Vit kho sa gives tender meat, a thick sauce and lemongrass worked into every fiber. The hard part is the strong smell of duck, which will spoil the whole pot if it is not handled properly. The lemongrass is split in two.
Half is blitzed fine for the marinade so it reaches deep into the meat, and half is thinly shaved and added during the braise. That way the pot tastes deep while a fresh lemongrass note sits on top.
This batch weighs about 1.4kg, at roughly 217 calories per 100g.
Method
Rub salt and lime over the surface of the duck to clear the smell, rinse very well, chop into small pieces and drain.
Strip the tough outer layers from the lemongrass, rinse, shave 100g thinly, and blitz half of it fine.
Blitz 5 shallots, 3 garlic cloves and 3 chilies together.
Marinate the duck with 1/2 tablespoon seasoning powder, 1 teaspoon salt, 1/3 teaspoon MSG, 3 tablespoons fish sauce and 2 tablespoons palm sugar caramel sauce, and leave for 15 minutes.
Set a pot with 2 tablespoons cooking oil and fry the shallot, garlic and chili paste until fragrant.
Add the shaved lemongrass and stir for 2 minutes, then add the duck and braise for 20 to 30 minutes.
Add 100ml water, braise for another 10 minutes, taste and adjust, then turn off the stove.
Tips
Rubbing salt and lime over the skin and then rinsing well is the most effective way to clear the smell.
Blitz half the lemongrass for the marinade and shave the rest for the braise, which keeps a fresh lemongrass note.
Small bite sized pieces take on flavor quickly, so 20 to 30 minutes of braising is enough.
A full 15 minutes in the marinade matters, as a rushed start leaves the inside of the meat bland.
Keep the heat low at the end, since a slowly reducing sauce is what turns it glossy.
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