(Bun Mang Vit) How to cook Vietnamese soft and delicious duck bamboo shoot vermicelli at home

Duck bamboo shoot vermicelli is a unique and beautiful dish thanks to the combination of delicious chewy duck meat and the sweet flavor of the broth. Let’s go into the kitchen and make duck bamboo shoot noodles right away!

Ingredients for making Duck Bamboo Vermicelli

  • 1/2 duck(700gr)
  • Fresh bamboo shoots 250 gr
  • Straw mushrooms 500 gr
  • Duck blood 100 gr
  • Fresh vermicelli 1 kg
  • White wine 100 ml
  • Ginger 2 branches4 purple onions
    • (Finely chopped)
  • Garlic 1 bulb
    • (Finely chopped)
  • Green onions 2 branches
  • Coriander 10 gr
  • Vietnamese coriander 10 gr
  • 2 chili peppers
  • Serve with a little vegetable
    • (cinnamon/water spinach/grated banana)
  • 1 little cooking oil
  • Common seasoning: 1 Little
    • (sugar/pepper/seasoning powder/monosodium glutamate/salt)

(Bun Mang Vit) How to cook Vietnamese soft and delicious duck bamboo shoot vermicelli at home

How to choose and buy fresh ingredients

How to choose fresh duck

For the live duck:

  • Choose to buy ducks with shiny feathers, the inside lines show no fluff, and the outer feathers are fully grown. Do not choose ducks with ruffled feathers, bad smells, or drooping ducks, these may be sick ducks.
  • When you hold the duck breast, you will see that it is round, and plump, with thick neck and belly skin, which means the duck is delicious.
  • Two duck wings that can be crisscrossed together are mature ducks, easy to pluck feathers, and have lots of meat.

For ready-made duck

  • Choose ducks that have a uniform light yellow color and a fresh feel. Do not choose ducks that are too dark or have bruises or spots.
  • If you press on the duck and see that it is firm and elastic, it means the duck is delicious. Do not choose ducks that feel soft, have a rotten smell, and are watery when pressed. This means the duck has been kept for a long time and is not delicious.

How to choose fresh bamboo shoots

  • For fresh, peeled bamboo shoots, choose bamboo shoots with a clear shape, fresh color, no spots on the surface, and no wilting.
  • With pre-boiled bamboo shoots, you should choose bamboo shoots with thin, crispy skin, do not choose bamboo shoots that are too white, yellow-brown in color, and have ridges.
  • Small bamboo shoots are often thicker and more flavorful than larger bamboo shoots.

How to choose fresh straw mushrooms

  • You should choose mushrooms that have buds, have not yet bloomed, are fresh, and have a slightly round or cylindrical shape, the size varies depending on the type of mushroom, but you should prioritize choosing straw mushrooms that are uniform in size.
  • Choosing black or gray straw mushrooms will taste better than white ones. When touched and gently squeezed, the mushroom feels a bit hard.

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How to prepare duck bamboo shoot vermicelli

Step1: Prepare duck meat

Wash the duck thoroughly with water. Next, you apply salt on both the inside and outside of the duck. Then, use crushed ginger and white wine to rub all over the duck for a few minutes and rinse thoroughly.

Cut the duck into bite-sized pieces and drain.

Tips to remove duck meat odor:

Method 1: Use salt, white wine, and crushed ginger to rub evenly on the duck for a few minutes, then rinse with water.

Method 2: Use salt to rub evenly on the duck, then use a lemon cut in half to rub evenly on the duck again and rinse with water.

Step 2: Marinate the duck

Cut 1 branch of ginger.

Mix duck meat with chopped ginger, 1/2 minced garlic, minced purple onion, 1 tablespoon fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon MSG, and 1 teaspoon pepper.

Marinate for about 15 – 30 minutes for the duck to absorb the spices.

Step 3: Cook bamboo shoots

Wash fresh bamboo shoots, then boil with water and a little salt. About 30 minutes later, take out the bamboo shoots, rinse with cool water, and cut the bamboo shoots into small, bite-sized pieces.

How to prepare bamboo shoots to avoid bitterness and reduce toxicity

Method 1: Boil bamboo shoots several times: Remove the old skin from fresh bamboo shoots, put them in a pot and boil in water 2-3 times, each time for 15 minutes.

Method 2: Soak with rice water: After boiling the bamboo shoots many times, soak the bamboo shoots in rice water, changing the rice water twice a day to prevent the bamboo shoots from fermenting and smelling bad. When processing, take out the bamboo shoots and wash them again before you can use them.

Method 3: Boil bamboo shoots with soot water

  • Pick bamboo shoots, peel them, cut them into small slices, and boil them. Put 1 handful of spinach in the pot and boil it once.
  • When you test the bamboo shoots are cooked, lift them down, drain all the water, then pour in cold water. At this point, remove the bamboo shoots and rinse with cold water again to prepare the dish.

Step 4: Prepare other ingredients

Peel off the dirty parts of the straw mushrooms, soak the mushrooms in diluted salt water for about 10 minutes, and then rinse with clean water. Leave the small one whole, cut the big one in half, and drain.

Boil a pot of water and add duck blood to boil. Then, take it out and cut it into bite-sized pieces.

Boil a pot of water, put the vermicelli in, and boil for about 1 minute, pour the vermicelli into the basket, and drain.

Pick green onions from the roots and wash them. Pick off the hard stems from the coriander and wash it.

Clean the accompanying vegetables, then wash them with diluted salt water.

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Step 5: Stir-fry bamboo shoots

Put oil in a pan, heat it, and saute minced onions until fragrant. After that, you add bamboo shoots and stir-fry. When the bamboo shoots begin to soften, add 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1/2 teaspoon of salt, and stir-fry for about 2 more minutes to let the bamboo shoots absorb the spices.

Step 6: Stir-fry duck meat

Put 2 tablespoons of cooking oil in the pot, heat it, pour in the duck meat, and stir until the duck meat is firm.

Small tip: Stir-frying the duck meat will help make the duck firmer and more flavorful.

Step 7: Cook broth

Add 2 liters of water to the meat stir-fry pot, and stir well.

Turn on the heat to high until the water boils, lower the heat, and simmer for about 30 minutes until the duck meat is tender. At this point, add straw mushrooms, blood, and bamboo shoots, boil again, season to taste, then turn off the stove.

Step 8: Make dipping sauce

Put the remaining minced garlic, chili, 1 tablespoon of sugar, and the remaining ginger into a mortar and pound until smooth. Then, put into a bowl, add 1 tablespoon of fish sauce and a teaspoon of lemon juice and stir well.

Finished product

Put the vermicelli in a bowl, put the duck meat on top, and pour in the broth along with the duck blood and bamboo shoots. Add green onions, coriander, and chopped chili on top. When enjoying duck bamboo shoot vermicelli, you eat it with raw vegetables and ginger sauce.

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