Remove extra fat from duck and dry the cavity. Place either the nozzle of a bike pump or straws in the neck end of the duck between the skin and the meat and inflate the skin with the pump or by blowing into the straws.
Bun Cha is a big favourite in Hanoi. It’s the classic lunchtime meal for city folk – a tasty mix of barbequed pork, fresh greens and rice noodles. Here the KOTO kitchen staff have provided the recipe so you can recreate the tastes of Vietnam in your own kitchen.
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