Lẩu Vịt Om Sấu with Fermented Tofu (Creative Twist)
60% chuẩn vị · Vietnamese Fusion
A creative take on Lẩu Vịt Om Sấu, incorporating the rich, umami flavor of fermented tofu (mẻ) into the broth, adding a deeper, more complex taste profile to the classic sour duck hot pot.
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
- Star fruit (sấu)5 pieces, sliced
- Fermented tofu (mẻ)2 tbsp
- Lemongrass3 stalks, bruised
- Ginger1/2 thumb-sized piece, sliced
- Garlic3 cloves, minced
- Shallots1, minced
- Fish sauce2 tbsp
- Annatto oil1 tbsp
- Dill1/2 bunch, chopped
- Cilantro1/2 bunch, chopped
- Rice vermicelli noodles400g
- Assorted fresh vegetablesfor serving
- Saltto taste
- Wateras needed
- Black pepperto taste
Các bước
- 1
Marinate duck pieces with fish sauce, minced garlic, minced shallots, and black pepper.
- 2
Sear duck pieces until browned. Remove and set aside.
- 3
In the same pot, sauté remaining garlic and shallots. Add bruised lemongrass and sliced ginger.
- 4
Add duck back to the pot. Pour in water to cover. Add sliced star fruit and fermented tofu (mẻ).
- 5
Bring to a boil, then simmer for 45-55 minutes until duck is tender. Skim impurities.
- 6
Stir in annatto oil for color. Season with salt and fish sauce to taste.
- 7
Just before serving, stir in chopped dill and cilantro into the broth.
- 8
Serve hot with rice vermicelli noodles and fresh vegetables.
