Ingredients with Measurements:
- 1 lb duck blood, sliced
- 1 lb vermicelli noodles
- 2 stalks lemongrass, bruised
- 4 cups chicken broth
- 1 cup water
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced shallot
- 1 tbsp chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Soak vermicelli noodles in cold water for 30 minutes. Drain and set aside.
2. In a large pot, heat vegetable oil over medium heat. Add minced garlic and shallot and sauté until fragrant.
3. Add chicken broth, water, lemongrass, fish sauce, and sugar to the pot. Bring to a boil and then reduce heat to low. Simmer for 30 minutes.
4. Remove lemongrass stalks from the pot and discard. Add sliced duck blood to the pot and cook for 5 minutes.
5. Divide vermicelli noodles into serving bowls. Ladle soup over the noodles.
6. Garnish with chopped cilantro and a lime wedge.
Time:
Preparation time: 40 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 8g
Saturated Fat: 2g
Cholesterol: 50mg
Sodium: 800mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- Chicken blood can be substituted for duck blood.
- Beef broth can be substituted for chicken broth.
Variations:
- Add sliced beef or chicken to the soup for extra protein.
- Add sliced mushrooms for a vegetarian option.
Tips and tricks:
- Soaking the vermicelli noodles in cold water before cooking will prevent them from sticking together.
- Bruising the lemongrass stalks will release more flavor into the soup.
- Use a strainer to remove any impurities from the broth before adding the duck blood.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a lime wedge on the side.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed vegetables or a salad.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the broth.
- If the soup is too bland, add more fish sauce or salt to taste.
Food safety advice:
- Make sure to cook the duck blood thoroughly before consuming.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Lemongrass Duck Blood and Vermicelli Soup is a popular dish in Vietnamese cuisine. It is often served as a street food in Vietnam.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot as a main dish.
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Region: Thai