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Preparation
20 minutes
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Cooking
4 hours 30 minutes
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Difficulty
Easy
Dry bamboo shoot noodle with duck is a soup dish that is no longer unfamiliar to everyone, and it often appears on the breakfast menu of many families. Today, let’s cook with TasteVN to check out the recipe for dry bamboo shoot noodle with duck to treat the family, guaranteed to be addictive.
Ingredients for Dry Bamboo Shoot Noodle with Duck For 5 people
Duck 1 piece Dry bamboo shoots 100 gr Fresh bamboo shoots 150 gr Bone marrow 300 gr Pork sausage 200 gr Ground pork 100 gr Wood ear mushrooms 30 gr Egg 1 piece (Only use the egg white) Ginger 1 piece Onion/Cilantro a little Red onion 4 pieces Cooking oil 2 teaspoons Seasoning powder 4 tablespoons Fish sauce 4 tablespoons Salt/Pepper a little
How to choose fresh and delicious ingredients
How to choose fresh goose meat
- You should choose goose with slightly bright-colored meat, a certain firmness, feels quite heavy in hand, and has a distinctive smell.
- Do not choose goose with thighs and breasts that are too shiny; if pressed, if the meat feels mushy, it may be goose that has been treated with chemicals or water-injected.
- Additionally, avoid choosing goose that has a lot of water membranes inside; if you shake the goose upside down and its shape is distorted, it is goose that has been injected with water to increase weight, and should not be purchased.
How to choose quality dried bamboo shoots
- You should choose dried bamboo shoots that are evenly colored, usually light yellow and have a certain shine; also, when touched, they feel quite dry and can be easily snapped.
- Moreover, quality dried bamboo shoots have few fibers, short segments, and a characteristic fragrant smell.
- Avoid choosing bamboo shoots that are dull in color, feel quite soft when touched, and have tiny black spots due to being stored for a long time or improperly preserved.
Tools to use
Pressure cooker, pot, knife, basin, spoon,…
How to prepare Dried Bamboo Shoot Ngan Noodle
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Prepare the ngan
To save time and make preparation easier, you should buy pre-processed ngan. After purchasing the ngan, rub it with a mixture of alcohol and ginger, then rinse with clean water and use a knife to separate the head and wings from the neck.
For convenience in separating the meat, you should only use the body to make dried bamboo shoot ngan noodles.
Tip for preparing ngan meat without odor- To eliminate the odor of ngan, mix crushed ginger with white alcohol, then rub and massage it on the body of the ngan and rinse thoroughly.
- Use a mixture of salt and lemon to rub all over the ngan’s body and rinse clean, then let it dry before cooking.
Next, place the ngan in a pot to boil with 1.5 liters of water, 2 tablespoons of seasoning powder, 1 crushed ginger root, and 4 shallots over low heat for about 35 – 40 minutes.
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Preparing dried bamboo shoots
Boil about 350ml of water, add the dried bamboo shoots and cook with a little salt until the water boils, then turn off the heat. Discard the boiling water and repeat the boiling process 2 more times.
On the fourth boiling, add the fresh bamboo shoots and cook together for about 7 – 10 minutes. After boiling, drain the water and let it dry.
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Simmering the bones
Wash the purchased bones with water and let them drain. Then, briefly boil the bones for about 5 – 7 minutes, until the water boils vigorously, then turn off the heat.
Discard all the boiling water, wash the bones with water once more to clean, then place the bones in a pressure cooker with 1 liter of water and 2 tablespoons of seasoning powder.
After that, close the lid, set the pressure to the highest, and simmer the bones for about 1 hour.
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Stir-frying bamboo shoots
Put a pan on the stove, add 2 teaspoons of cooking oil and heat it, when the oil is hot, add all the dried bamboo shoots and fresh bamboo shoots that have been boiled and stir-fry on high heat for about 3 – 5 minutes.
Then, season with 4 tablespoons of fish sauce and a little ground pepper, stir-fry for another 2 minutes until the bamboo shoots absorb the seasoning, then turn off the heat.
Tip: To make the broth more fragrant when finished, scoop the fat from the pot of boiled duck into the pan to stir-fry with the bamboo shoots!
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Cooking the broth
After boiling the duck for about 35 – 40 minutes, you take the duck out and place it in a small bowl of ice water, soaking it for about 10 – 15 minutes. Then, take it out and shred it into bite-sized pieces.
The pot of boiled water should be simmered for another 20 – 30 minutes; during this time, lower the pressure cooker temperature and simmer the bones for another 20 minutes.
While waiting for the broth to simmer, you prepare the meatballs by placing 200g of minced pork, 30g of wood ear mushrooms, 100g of ground pork, 2 tablespoons of fish sauce, a little ground pepper, and 1 egg white into a small bowl and mix well.
After simmering, you pour the two broths together, bring it to a boil, and then drop in the prepared meatballs.
Once the meatballs are cooked, take them out into a bowl along with a bit of broth to prevent them from turning dark. Then, add all the dried bamboo shoots and fresh bamboo shoots that have been stir-fried and simmer for about 3 more hours on low heat to finish.
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Final Product
Prepare a bowl of fresh noodles, pour the broth over it, then add toppings including duck meat, fresh bamboo shoots, dried bamboo shoots, meatballs, and a little chopped green onion and cilantro to enjoy right away.
Dried bamboo shoot noodles with duck are fragrant with a sweet, clear broth, tender and aromatic duck meat, and the fresh and dried bamboo shoots are crispy and chewy, blending with the rich taste of the meatballs. This dish is perfect to enjoy in cool weather, it’s fantastic! Give it a try in the kitchen!
Above is a detailed guide on how to cook dried bamboo shoot noodles with duck that TasteVN wants to introduce to you. The duck meat is tender and aromatic, the broth is sweet and clear, enjoyed with crispy and chewy bamboo shoots, making it extremely appetizing. Wishing you success!
