Vịt Nấu Chao (Vietnamese Duck and Fermented Bean Curd Hot Pot)

Step 1

Clean the duck by rubbing 2 tbsp salt all over its outer and inner body, then rinse it off with cold water. Repeat this 3 times and let it dry completely in a colander or pat it dry using paper towels.

Step 2

Cut the duck into 5 x 5cm (2 x 2") pieces.Note: To see a video of how to cut the duck, follow these instructions on how to cut a chicken.

Step 3

Use a grater to grate the ginger into a bowl.

Step 4

Mash the red fermented bean curd until it forms a paste.

Step 5

Combine the ginger, garlic, chicken bouillon powder, sugar and 1 tsp salt.

Step 6

Marinate the duck with the mixed paste. Leave it to rest for a minimum of 20 minutes.

Step 7

Peel and cut the taro into large chunks, roughly 5 cm (2") wide.Note: If you would like a thicker broth, cut the taro pieces smaller. It will soften faster and melt into the soup.

Step 8

Fill a wok or pan with 2 US cup oil and fry on the taro medium heat for 2 minutes on each side or until they're golden brown. Let them drain in a colander or on paper towels.Tip: Fry them in small batches to avoid boiling the taro.

Step 9

Use the same oil to fry the marinated duck on high heat for 3 minutes or until all sides are seared.Tip: Again, fry them in small batches to avoid boiling the duck.

Step 10

Pour the coconut water in and bring to a boil.

Step 11

Skim the scum off the top of the broth and turn the heat to medium to simmer for 20 minutes.

Step 12

Scoop the floating scum off the top again, turn the heat to high and put the taro in to cook on a medium heat for 1 hour.

Step 13

Meanwhile, cook the rice noodles in boiling water for 10 minutes or until al dente, drain and run under cold water to cool, then set to drip dry in a colander.

Step 14

While the soup is cooking, make the dipping sauce by mashing the white fermented bean curd and combining it with the sugar and lemon juice in a small saucepan on low heat for 30 seconds. Stir until well mixed, then set aside for later.

Step 15

Set the broth in the middle of the table over a portable gas stove. Surround it with cooked rice noodles, fresh garnish and cut up limes.

Step 16

Put noodles in your bowl, then bring the hot pot to a boil to cook the green vegetables. Scoop some taro, duck and greens into your bowl to enjoy hot!