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Duck Hot Pot with Taro
Food photography of Duck Hot Pot with Taro, styled as an authentic Vietnamese dish.
Prep | Cook Time:
2 hr 45 min
Duck Hot Pot with Taro is a rich, bubbling centerpiece built around tender duck, creamy taro, and a coconuty broth scented with garlic, ginger, and fermented bean curd. VV FOODS brings extra savory balance to the pot, making this a warm, shareable dish that suits cool evenings and long family meals.
Use:
Chicken Pho Ga Base
Ingredients
1 whole duck or 6 duck legs
2 small jars fermented bean curd (1 white, 1 red), mashed and mixed with 2 tablespoons sugar
8-10 shallots, thinly sliced and minced
1/2 box VV FOODS chicken stock
1 garlic bulb, thinly sliced and minced
2 large pieces ginger, thinly sliced and minced
6-8 cans coconut juice
Water spinach or chrysanthemum greens, cleaned
2 lbs taro, peeled, halved, washed, and drained
Black pepper
Preperation
Clean the duck, trim excess fat, and cut it into serving pieces. Marinate with shallot, garlic, ginger, fermented bean curd, and pepper.
Instructions
- Clean the duck, trim excess fat, and chop into serving pieces. Marinate with shallot, garlic, ginger, fermented bean curd, and pepper for about 2 hours.
- Heat oil in a pan and fry the duck until lightly golden. Remove and drain. Briefly fry the taro in the same oil.
- Transfer the duck to a pot, add the coconut juice, and bring to a boil. Skim off any foam.
- Add the taro and simmer over low heat until the duck and taro are tender.
- Season to taste with VV FOODS chicken stock.
- Transfer to a hot pot or a small table burner and serve hot with rice noodles.
- Add water spinach or chrysanthemum greens at the table and cook them in the broth before eating.
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