In every meal, salty, stir-fried dishes, and especially soup are indispensable, and the world of soup dishes in Vietnam is extremely diverse and appealing. Today, TasteVN will guide you on how to make delicious duck soup with bamboo shoots and taro, enhancing your family meal choices.
1. Duck soup with bamboo shoots
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Preparation
40 minutes
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Difficulty
Easy
Ingredients for Duck soup with bamboo shoots For 4 people
Duck meat 400 gr Fresh bamboo shoots 200 gr White wine 100 ml Shallots 3 teaspoons ( 2 teaspoons minced / 1 teaspoon sliced) Minced garlic 1 teaspoon Minced ginger 1 teaspoon Common seasoning a little (sugar/pepper/seasoning powder) Cooking oil a little Fish sauce 1 tablespoon
How to choose fresh bamboo shoots
- Choose bamboo shoots that are fresh, not bent, with no spots on the surface, and not wilted.
- Visually, bamboo shoots should have thin, crispy skin; avoid choosing overly white shoots, the ideal color is yellow-brown with some streaks.
- You should prioritize smaller tips, as they are usually thicker and have a more intense flavor. It’s best to choose bamboo shoots from the Nứa variety, as they tend to be sweeter and easier to prepare.
How to make Duck Soup with Bamboo Shoots
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Prepare the ingredients
To eliminate the unpleasant smell of duck, after purchasing, clean it, cut into bite-sized pieces, then rub the meat with 100ml of white wine and minced ginger. Then rinse with clean water.
To remove the toxins in fresh bamboo shoots, after peeling off the hard outer skin, cut into bite-sized pieces, place the bamboo shoots in a pot of cold water and boil until the water boils, then discard the water, repeating this process 3-4 times.
How to prepare bamboo shoots to eliminate toxins
- You can soak the bamboo shoots in rice water (for 2 to 3 days) or soak them in lime water and then boil until the water is clear.
- When boiling bamboo shoots, be careful not to cover the pot so that the toxins in the bamboo shoots can escape.
See details: How to boil fresh bamboo shoots without bitterness, quickly eliminate toxins, and taste great
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Marinate the duck meat
Put the duck in a bowl, marinate it with 1 teaspoon of minced shallots, 1 teaspoon of minced garlic, 1 tablespoon of seasoning powder, 1 tablespoon of fish sauce, 1 tablespoon of sugar, and 1/2 teaspoon of ground pepper, mix well and let the duck absorb the spices for 30 minutes.
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Cook the soup
Place a pan on the stove, add a little oil, when the oil is hot, add 1 teaspoon of minced shallots and sauté until fragrant, then add the bamboo shoots and stir-fry briefly, then add 1 tablespoon of seasoning and 1/2 teaspoon of ground pepper to enhance the flavor of the bamboo shoots, then turn off the heat.
Place a pot on the stove, add 1 teaspoon of thinly sliced shallots and the green onion tops, and sauté until fragrant. Add the duck meat and stir-fry until the meat is cooked and firm, then add the bamboo shoots and 500ml of water and cook until boiling.
Add 1 tablespoon of seasoning and skim off the foam that rises to the top to make the soup clearer. Lower the heat and cook for about 25 – 30 minutes until the duck is tender, then turn off the heat, adjust the seasoning to taste, stir well, and serve in a bowl.
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Final Product
Garnish with a few slices of chili and a little cilantro or coriander leaves, and basil. The duck soup cooked with bamboo shoots is delicious, with crunchy sweet bamboo shoots that do not have a bitter taste, blending with the sweetness of tender and chewy duck meat. The soup is enjoyed with white rice and a bowl of ginger fish sauce, making it absolutely perfect.
