Conveniently located on the beautiful campus of Bách Khoa, the University of Science and Technology, Nấm Cafe serves the best of traditional cuisine cooked up by Thu Lương, a journalist by profession.
|Stuffed Siamese duck stew|
Time: 90 mins
- 1 Siamese duck, ready to cook about 1.6-2kg
- 0.5kg minced pork shoulder
- 15 dried fragrant mushrooms, soaked well until tender
- 100g green rice
- 100g lotus seed, chop half of them
- Dried shallots, ground black pepper
- Coriander leaves for garnish
- Optional: 100g glass noodle, soak in luke-warm water for 15 minutes before serving
- Rub the bird's skin with vinegar and crushed ginger
- In a big pot with boiling water, put the bird in to poach for a few minutes, then take it out, wash clean of all the foam from cooking
- Mix the green rice with minced meat, chopped lotus seeds, chopped mushrooms and shallots, add a teaspoon of seasoning or salt and pepper, then stuff the mixture into the bird's cavity
- Soak and simmer the bird in the big pot until the stock boils, sieve and skim all the scum, add two teaspoons of seasoning into the boiling water, lower the heat to simmer the bird for an hour
- In a small pot cook the lotus seed until tender, then add to the duck pot
- Use a chopstick to test if the bird is tender and well-cooked
|Journalist Thu Lương|
This stew must be served hot, with the bird cut with strong scissors into quarters, or one-sixth.
Add glass noodles to the boiling pot and ladle them into serving bowls or on top of white rice.
Garnish with fresh coriander leaves.