Ingredients with Measurements:
- 1 duck carcass
- 1 lb duck blood
- 1 lb vermicelli noodles
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 6 cups water
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Rinse the duck carcass and place it in a large pot with 6 cups of water. Bring to a boil and let simmer for 1 hour.
2. Remove the duck carcass and strain the broth. Discard the bones and reserve the broth.
3. In a separate pot, boil the vermicelli noodles according to package instructions. Drain and set aside.
4. In a pan, sauté the onion, garlic, and ginger until fragrant.
5. Add the sautéed vegetables to the duck broth and bring to a boil.
6. Add the fish sauce, sugar, salt, and black pepper to the broth and let simmer for 10 minutes.
7. Cut the duck blood into small pieces and add it to the broth. Let simmer for an additional 5 minutes.
8. To serve, place a portion of vermicelli noodles in a bowl and ladle the soup over it. Garnish with chopped green onions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 45g
Protein: 18g
Substitutions for ingredients:
- Chicken carcass can be used instead of duck carcass
- Pork blood can be used instead of duck blood
- Rice noodles can be used instead of vermicelli noodles
Variations:
- Add sliced beef or pork to the soup for extra protein
- Add sliced mushrooms for a vegetarian option
- Use shrimp or fish stock instead of duck broth for a seafood version
Tips and tricks:
- Be sure to rinse the duck carcass before boiling to remove any impurities
- Skim off any foam or impurities that rise to the surface of the broth while simmering
- Use a sharp knife to cut the duck blood into small pieces
Storage instructions:
Store leftover soup 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 the soup in a traditional Vietnamese soup bowl with chopsticks and a spoon.
Garnishes:
Chopped green onions and cilantro
Pairings:
Serve with a side of steamed rice and a cold Vietnamese beer.
Suggested side dishes:
- Spring rolls
- Banh mi sandwiches
- Vietnamese grilled pork chops
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:
- Be sure to cook the duck blood thoroughly to avoid any risk of foodborne illness.
Food history:
Vietnamese Duck Blood and Vermicelli Soup, also known as Bun Rieu Cua, is a popular street food in Vietnam. It is believed to have originated in the northern region of Vietnam and has since become a staple in Vietnamese cuisine.
Flavor profiles:
The soup has a savory and slightly sweet flavor from the broth and fish sauce. The vermicelli noodles add a chewy texture, while the duck blood provides a unique and rich flavor.
Serving suggestions:
Serve the soup hot with a side of steamed rice and a cold Vietnamese beer.
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Region: Vietnamese