Duck and Cabbage Salad (Gỏi Vịt Bắp Cải)
Vietnamese salads are incredibly diverse, often featuring a variety of proteins like chicken, shrimp, or pork. While duck is less commonly used, it can be just as refreshing and delicious in a salad. This Duck and Cabbage Salad offers a unique alternative for those looking to switch up their usual protein choices. The tender duck meat pairs beautifully with the crunchy cabbage and carrots, creating a delightful contrast of textures. Tossed in a vibrant, tangy sauce made from fish sauce, lime juice, sugar, and ginger, this salad bursts with flavour in every bite.
Here are a few notes on my Duck and Cabbage Salad recipe:
- I use a boneless duck breast and leg (about 650 grams in total) instead of a whole duck to speed up the cooking and preparation process. If you prefer to use a whole duck, be sure to adjust the cooking time accordingly.
- I like to use purple cabbage in addition to white cabbage. While it’s optional, the purple cabbage adds vibrant colour to the salad, making it more visually appealing.
- I like to use a generous amount of fresh ginger as an aromatic in both the duck broth and the dipping sauce. The ginger not only greatly enhances the flavour of the duck meat but also helps mask its gamey taste, which some might find a bit too strong.
- You may notice that the ingredients for my Chicken and Cabbage Salad and this Duck and Cabbage Salad are quite similar, with the main difference being the choice of protein. However, it’s important to highlight that while a dipping sauce is optional for the Chicken and Cabbage Salad, it is essential for the Duck and Cabbage Salad. In Vietnamese cuisine, boiled duck meat is almost always paired with a ginger-infused dipping sauce to balance and complement its rich flavour.
- A key note for this recipe is that the duck meat should either be placed separately on a serving dish or arranged on top of the vegetables – it is not meant to be mixed in with the salad.
Q&As on Duck and Cabbage Salad
1. I just bought a duck from the store. How do I clean it before cooking it for this recipe?
Rinse the duck thoroughly with water. Then, rub it with coarse salt, sliced ginger, and white rice wine for about 5 minutes. This process will help eliminate any gamey odour and clean the meat more effectively. After scrubbing, rinse the duck again with water and let it drain. If you want to enhance the flavour, you can soak the duck in a mixture of ginger, salt, and white rice wine for about 10 minutes before cooking.
2. Is ginger a must-have ingredient for this recipe?
Yes, ginger is an essential ingredient for this Duck and Cabbage Salad. It not only adds a distinct, aromatic flavour that complements the duck meat but also helps reduce its gamey taste. Ginger is used in both the broth for cooking the duck and the dipping sauce, enhancing the overall flavour of the dish. While you can make the salad without it, omitting ginger will change the traditional taste and may result in a stronger duck flavour.
3. What other Vietnamese dishes use duck?
Vietnamese cuisine features several dishes that use duck as the main ingredient. Some popular options include “Vịt nấu chao” (duck stew with fermented tofu), “Bún măng vịt” (duck noodle soup with bamboo shoots), and “Cháo vịt” (rice porridge with duck). Each dish highlights the rich, tender flavour of duck, often pairing it with aromatic herbs, ginger, and traditional Vietnamese spices.
4. What is rau răm? Is this herb uniquely Vietnamese?
Rau răm, also known as Vietnamese coriander or Vietnamese cilantro, is a fragrant herb with a peppery, slightly lemony flavour and a mild spiciness. It is commonly used in Vietnamese cuisine to enhance the taste of various dishes. While rau răm is not unique to Vietnam – it is also used in other Southeast Asian countries like Thailand and Cambodia – it plays an important role in Vietnamese cooking.
Some popular Vietnamese dishes that feature rau răm include Balut (Trứng Vịt Lộn), Bún Bò Huế (Spicy Beef & Pork Noodle Soup), Gỏi Gà (Chicken Salad), and Cháo Gà (Chicken Porridge). The herb adds a distinctive, aromatic quality to these dishes, making it an essential ingredient in many traditional recipes.
5. How do you say “Duck and Cabbage Salad” in Vietnamese, and how do you pronounce it?
In Vietnamese, “Duck and Cabbage Salad” is called “Gỏi Vịt Bắp Cải.” It is pronounced as “Goi Veet Bup Kai.”
