Contents
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Ingredients
Rice noodles
- 150 g Rice noodles
- 2 tbsp Fresh, chopped mint
dressing
- 8 tbsp Raw cane sugar
- 6 tbsp Fish sauce
- 1 Red Chilli pepper, pitted and finely chopped
- 1 Lime, the juice
Duck cakes
- 2 Duck breasts
- 100 g Green bacon
- 1 Egg
- 1 tbsp Red Kampott Pepper
- Salt
- Clarified butter
Otherwise
- 100 g Roasted and chopped almonds
- 8 Quail eggs
- 1 Mini cucumber, finely grated
- 1 few Fresh mint leaves
Instructions
Rice noodles
- Scald the rice noodles with boiling water and let them steep for about 10 minutes, then strain, rinse with cold water and drain well and then put in a bowl and cut several times with the scissors and also allow to cool well.
dressing
- Put the sugar together with the fish sauce in a saucepan, finely chop and add the chilli pepper and then bring everything to a boil and simmer until the sugar has completely dissolved, then season with lime juice and let cool down completely.
Duck cakes
- Peel the skin off the duck breasts. Cut the skin into small squares and leave in a pan without fat at a low temperature. It takes a while, but it's worth it. When the pieces of skin are nice and golden brown and crispy, take them out of the pan with a slotted spoon, drain them well on paper towels (add a little salt), let them cool a little and set aside.
- Now remove any skin and skin from the duck breast and cut into pieces. Also cut the fat bacon into pieces and put both together through the meat grinder.
- Roast the Kampottpfeffer in a pan without fat and then crush it in a mortar and then add to the minced duck meat, as well as the egg and salt and then work everything into a homogeneous dough. Shape them into very small, flat meatballs and fry them in a little clarified butter until crispy on all sides.
finish
- Mix the chopped mint with the rice noodles and arrange the rice noodles in bowls. In the meantime, fry the quail eggs as fried eggs. Spread the grated cucumber on the edge of the rice noodles. Place the duck meatballs on top of the rice noodles, pour some of the dressing over them.
- Now sprinkle the roasted almonds and the crispy duck skin on top and garnish with a few mint leaves.
Nutrition
Serving: 100gCalories: 384kcalCarbohydrates: 92.7gProtein: 1.5gFat: 0.2g