Put water, duck, sliced onion, salt and ginger in large pot and boil at high heat. Then reduce heat, cook for 20-25 minutes. Remove the duck from the pan, cut duck meat into large pieces.
Soak bamboo in warm water overnight. Drain from water and heat the pan and put oil, garlic, onions and bamboo and stir-fry for 5 minutes. Add fish sauce and pepper to taste.
Make ginger fish sauce, put 2 teaspoons of cooled water into the bowl, add 1 teaspoons of sugar and ¼ teaspoons of salt. Then, crush garlic and ginger and add and then put 1 teaspoon of lemon and 1 fresh chilli. Mix well together.
Enjoy: Put rice vermicelli in the bowl, put the duck meat, bamboo and green onion on top. Add stock and sprinkle pepper. Serve with ginger sauce, chopped fresh lemon and vegetables.