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Cooking Vietnam Cusine

Chicken and Duck Recipe

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(Central Vietnamese dish)

Cooking Vietnam

Vietnam Cusine
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ingredients: (makes 1 plate)

600 g duck (or half a duck)
150 g minced pork (or finely chopped)
300 g pineapple
25 g dry lotus seed
5 g wood ear mushrooms
5 g sugar
3 g each ginger, chili powder
1 bulb each shallot and garlic, diced
100 ml cooking oil
2 stalks each green onion and coriander
Fish sauce, salt, and pepper to taste


1. Debone and cut duck into large, thick slices measuring 3x4x1 cm. Add ginger, diced shallot and garlic, sugar, and a little fish sauce, salt, and pepper. Stir well and let marinate for 30 minutes.
2. Soak wood ears in hot water so that they expand, wash again and drain. Slice into pieces about the same size as the duck slices.
3. Add a little fish sauce, salt, and pepper to the minced (or finely chopped) pork and mix well. Shape into round, flat patties (about the same size as the duck slices) and deep-fry until golden brown.
4. Soak lotus seeds in water so that they expand, then boil until cooked through.
5. Remove rind, core and eyes of pineapple. Cut into pieces about the same size as the duck slices, add salt, toss thoroughly, wash off salt, and drain.


1. Heat cooking oil, add duck, and stir well.
2. When duck begins to warm from the heat, add wood ears and chili powder and stir for 5 minutes. Add water until the duck is covered. Add salt when the water comes to a boil. Reduce heat and continue to simmer for 30 minutes.
3. Add pork patties and lotus seeds and cook for 15 minutes, then add pineapple and green onion. When water returns to a boil, the dish is ready. Serve hot, sprinkled with pepper and diced coriander.

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