Vịt Nấu Chao (Vietnamese Duck and Fermented Bean Curd Hot Pot)
Try our Vịt Nấu Chao, a creamy broth with nutty flavor. This slurp-worthy noodle soup will bring the joys of family dinners to your table!
- Prep time
- 40 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 duck ((fresh or frozen))
- 1 kg / 2.2 lb taro ((we get it from the Asian supermarket))
- 2 L / 8 1/2 US cup coconut water
- 150 g / 0.33 lb red fermented bean curd cubes ((including 1 tbsp liquid; we buy it from the Asian supermarket))
- 6 cloves garlic ((finely chopped))
- 30 g / 0.07 lb ginger
- 1 tsp salt ((or to taste))
- 3 tbsp sugar ((or to taste))
- 1 tbsp chicken bouillon powder
- 6 tbsp salt ((for washing duck))
- 2 US cup cooking oil
- 1 packet rice noodles ((we use dried bún))
- water ((for cooking the noodles))
- 70 g / 0.15 lb white fermented bean curd ((we buy it from the Asian supermarket))
- 2 tsp sugar ((or to taste))
- 2 tbsp lemon/lime juice
- water spinach
- chrysanthemum leaves ((also known as 'crown daisy'))
Instructions
- 1
Clean the duck by rubbing 2 tbsp salt all over its outer and inner body, then rinse it off with cold water. Repeat this 3 times and let it dry completely in a colander or pat it dry using paper towels.
- 2
Cut the duck into 5 x 5cm (2 x 2") pieces.Note: To see a video of how to cut the duck, follow these instructions on how to cut a chicken.
- 3
Use a grater to grate the ginger into a bowl.
- 4
Mash the red fermented bean curd until it forms a paste.
- 5
Combine the ginger, garlic, chicken bouillon powder, sugar and 1 tsp salt.
- 6
Marinate the duck with the mixed paste. Leave it to rest for a minimum of 20 minutes.
- 7
Peel and cut the taro into large chunks, roughly 5 cm (2") wide.Note: If you would like a thicker broth, cut the taro pieces smaller. It will soften faster and melt into the soup.
- 8
Fill a wok or pan with 2 US cup oil and fry on the taro medium heat for 2 minutes on each side or until they're golden brown. Let them drain in a colander or on paper towels.Tip: Fry them in small batches to avoid boiling the taro.
- 9
Use the same oil to fry the marinated duck on high heat for 3 minutes or until all sides are seared.Tip: Again, fry them in small batches to avoid boiling the duck.
- 10
Pour the coconut water in and bring to a boil.
- 11
Skim the scum off the top of the broth and turn the heat to medium to simmer for 20 minutes.
- 12
Scoop the floating scum off the top again, turn the heat to high and put the taro in to cook on a medium heat for 1 hour.
- 13
Meanwhile, cook the rice noodles in boiling water for 10 minutes or until al dente, drain and run under cold water to cool, then set to drip dry in a colander.
- 14
While the soup is cooking, make the dipping sauce by mashing the white fermented bean curd and combining it with the sugar and lemon juice in a small saucepan on low heat for 30 seconds. Stir until well mixed, then set aside for later.
- 15
Set the broth in the middle of the table over a portable gas stove. Surround it with cooked rice noodles, fresh garnish and cut up limes.
- 16
Put noodles in your bowl, then bring the hot pot to a boil to cook the green vegetables. Scoop some taro, duck and greens into your bowl to enjoy hot!