If you are considering changing the taste for your family members, then noodle salad with ngan is a dish you cannot miss. Let’s go into the kitchen with TasteVN to try 2 delicious ways to cook noodle salad with ngan right away!
1. Sweet and sour noodle salad with ngan
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Medium
Ingredients for Sweet and Sour Noodle Salad with Ngan Serves 4
Young ngan 5 kg Fresh bamboo shoots 100 gr (or 100gr dried bamboo shoots) Dried noodles 2 kg Roasted peanuts 100 gr (roasted nuts) Herbs 50 gr (cilantro/basil) Lemon 1 fruit Green onions 2 stalks Red onions 5 bulbs White vinegar 3 tablespoons Soy sauce 4 tablespoons (soy sauce) Chopped garlic 1 tablespoon Chopped chili 1 tablespoon Common spices a little (salt/sugar/pepper/MSG)
Image of ingredients
How to make Sweet and Sour Duck Vermicelli Salad
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Boil the duck and slice or shred the meat
Clean the duck, rub it with lemon. Then boil it in hot water on low heat for 30 minutes. Turn off the heat and let it sit for another 15 minutes. After that, take it out to cool and slice the meat very thinly for better taste.
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Blanch the vermicelli and cook the bamboo shoots
Soak the vermicelli in cold water then blanch it in boiling water until soft, cut into pieces about 2 finger lengths.
Soak the dried bamboo shoots in water for 2 hours to clean. Change the soaking water once every hour. When the bamboo shoots expand, put them in a pot to boil until they are softer. For fresh bamboo shoots, just clean them and boil them to cool.
After boiling the bamboo shoots until soft, shred them by hand and mix with 1/2 tablespoon of sugar, 1/4 tablespoon of salt, 2 tablespoons of white vinegar, 1 tablespoon of minced garlic, and 1 tablespoon of minced chili.
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Prepare the remaining ingredients
Roast the peanuts until crispy and remove the shells, crush them in half or slightly grind them.
Peel and wash the shallots, slice them thinly, then fry them in a pan until golden and fragrant.
Wash the aromatic herbs and green onions and cut them into small pieces.
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Mixing sauce for vermicelli
You prepare the sweet and sour mixing sauce as follows: add 4 tablespoons of soy sauce, 4 tablespoons of sugar, and 1 teaspoon of monosodium glutamate, then stir well.
Then add minced garlic and chili, and add 1 tablespoon of white vinegar until the soy sauce mixture has a balanced sweet and sour taste.
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Final product
When serving, arrange the ingredients in a bowl, mix well with the vermicelli sauce. When eating, sprinkle with fried shallots and crushed roasted peanuts, and serve with various herbs to enhance the flavor!
The sweet and sour vermicelli salad with chewy vermicelli, not mushy, combined with the fatty meat of the duck and the flavorful dressing will surely be a favorite dish for your family on weekends.
2. Duck vermicelli soup
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Preparation time
50 minutes
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Difficulty level
Medium
Ingredients for Duck vermicelli soup For 2 people
Duck 1/2 duck Dried bamboo shoots 400 gr Vermicelli 300 gr Cooking oil 2 tablespoons Ginger 1/2 piece Shallots 6 bulbs Rice wine 1 tablespoon Green onions 1 stalk Coriander A bit (culantro) Common spices A bit (salt/pepper/seasoning powder/monosodium glutamate)
Stir-fried bamboo shoots
Place a pan on the stove with 2 teaspoons of cooking oil; when the oil is hot, add the remaining 2 crushed shallots and sauté until fragrant.
Add bamboo shoots, 1/3 teaspoon of salt, 1.5 tablespoons of water, and 1/3 teaspoon of monosodium glutamate, then stir-fry evenly for about 3 minutes.
Prepare the broth
After boiling the ngan for 30 minutes, remove the meat, add bamboo shoots to the broth, and cook for about 10 – 15 minutes, continuously skimming the foam during cooking to make the broth tastier.
Blanch the noodles
Put a pot of water on the stove; when the water boils, add the noodles and blanch for about 2 – 3 minutes until the noodles are evenly cooked, soft, and turn transparent, then remove and rinse with cold water.
Final Product
Put the vermicelli and chopped duck meat into a bowl and pour the broth over it, adding a bit of green onion, cilantro, and pepper on top to enjoy is complete. The duck vermicelli dish has a fairly simple preparation method but is delicious due to the rich, sweet broth combined with bamboo shoots and duck meat, which is incredibly attractive.
How to choose fresh and delicious duck meat
- When choosing ducks, select those that are fully grown, the ducks should be fat, with a round breast, and the skin on the neck and belly should be thick.
- Additionally, the ducks must have enough feathers, where the tips of the two wings should be just enough to cross over each other, ensuring that the ducks are delicious and fully mature, and the meat is firmer.
- Especially, when choosing live ducks of the right age, the process of de-feathering is relatively quick, and it does not take much time at all.
- Moreover, avoid buying ducks that have laid many eggs as they will have tough and less tasty meat; ducks that have laid many eggs usually have sagging lower bellies.
How to clean duck properly, without a fishy smell
- First, mix vinegar with salt and apply it evenly over the duck or you can soak the duck in that mixture for about 3 – 5 minutes. Then rinse with clean water.
- Alternatively, you can use lemon juice mixed with a bit of salt and proceed as above.
How to choose to buy delicious dried bamboo shoots
- Delicious dried bamboo shoots are those that have a light yellow color, show an amber hue, and have a glossy appearance. They retain a distinctive aroma, have a wide and thick texture, feel dry to the touch, and can be easily snapped.
- Choose bamboo shoots with uniform color, short sections, and no fibers. Prefer the tips as they will be softer and tastier when cooked compared to the base.
- Avoid choosing: Bamboo shoots that are overly glossy or too dull in color, have an unusual smell (musty smell). Steer clear of bamboo shoots that show spots due to mold, and those that feel soft or can be easily broken.
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How to blanch vermicelli deliciously, without being mushy
- You should boil the water really hot before adding the vermicelli to blanch over high heat.
- Mix the vermicelli evenly with 1 tablespoon of cooking oil to prevent it from sticking together.
- Stir evenly for about 2 minutes, then you can take it out and immediately put it into a bowl of cold water to help the vermicelli not become mushy but chewier and tastier.
- You should divide the amount of vermicelli into smaller portions to blanch, each time blanching should be just enough for one person.
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Above is information about 2 ways to cook goose vermicelli delicious and tasty that TasteVN shares with you. Wish you success!
*Refer to images and recipes from the YouTube channel Vietnamese Cuisine
