Prep: Crush ginger with salt and white wine, mix well. Clean the duck, then rub the ginger mixture all over the duck. Let sit for about 20 minutes, then rinse thoroughly, drain, and cut into bite-sized pieces. Soak the duck blood in water, then cut into small cubes. Wash the shallots and purple onions.

Make the noodles: Place tapioca starch in a large bowl with 1/2 teaspoon salt. Gradually pour in very hot boiling water, mixing with a spatula until slightly cooled, then knead by hand until the dough is smooth and elastic. Divide the dough into small portions, roll each out thin, then cut into long noodles (dust with a little starch to prevent sticking).

Marinate the duck: Place duck pieces in a bowl. Pound the purple onions and 1/2 tablespoon shallots with 2 teaspoons salt, then add this mixture to the duck along with 2 teaspoons sugar, 1 teaspoon chicken bouillon powder, 2 teaspoons chili powder (for heat and color), and 1/2 teaspoon black pepper. Mix well to coat. Marinate for 60 minutes.

Heat 1 tablespoon cooking oil in a large pot. When hot, add 1 tablespoon crushed shallots and sauté until fragrant. Add the marinated duck and cook over high heat until it comes to a boil, then add 2 cups (about 500 ml) water. Simmer over low heat so the duck absorbs the flavors. Add more water as needed, along with the bowl of dissolved shrimp paste (strained to remove solids), and cook until the duck is tender.

When the duck is tender, adjust the seasoning to taste and add the cubed duck blood.

Add the tapioca noodles directly to the duck broth (do not pre-boil the noodles, as this gives the soup a slightly thick, hearty texture). Cook until the noodles float and turn translucent (add the noodles just before serving, a little at a time, to avoid over-thickening the broth).

Herbs: Finely chop green onions and Vietnamese coriander. Serve with lime wedges, fresh chili, chili paste, and pure fish sauce or ginger fish sauce.

A perfect bowl of duck tapioca noodle soup: tender duck, chewy translucent noodles, sweet and fragrant broth, and a golden layer of duck fat on top.