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Gỏi Vịt – Duck Salad with Fish Sauce
More recipes: Vietnamese Recipes · All Asian Recipes
Gỏi Vịt – Duck Salad with Fish Sauce
Laura Chen
4
30 Minuten
60 Minuten
350
Vietnamese
Main course
A fresh, spicy duck salad traditionally enjoyed in Vietnamese cuisine. This salad combines tender duck meat with a fragrant mix of fresh herbs and a tangy fish sauce dressing.
Ingredients
- 400 g duck breast
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 200 g mixed salad greens (e.g. arugula, radicchio)
- 1 small red onion, thinly sliced
- 1 handful fresh mint leaves
- 1 handful fresh cilantro
- 1 handful fresh Thai basil
- 2 carrots, peeled and cut into thin strips
- 50 g roasted peanuts, roughly chopped
For the dressing:
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 2 garlic cloves, finely chopped
- 2 red chilies, deseeded and finely chopped
Instructions
- Season the duck breast with salt and pepper and sear it hard on both sides in a pan with oil.
- Keep cooking the duck breast over medium heat until cooked through, about 20 minutes. Then let it rest and cut it into thin slices.
- In a large bowl, toss the mixed greens, onion slices, mint, cilantro, Thai basil and carrot strips.
- For the dressing, stir all the ingredients together in a small bowl until the sugar has dissolved completely.
- Add the duck slices to the salad and pour the dressing over it.
- Toss the salad well and sprinkle with the chopped peanuts.
- Let the salad sit for a few minutes before serving so the flavors can develop.
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More recipes: Vietnamese Recipes · All Asian Recipes