Vịt Nấu Chao Miền Tây (Mekong Delta Style Duck Stew)
85% chuẩn vị · Vietnamese
A regional variation of Vịt Nấu Chao from the Mekong Delta, often incorporating coconut milk for a richer, creamier broth and sometimes including other root vegetables like sweet potato or cassava alongside taro.
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 cubes
- Taro Root150g, peeled and cubed
- Sweet Potato150g, peeled and cubed
- Lemongrass2 stalks, bruised
- Garlic4 cloves, minced
- Shallots2, minced
- Fish Sauce3 tablespoons
- Sugar1 tablespoon
- Coconut Milk (unsweetened)200ml
- Water or Duck Broth800ml
- Saltto taste
- Black Pepperto taste
- Fresh Mint Leavesfor garnish
- Bird's Eye Chiliesfor garnish, sliced
Các bước
- 1
Marinate duck pieces with minced garlic, shallots, fish sauce, sugar, salt, and pepper for 30 minutes.
- 2
Mash the fermented bean curd (chao) with a little water.
- 3
In a pot, sear the marinated duck pieces until browned. Add lemongrass and cook for 1 minute.
- 4
Stir in the mashed chao paste. Cook for another minute.
- 5
Add water or duck broth and bring to a boil. Reduce heat to low.
- 6
Add cubed taro and sweet potato. Cover and simmer for 45-60 minutes, or until duck and vegetables are tender.
- 7
Stir in the coconut milk and simmer for another 10 minutes, do not boil rapidly.
- 8
Season to taste with salt and pepper. Remove lemongrass stalks.
- 9
Serve hot in bowls, garnished with fresh mint leaves and sliced chilies.
