How to Make Vietnamese Duck Stew with Sour Bamboo Shoots

Prepare the Duck

Clean the duck thoroughly, removing any remaining feathers and black roots to eliminate the odor. It's also advisable to remove the tail and parts like the spleen and lungs, as these can cause the duck meat to turn dark during cooking.

To effectively clean and deodorize the duck, rub coarse salt inside and outside the duck. If available, pound some fresh ginger and rub it with salt and a little white wine to make the duck fragrant. This is a helpful tip that Cookbeo wants to share to ensure the duck is thoroughly cleaned.

After scrubbing the duck with salt, rinse it well, let it dry, then chop it into bite-sized pieces.

Prepare the Other Ingredients

Rinse the sour bamboo shoots to reduce their sourness, spiciness, and fermentation, then drain.

For a milder version of duck stew with fresh bamboo, check out this recipe.

Peel and chop the shallots, garlic, and ginger. Wash the green onions and cilantro, keeping the white parts intact and roughly chopping the green parts.

Wash the chili peppers and cut them into segments.

Blanch the vermicelli in boiling water and drain.

Marinate the Duck

Before cooking, marinate the duck with 1/2 tablespoon of coarse salt, 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/3 tablespoon of MSG, 1/2 tablespoon of ground pepper, and 2 tablespoons of cooking oil. Also add a bit of chopped shallots, garlic, and ginger for extra flavor.

Cook the Duck with Sour Bamboo

Heat 2 tablespoons of cooking oil in a pot, then sauté the remaining shallots, garlic, and ginger until fragrant. Add the marinated duck and stir-fry.

Once the duck is seared and firm, add the sour bamboo and stir well.

Cook for another 5 minutes over medium-low heat to let the bamboo and duck absorb the seasonings, then add water. For a serving size of 3, use about 1.2-1.5 liters of water. Since the duck needs to simmer longer to fully absorb the spicy, sour flavors of the bamboo, it's a good idea to add more water than for a regular soup.

Initially, bring the broth to a boil over high heat, then reduce to a gentle simmer for 25-30 minutes until the duck is tender and flavorful. To keep the broth clear, skim off any foam and leave the pot uncovered.

Once the duck is tender, season to taste with a bit of salt, fish sauce, and sugar to balance the sourness of the bamboo. Finally, turn up the heat, add the green onions, cilantro, and fresh chilies, stir for 5-6 seconds, then turn off the heat and serve.