How To Cook Duck Bamboo Shoots Vermicelli (Bún Măng Vịt) As VietnameseCourse: Duck, Recipes, Rice vermicelli (Bún), Vietnamese noodles
Duck bamboo shoots vermicelli dish (Bún măng vịt) is a unique and extremely attractive dish thanks to the combination of delicious duck meat and the sweet taste of the broth. Let’s go to the kitchen with Tasty Touch to make duck bamboo vermicelli!
1/2 duck (700g)
Fresh bamboo shoots 250 gr
Straw mushroom 500 gr
Duck blood 100 gr
Fresh vermicelli 1 kg
White wine 100 ml
Ginger 2 branches
Purple onion 4 pieces
Garlic 1 bulb
Green onion 2 branches
Coriander 10 gr
Lettuce 10 gr
2 chili peppers
1 little cooking oil
Vegetables served with 1 little
(cinnamon / water spinach / grated banana)
Common seasoning 1 little
- Step 1: Preliminary processing of duck meat
Duck thoroughly washed with water. Next, you put salt on both the inside and outside of the duck. Then, you use crushed ginger and white wine to rub all over the duck for a few minutes and rinse thoroughly.
Cut the duck into bite-sized pieces, and drain.
If you want to get more recipes for Bún chả, you can try to visit our blog.
- Step 2: Marinated duck
Slice 1 piece of ginger.
Mix duck meat with shredded ginger, 1/2 amount of minced garlic, minced shallot, 1 tablespoon fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon MSG, and 1 teaspoon pepper.
Marinate for about 15 – 30 minutes for the duck to absorb the spices
- Step 3: Cooking bamboo shoots
Fresh bamboo shoots are washed, then boiled with water and a little salt. About 30 minutes later, take out the bamboo shoots, wash them with cool water, and cut the bamboo shoots into small pieces, just to eat
- Step 4: Prepare other ingredients
For straw mushrooms you peel off the dirt at the foot of the mushroom, soak the mushrooms in dilute salt water for about 10 minutes and then wash them with clean water. The small one is left whole, the large one is cut in half and drained.
Bring a pot of water to a boil and then add duck blood to the boil. Then, take it out and cut it into bite-sized pieces.
Boil 1 pot of water, put the vermicelli in the pot for about 1 minute, pour the vermicelli into the basket, and drain.
Pick the roots of green onions and wash them. Pickled cilantro, remove hard stalks, and wash.
The accompanying vegetables are picked clean, then washed with dilute salt water.
Maybe you also want to know about the list of rice vermicelli in Vietnamese food.
- Step 5: Stir-fried bamboo shoots and duck
Put the oil in a pan, heat it and add the minced onions and saute until fragrant. Then you add bamboo shoots to stir-fry. When the bamboo shoots start to soften, add 1 teaspoon of seasoning, 1 teaspoon of sugar, 1/2 teaspoon of salt, and stir-fry for another 2 minutes for the bamboo shoots to infuse the spices.
Put 2 tablespoons of hot cooking oil in the pot, pour the duck meat on the island until the duck meat is hunted again.
- Step 6: Cooking broth
Add 2 liters of water to the saute pan, and stir well.
Turn up the heat to high, bring the water to a boil, lower the heat and simmer for about 30 minutes until the duck is tender. At this point, you add mushrooms, blood, and bamboo shoots to boil again, then season to taste, then turn off the stove.
You can try to read more about our recipe of Bun gio heo if you want to know how to cook the dish.
- Step 7: Make the dipping sauce
You put the remaining minced garlic, chili, 1 tablespoon sugar, and the rest of the ginger into the mortar. Then, put in a cup, add 1 tablespoon fish sauce and one teaspoon lemon juice, and stir well.
- Step 8: Finished product
Put the vermicelli in a bowl, arrange the duck meat, then pour the broth with duck blood and bamboo shoots. Add scallions, coriander, and finely chopped chili on top. When enjoying duck bamboo shoot vermicelli, you eat it with raw vegetables and ginger sauce.
If you like Vietnamese food, Chinese food, or Thai food,… make sure you can find authentic recipes on my blog – Tasty Touch!