Photograph of the finished Duck Stewed in Fermented Tofu

Vietnam · Vịt nấu chao

Duck Stewed in Fermented Tofu

1 hr 40 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 2.6 lb
  • Photograph of Red fermented bean curd Red fermented bean curd 6.3 oz
  • Photograph of Taro Taro 1.6 lb
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Lemongrass Lemongrass 3.5 oz
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Fresh rice noodles Fresh rice noodles 1.3 lb
  • Photograph of Malabar spinach Malabar spinach 14.1 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Rub salt and ginger all over the duck meat, then rinse it to remove the gamey smell.
  2. 2 Marinate the chopped duck pieces with fermented soybean paste and chopped lemongrass for 1 hour.
  3. 3 Fry the taro for 5 minutes until the surface is slightly firm; this prevents the taro from disintegrating in the pan.
  4. 4 Sauté the duck for 8 minutes, then add 700 ml of water and cook for 35 minutes until the meat is tender.
  5. 5 Cook the taro for 15 minutes, then pour in the coconut milk and simmer for 5 minutes without boiling. Serve with rice noodles and spinach.

With an appliance

  • Pressure cooker 1 hr

    Replace step 4: cook the sautéed duck with 700 ml of water under high pressure for 12 minutes, then release the pressure naturally for 10 minutes; open the lid and add the taro from step 5, cook for 15 minutes, and pour in the coconut milk during the last 5 minutes.

Start cooking