- “Gỏi” is pronounced like “goy,” similar to “toy.”
- “Vịt” sounds like “veet.”
- “Bắp Cải” is pronounced “bup kai,” where “bup” rhymes with “cup,” and “kai” rhymes with “eye.”
Together, it’s “Goi Veet Bup Kai.” This dish is known for its refreshing, crisp vegetables paired with tender, flavourful duck.
Recipe for Duck and Cabbage Salad (Gỏi Vịt Bắp Cải)
Equipment
- 1 medium pot
Ingredients
- 650 grams duck meat (cleaned)
- 300 grams white cabbage
- 300 grams purple cabbage
- 200 grams carrot
- 2 medium onions (one for cooking, one thinly sliced for the salad)
- 25 grams Vietnamese coriander
- 3 tablespoons roasted peanuts (unsalted), slightly crushed
- 3 tablespoons fried shallots
- 3 tablespoons fried garlic
- 150 grams fresh ginger (sliced into 6-7 pieces)
- For seasoning: Salt, mushroom powder
Mixing sauce:
- 3 tablespoons sugar
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 3/4 cups duck broth
- 1 tablespoon finely chopped garlic
- 1 tablespoon chili sauce
Dipping sauce:
- 3 tablespoons sugar
- 3 tablespoons fish sauce
- 1.5 tablespoons lime juice
- 1.5 tablespoons finely chopped ginger
- 2 teaspoons finely chopped chilis
Instructions
- Prepare the Dipping Sauce:In a small bowl, mix together the sugar, fish sauce, lime juice, finely chopped ginger, and chopped chilis. Stir the mixture thoroughly until the sugar is completely dissolved. Taste the sauce and adjust the seasoning to your liking.
- Prepare the Vegetables:Thinly slice one onion. To reduce its sharpness, soak the slices in a bowl of ice water for about 10 minutes. This will make the onion milder and crisper. After soaking, drain the onion slices thoroughly.Thinly slice both the white and purple cabbage. Rinse the slices well then drain them thoroughly.Peel the carrot and julienne it into thin strands. Roughly chop the Vietnamese coriander into bite-sized pieces.
- Cook and Prepare the Duck:In a medium pot, add enough water to submerge the duck meat. Add the second onion, cut in half, and the ginger slices to the pot. Bring the water to a boil, then add salt and mushroom powder to season the broth. The ginger and onion will help infuse the duck with a delicate aroma.Carefully add the cleaned duck meat into the boiling water and let it cook until fully done. Occasionally skim off any impurities that rise to the surface to keep the broth clear.Once the duck is cooked, remove it from the pot and immediately transfer it to a bowl of cold water. Let it sit in the cold water for about 10 minutes. This process will help the meat firm up and make it easier to slice.Take 3/4 cup of the duck broth from the pot and set it aside. This broth will be used for the mixing sauce.After the duck has cooled, remove it from the water. Briefly rinse it, then pat it dry with paper towels. Slice the duck into thin, bite-sized pieces.
- Prepare the Mixing Sauce:In a small bowl, combine the sugar, fish sauce, lime juice, reserved duck broth, finely chopped garlic, and chili sauce. Stir the mixture until the sugar is completely dissolved and the ingredients are well blended. Taste the sauce and make any necessary adjustments by adding more sugar, lime juice, or fish sauce until it suits your personal preference.
- Assemble the Salad:In a large mixing bowl, combine the sliced cabbage, julienned carrot, and drained onion slices. Toss the vegetables well to ensure they are evenly mixed.Add the fried garlic, fried shallots, and crushed peanuts to the bowl. Pour in the mixing sauce and toss the salad thoroughly to ensure that all the vegetables are evenly coated with the sauce.Add the chopped Vietnamese coriander and gently mix it into the salad.
- Serve:Transfer the mixed salad to a serving dish. Arrange the sliced duck meat on top of the vegetables. Sprinkle fried shallots and crushed peanuts over the duck to add a final touch of texture and flavour.Serve the salad immediately, with the dipping sauce on the side.Your Duck and Cabbage Salad is now beautifully prepared and ready to be enjoyed!