cook for 40 minutes.

Final product

After 40 minutes, lift the lid and season the spices to taste. Sprinkle chopped green onions on top and serve in a bowl.

This duck cooked with sour bamboo shoots dish will be delicious when eaten hot with rice or fresh noodles alongside some herbs.

Prepare the ingredients

After washing the duck thoroughly and removing the odor, cut it into small pieces suitable for eating. If there is duck blood, it can be cut into pieces, blanched in boiling water to remove impurities and help the blood coagulate into a block.

Green onions should have their roots trimmed, washed clean, and chopped into small pieces. Vietnamese coriander should have its roots trimmed, washed clean, and chopped into small pieces. Shallots and garlic should be peeled, crushed, and minced.

Use a piece of fresh ginger, peel it, wash it, and slice it.

Fresh bamboo shoots should be washed thoroughly, boiled in a pot to remove bitterness; if the bamboo shoots are still bitter, they can be blanched in boiling water a few more times. Rinse the bamboo shoots with cold water to cool them down, then tear them into thin strips suitable for eating.

Sear the duck meat to reduce fat

Place a pan on the stove with a little cooking oil; when the oil is hot, add the small pieces of duck meat to sear until the skin releases some fat, the meat firms up, and has an attractive brown color. Transfer the duck to a strainer to drain the excess oil.

After searing, the duck meat will not be greasy and will taste better. If the duck meat is lean and firm, this step can be skipped.

Marinate duck meat

Put the pan-fried duck meat into a large bowl, add about 2 tablespoons of fish sauce, 2 teaspoons of salt, 2 teaspoons of sugar, and half the amount of chopped onion and minced garlic. Mix the ingredients thoroughly to ensure the duck is wet and absorbs the spices.

Marinate the duck for about 30 minutes, and you can stir it occasionally while marinating to allow the duck to absorb the flavors more intensely.

Sauté bamboo shoots with spices

Heat a pan with a little cooking oil, sauté minced garlic until fragrant, then add the bamboo shoots and stir-fry until cooked, seasoning with a little seasoning powder for more flavor. Sautéing fresh bamboo shoots before cooking will help them absorb oil and spices, making them crunchier, sweeter, and more aromatic when eaten.

Cook the ingredients

Put a large pot on the stove, sauté the remaining chopped onion until fragrant, then add the duck meat and sliced ginger to stir-fry with the duck. When the meat is cooked and firm, pour in water and bring to a boil, then reduce the heat to simmer until the meat is tender.

After 20 – 25 minutes when the meat is tender, add all the fresh bamboo shoots and sliced duck blood into the pot, and boil for about 5 more minutes. Finally, season to taste and reduce the heat to keep it warm.

Finished product

Put the noodles in a bowl (you can blanch them in hot water to make the noodles fresher), sprinkle with chopped scallions and coriander, and finally ladle in hot broth, duck meat, and fresh bamboo shoots to complete the dish.

To enhance the flavor of the duck noodle soup with fresh bamboo shoots, you can serve it with various herbs, fresh vegetables, and a bowl of ginger fish sauce for added deliciousness and a well-rounded taste.