Ingredients
2 cans mock duck (wheat gluten), 280g each, sliced into 0.5 inch pieces
1 leek, white part minced, green part finely sliced
300 g taro, 10.5 oz., cut into cubes
300 ml coconut water
*Marinade*
3-4 cubes fermented tofu
2 tsp sugar
1 tsp ginger minced
1 tsp garlic minced
1 tsp mushroom seasoning powder, optional
*Dipping sauce*
1-2 cubes fermented tofu
1 tsp sugar
1 tsp ginger minced
1/2 tsp garlic minced
1 tbsp lime juice
TIP: You can use the same recipe for real duck, to make the original "Vit Nau Chao". Just rub the duck meat with some cooking wine and ginger before marinating to reduce the strong poultry smell. The rest is the same.
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