Full recipe (Cong thuc day du) http://danangcuisine.com/?p=3147<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />Ingredients<br />2 cans mock duck (wheat gluten), 280g each, sliced into 0.5 inch pieces<br />1 leek, white part minced, green part finely sliced<br />300 g taro, 10.5 oz., cut into cubes<br />300 ml coconut water<br />*Marinade*<br />3-4 cubes fermented tofu<br />2 tsp sugar<br />1 tsp ginger minced<br />1 tsp garlic minced<br />1 tsp mushroom seasoning powder, optional<br />*Dipping sauce*<br />1-2 cubes fermented tofu<br />1 tsp sugar<br />1 tsp ginger minced<br />1/2 tsp garlic minced<br />1 tbsp lime juice<br /><br />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.
