Text 29156, 104 rader
Skriven 2012-09-02 23:27:00 av JIM WELLER (1:123/140)
Ärende: duck 2
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     Title: Bun Mang Vit - Duck Bamboo Noodle Soup
Categories: Vietnamese, Soups, Duck
  Servings: 4

      1    whole duck 
      3 lb chicken bones/carcasses 
      4 qt water
      2 pk dried bamboo
      2    knobs of ginger, peeled with
      1    knob finely minced
      1    stalk lemongrass, crushed
           salt
           sugar
           fish sauce & nuoc mam cham
      1 sm head of cabbage (red/white
           or both) sliced thin
           herbs: mint, perilla,
           coriander
           fried shallots
           Thai chili pepper, chopped
           scallions, chopped
           cilantro, chopped
           vermicelli noodles, boiled,
           and drained

The deep and fragrant broth comes from dried bamboo. Using dried
bamboo is a must, if you prefer to add fresh bamboo, that's fine too,
but don't skip out on the dried bamboo.

Dried bamboo is brown. Some varieties are yellow and have liquid it
in; avoid these as they are sour type of young bamboo. You want the
really dried ones that almost look like thick pieces of twine and
has a distinct "dried" smell when you open it.

Accompaniments include a goi vit, duck salad/slaw, composed of
thinly shredded red/white cabbage, herbs such as mint, coriander,
perilla, topped with slices of duck and topped with a ginger fish
sauce, nuoc mam gung. The ginger fish sauce is also used as a
dipping sauce for the duck.

The dried bamboo needs to be re-hydrated and removed of that dried
smell by boiling. This is the key step. Ideally have two pots of
water ready. In one pot, bring the bamboo to boil for about 15 -20
minutes. Drain; the liquid will be dark yellow and the smell is quite
strong. Put back the bamboo into the other boiling pot and boil
again for another 15-20 mins and in the meantime refill the first
pot with water and bring to boil again. The bamboo will eventually
increase in volume and softness. Repeat until bamboo is soft and
tender to the bite and there is very faint if any hint of dried
bamboo smell. Boil it 3-4 times. When it's ready, trim the bamboo
into bite size pieces, 2-3 inches long. (Some regions in
Vietnam like to stir fry the bamboo at this point.)

During this time, boil the vermicelli and make the broth. Add the
chicken bones/carcasses in a large stock pot and fill about 4 qts or
enough to cover the bones. Bring to boil and remove the gunk with a
skimmer. After about 20 mins so, use tongs and discard the chicken
bones/carcasses. Add the trimmed bamboo, 1 knob of ginger and
lemongrass to the broth.

When we make this soup using a whole duck, we trim off a lot of
excess fat from the duck and render it out and save the fat. If
using duck quarters, we like to marinate it briefly with
salt and sliced ginger. When the chicken broth is ready, add the
duck and bring to boil and then simmer for about 40 minutes (about
20 minutes for duck quarters). Remove the duck and place in
container covering with plastic wrap. Discard the lemongrass stalk
and knob of ginger.

Now season the broth with salt and bit of sugar. When the duck cools
down enough to handle, carve it up and chop with cleaver.

To make the nuoc mam gung/ginger fish sauce, you can just use nuoc
mam cham and add it the minced ginger along with a few more splashes
of fish sauce as this sauce is supposed to be slightly more stronger
in fish sauce flavor to complement the strong flavor of the ginger.
Add a chopped red chiles to taste.

To make the goi vit, combine in mixing bowl the cabbage and herbs.
Dress with a bit of nuoc mam cham. Top with slices of duck and
ginger fish sauce and fried shallots.

The tenderized dried bamboo has an amazing complex tasted compared
with fresh bamboo and paired with the duck flavored broth, it makes
for a wonderful noodle soup. We like to add the goi vit directly
into the soup for a textural crunchy contrast to the noodles and
generously slather the duck in the ginger fish dipping sauce.
                           
From: Www.Theravenouscouple.Com
 
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Cheers

YK Jim


... Do ducks have waterproof butts?

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