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Recipe for Duck and Cabbage Salad (Gỏi Vịt Bắp Cải)

This Duck and Cabbage Salad (Gỏi Vịt Bắp Cải) is a refreshing and flavourful dish that combines tender slices of duck with crisp white and purple cabbage, carrots, and aromatic Vietnamese coriander. Tossed in a tangy, savoury sauce and topped with crunchy fried shallots and crushed peanuts, it offers a delightful mix of textures and tastes. Serve it with a zesty dipping sauce for an extra burst of flavour in every bite.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Duck and Cabbage Salad (Gỏi Vịt Bắp Cải) in action.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Cuisine Vietnamese
Servings 4

Equipment

  • 1 medium pot

Ingredients
  

  • 650 grams duck meat (cleaned)
  • 300 grams white cabbage
  • 300 grams purple cabbage
  • 200 grams carrot
  • 2 medium onions (one for cooking, one thinly sliced for the salad)
  • 25 grams Vietnamese coriander
  • 3 tablespoons roasted peanuts (unsalted), slightly crushed
  • 3 tablespoons fried shallots
  • 3 tablespoons fried garlic
  • 150 grams fresh ginger (sliced into 6-7 pieces)
  • For seasoning: Salt, mushroom powder

Mixing sauce:

  • 3 tablespoons sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 3/4 cups duck broth
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon chili sauce

Dipping sauce:

  • 3 tablespoons sugar
  • 3 tablespoons fish sauce
  • 1.5 tablespoons lime juice
  • 1.5 tablespoons finely chopped ginger
  • 2 teaspoons finely chopped chilis

Instructions
 

  • Prepare the Dipping Sauce:
    In a small bowl, mix together the sugar, fish sauce, lime juice, finely chopped ginger, and chopped chilis. Stir the mixture thoroughly until the sugar is completely dissolved. Taste the sauce and adjust the seasoning to your liking.
  • Prepare the Vegetables:
    Thinly slice one onion. To reduce its sharpness, soak the slices in a bowl of ice water for about 10 minutes. This will make the onion milder and crisper. After soaking, drain the onion slices thoroughly.
    Thinly slice both the white and purple cabbage. Rinse the slices well then drain them thoroughly.
    Peel the carrot and julienne it into thin strands.
    Roughly chop the Vietnamese coriander into bite-sized pieces.
  • Cook and Prepare the Duck:
    In a medium pot, add enough water to submerge the duck meat. Add the second onion, cut in half, and the ginger slices to the pot. Bring the water to a boil, then add salt and mushroom powder to season the broth. The ginger and onion will help infuse the duck with a delicate aroma.
    Carefully add the cleaned duck meat into the boiling water and let it cook until fully done. Occasionally skim off any impurities that rise to the surface to keep the broth clear.
    Once the duck is cooked, remove it from the pot and immediately transfer it to a bowl of cold water. Let it sit in the cold water for about 10 minutes. This process will help the meat firm up and make it easier to slice.
    Take 3/4 cup of the duck broth from the pot and set it aside. This broth will be used for the mixing sauce.
    After the duck has cooled, remove it from the water. Briefly rinse it, then pat it dry with paper towels. Slice the duck into thin, bite-sized pieces.
  • Prepare the Mixing Sauce:
    In a small bowl, combine the sugar, fish sauce, lime juice, reserved duck broth, finely chopped garlic, and chili sauce. Stir the mixture until the sugar is completely dissolved and the ingredients are well blended. Taste the sauce and make any necessary adjustments by adding more sugar, lime juice, or fish sauce until it suits your personal preference.
  • Assemble the Salad:
    In a large mixing bowl, combine the sliced cabbage, julienned carrot, and drained onion slices. Toss the vegetables well to ensure they are evenly mixed.
    Add the fried garlic, fried shallots, and crushed peanuts to the bowl. Pour in the mixing sauce and toss the salad thoroughly to ensure that all the vegetables are evenly coated with the sauce.
    Add the chopped Vietnamese coriander and gently mix it into the salad.
  • Serve:
    Transfer the mixed salad to a serving dish. Arrange the sliced duck meat on top of the vegetables. Sprinkle fried shallots and crushed peanuts over the duck to add a final touch of texture and flavour.
    Serve the salad immediately, with the dipping sauce on the side.
    Your Duck and Cabbage Salad is now beautifully prepared and ready to be enjoyed!

Video