Goi Vit – Vietnamese Duck salad
This is actually part II to the post I posted earlier, called Goi Cuon – Vietnamese Spring rolls. I promised to come back and share also this wonderful recipe with you guys. Its perfect for the hotter weather thats coming up.
Watching Anthony Bourdain is like being hypnotized. At least that’s what happens most of the times when we watch the show. We keep on thinking about the food we saw and we reproduce it. Our latest obsession was making this Duck Salad as an entree for a dinner we had with friends. If your not a fan of duck, you can substitute it for chicken. Will be equally good, if not even better!
Goi Vit – Vietnamese duck salad – Serves 4
2 Duck haunch (duck breast)
2 Carrots – julliened
1/4 Cabbage – thinly sliced
1 Red Onion – thinly sliced
1 chili – thinly sliced
1 bunch of Cilantro (coriander)
1 bunch of Mint
Fried shallots and onions
2 Sesame Rice crackers – Bánh Tráng Me
In a big pan, boil your duck with some ginger and fish sauce.
Let it cool off and shred the duck.
Pluck and roughly chop up herbs.
Put your thinly sliced cabbage in a big bowl with water and vinegar. Let it sit for about half an hour.
Combine onions, cabbage, carrots, chili, herbs with the sauce and let it sit for about half an hour.
Depending on the heat of your microwave, you start by popping one of the sesame crackers on a plate and turn on your Microwave. Mine doesn’t have any control in wattage, so I had to spin it for 1 minute. Keep watching it so you’ll see if its done. At this point my crackers were perfect, nice and crispy and cooked through.
To serve, you either serve it in a small bowl and add some crackers next to it. Or you place the salad on top of the crackers.
Sprinkle some peanuts and fried shallots and serve some sauce too.
For the Nuoc Mam Cham- The dipping sauce
1/4 cup – Fish Sauce
Juice of 1 or 2 limes
2 TBsp sugar
2 cloves garlic – crushed
1 fresh chili chopped or chili powder to taste
In a mortar, combine garlic and chili pepper and start making a paste.
Next you add in the sugar and grind until you get a somewhat smooth paste.
Add fish sauce and lime juice and taste. If it is to heavy on the flavors, add in 1 TBsp of water at a time to taste.
Depending on your liking, you can add a bit more of an ingredient to make it the way you like it.
Enjoy! Wonderful on summer days or as a light meal or in our case an appetizer.
If you liked this recipe, be sure to check out my other Vietnamese recipes.