Tuesday, July 31, 2012

Thit Vit Kho Sa (Vietnamese Braised Duck with Lemongrass)

Do you remember a while back I wrote about replicated this recipe from my mom? Turn out that it’s also the hubby’s favorite dish, once a while he asks me if I could make the duck dish that my mom made for us. Well I’ve talked to her, and I wasn’t far off; but now I've perfected it and ready to share. I hope you’ll like it. I usually serve it with rice and cucumber or mustard green pickles, but really any kind of veggie is good.


1 whole duck 5-6 lbs
1 stalk lemongrass (minced). Here is instruction how to use Lemongrass
4 cloves garlic (minced)
1 chile pepper
1 tablespoon Phu Quoc brand fish sauce or 3 crabs brand fish sauce
1 tablespoon Golden Mountain Seasoning Sauce
½ tablespoon Black Sweet Soy Sauce by Dragonfly
2 teaspoons light brown sugar
1 teaspoon Mushroom Seasoning
½ teaspoon black pepper
½ teaspoon Sriracha Hot Chili Sauce
½ teaspoon sea salt
2 inch ginger (thinly slices)

Removed the fat and skin but do leave some skin on the back where it has less fat; chop into small pieces, rinse and dry.

In a 5 quart pot, add duck and the all ingredients, mix up well. If u have marinate for at least 30 minutes.

Bring it to boil on med-high heat with lid cover, it will release water. Once it is boiled, turn down to medium-low and cook for 1 hour, stir occasionally and keep a close eye on it for not to burn.

Do you like duck? how do you cook it?

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