The duck meat is tender but not crumbly, the water is apricot yellow, the sour taste is sweet and rich from the shrimp paste, and the aroma of galangal stimulates the taste buds. This dish is eaten with white rice or vermicelli.
( 8 )
- 1 duck
- 1 branch of banh te galangal (not old, not young)
- 1 fresh turmeric branch
- 2 lemongrass branches
- Spices: Fish sauce, salt, shrimp paste, seasoning powder (or MSG), glutinous rice, sticky rice wine, soy sauce (optional, if cooked the old way, add soy sauce)
- Herbs served with: Laksa leaves, green onions, coriander
- Tangled noodles
- Deodorize duck preparation: Lemon, salt, ginger, white wine
1. Preliminary processing
- Clean the duck, pull out all the down, and cut off the float (this is the sebaceous gland that causes odor). Rub lemon, salt and then wash. Continue to put the duck in a bowl with a little white wine and crushed ginger, squeeze well to remove odors, wash and drain. Steam the duck slightly with sugarcane bagasse or straw for the standard flavor and most beautiful color. If you don’t have one, use a gas torch or wrap it in paper to burn it until it turns dark brown. Scrape off all ash, wash, chop/slice into bite-sized pieces.
- The spices that create the unique flavor of the duck cooked with imitation civet in the North are batch and shrimp paste. For galangal, choose the kind of rice cake (not too young or too old), pound it finely. More carefully, squeeze the marinade to make it more fragrant, save the crushed galangal part when cooking and add it. Crush fresh turmeric, add a little water or lemon juice to keep the color fresh (because crushed turmeric often changes color). Finely filtered batch. Partly minced lemongrass, partly cut into pieces. Add a little soy sauce to bring out the old flavor of the dish. Wash herbs (scallions, coriander, coriander) and pat dry.
- Marinate the duck meat with ground galangal, ground galangal, fresh turmeric juice, lemongrass and 3 tablespoons of shrimp paste, 2 tablespoons of shrimp paste, 1 tablespoon of fish sauce, 1/2 tablespoon of white wine, 1 teaspoon of salt, 1 teaspoon of seasoning powder or MSG. Mix well and marinate for at least 1 hour or have time to cover with plastic wrap and let it marinate longer in the refrigerator for better flavor. In some places, a little sugar is added to soften the taste of the batch, but the taste will be a little different.
- Cooking duck civet twice over fire is the best. At the 1st fire: Pour the marinated duck meat into the pot and cook for 5-7 minutes to absorb the spices into the meat. Then, pour boiling water to cover the meat, bring to a boil, then lower the heat to simmer for 25 – 30 minutes. Turn off the stove and let the meat cool. Before eating, cook on high heat for 15 – 20 minutes (depending on whether you like the food soft or almost soft). When you see the water is apricot yellow, add seasoning to taste. Add green onions, Vietnamese coriander, coriander, turn off the stove, scoop out and enjoy hot.
3. Finished product requirements
- The duck meat is tender but not crumbly, the water is apricot yellow, the sour taste is sweet and rich from the shrimp paste, and the aroma of galangal stimulates the taste buds. This dish is eaten with white rice or vermicelli.
- “Springing young galangal” and adding a little soy sauce is the secret to cooking delicious Northern-style civet of old mothers. Depending on your taste, adjust accordingly.
- When cooking imitation civet served with vermicelli, add more water and adjust to suit the number of people eating.
- Some places replace turmeric with diluted blood sugar added near the end, so the dish tastes like plum. Note that the plum dish does not add water when cooking, only blood.
- Pseudo-civet in the North has a unique taste because of its freshness, Pseudo-civet in the Central region has a sweet taste of molasses and is fragrant from leaves, Pseudo-civet in the Southwestern region is fragrant from chao and coconut water.