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Ginger Duck Blood and Vermicelli Soup Recipe

Ingredients with Measurements:
- 1 whole duck, cleaned and chopped into pieces
- 1 cup duck blood, sliced into small pieces
- 1 pack vermicelli noodles
- 2 inches ginger, sliced
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons vegetable oil
- 8 cups water
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish

Special equipment needed:
- Large pot
- Ladle
- Knife and chopping board

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the ginger, garlic, and onion. Cook until fragrant, about 2 minutes.

2. Add the duck pieces and cook until browned on all sides, about 5 minutes.

3. Pour in the water and bring to a boil. Reduce heat to low and let simmer for 1 hour.

4. Remove the duck pieces from the pot and set aside. Strain the broth to remove any impurities.

5. Return the broth to the pot and add the vermicelli noodles. Cook for 5 minutes or until the noodles are tender.

6. Add the duck blood and cook for another 2 minutes.

7. Season the soup with fish sauce, sugar, salt, and pepper to taste.

8. Serve the soup hot with the duck pieces on top. Garnish with fresh cilantro leaves.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 25g
Carbohydrates: 25g
Fiber: 2g
Sugar: 3g
Sodium: 800mg

Substitutions for ingredients:
- Chicken or pork can be used instead of duck
- Beef blood can be used instead of duck blood
- Rice noodles can be used instead of vermicelli noodles

Variations:
- Add sliced mushrooms for extra flavor
- Use lemongrass instead of ginger for a different taste
- Add chili flakes for a spicy kick

Tips and tricks:
- To make the soup more flavorful, roast the duck pieces before adding them to the pot.
- Skim off any fat that rises to the top of the soup while cooking.
- Add the vermicelli noodles at the end of cooking to prevent them from becoming mushy.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in individual bowls with the duck pieces on top and garnished with fresh cilantro leaves.

Garnishes:
Fresh cilantro leaves

Pairings:
Serve with steamed rice and a side of stir-fried vegetables.

Suggested side dishes:
Stir-fried vegetables

Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
- If the soup is too bland, add more salt or fish sauce to taste.

Food safety advice:
- Make sure the duck is fully cooked before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Ginger duck blood and vermicelli soup is a traditional Vietnamese dish that is commonly served as a street food.

Flavor profiles:
Savory, slightly sweet, and gingery.

Serving suggestions:
Serve the soup hot with steamed rice and a side of stir-fried vegetables.

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Taste: Spicy, Tangy, Savory, Umami, Aromatic