Phát hiện quán cháo gỏi vịt, cơm vịt luộc và vịt quay khá là ngon ở TP Nha Trang || Cậu Ấm Tây Sơn

Rinse jasmine rice under cold water until the water runs clear.

In a large pot, combine the rinsed rice and chicken broth; bring to a boil.

Reduce heat and simmer, stirring occasionally, until rice is soft and porridge-like, about 30-40 minutes.

While the rice cooks, prepare the duck by roasting or boiling until fully cooked; shred the meat.

In a separate bowl, mix shredded duck with lime juice, fish sauce, and black pepper.

Finely chop ginger, garlic, and onion; sauté in sesame oil until fragrant.

Add chopped carrots and cabbage to the sautéed mixture; cook until slightly softened.

Combine the sautéed vegetables with the cooked rice porridge; stir well.

Serve the porridge in bowls topped with the duck mixture.

Garnish with chopped cilantro, green onions, and sliced red chili.

Sprinkle crushed peanuts on top for added crunch.

Adjust seasoning with additional fish sauce or lime juice if desired.

Enjoy warm, allowing the flavors to meld together.

Spice Level:

Dietary

Allergens