1. Duck noodle soup
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Preparation time
1 hour
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Difficulty
Medium
Ingredients for Duck noodle soup For 4 people
Duck meat 500 g Dong noodles 200 g Dried bamboo shoots 150 g Dried shiitake mushrooms 7 pieces Green onions 20 g Vietnamese coriander 20 g White wine 100 ml Shallots 3 bulbs Chili 2 pieces Lemon 1 piece Ginger 1 piece Seasoning 10 g (Cooking oil/salt/sugar/seasoning powder/msg…)
Tools needed
Ingredient images
How to Make Duck Bamboo Noodle
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Prepare the Ingredients
Clean the duck, rub it with ginger and salt all around, then wash it with white wine to eliminate the odor, rinse again with clean water.
Rinse the dried bamboo shoots, soak them to expand, then boil them in water, rinse, and let drain.
Rinse the shiitake mushrooms, soak to expand, and cut into small pieces (or leave whole if desired).
Peel the shallots, chop them finely. Rinse the chili, remove the stem, and slice it. Clean and chop the green onions and Vietnamese coriander. Peel the ginger and chop it finely.
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Preparing duck bamboo shoots
Put the duck in a pot, cover it with water and boil until cooked, then take the duck out and soak it in cold water for a while, then take it out and cut it into bite-sized pieces.
Add cooking oil to the pot and heat it up, then add minced shallots and sauté until fragrant. Next, add the bamboo shoots and mushrooms and stir-fry until cooked. Season with 1/2 spoon of seasoning to enhance the flavor of the bamboo shoots and mushrooms.
Add the stir-fried bamboo shoots to the pot of duck broth and bring to a boil, then reduce the heat and cook until the bamboo shoots are tender. Season to taste.
Soak the glass noodles to expand, when ready to eat, drop the noodles into the broth and quickly take them out into a bowl, add duck meat on top, pour in the broth, and garnish with green onions, herbs, lime, and chili. Duck meat is served with fish sauce.
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Making fish sauce
Add lime, chili, minced ginger, sugar, and fish sauce to a bowl and mix well (the ratio depends on personal taste).
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Final product
A bowl of hot duck bamboo shoot soup steaming with smoke, eye-catching with the bright green colors of the accompanying vegetables. The broth is clear, sweet, the duck meat is tender and delicious, not mushy, the noodles are well-cooked but not broken, and the bamboo shoots are crunchy and very appealing.
2. Duck vermicelli (recipe shared by a user)
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Preparation
3 hours 30 minutes
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Duck vermicelli (recipe shared by a user) For 4 people
Duck meat 1 kg Dried bamboo shoots 100 gr Dong vermicelli 200 gr White radish 3 pieces Onion 1 piece Shallots 5 pieces Garlic 3 cloves Ginger 1 piece Spring onion a little Chili 2 fruits Vinegar a little Fish sauce 2 tablespoons Common spices a little (Salt/ sugar/ monosodium glutamate/ ground pepper)
Tools for preparation
Image of ingredients
How to prepare Duck Bamboo Noodles (recipe shared by users)
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Prepare the ingredients
First, use a knife to cut the duck meat into bite-sized pieces, then wash it with vinegar and ginger to reduce the fishy smell, and let it drain.
For dried bamboo shoots, soak them in cold water for about 2 – 3 hours until soft, then boil for about 30 minutes.
Soak the mung bean noodles in cold water for 10 minutes until soft, then briefly blanch them in hot water.
Next, peel the white radish, wash it clean, and cut it into pieces. Peel the onion and cut it into wedges. Trim the roots off the green onions, wash them clean, and chop them finely.
Once all the ingredients are prepared, move on to making the ginger fish sauce by crushing garlic, ginger, and chili until fine, then add 2 tablespoons of fish sauce and mix well.
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Duck Bamboo Noodle Soup
Add 2 liters of water to a pot, then place it on the stove to simmer the duck meat for 30 minutes until tender.
After 30 minutes, add the bamboo shoots, white radish, onion, and shallots that have been prepared to simmer together for a sweeter broth. Simmer for another 20 minutes, then season to taste for your family’s preference, and turn off the stove.
Finally, place the blanched noodles into a bowl, pour the broth over it, sprinkle with chopped green onions and ground pepper, and it’s ready to enjoy.
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Final Product
A bowl of hot duck bamboo noodle soup, with all the toppings, clear broth, and a sweet flavor combined with tender duck meat, and well-cooked noodles that are not mushy, served with a delicious dipping sauce of ginger and fish sauce.
This dish is best enjoyed while hot to fully appreciate its delicious flavor!
Tips to Remove Duck Smell
- After cleaning the duck meat, before preparing this type of meat, you should use ginger and alcohol to eliminate the fishy smell. Rub the duck thoroughly with crushed ginger or massage it with alcohol, and the smell will be gone.
- If you don’t have ginger and alcohol at home, there is a simpler and cheaper way to remove the unpleasant odor of the duck: salt and vinegar. Mix them together and rub thoroughly inside and outside the duck several times; when you eat, there will be no bad smell.
- If vinegar is not available, you can substitute it with lemon.
- Additionally, you should cut off the part near the duck’s cloaca; if there is any black slimy substance left in the duck’s pores, it must be washed thoroughly because this is the main cause of the duck’s unpleasant smell.
Above are the details of 2 how to cook bamboo shoot duck noodle recipes that are delicious and simple to make at home, which anyone can do. Hurry to the kitchen to show off your skills to treat your loved ones! TasteVN wishes you success!
