Num um xua sach tear .
(Duck and bean thread noodle soup .)
Duck with bamboo shoots and shiitake mushrooms soup is delicious Khmer Krom ethnic food. Back home, the villagers usually reserves this soup for religious food offerings or special occasions. Today this soup is sold everywhere in Kampuchea Krom, most people prefers for breakfast or late night snacks.
- Ingredients :
- 5 Cups water
- 1 Package bean thread noodles
- ½ or 1 Whole duck, washed and drained
- 2 Cloves garlic
- 1 Yellow onion
- 1 Stick cinnamon
- 1 Teaspoon salt
- 10 Cups water or 5 canned chicken broth
- 1 package bamboo shoot, rinsed, drained, cut 2 inches in length and sliced thin, or 1 Canned, 5 oz sliced bamboo shoot, drained
- 12 pieces fresh or dried shiitake mushroom, soaked, removed stems, rinsed and drained
- 1 Yellow onion or 6 scallion, peeled and sliced
- 2 Tablespoons fish sauce
- 1 Tablespoon sugar
- ¼ Teaspoon black pepper
- ½ Teaspoon toasted garlic
- 1 Teaspoon toasted onion
- 3 Stalks green onion, chopped
- Procedures :
In a large bowl, soaked bean thread noodle with hot water until it soften, drained,cut noodle in half and set it a side.
Put 5 cups water in a pot, cook till water bubbling, add bean thread noodle to boiling water, stirs, cook for 5 minutes, pour cooked noodle in to a colander and set a side.
In a large soup pot, put duck with garlic, yellow onion, cinnamon stick, salt and water together, cook till duck meat tender(do not over cook.)
Removed cooked duck from soup pot and put it in a plate or colander to cool off, cut bite sizes pieces.
Removed and throws away chicken bones, onion, garlic and cinnamon stick from soup pot, keep only soup broth.
Add bamboo shoots, shiitake mushroom and slices onion with soup broth and cook till mushroom tender.
Seasoning with fish sauce, sugar and black pepper.
Put some cooked bean thread noodle in a bowl, top with some duck meat, some toasted garlic and some toasted onion. Pour hot soup over and top with chopped green onion before serve.
Server hot along with ginger fish sauce, or with sweet fish sauce.
Copyright by Mylinh Nakry.