Vietnamese Duck and Bamboo Noodle Soup (Bún Măng Vịt)

What is Bún Măng Vịt?

Bún măng vịt is a comforting Vietnamese noodle soup made with tender boiled duck, a light and savory duck broth, and tender sautéed bamboo shoots, served over rice vermicelli. It's traditionally paired with a fresh duck salad and a side of ginger fish sauce for dipping the duck.

The duck broth itself only takes about 45 minutes. The dried bamboo shoots take the most time: they need several hours of soaking and boiling until soft, so plan ahead or prep them the day before.

Bún Măng Vịt Garnishes

Serve with shredded cabbage, bean sprouts, mint, limes, shredded banana blossom, and peppers so everyone can top their bowl to taste.

Vietnamese Duck and Bamboo Noodle Soup (Bún Măng Vịt)

Print Recipe

Prep Time 5 hours hrs

Cook Time 45 minutes mins

Bamboo prep 5 hours hrs

Total Time 5 hours hrs 45 minutes mins

Servings 6 bowls

Ingredients

For the stock

• ½ duck about 2.5-3 lb
• 3 inch ginger half crushed for washing the duck, half sliced for the stock
• 2 tablespoon vodka for washing the duck
• 2 tablespoon salt plus 1 tablespoon more for washing the duck
• 1 whole onion peeled
• 4 qt water
• 1 oz rock sugar plus more to taste
• 1 tablespoon chicken powder to season
• 1 teaspoon MSG to season
• 2 tablespoon fried shallots

For the bamboo shoots

• 8 oz dried bamboo shoots
• 3 shallots sliced
• 2 tablespoon oil

Garnishes

• 1 lb rice vermicelli noodles (bún)
• 2 cups shredded cabbage
• 8 oz bean sprouts
• 1 bunch mint
• 2 limes cut into wedges
• 1 cup shredded banana blossom
• 2-3 Thai peppers sliced

Instructions

Bamboo prep (4-5 hours)

• Soak the dried bamboo shoots in boiling water for 1 hour, then clean.
• Boil the bamboo for 2 hours, then drain.
• Boil for another 2 hours, or until soft.
• Shred the bamboo and remove any hard bits.
• Sauté the bamboo with shallots and oil before adding to the stock.

Cook the stock (45 minutes)

• Wash the ½ duck with ginger, vodka, and salt.
• Add the ½ duck, 1 whole onion, ginger, water, 2 tablespoon salt, and rock sugar to a pot.
• Let cook for 45 minutes.
• Remove the duck and place it in cold water to cool.
• Remove the onion from the broth.
• Season the broth with more rock sugar, chicken powder, and MSG to taste.
• Add the sautéed bamboo shoots and fried shallots to the broth.
• Slice the duck and serve over noodles with the broth and garnishes.