Since ancient times, duck meat has become a familiar food to Vietnamese people. And to this day, this is still an ingredient used to prepare many different nutritious dishes. In particular, when coming to Can Tho City, you will surely find it hard to forget the rich flavor of duck cooked with chao (fermented tofu).
By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho
1. Better to Know as a Food Lover
Find them: Ninh Kieu District, Can Tho city.
Best time: Dusk-Dawn
Don’t miss: Duck cooked with Fermented Tofu
Local’s pick: Thanh Giao restaurant
Tourist’s pick: Huong Lua restaurant, kim Lien Duck cooked with Fermented Tofu restaurant…
Blog: https://vemekong.com/duck-cooked-with-fermented-tofu-can-tho-food/
Facts: It is called Duck cooked with Fermented Tofu because the main ingredient is duck meat cooked with fermented tofu (Chao)
2. Better to Know Duck cooked with Fermented Tofu
Nutritional value of duck cooked with chao
In terms of nutritional value, duck meat contains a very high nutrient content. In 100g of duck meat, there are up to 25g of protein, 201 calories and content of other nutrients such as calcium, lipid, phosphorus, zinc, magnesium, copper, vitamins B, A, E, K…
Although duck meat does not contain carbohydrates, fiber and sugar, it is rich in protein, iron and vitamins necessary for metabolism. Not only that, duck meat also provides a small amount of omega-3 and omega-6 fatty acids that contribute to a healthier heart every day.
According to scientists from the National Cancer Institute, we should eat duck meat once a week to get enough nutrients, help stabilize your spirit and prolong your life.
3. Duck cooked with Fermented Tofu in Can Tho
Cooked duck in Can Tho – A rustic dish of the Mekong Delta
Can Tho Duck cooked with fermented tofu is recognized by the Vietnam Record organization as one of the top 100 unique Vietnamese dishes. This is a dish with bold flavors of Can Tho, and many tourists come here to enjoy it.
About Can Tho Cooked Duck
Duck cooked with chao is one of the dishes with bold flavors of the Mekong River, which is very special. This dish has attracted a lot of tourists when coming to the land of Tay Do. The ingredient that makes up this delicious dish is Siamese duck, because it has a lot of meat and less fat, which will limit a lot of fat.
In order to have a delicious duck dish, the chef must ensure that each piece of meat is always marinated in the spice tower, soft but still not smelly. In particular, when combined with chao, this dish is even more fragrant and fragrant. When you eat it, you will feel a greasy, fleshy taste but not tired.
4. How to make Duck cooked with Fermented Tofu
Ingredients for cooking duck with chao
600g duck meat
300g taro
100g wow
400ml coconut water
Red onion, garlic, chili, sliced lemon
Seasoning: fish sauce, sugar, cooking oil, monosodium glutamate, salt
400g fresh vermicelli
Vegetables served: broccoli, water spinach
How to choose to buy fresh duck
For raw duck:
Ducks have smooth and shiny feathers, the inner line is no longer fluff, the outer feathers are fully grown, the duck is healthy and fresh. In contrast, ducks with fluffy feathers, bad smell, and moody ducks, which may be sick ducks should not be selected.
Avoid buying young, large and soft ducks or old, small and hard beaked ducks.
Observe the duck’s wings if you see a small red dot below the wing, the duck has been injected with medicine or water.
You should choose duck to buy, a duck with round breast, neck skin and thick belly skin is a delicious duck.
Adult ducks are biplanes that can cross each other, are easy to pluck, and have a lot of meat.
Avoid choosing female ducks, although the female ducks have gone through many births, they are still delicious, but the male ducks are always more delicious than the female ducks. Notice that you will see the lower abdomen of the female duck sag.
For the ready-made duck
Do not choose ducks that are dark in color or have bruises or patches that are not delicious, so choose a duck with a light-yellow color that feels fresh.
When pressed, duck meat is firm and elastic, which is a delicious duck, on the contrary, when pressed, it is soft, has a rancid smell, watery is a duck that has been kept for a long time, not delicious.
How to choose to buy delicious taro
Should choose delicious taro with a round shape like a chicken egg, medium size, neither too big nor too small.
Taro tubers with a lot of moist soil clinging to the rough outer skin and many antennae are fresh tubers. In addition, you should also pay attention to the outer coat of the shell and see if there are spots, mold or rotting.
Choose taro with light weight, less water, when ripe, sweet, fleshy and fragrant. As for the heavier whole taro, they will have a lot of water inside, when processed, they are often very pale and mushy.
Taro has many hollow holes, also known as potato eyes. The more holes, the more delicious the tubers will be.
You should look at the cross section and if the taro intestines are deep purple red then they are good tubers. And vice versa, if the intestines are pale, the taro will not taste good when cooked.
How to choose to buy fresh bamboo shoots
Fresh and delicious bamboo shoots are bamboo shoots with coarse, large and small tubers, straight, not curved, crispy but young, with fresh colors. The surface is spotless, the skin is thin and not wilted.
With pre-boiled bamboo shoots, you choose bamboo shoots with thin skin, crispy substance, lots of water, fresh taste with a characteristic aroma. Should not choose bamboo shoots that are too white, the color of bamboo shoots.
How to cook delicious, soft, non-smelly duck
Step 1. Prepare ingredients
After buying duck meat, wash it with water, rub salt on a layer around the duck, then use a slice of lemon to rub it on the duck body, doing so will reduce the smell of duck meat. Rinse with clean water, cut duck meat, put in a basket to drain.
Taro peeled, washed with water to clean, then cut into bite-sized pieces.
Red onion and garlic are peeled, then finely chopped. With chili, wash and mince finely.
Green cabbage and water spinach are washed under running water, cut into bite-sized pieces, and placed in a basket to drain.
Step 2. Marinate duck meat
Put duck meat in a bowl with a little shallot, garlic, chili, fish sauce, sugar, monosodium glutamate, salt, coo and 2 tablespoons of broth, mix well, then marinate the duck meat for about 30 minutes for the meat to absorb the spices. taste.
You should use chao, so that the dish after cooking will be fatter and tastier.
Step 3. Fry Taro
Put the oil in the pan, then put it on the stove, when the oil is hot, put the taro in, fry all sides until golden, then take out the taro and turn off the heat.
Frying taro will help the dish after cooking be fragrant, taro will not be crushed after cooking.
Step 4. Cooked duck
Put a little oil in the pot, when the oil is hot, add the rest of the shallots and garlic, and fry until fragrant. After that, put all the marinated duck meat in the pot, cook until the duck is hunted, then add coconut water to the pot.
Cover, cook for about 15 minutes, then add taro with 300ml of filtered water, wait until the water boils, season to taste, then continue to cook until duck and taro are soft, turn off the stove.
To make the duck dish have a more beautiful color, you can add a little color of cashew oil at the same time as the taro.
Step 5. Finished Product
So, the duck dish is done, when eating, put the water spinach and broccoli in the pot, cook until the vegetables are just cooked, then take them out and put them in a bowl of vermicelli, pour the water into the bowl with a few pieces of duck and taro.
5. Pro tips:
Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.
Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.
Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.
Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.
If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.
Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.
Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…
Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…
Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…
Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…
Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…
Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…
Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…
Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…
Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…
Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…
Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…
Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…
Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…
Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…
Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…
Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…
Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!
“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.
Thank you
