Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Finely mince 400 grams of boneless, skinless duck breast and thoroughly combine it in a large bowl with 300 grams of pressed, crumbled firm tofu.

2. 2

   Add 1.5 tablespoons of minced fresh ginger, 3 cloves of minced garlic, 1 small finely chopped shallot, and the minced white part of 1 stalk of lemongrass to the duck and tofu mixture.

3. 3

   Stir in 1.5 teaspoons of five-spice powder, 1.5 tablespoons of fish sauce, 1 teaspoon of soy sauce, 0.5 teaspoon of black pepper, and 1.5 tablespoons of cornstarch dissolved in 3 tablespoons of water as a binder.

4. 4

   Fold in 75 grams of finely chopped rehydrated dried shiitake mushrooms and 3 tablespoons of chopped fresh cilantro until all ingredients are evenly distributed.

5. 5

   Carefully spoon the mixture onto 2 large sheets of prepared banana leaves, shaping it into a compact loaf, then securely wrap the leaves around the mixture.

6. 6

   Place the wrapped loaf into a steamer basket, ensuring approximately 2 inches of water is in the steamer pot, and steam over medium-high heat for 35 to 40 minutes, or until the loaf is firm and cooked through.

7. 7

   Allow the Chả Vịt Hấp Ngũ Vị Hương to rest for 5 minutes before carefully unwrapping and slicing it into desired portions for serving.