Duck and Bamboo Noodle Soup / Bún Măng Vịt
This savory duck and bamboo shoot noodle soup is a symphony of flavors and textures that will transport you straight to the vibrant streets of Vietnam!
- Prep time
- 1 hr 30 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Whole Duck
- 7 Quart Water
- 1 Yellow Onion
- 2 inch Knob Ginger
- 3 tbsp Fish Sauce
- 1 inch Nub Rock Sugar
- 2 tbsp MSG
- Kosher Salt (To scrub duck)
- Minced Ginger (To scrub duck)
- 12 oz Dried Bamboo (Soaked)
- 1 tbsp Oil
- 1 tbsp Minced Garlic
- 1 tbsp Minced Shallots
- 1 tsp Fish Sauce
- 1 tsp Chicken Bouillon
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 lb Dried Vermicelli Noodles (Oldman Que Huong Brand)
- Cabbage
- White Onion
- Green Onion
- Cilantro
- Vietnamese Coriander
- Fried Shallots
- 1 inch Knob Ginger
- 2-3 Thai Chili
- 1/4 Fish Sauce
- 2 tbsp Sugar
- 1 Lime (Juice)
Instructions
- 1
Bamboo:
- 2
Soak dried bamboo shoots until pliable. Depending on the kind, the bamboo may take several hours to overnight. Make sure you change out the water 2-3 times til the water runs clear
- 3
Boil soaked bamboo shoots in salted water for 10-15 minutes. Drain and rinse with cold water, and then boil again 2-3 times
- 4
In a pan, add oil and sauté minced shallots and garlic until fragrant. Add cooked bamboo shoots and sauté for a few minutes. Season with fish sauce, chicken bouillon, sugar, salt and pepper. Then put aside
- 5
Soup:
- 6
Scrub whole duck with kosher salt and minced ginger to reduce the duck's odor. Rinse with cold water and repeat scrubbing cycle 1-2 times
- 7
Add duck to a pot of boiling water. Then char a yellow onion and a nub of ginger. Add aromatics to the pot, bring it up to a rolling boil, skim off the impurities, and simmer for 30-45 minutes until the duck is cooked through
- 8
Remove the duck from the pot, then soak it in cold water to help tighten the duck's skin. Slice the duck when cool and continue to let the soup simmer for another 30-60 minutes
- 9
Season broth with fish sauce, rock sugar, and MSG. Add some of the cooked bamboo shoots to the broth to help impart some of the flavor
- 10
Noodles:
- 11
Cook noodles according to package instructions, then toss them with oil to prevent them from sticking.
- 12
Assemble:
- 13
To serve, add noodles, bamboo shoots, and sliced duck meat. Ladle over broth and garnish with green onions, cilantro, white onions, fried shallots, Vietnamese coriander, Thai chili and black pepper
- 14
Serve with Goi/side salad and dipping sauce