2. Duck Soup with Taro
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Preparation
40 minutes
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Difficulty
Easy
Ingredients for Duck Soup with Taro Serves 4
Duck meat 750 gr White wine 50 ml Coconut water 500 ml Taro 500 gr Carrot 1 piece Green onions 1 stalk Minced shallots 1 teaspoon Minced garlic 1 teaspoon Minced ginger 1 teaspoon Cooking oil A little Herbs A little (coriander/cilantro) Common spices A little (MSG/seasoning sugar)
How to choose delicious taro
- Shape: Delicious taro has a round shape like a chicken egg, with a rough skin and many roots. Fresh tubers usually have a lot of dirt stuck to the skin.
- Avoid choosing tubers with many black spots, soft and mushy as these are often signs of spoiled taro.
- Avoid buying large, elongated tubers, as they may be taro mixed with taro to deceive buyers.
- Size: It is better to choose small tubers as they will be sweeter and more tender than larger ones.
- Type of tuber: It is advisable to choose clusters of taro instead of picking single tubers. If they are old taro, you should only select the smaller tubers, not the larger one (the biggest tuber in the cluster), as this one is often fibrous and not tasty.
- If they are fresh taro, you should choose the larger tuber because fresh taro is usually firm, with a softer texture and sweeter than the younger ones.
How to make Duck soup with taro
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Prepare the ingredients
To remove the fishy smell of duck meat, wash it clean, cut it into bite-sized pieces, and then rub it with white wine for 10 minutes. After that, rinse with water a few times.
Clean the taro, boil it until cooked, then peel off the skin. Cut the taro into bite-sized pieces.
Carrots are carved into flowers and cut into bite-sized pieces. Herbs and green onions are cut into pieces about 1 finger length.
Mix 1 teaspoon of minced onion, 1 teaspoon of minced garlic, and 1 teaspoon of minced ginger in a bowl.
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Marinate the duck meat
Put the duck meat in a bowl, add 1/2 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1/4 teaspoon of sugar, and 1/2 of the chopped ginger, garlic, and onion mixture. Mix well and let it sit for 15 – 20 minutes for the meat to absorb the spices.
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Cook the soup
Put a pot on the stove, add a little cooking oil. When the oil is hot, add the remaining chopped ginger, garlic, and onion mixture to sauté until fragrant.
Continue to add the duck meat and stir-fry until the meat is cooked and firm, then add the taro and stir-fry together. Mix well and add 500ml of coconut water to boil. Reduce the heat, add the carrot, cook for another 10 – 15 minutes, then season to taste, and finally add green onions and herbs before turning off the heat.
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Final Product
The delicious and visually appealing duck soup with taro has been completed. The duck meat is tender, infused with flavor, combined with the chewy, sweet, and nutty taro, and the rich broth makes your family enjoy it endlessly.
How to Choose Good Duck Meat
You can either buy a whole live duck to process at home or purchase pre-processed ducks as described in the article!
If buying live ducks
- You can look at the outer feathers of the duck, choosing those with smooth, complete feathers; avoid those with frizzy feathers as they might be molting and not taste good.
- Good ducks usually have a round breast; these are ducks that have been raised for a sufficient number of months and will have more meat when cooked. Choose ducks with thick neck and belly skin.
- You can try pulling two duck wings together; if they just weave into each other, you should buy them.
If buying pre-processed ducks
- Choose ducks that have just been slaughtered, with skin that is yellow, not too dark, mottled, or bruised.
- Press your finger on the duck to feel if the meat is firm and elastic; avoid those that deform when pressed, as this may be due to water injection.
How to Prepare Duck Without a Strong Odor
- After purchasing the duck, pluck out any remaining feathers, take 150ml of white wine, 1 crushed ginger root, and a little salt (or use salt with lemon) to rub all over the duck, then rinse 2 – 3 times with clean water and let drain.
- Use vinegar and wine to rub on the duck meat and marinate for about 10 minutes, then rinse with water.
- Use salt and lemon or vinegar to rub on the duck meat and marinate for about 10 minutes to eliminate odors, then rinse with water.
See more
With 2 Ways to Cook Duck Bamboo Shoot Soup, hope your family menu will be even more diverse. Wishing you success with the recipe from TasteVN.
*Recipe and images referenced at Cooky and the YouTube channel HỒN VIỆT FOOD
