Duck and bamboo salad

Duck and bamboo salad

By
From
KOTO
Photographer
Michael Fountoulakis

KOTO graduate, Ms Ha, prepared this salad for me at the training centre in Hanoi. If fresh bamboo is unavailable, use bamboo slices sold in vacuum-sealed packs in most Asian supermarkets.

Ingredients

Quantity Ingredient
500g sliced bamboo
1 roast duck, purchased from your favourite Vietnamese or Chinese restaurant
1 long red chilli, thinly sliced
3 garlic cloves, finely chopped
1 large handful saw-tooth herb, thinly sliced

Dressing

Quantity Ingredient
100g palm sugar, roughly chopped
2 star anise
3 cloves
1/2 cinnamon stick
2 tablespoons rice vinegar
4 tablespoons fish sauce

Method

  1. Combine the dressing ingredients in a small saucepan. Place over a low heat and stir until the sugar has dissolved. Remove from the heat and allow the flavours to infuse for a further 30 minutes before straining and discarding the spices.
  2. Put the bamboo in a saucepan and cover with cold water. Bring to the boil then reduce to a simmer and cook for 1 hour, or until tender. If you are using vacuumpacked bamboo, you will only need to blanch the slices for 10 minutes. Drain and when cool enough to handle, peel and cut the bamboo into 5 cm batons.
  3. Remove the meat and skin from the duck and cut into strips.
  4. Combine the duck and bamboo with the chilli, garlic and saw-tooth herb. Dress the salad and serve immediately.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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