Delicious and Nutritious Homemade Braised Duck with Pickled Lime: Perfect for Chilly Weather and Suitable for All Ages

The duck stewed with pickled bamboo shoots is a well-known and popular dish in Hanoi, known for its delicate and easy-to-eat flavor. It is not only nutritious but also provides warmth on chilly days. People of all ages enjoy this dish.


The braised duck with sour soup is not only nutritious but also easy to eat and refreshing. The meat is tender and sweet, the potatoes are accompanied by crisp morning glory, and the tangy and refreshing soup is poured over the noodles for a delicious hot dish. This dish has tender duck meat, so both children and the elderly can enjoy it without feeling greasy, thanks to its low fat content and sour taste from the soup. It also helps to add more greens to the family’s diet.

In the cold weather, gathering around a hot pot of braised duck with sour soup will be delightful and won’t take much cooking time.


1 duck, you can buy a cleaned duck from the market.

7 sour fruits (I’m sure you have some frozen sour fruits for this season, right?)

5 lemongrass stalks

1 piece of ginger

3 cloves of garlic

4 shallots

1 lime

3 spring onions

5 sprigs of basil

5 sprigs of cilantro

3 tablespoons of cooking oil

1 tablespoon of fish sauce

Common spices (ground pepper/salt/chicken powder/seasoning powder)

Preparing the duck meat:

To eliminate the odor, rub the duck with fresh lime and sea salt. You can also rinse the duck with ginger wine to remove the smell.

Drain the duck and cut it into pieces, not too thin or too thick.

Trim and rinse the lemongrass, then chop it into small pieces. Peel and clean the sour fruits, then rinse and drain them (if you’re using frozen sour fruits, you’ve probably peeled them already, but if not, it’s fine).

Peel and finely chop the shallots and garlic.

Rinse and drain the basil and cilantro, then chop them into small pieces.

Peel and wash the ginger, then chop it finely. Cut off the roots of the spring onions, rinse and drain them, then chop them into small pieces.

Marinating the duck meat:

Place the duck pieces in a pot and add the following seasonings: 1 tablespoon of fish sauce, 2 teaspoons of chicken powder, 2 tablespoons of seasoning powder, 1 teaspoon of ground pepper, half of the chopped garlic, half of the chopped shallots, half of the chopped ginger, half of the basil, half of the cilantro, half of the lemongrass, and half of the spring onions. Mix well with your hands to marinate the duck.

Marinate the duck with the seasonings for about 30 minutes.

Cooking the braised duck with sour soup:

Heat the cooking oil in a pot, then sauté the remaining shallots, garlic, lemongrass, ginger, and spring onions until fragrant. Add the marinated duck and stir-fry until the meat is firm. Once the meat is firm, add water and simmer until boiling, then cook on low heat. Add the sour fruits when the duck is tender, and season the soup according to your family’s taste.

If your family likes to have potatoes and greens, you can add potatoes and vegetables to the pot and simmer until they are soft. When serving, dip the morning glory in the soup and scoop it out into a bowl. If your family prefers to enjoy the pure taste of the braised duck, you can skip adding potatoes and vegetables.

There are two ways to enjoy the braised duck with sour soup: If you prefer to have it as a soup, add the morning glory to the bowl and pour the soup over it.

If you prefer to have it as a hot pot dish, place the pot and hot pot stove on the table. When eating, take out the duck meat and dip it in various vegetables like morning glory, cilantro, and basil, then serve it with noodles or rice according to your preference.

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