The West loves duck meat, so every family raises at least a few ducks in their garden. Ducks eat field snails, leftover rice, and don’t eat food, so duck meat is firmer, sweeter and tastier than industrially raised ducks. On a drizzly rainy day, there is a room of dried coconuts, ducks are available in the garden, so there is a pot of cake soup with chopped duck meat with warm hometown love.
The flour for making banh chung is chopped flour, which is rice flour that is stuffed with smooth plasticity and then cut by hand, so it is called “sliced dough” cake. The history of the name “sliced dough cake” is very interesting because the way it is made is very strange and very unique. This is a very laborious process when the cook has to choose a delicious, fragrant, not too sticky rice, soak it soft, then grind it, filter it to get a smooth dough. After kneading the dough, press it around the glass bottle and then use a knife to cut the dough to fall directly into the pot of boiling water. When cooking, stir well so that the dough does not stick together and stick to the bottom of the pot. As for duck meat, it is preliminarily processed by washing, marinating spices, then stir-frying to hunt and then put it straight into the pot of banh chung. Finally add coconut milk and you’re done.
The extra “topping” for this dish is mushrooms, shrimp, fish, or pork rolls, etc., but eating in the traditional way with only duck meat is the best. Another special feature of this dish is the sticky blood and the signature sauce of ginger sauce. Sticky blood is duck blood, mixed with glutinous rice, then boiled, cut into bite-sized pieces. And ginger fish sauce is absolutely indispensable when eating cake soup with chopped duck meat. The rich fish sauce, mixed with ginger, garlic, and chili peppers, seasoned with a little sugar, then squeezed a piece of lemon for sourness, suddenly becomes a wonderful combination with the delicious taste of duck meat.
Diced duck meat soup when eaten, add some non-aromatic onions, green onion stems, coriander and spicy pepper. The short, soft noodles are due to hand-cutting, but attractive by the fragrant rice aroma that melts in the mouth. The broth is thick, rich in the sweetness of home-grown duck meat, and the richness of coconut milk is also absorbed into the noodles, making the dish even more delicious. The fragrant, sticky blood is extremely special, making you eat a piece and then want to eat another piece. Dipping duck meat into ginger fish sauce, the sauce combined with duck meat is great when reducing the fat, so it does not cause boredom but also increases the feeling of wanting to eat more.
The duck meat soup cake is most suitable when eaten on drizzly rainy days. The air becomes moist, cool, holding a bowl of hot soup cake, both fragrant and delicious, eating a piece that warms the heart.