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Preparation
10 minutes
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Processing
25 minutes
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Difficulty
Medium
Ingredients for Goose Salad (Goose Salad) Serves 4
Goose 1/2 bird (Remove the head/necks and wings) Ginger 1 piece Vietnamese coriander A little Lemon 2 pieces Seasoning A little (sugar – seasoning powder – salt – monosodium glutamate) Roasted sesame A little
How to choose fresh and delicious goose meat
- Choose a goose that is not too old and not too young. A very young goose has soft meat, and it’s hard to remove the feathers due to many down feathers, while an older goose has very tough meat.
- You should choose mature male geese that are fat, with round breasts, fully feathered, and thick skin on the belly and neck. The characteristic of mature geese is that they are usually hard and small.
How to prepare Ngan Salad (Gỏi Ngan)
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Prepare the meat of the ngan
After purchasing the ngan and cleaning the feathers, take some salt, ginger, and a bit of white wine or lemon juice. Then rub both inside and outside of the ngan and rinse it clean, allowing it to drain to help eliminate the characteristic odor of ngan.
Use a knife to cut the thigh meat of the ngan, then continue to use a knife to fillet the breast meat of the ngan and discard the breast bones. Next, use the knife to cut the thigh meat in half, using the tip of the knife to remove the thigh bones.
If your ngan has too much fat, you should trim some of the fat to prevent your salad from being greasy.
Tip: You can save the bones after filleting to make broth for other ordinary soups.
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Marinate and grill the duck meat
Put the boned duck meat in a pot, add 1 teaspoon of monosodium glutamate and 1/2 teaspoon of seasoning powder. Mix well so that the spices evenly coat the duck and marinate for about 10 minutes before grilling.
Next, light the charcoal until it glows red. Place the grilling rack on the stove, put the marinated duck meat on the grill, and turn it over to ensure the duck is evenly cooked and golden brown. While grilling, remember to turn the meat frequently and fan the charcoal to maintain even heat.
When the meat is golden brown on both sides, use the tip of a knife to check if the inside of the meat is cooked. If it is cooked, remove the grill and let it cool slightly before cutting the meat.
Tip: If you do not want to grill, you can steam the duck until just cooked, but grilling the duck will make it more delicious and reduce the strong duck smell compared to steaming.
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Prepare the remaining ingredients
Wash the lemongrass with water and then slice it thinly. Wash the Vietnamese coriander and pick the leaves, discarding the stems. Wash the ginger and cut it into thin strips to prepare for the salad mixing step.
Wash the lemon, cut it in half, squeeze out the juice and discard the seeds to avoid bitterness in the salad.
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Mix Gỏi Ngan
After roasting the ngan, let it cool a bit, then slice it thinly to make the meat less tough. Next, place the ngan meat into a large bowl. Add the lemongrass, ginger, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, 1 tablespoon of sugar, and the prepared lime juice into the bowl.
Mix the ingredients well with a bit of roasted sesame, and let the meat mixture sit for about 10 minutes to absorb the spices.
While waiting for the meat to absorb the spices, cut the Vietnamese coriander into 2cm pieces and add it to the ngan meat, then mix everything again.
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Final Product
Place a bit of Vietnamese coriander on a plate for decoration, then add the ngan salad on the plate. The ngan meat is delicious, sweet, sour, and salty with a rich flavor that is hard to resist. Pairing it with a bit of beer will help you remember this flavor.
It’s so simple to make how to make ngan salad (goi ngan) delicious and attractive to treat your family and friends, right everyone? Wishing you success with the recipe that TasteVN shares!
