How to Cook Delicious Soft Duck Bamboo Shoot Noodle Soup at Home

How to prepare Duck Bamboo Noodle

• 1

  Prepare the duck meat

  Wash the duck thoroughly with water. Next, rub salt on both the inside and outside of the duck. Then, use crushed ginger and white wine to rub all over the duck for a few minutes and rinse thoroughly.

  Chop the duck into bite-sized pieces and let it drain.

  Tip to eliminate the odor of duck meat:

  Method 1: Use salt, white wine, and crushed ginger to rub evenly over the duck for a few minutes, then rinse clean with water.

  Method 2: Rub salt evenly over the duck, then use a halved lemon to rub over the duck again and rinse clean with water.

  
• 2

  Marinate the duck

  Cut a piece of ginger into strips.

  Mix the duck meat with the ginger strips, 1/2 of the minced garlic, minced shallots, 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, 1/2 teaspoon of monosodium glutamate, and 1 teaspoon of pepper.

  Marinate for about 15 – 30 minutes for the duck to absorb the spices.

  
• 3

  Cooking bamboo shoots

  Fresh bamboo shoots are cleaned, then boiled in water with a little salt. After about 30 minutes, take the bamboo shoots out, rinse again with cool water, and cut them into small pieces for eating.

  How to prepare bamboo shoots to avoid bitterness and reduce toxicity

  Method 1: Boil bamboo shoots multiple times: Fresh bamboo shoots should have the tough skin removed, then put into a pot and boil in water 2 – 3 times, each time for 15 minutes.

  Method 2: Soak in rice washing water: After boiling several times, soak the bamboo shoots completely in rice washing water, changing the water twice a day to prevent fermentation and odor. When cooking, you can take the bamboo shoots out and rinse them again for use.

  Method 3: Boil bamboo shoots with pennywort water

  • Pick bamboo shoots, peel them, cut into small slices, and then boil. Put a handful of pennywort into the pot and boil it once.
  • When testing if the bamboo shoots are cooked, lift them out, drain all the water, then pour in cold water; at this point, remove the pennywort leaves and rinse again with cold water before cooking.

  

  
• 4

  Prepare other ingredients

  Clean the straw mushrooms by removing the dirty part at the bottom, soak them in diluted salt water for about 10 minutes, then rinse with clean water. Keep the small ones whole, and cut the larger ones in half, then let them drain.

  See details: How to safely clean straw mushrooms

  Boil a pot of water and then add the duck blood to cook. After that, take it out and cut it into bite-sized pieces.

  Bring a pot of water to a boil, add the noodles and blanch for about 1 minute, then drain the noodles in a colander and let them dry.

  Trim the green onions, wash them clean. Remove the tough stems from the Vietnamese coriander and wash it clean.

  Wash the accompanying vegetables thoroughly, then rinse them with diluted salt water.

  

  

  

  
• 5

  Stir-fry bamboo shoots

  Add oil to the pan, heat it up and add minced onion to sauté until fragrant. Then, add the bamboo shoots to stir-fry. When the bamboo shoots start to soften, season with 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1/2 teaspoon of salt, and stir-fry for another 2 minutes for the bamboo shoots to absorb the seasoning.

  

  
• 6

  Stir-fry duck meat

  Add 2 tablespoons of cooking oil into the pot and heat it up, then add the duck meat and stir until the duck meat is firm.

  Tip: Stir-frying the duck meat helps it become crispy and absorb the seasoning better.

  
• 7

  Make the broth

  Add 2 liters of water to the pot with stir-fried meat, and stir well.

  Turn the heat to high to bring the water to a boil, then lower the heat to simmer for about 30 minutes until the duck meat is tender. At this point, add the straw mushrooms, duck blood, and bamboo shoots, bring to a boil again, then season to taste before turning off the heat.

  
• 8

  Make the dipping sauce

  Add the remaining minced garlic, chili, 1 tablespoon of sugar, and the remaining ginger into a mortar and pound until fine. Then, transfer to a bowl, add 1 tablespoon of fish sauce and one teaspoon of lime juice, and stir well to finish.

  
• 9

  Final product

  Place the noodles in a bowl, layer the duck meat on top, then ladle the broth along with the duck blood and bamboo shoots over it. Add chopped green onions, coriander, and sliced chili on top. When enjoying Duck Bamboo Shoot Noodle, you can serve it with fresh vegetables and ginger fish sauce.