Photograph of the finished Duck Rolls with Lemongrass Fish Sauce

Vietnam · Cuốn vịt mắm sả

Duck Rolls with Lemongrass Fish Sauce

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 2.2 lb
  • Photograph of Duck rolls wrapped in rice paper Duck rolls wrapped in rice paper 24 sheets
  • Photograph of Lemongrass Lemongrass 3.5 oz
  • Photograph of Fermented fish sauce Fermented fish sauce 4.2 oz
  • Photograph of Pineapple Pineapple 8.5 oz
  • Photograph of Herbs Herbs 7.1 oz
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Thin dried rice noodles Thin dried rice noodles 8.5 oz

Method

  1. 1 Rub salt and ginger all over the duck, then rinse it off. Ginger and salt are a great combination for removing the gamey smell of duck.
  2. 2 Boil the duck with crushed lemongrass and ginger for 35 minutes at 90 degrees Celsius, avoiding a rolling boil to prevent the skin from cracking.
  3. 3 Remove the duck from the ice water and soak it for 5 minutes to firm up the skin, then slice it thinly.
  4. 4 Mix fermented fish sauce with chopped pineapple, garlic, chili peppers, and a little duck broth to reduce the strong flavor of the sauce.
  5. 5 Wrap the duck meat, rice noodles, and herbs in rice paper and dip it in fermented fish sauce.
Start cooking