Vịt Kho Gừng Sả (Lemongrass Ginger Duck)
80% chuẩn vị · Vietnamese
A fragrant twist on the classic, this version incorporates the bright, citrusy notes of lemongrass alongside ginger. The lemongrass adds a refreshing aroma and depth to the rich duck braise, offering a slightly different but equally delicious flavor profile.
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 kg, cut into pieces
- Fresh ginger40g, peeled and grated
- Lemongrass stalks2, tough outer layers removed, finely chopped
- Garlic3 cloves, minced
- Shallots2, minced
- Fish sauce4 tbsp
- Sugar2 tbsp
- Black pepper1 tsp
- Water1 cup
- Vegetable oil1 tbsp
- Mint leavesfor garnish
- Red chili1, sliced for garnish
Các bước
- 1
Marinate duck pieces with 2 tbsp fish sauce, 1 tsp black pepper, minced garlic, minced shallots, grated ginger, and chopped lemongrass for at least 30 minutes.
- 2
In a pot or Dutch oven, heat vegetable oil over medium-high heat. Add sugar and caramelize until golden brown.
- 3
Add the marinated duck pieces and sear on all sides until lightly browned.
- 4
Pour in the remaining 2 tbsp fish sauce and 1 cup of water. Bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 45-60 minutes, or until the duck is tender and the sauce has thickened.
- 6
Adjust seasoning if needed. Garnish with fresh mint leaves and chili slices before serving.
