Duck Pho with Lemongrass Fermented Tofu Dip for Steamed Vegetables
So much warming and scrumptious flavor in one meal. We make the duck pho broth using duck bones and leg meat, veggies and mix of warming herbs and spices. You reheat the broth, boil the rice noodles and serve with shredded duck leg meat, the three side sauces (included) and bean sprouts, cilantro and lime (all optional and not included). The lemongrass fermented tofu dipping sauce has immense umami, fresh and bright flavor in a probiotic dip for steamed or raw veggies.
We think that it’s time for all of us to learn about the secrets of fermented tofu, often the secret probiotic ingredient in many types of cuisines from Asia. This is a great introduction that pairs with the richness of the duck.
Serves 3-4 adults - Fixings for 2 quarts of pho, 1/2 cup of lemongrass fermented tofu sipping sauce (enough for a large amount of steamed or fresh veggies.
Can make two great meals - pho on its own and a second rice bowl with steamed veggies and tofu (not included) and the fermented tofu dipping sauce and leftover sweet chile garlic dipping sauce.
COOK TIME - 15-20 min.
ALLERGENS - Soy, fish (fish sauce in broth), oysters (in oyster sauce packaged separately),
CONTENTS - Pho broth, rice noodles, shredded duck leg meat, gluten and MSG free hoisin sauce, mint lime sauce, chile paste, lemongrass fermented tofu veggie dip.
SHOPPING LIST - Pho - 2 cups bean sprouts, 1/4 cabbage (optional), 4 baby bok choy (optional). Steamed veggies - Baby bok choy, cabbage, chinese broccoli/broccoli, asparagus, carrots, and/or any other veggie for steaming.
KEEP FROZEN. Thaw in cold water for 20 min and/or heat from partially frozen. Open immediately, refrigerate and use within 48 hours.
INSTRUCTIONS -
Pho - Heat pho broth until just boiling. Bring a pot of water (4 quarts) to a boil. Drop in rice noodles and boil for 3 minutes. Rinse noodles thoroughly. Portion rice noodles into bowls and pour broth over the top. Add in shredded duck. Pour broth over to to more than cover noodles. Add in bean sprouts and any other veggies. Serve sauces on the side for spooning into broth as desired.
Veggies - Steamed - Cut cabbage into 1 inch thick wedges, slice baby bok choy in half, cut carrots into 1/4 inch sticks (etc.). Extra firm tofu sliced into sticks can also be added. Add 1/2 inch of water to a large pan with lid. Bring to a boil, drop in veggies and steam for 2-3 minutes until just wilted but still al dente. Serve on a plate with dipping sauce in a bowl in the center. Dip and eat.
INGREDIENTS - Pho broth - water, duck carcass and leg quarters, onion, garlic, fish sauce (anchovies, water, salt, sugar), organic cold pressed sunflower oil, ginger, shitake mushroom, cilantro, star anise, cloves, cinnamon, salt and pepper. Rice noodles - rice flour, water, salt. Oyster sauce - Water, Sugar, Salt, Oyster Juice Concentrate (Oyster [Molluscan Shellfish], Water, Salt), Modified Corn Starch, Caramel Color, Yeast Extract, Oyster Extract (Molluscan Shellfish). Mint basil and lime sauce - Mint, thai basil, lime juice, cold pressed organic sunflower oil. Sweet chile garlic sauce - Water, sugar, pickled Thai chiles (Thai chiles, cane sugar vinegar, salt), garlic, salt. Duck meat - duck leg meat cooked in pho broth. Fermented tofu dipping sauce - fermented tofu (soybeans, water, salt, water, rice wine), sugar, lime juice, lemongrass, Thai chile.
