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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
The traditional bánh canh dish is now transformed into delicious duck bánh canh. An excellent breakfast dish, tasty and very easy to make. Let’s join TasteVN in the kitchen to learn how to cook this soup dish to treat the family!
Ingredients for Duck Bánh Canh Serves 5 people
Duck meat 1 kg (1/2 duck) Rice flour bánh canh 800 gr (type with tapioca coating) Minced shallots 2 tablespoons Ginger 1 piece Bun mushrooms 100 gr White radish 100 gr Green onions 10 gr Vietnamese coriander a little Cooking oil 2 tablespoons Chili powder 1 teaspoon Fish sauce 1 teaspoon White wine 2 tablespoons Common spices a little (Salt/ pepper/ sugar/ monosodium glutamate/ seasoning powder)
How to choose fresh ingredients
How to choose fresh duck
For live ducks
- Choose ducks with shiny feathers, and inside the wing, there should be no down feathers, with long and fully grown outer feathers. Do not choose ducks with frizzy feathers, a bad smell, or those that appear lethargic, as they may be sick.
- When you hold the duck’s breast, it should feel round, plump, and the skin on the neck and belly should be thick, indicating a good duck.
- If the two duck wings can cross over each other, it indicates a mature duck, which is easier to pluck and has more meat.
For processed ducks
- Choose ducks that have a light yellow, even color, and feel fresh. Do not choose ducks that are too dark or have bruises or spots.
- Pressing on the duck should feel firm with elasticity, indicating it is good; do not choose those that feel soft and mushy, have a rotten smell, or are leaking fluid, as these are old and not good.
How to choose fresh straw mushrooms
- For straw mushrooms, you should choose those that are round, still have buds, are fresh, and have uniform size.
- You should not choose mushrooms that have fully bloomed; black straw mushrooms are tastier than white ones.
- Note not to buy straw mushrooms that are soft or have a moldy smell.
How to choose good radishes
- Choose young, white, fresh radishes with smooth skin and a shape that tapers towards the tail, to avoid toughness when making kimchi.
- Look for fresh radish tops, with a full head without dents, which indicates young radishes. Gently squeeze the radish; it should feel firm; choose radishes that are round and not too large.
- Do not choose soft white radishes, as they are no longer fresh and are wilting.
How to make Duck Noodle Soup
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Prepare the duck meat
To eliminate the fishy smell and clean the duck, when you buy it, wash the inside and outside of the duck with water.
Then, use 1/2 a crushed ginger root and 2 tablespoons of white wine to rub all over the duck for 3 – 5 minutes and rinse thoroughly, then let it drain.
Next, chop the duck into bite-sized pieces, about 2 finger lengths.
How to prepare duck meat to reduce smell:
- Method 1: Use salt, white wine, and crushed ginger to rub evenly over the duck for a few minutes, then rinse with water.
- Method 2: Use salt to rub evenly over the duck, then use a halved lemon to rub evenly over the duck again and rinse with water.
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Marinate the duck meat
Put the duck meat in a bowl and marinate with 1 tablespoon of minced shallots, 1 teaspoon of seasoning, 1 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, and 1 teaspoon of chili powder.
Mix well and marinate the duck for about 20 minutes to allow the meat to absorb the spices.
Tip for you: Use chili powder to marinate the duck for a beautiful color and enhance the flavor of the dish.
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Prepare the remaining ingredients
Cut off the stems of the straw mushrooms, use a knife to make a cross cut on the mushroom caps, then soak them in diluted salt water for about 5 minutes. After that, rinse with clean water and drain.
Wash the white radish, peel it, shape it into flowers, and slice it.
Wash the green onions and Vietnamese coriander, drain, and chop them finely.
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Cook the broth
Place a pot on the stove, turn on medium heat to warm the pot, then add 2 tablespoons of cooking oil to the pot and sauté minced shallots until fragrant.
Once the shallots are fragrant, add the marinated duck meat and stir-fry until the meat is seared. Then add 1.5 liters of water along with the white radish and straw mushrooms, and bring to a boil.
Tip: Stir-frying the duck meat will help it render fat, become firmer, and absorb more flavor.
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Completion
The broth boils, you season the broth with 1 tablespoon of seasoning, 2 teaspoons of monosodium glutamate, and 1 teaspoon of sugar. Then, you add the noodles to the pot of broth and season with 1 teaspoon of fish sauce.
Cook for another 10 minutes until the broth boils again, then add the green onions and stir gently before turning off the heat.
Tip: Adding the noodles to cook with the broth helps the dish absorb the flavors and taste better.
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Final product
Scoop the noodles into a bowl, add some Vietnamese coriander on top, and invite the whole family to enjoy.
A bowl of hot duck noodles, fragrant with soft and chewy noodles, tender duck meat infused with flavor, and just the right thickness of broth is truly enticing.
You can prepare a few slices of lemon and a bowl of chili fish sauce to enhance the dish’s flavor.
See more:
TasteVN has just shared with you a way to cook duck cake that is unique and delicious for an amazing breakfast! Wishing you success!
*Refer to images and recipes from the YouTube channel: Delicious Dishes Every Day.
