🇻🇳 Vietnamese

Duck Canh Chua

Name: Duck Canh Chua
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 2 Tomato; 1, diced Garlic; small handful Mint Leaves; 1/2 tsp White Pepper; 150 g Bean Sprouts; 3 cloves, minced Shallots; 3 tbsp Tamarind Paste; 1 litre Stock or Broth; 600 g, legs Duck; 200 g Pineapple; 1 tbsp Neutral Oil

🇻🇳 Vietnamese

Sour-sweet-salty canh chua with duck, pineapple and tamarind — Mekong delta in a bowl. About 40 minutes from fridge to table.

Prep 10 min Cook 30 min Serves 4 Easy

Ingredients

Saltto taste
Tomato2
Garlic1, diced
Mint Leavessmall handful
White Pepper1/2 tsp
Bean Sprouts150 g
Shallots3 cloves, minced
Tamarind Paste3 tbsp
Stock or Broth1 litre
Duck600 g, legs
Pineapple200 g
Neutral Oil1 tbsp

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the shallots and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the duck.
4
Simmer gently until the duck is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with mint leaves and a grind of black pepper.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Eat like a Vietnamese | Bombay duck soup with dill and tomatoes | Canh cá khoai rau thì là cà chua · on YouTube