Yield: 8 or more bowls
For 8-quart instant pot
- 1 duck (approx. 3lbs)
- 1 large onion
- 2 large ginger knobs (peeled)
- 1 shallot (chopped)
- 2 thumb-sized pieces of rock sugar
- 2 bags of dried bamboo shoot (soaked in warm water for 1 hour)
- Chicken soup base
- Mushroom seasoning
Garnish and others
- 1/2 green cabbage (finely sliced)
- onion and cilantro (chopped)
- Vietnamese corriander (chopped)
- Bean sprout
- Lime wedges
- Sliced jalapeno pepper
- Onion (thinly sliced)
- Fried shallot
- Rice noodle
Ginger fish sauce for dipping
- 4 tbsp of fish sauce
- 3 tbsp of sugar
- 1.2 to 1 tbsp of lime juice
- 5 cloves of garlic and 1/2 a knob of ginger (crushed both together with a mortar and pestle)
- Chopped fresh Thai pepper
- Peel, slice, and crush 1/2 a knob of ginger with a mortar and pestle. Clean the duck first by trimming fat and wash thoroughly with salt and warm sink water. Second, rub the crushed ginger all around, inside and out. Rinse again with warm sink water. Place duck into the inner pot along with 1 onion, 1 peeled knob of ginger (sliced in half), rock sugar, 5 tbsp of chicken soup base, 7 cups of boiling water. Using boiling water will speed up pressure building time. Select Manual/Pressure Cook, High Pressure, 8 minutes. 10 minutes of natural pressure release (NPR)
- While the duck is being cooked, boil a pot of water to cook the soaked dried bamboo shoot. After boiling for 15 minutes, remove and drain the bamboo shoot. Use a pair of scissors to trim and discard the tougher bottom part, cut to short length. Boil the trimmed bamboo shoot the 2nd time for 10 minutes. Drain and rinse well with sink water. In a large pan, heat up about 2 tbsp of cooking oil, and add the chopped shallot. Then add the bamboo shoot. Season with about 2 tbsp of mushroom seasoning. Stir well, turn off heat and set aside.
- Cook the rice noodle according to the instructions on the package. Flush with cold sink water and squeeze out excess water afterward. Set aside to dry.
- Once cook time is over, allow the IP to NPR for 10 minutes. Then slowly move the knob over to Venting. It will take about 4 minutes to release all pressure. Open the lid and remove duck first. Place the duck in a large bowl and use food wrap to cover but not all the way. Allow steam to escape to avoid overcooking the duck. Wait until the duck is completely cool down before chopping with a sharp cleaver.
- Remove and discard onion and ginger. Switch to sautee mode and add about 7 more cups of water to bring liquid level to 14 cups. Pour the stir-fried bamboo shoot into the broth. Season the broth to your taste with mushroom seasoning, sugar, and soup base (add 1/2 teaspoon at a time).