Vịt Nấu Chao (Classic Fermented Tofu Duck Stew)
Món truyền thống · Vietnamese
A rich and aromatic Vietnamese stew featuring tender duck simmered in a savory broth infused with the unique flavor of fermented bean curd (chao). This classic dish is deeply comforting and flavorful, often served with fresh herbs and noodles.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Duck1 whole, cut into pieces
- Fermented Bean Curd (Chao)4-5 cubes
- Taro Root200g, peeled and cubed
- Lemongrass2 stalks, bruised and cut
- Garlic4 cloves, minced
- Shallots2, minced
- Fish Sauce3 tablespoons
- Sugar1 tablespoon
- Annatto Oil (or oil with annatto seeds)2 tablespoons
- Water or Duck Broth1 liter
- Saltto taste
- Black Pepperto taste
- Fresh Cilantrofor garnish
- Red Chiliesfor garnish, thinly sliced
Các bước
- 1
Marinate duck pieces with minced garlic, shallots, fish sauce, sugar, salt, and pepper for at least 30 minutes.
- 2
Mash the fermented bean curd (chao) with a little water to form a paste.
- 3
Heat annatto oil in a large pot or Dutch oven. Sear the marinated duck pieces until browned on all sides.
- 4
Add the mashed chao paste and bruised lemongrass stalks to the pot. Stir well to coat the duck.
- 5
Pour in water or duck broth, ensuring the duck is mostly submerged. Bring to a boil, then reduce heat to low.
- 6
Add the cubed taro root. Cover and simmer for at least 1 to 1.5 hours, or until the duck is very tender and the taro is soft.
- 7
Season with additional salt and pepper to taste. Remove lemongrass stalks before serving.
- 8
Ladle the stew into bowls. Garnish with fresh cilantro and sliced red chilies.
