Vietnamese Duck Congee

Ingredients

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 4 cups (950ml) chicken or duck broth 4 cups (950ml) chicken or duck broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 lb (450g) boneless duck meat, thinly sliced 1 lb (450g) boneless duck meat, thinly sliced
• 1 thumb-sized piece of ginger, peeled and sliced 1 thumb-sized piece of ginger, peeled and sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh herbs (such as cilantro and green onions), for garnish Fresh herbs (such as cilantro and green onions), for garnish
• Crispy fried shallots, for garnish Crispy fried shallots, for garnish
• Sesame oil, for drizzling Sesame oil, for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the chicken or duck broth, water, ginger, garlic, star anise, and cinnamon stick. Bring to a boil over medium heat.
3. 3.
   Add the rinsed rice to the pot and stir well. Reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally to prevent sticking.
4. 4.
   While the rice is cooking, heat a separate pan over medium heat. Add the sliced duck meat and cook until browned and cooked through.
5. 5.
   Once the rice has broken down and reached a creamy consistency, add the cooked duck meat to the pot. Stir in the fish sauce, sugar, and salt to taste. Simmer for an additional 10 minutes.
6. 6.
   Remove the star anise and cinnamon stick from the pot.
7. 7.
   Serve the Vietnamese Duck Congee hot, garnished with fresh herbs, crispy fried shallots, and a drizzle of sesame oil.

Treat your ingredients with care...

• Duck meat — Make sure to thinly slice the duck meat to ensure it cooks quickly and evenly.
• Ginger — Use a sharp knife or a spoon to peel the ginger. Slicing it into thin pieces will release its flavor more effectively.

Tips & Tricks

• For a richer flavor, you can use homemade duck broth instead of chicken broth.
• If you prefer a thicker consistency, cook the congee for a longer time until it reaches your desired thickness.
• Customize your garnishes by adding sliced chili peppers or a squeeze of lime juice for an extra kick of flavor.
• Leftover congee can be stored in the refrigerator for up to 3 days. Reheat it on the stovetop with a splash of water or broth to restore its creamy texture.
• Feel free to adjust the seasoning according to your taste preferences.

Serving advice

Serve the Vietnamese Duck Congee hot in individual bowls. Encourage your guests to garnish their bowls with fresh herbs, crispy fried shallots, and a drizzle of fragrant sesame oil. This dish is perfect for a cozy family meal or as a comforting option during colder months.

Presentation advice

To enhance the presentation, place a few fresh herb sprigs on top of the congee and sprinkle the crispy fried shallots around the bowl. Drizzle a small amount of sesame oil in a circular pattern for an elegant touch. Serve the congee with a pair of chopsticks and a spoon for a traditional Vietnamese dining experience.