Cháo Vịt

Cháo Vịt is a comforting Vietnamese duck rice porridge that's both nourishing and flavorful, perfect for a healthy supper. Infused with aromatic herbs and spices, this dish offers a delightful balance of textures and tastes.

Ingredients

• Duck legs - 2 pieces (about 500g)
• Jasmine rice - 100g
• Water - 1.5 liters
• Ginger - 20g, sliced
• Shallots - 2, thinly sliced
• Garlic - 3 cloves, minced
• Fish sauce - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Green onions - 2, chopped
• Cilantro - 20g, chopped
• Lime - 1, cut into wedges
• Chili pepper - 1, sliced (optional)

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. In a large pot, add the duck legs, sliced ginger, shallots, and enough water (1.5 liters) to cover the duck. Bring to a boil over medium heat, then reduce to a simmer.
3. Cook the duck for about 30 minutes, skimming any foam that rises to the surface. Once cooked, remove the duck legs and set them aside to cool slightly.
4. Add the soaked rice to the pot with the broth and stir. Cook on low heat for about 20-25 minutes, stirring occasionally, until the rice breaks down and the porridge thickens.
5. While the rice cooks, shred the meat from the duck legs, discarding the skin and bones.
6. Once the porridge reaches the desired consistency, add the shredded duck meat, fish sauce, salt, and black pepper. Stir well and cook for an additional 5 minutes.
7. Serve the Cháo Vịt hot, garnished with chopped green onions, cilantro, and lime wedges on the side. Add sliced chili pepper if desired.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 50 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 1.5 L

Health Benefits

• Contains protein from duck, aiding in muscle repair and growth.
• Rich in vitamins and minerals from ginger and herbs, supporting immune health.

Tags