Vịt Xào Lăn Miền Tây (Mekong Delta Style Stir-fried Duck)
85% chuẩn vị · Vietnamese (Mekong Delta)
A regional variation of Vịt Xào Lăn from the Mekong Delta, often incorporating more fresh herbs and sometimes a touch of sweetness from palm sugar, reflecting the region's agricultural abundance.
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Nguyên liệu
- Duck thigh meat500g
- Coconut milk200ml
- Lemongrass2 stalks
- Garlic4 cloves
- Shallots2
- Ginger1 inch piece
- Star anise1 pod
- Fish sauce3 tbsp
- Palm sugar1 tsp
- Turmeric powder1/2 tsp
- Chili powder1/4 tsp
- Peanut oil2 tbsp
- Thai basil leavesfor garnish
- Toasted sesame seedsfor garnish
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Cut duck into bite-sized pieces. Marinate with fish sauce, palm sugar, turmeric powder, chili powder, salt, and pepper for 20 minutes.
- 2
Finely mince garlic and shallots. Bruise and chop lemongrass. Lightly crush star anise.
- 3
Heat peanut oil in a wok over medium-high heat. Add minced garlic, shallots, lemongrass, and star anise. Stir-fry until fragrant.
- 4
Add marinated duck pieces. Stir-fry until browned and mostly cooked.
- 5
Pour in coconut milk. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce reduces and thickens, coating the duck.
- 6
Taste and adjust seasoning with salt and pepper if necessary. Add a little water if the sauce is too thick.
- 7
Garnish generously with fresh Thai basil leaves and toasted sesame seeds. Serve hot.
