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Vịt Nấu Chao (Vietnamese Duck and Fermented Bean Curd Hot Pot)
WOK & KIN18Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1 duck (fresh or frozen)
- 1 kg taro (we get it from the Asian supermarket)
- 2 liters coconut water (/ 8 1/2 US cup)
- 150 grams red fermented bean curd (cubes, including 1 tbsp liquid; we buy it from the Asian supermarket)
- 6 cloves garlic (finely chopped)
- 30 grams ginger
- 1 tsp. salt (or to taste)
- 3 Tbsp. sugar (or to taste)
- 1 Tbsp. chicken bouillon powder
- 6 Tbsp. salt (for washing duck)
- 2 cooking oil (US cup)
- 1 packet rice noodles (we use dried bún)
- water (unchecked▢, for cooking the noodles)
- 70 grams fermented bean curd (white, we buy it from the Asian supermarket)
- 2 tsp. sugar (or to taste)
- 2 Tbsp. lemon (/lime juice)
- water spinach (unchecked▢)
- chrysanthemum leaves (unchecked▢, also known as 'crown daisy')
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