Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ho Chi Minh duck |
| Vegetable oil -- for frying | |
| 12 | Thin slices ginger root -- |
| Peeled and shredded | |
| 1½ tablespoon | Hot soy paste |
| 1½ tablespoon | Sweet soy paste OR hoisin |
| Sauce | |
| OR hoisin sauce | |
| 1½ teaspoon | Rice wine |
| 1½ tablespoon | Nuoc Mam sauce -- optional |
| 1 teaspoon | Finely chopped garlic |
| 1 tablespoon | Chili oil |
| 1 teaspoon | Sugar |
| Salt | |
| 1 cup | Chicken stock |
| 1 | Green onion -- shredded |
| 1 | Red chili peppers |
| (fresh, shredded, or dried, | |
| Crumbled) | |
| 2 teaspoons | Cornstarch mixed with a |
| Little water | |
| Salt | |
| pinch | Five-spice powder |
| ½ teaspoon | Finely chopped ginger root |
| ½ teaspoon | Finely chopped garlic |
| ½ teaspoon | Hot soy paste |
| 1 | Oven-ready duck -- about 4-4 |
| ½ | Pounds |
| ½ cup | Hot water |
| 3 tablespoons | Wine vinegar |
| 1½ tablespoon | Sugar |
| Red food coloring |
HO CHI MIHN DUCK
See part 2 for directions.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books