Vietnamese Duck Salad (Goi Vit) Recipe
This Vietnamese duck salad or goi vit is a light and refreshing recipe made with juicy poached duck served over shredded vegetables. Thinly shredded cabbage, onion, cilantro, and fried shallots are crowned with tender and delicious poached duck legs. The dressing or dipping sauce is a Vietnamese-inspired sauce called nuoc mam, which is a balanced combination of spicy, sour, salty, and sweet that ties the whole dish together.
Ingredients
Duck
- 1 lb duck legs about 2 legs
- 4 tbsp mirin or cooking wine divided
- 8 cups water
- 1/2 onion grilled
- 4 slices ginger divided
- ¾ tsp salt
Salad
- 2 cups shredded cabbage
- 1/4 onion thinly sliced
- 1/4 cup cilantro
- 2 tbsp fried shallots
Duck Salad Sauce
- 1 tsp chili flakes adjust to taste
- 3 tsp sugar adjust to taste
- 4 Thai chili peppers chopped, adjust to taste
- 2 garlic cloves minced
- 2 tbsp fish sauce adjust to taste
- 2 tbsp lime juice adjust to taste
Instructions
- Start by rubbing the duck legs with 1 slice of ginger. Next, pour 2 tablespoons of mirin over the duck and rub it in. Let this stand for 15 minutes. Doing so will remove the gaminess and any underlying odors.
- In the meantime, char the onion on the stovetop until most of it is blackened. You can also broil the onion.
- To a large pot with boiling water, add the duck legs, grilled onion, ginger, 2 tablespoons of mirin, and salt.
- Bring to a boil then skim off the scum on the top. Cover and simmer on medium-low for 45 minutes to 1 hour.
- Remove the legs and immediately plunge them into an ice bath. Scoop out the aromatics then reserve the broth and repurpose it however you’d like. I use the broth to make Duck Congee! (see note 1)
- Once the duck has cooled, chop it into bite-sized chunks. Then set aside for later.
- Using a mandolin, carefully shred the cabbage and thinly slice the onions.
- Lay the cabbage on a plate then add the onions and cilantro on top. Pour half the sauce over the vegetables and aromatics.
- Then arrange the sliced duck on top of the plate. Garnish with more cilantro and fried shallots.
- Serve the remaining sauce on the side as a dipping sauce for the duck.
Duck Salad Sauce
- For the sauce, combine chili flakes, sugar, Thai chili peppers, garlic, fish sauce, and lime juice. Mix until well combined.