Bo bun and nems of Ducks

It is a complete dish of Vietnamese origin, sometimes presented in the form of soup, others in the form of salad. Traditionally, it consists of bo bun , julienne vegetables and chopped fresh herbs, ground beef and peanuts and is served with nuoc mam sauce.

Making Sauce :

Bring to the boil 15 cl of water with the sugar, vinegar, crush some garlic and pour a pinch of salt. After cooling, add lemon juice and nuoc-mâm to mixture.

The sauce

Preparing the duck legs :

Clean the duck legs confit under hot water. Wipe it, remove the skin and then tease the flesh. Mix it with half of the chopped coriander, soy sauce and honey together.

Folding and rolling

Dip each rice cake in a bowl filled with hot water. Put them on a damp cloth. Place 1 tablespoon duck confit near the curved edge. Fold this edge over the stuffing then fold each side before rolling in a small roll. Brush with egg white. Make the other nems until the stuffing is done. Fry them for 5 minutes in a pan of oil, turning them over and drain them.

rolling

Collecting rice and vegetables in bowls

Soak the rice vermicelli for 4 minutes in lukewarm water. Drain, untangle and divide in 4 bowls with spinach, carrots and papaya, cut in julienne with mandolin.

rice and vegetables

The right way to cook the duck breast

Slightly incise the fat of the duck breasts. Cook them 8 min in the skillet, skin side against the bottom. Empty the grease when returning. Continue cooking for 3 minutes on the flesh side. Then cut them into thin slices. seasoning it with salt, pepper.

For more duck recipes click here.

Duck breast

Last touch before serving bo bun

Divide them in the bowls with the spring rolls quickly warmed in the pan. Sprinkle sauce. Sprinkle with crushed cashews, coriander leaves and mint.