Entree: Vietnam – Mekong Delta – Vit Nau Chao (Duck simmered into a savory rice porridge scented with ginger and aromatics)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 1 whole duck, approx. 3.5 lb (1.6 kg)
- 1 1/2 cups (300 g) jasmine rice, rinsed
- 10 cups (2.4 L) water or light chicken/duck stock
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) grated fresh ginger (about a 2-inch piece), divided
- 6 cloves garlic, smashed
- 1 large shallot, thinly sliced
- 1 tsp (5 g) sugar
- 1 1/2 tsp (3 g) ground white pepper
- 2 stalks lemongrass, bruised and tied (optional)
- 3 scallions, thinly sliced (white and green separated)
- 1/2 cup (15 g) cilantro leaves
- 2 limes, cut into wedges
- Fried shallots for garnish
- Salt to taste

Instructions

1. Rinse the duck and pat dry. Trim excess fat and prick the skin lightly to help fat render. Season inside and out with 1 tsp salt.
2. In a large Dutch oven or heavy pot over medium-high heat, add vegetable oil. Brown the duck on all sides until golden, 6–8 minutes, then remove and set aside.
3. In the same pot, add sliced shallot, half the grated ginger, and smashed garlic. Sauté until aromatic, about 2 minutes. Return the duck to the pot and add water or stock and bruised lemongrass if using. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 45–60 minutes until the duck is tender and cooked through.
4. Remove the duck to a cutting board and keep the cooking liquid. When cool enough to handle, shred the duck meat from the bones and discard skin and excess fat if desired; reserve about 1/2 cup (120 g) shredded meat per serving.
5. Strain the cooking liquid into the pot, skim fat if needed, and return to a simmer. Add the rinsed jasmine rice and the remaining grated ginger. Simmer gently, stirring occasionally, until rice breaks down and reaches porridge consistency, about 35–45 minutes. Add more water/stock if it becomes too thick.
6. Stir in fish sauce, sugar, ground white pepper, and adjust salt to taste. Add shredded duck to the porridge to warm through, reserving a little meat for garnish.
7. Ladle the cháo into bowls. Top with sliced scallion whites and greens, cilantro, fried shallots, remaining shredded duck, and a squeeze of lime. Serve extra fish sauce and lime on the side.