How to Make Spicy Ca Mau Tằm Cake: Irresistibly Delicious and Aromatic

How to prepare Spicy Camau Tams (Banh Tam)

• 1

  Prepare and marinate duck meat

  First, separate the duck’s internal organs, wash them clean, pluck any remaining coarse feathers from the duck’s skin, rub both the internal organs and the body of the duck with a little salt, then rinse with cold water and let it drain.

  Next, use a knife to chop the duck into bite-sized pieces.

  How to clean duck meat without odor

  • First, wet the duck with water, then use vinegar or alcohol to rub evenly on the duck’s body and let it sit for 10 minutes.
  • After 10 minutes, heat a pot of water to about 50 – 60 degrees Celsius. Dip the duck in for a moment, then use tweezers to test plucking the feathers; if they come out easily, you can take the duck out to a basin to pluck the remaining feathers.
  • Finally, wash the duck again with water and let it drain to complete.
  • You can use a torch to singe the fine hairs on the duck’s skin and then rinse it with water; this method will help clean the remaining hairs better.

  See details: How to clean duck meat without odor

  Add to a bowl of duck meat 20gr minced lemongrass, 2 teaspoons of salt, 2 teaspoons of monosodium glutamate, 1 tablespoon of sugar, 1 teaspoon of curry powder, and 1 teaspoon of shrimp paste. Use your hands to mix well so the duck meat absorbs the spices evenly.

  

  

  

  
• 2

  Prepare other ingredients

  Peel the onion and then cut it into wedges. Clean the lemongrass, cut into sections, and crush it. Wash the lime leaves.

  The accompanying vegetables include lettuce, herbs, bean sprouts, and chives, which should be washed and soaked in salt to remove dirt, then rinsed with clean water 2 – 3 times, and then drained.

  
• 3

  Stir-fry duck meat with onion

  Place a pot on the stove, add 1 tablespoon of cooking oil, and 1 teaspoon of minced garlic, then sauté until fragrant.

  When the garlic is fragrant, add the remaining 30g of minced lemongrass, 1 teaspoon of curry powder, and 1 teaspoon of shrimp paste. Stir the mixture well to combine.

  Next, add the duck meat, onion, and lemongrass, and continue to stir for about 10 minutes over medium-low heat until the duck meat is firm and fragrant.

  

  

  
• 4

  Simmer duck curry

  Boil water and pour it into the pot so that it just covers the surface of the meat.

  Next, add the duck offal and a bit of crushed kaffir lime leaves into the pot. Cover tightly and simmer the duck on low heat for about 30 minutes until the meat is tender.

  Dissolve 1 tablespoon of starch with a bit of water, then slowly add it to the curry pot and stir until the broth reaches the desired thickness.

  

  

  

  
• 5

  Completion

  Put a bit of chives, bean sprouts, and rice noodle into a bowl, then pour the curry broth and duck meat over it, and you can enjoy it right away.

  

  
• 6

  Finished Product

  The spicy Cau Mau banh tam is fragrant and enticing. When eaten, the duck meat is tender and sweet, the banh tam noodles are chewy and soft, blending with the spicy curry sauce, rich in flavor, served with fresh herbs to prevent greasiness.

  Just one bowl of spicy banh tam contains all the necessary nutrients and is super delicious and appealing!