Traditionally this salad was made with boiled duck, and usually served with bún măng (rice vermicelli with bamboo shoots and duck broth) or cháo (congee made using the duck broth). However, since this version is made with theochew style duck, which is bought "ready to go" form the Chinese roasted meats shop; there is no broth for noodles or congee. Serve with rice, or as a starter.

-1 cabbage (about 2 lbs)
-1 large onion
-3 tbs sugar
-5 tbs white vinegar
-fried shallots
-rau răm (laksa leaves)
-crushed toasted peanuts
-1 theochew style duck (from Chinese roasted meats shop)

What to Do:
Slice onion and mix with vinegar and sugar, marinate for ½ hour. Shred cabbage, and finely chop laksa leaves. De-bone and slice duck meat. Arrange cabbage on a plate, top with marinated onions, and duck. Garnish with peanuts, fried shallots, and laksa leaves. Serve with ginger fish sauce.

For the Sauce:
Employ the basic recipe for fish sauce, ginger version.

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