Poached duck and cabbage salad (Gỏi vịt bắp cải) from Vietnam - The Cookbook (page 129) by Anaïs Ca Dao van Manen

  • fried shallots
  • fish sauce
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Recipe calls for Turkish cabbage. Can use the poached duck on page 255, and can substitute the home-made vinegar on page 456 for rice vinegar.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ginger dipping fish sauce (Nước mắm gừng)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe calls for Turkish cabbage. Can use the poached duck on page 255, and can substitute the home-made vinegar on page 456 for rice vinegar.

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