Instructions for Making Delicious Duck Bamboo Shoot Vermicelli

How to cook duck bamboo shoots vermicelli is not as difficult as many people think. With just a few small secrets, you have an attractive duck bamboo shoot noodle dish with a bit of fat, sweetness, and crunchiness from the ingredients that make them up.

Dishes with the main ingredients are duck meat, which is loved by many users. If you’ve ever known braised duck with crocodile, roasted duck, grilled duck… then you should try duck bamboo shoot noodle dish to feel a different taste. The rich, rustic-flavored broth is cooked from duck meat and bamboo shoots (fresh or dried bamboo shoots can be used) combined with crispy fresh noodles that make everyone praising.

In particular, each piece of greasy duck meat dipped with ginger fish sauce will slowly roll your taste buds to different levels of emotions. But to be delicious, you need to eliminate the fishy smell of duck and then combine it with many other spices.

The Secret to Deodorizing

• First of all, clean the feathers and cut off the fishing float. To clean the duck feathers, you should water a little vinegar or white wine on the duck for about 10 minutes and then dip it in warm water.
• After you have cleaned the feathers, you bring the duck to squeeze with salt, ginger, white wine and let it soak for 30 minutes. After soaking for 30 minutes, wash and dry.
• Or, you use lemon to rub around the duck and then wash it again, let it dry and start processing. If you don’t have lemon, you can also use vinegar instead.

Ingredients:

• 1 duck (about 2kg)
• 150g ginger
• 50g purple onion
• 1 tablespoon minced purple onion
• 200g white radish
• 50g dried bamboo shoots
• 3 tablespoons fried onions
• 1 dangerous chili
• Fresh vermicelli
• Seasoning: salt, seasoning, fish sauce, monosodium glutamate
• Vegetables: bean sprouts, bananas, laksa leaves, herbs, grated morning glory
• Vegetable seasoning: scallions, coriander and laksa leaves

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Instructions:

1. Preliminary Processing of Other Ingredients

Purple onions are washed, then put on the stove to bake. Ginger is washed, divided into 3 parts, 1 part is grilled like red onion, 1 part is smashed, and the rest is pureed. Grate ginger, squeeze out the body, discard the water.

The purple onion, grilled ginger part is shaved off the black burnt part, washed again.

White radish, washed and cut into pieces.

Minced chili peppers.

The accompanying vegetables are washed and dried. Wash vegetables, cut them into small pieces.

2. Preliminary Processing of Bamboo Shoots

Dried bamboo shoots are soaked with water to wash rice overnight, then rinsed 2-3 times.

Put bamboo shoots in a pot of water, boil for 10 minutes from the time the water boils (boil 10 minutes with small bamboo shoots, if you are afraid of tearing bamboo shoots larger, the boiling time is about 15 minutes). After boiling for 10 minutes, pour into cold water to cool, then take out and drain.

Put a pan on the stove, add 1 tablespoon of cooking oil, pour minced purple onion into the pan, pour in bamboo shoots, and stir-fry. You also season the pan with ½ teaspoon of salt, ½ teaspoon of monosodium glutamate, stir the bamboo shoots to absorb the spices, and turn off the heat.

3. Preliminary Processing of Duck Meat

Put crushed ginger, 30g salt, and 2 tablespoons white wine in a bowl and then rub this mixture on the whole duck body from the inside out. Then rinse with 2-3 water to clean.

4. Cooking Broth

Put about 5 liters of water on the stove, boil a toothpick, then put the duck in with ginger, grilled purple onion, white radish. When cooking for 30 minutes, add 30g salt, 60g sugar, and 30g seasoning to the pot. During the cooking process, remember to regularly skim off the foam.

You use chopsticks to skewer the duck, if the red water does not come out, the duck is cooked, quickly take it out and soak it in cold water. Then, you take it out, cut it into bite-sized pieces.

Next, you can filter the broth, discarding all the vegetables you cooked with. Put fried onions into a pot of freshly filtered broth, return to the stove, and season with 50g fish sauce, 20g monosodium glutamate. After seasoning is complete, you add bamboo shoots to wait for them to boil again and turn off the heat.

5. Make Dipping Sauce

Put 45g sugar, 30g fish sauce, 20g vinegar, 1g monosodium glutamate in a cup, stir to dissolve. Next, you add the minced ginger and chili, stirring again.

6. Enjoy

Put the vermicelli in a bowl, arrange the duck meat, fill the broth with bamboo shoots, season vegetables, add a little fried onion and don’t forget to enjoy with vegetables, dipping with ginger fish sauce. If you like it sourer, you can squeeze in a small slice of lemon.