Chao Vit Vietnamese Duck Porridge
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
One 5-lb duck
10 cups of water
1 Tbsp of salt
1 bulb of ginger, sliced
2 cups of cooked rice
2-3 Tbsp fish sauce
Gio Chao quay (Chinese donuts)
Pepper to taste
Lime wedges, red chili, cilantro, and onions for garnish
Nuoc mam cham (fish sauce) for the duck
Place the whole duck in the pot filled with 10 cups of water. Add the salt and ginger. Bring the pot to a boil and let simmer on medium heat for 45 minutes.Remove the duck from the broth and strain the broth to remove any excess fat. Add the rice to the pot. Use a hand blender, blend the rice until finely ground. Continue cooking for another 30 minutes to let the porridge thicken. Add in the fish sauce and season to your liking.While you are waiting for the porridge to finish cooking, chop the duck into small pieces, prepare the fish sauce, and toast the Chinese donuts.Add a few pieces of duck and a handful of bean sprouts before ladling the porridge to a serving bowl. Garnish with green onions, cilantro, pepper, and red chiles.