Vietnamese Peking Duck Soup (Mì Vịt Tiềm)

What is Mì Vịt Tiềm?

Mì vịt tiềm is a Vietnamese-Chinese noodle soup with egg noodles, greens and duck in a fragrant, star anise-scented broth. This version uses a store-bought Peking duck as a rich, easy shortcut.

Vietnamese Peking Duck Soup (Mì Vịt Tiềm)

Print Recipe

Servings 4 bowls

Ingredients

For the stock

• 1 whole Peking duck meat removed and set aside for topping layer
• 1 medium rock sugar
• 1 tablespoon salt
• ½ white onion
• 3 star anise

To season

• 1 tablespoon fish sauce
• ½ tablespoon sugar
• ⅓ tablespoon MSG

For the noodle bowl

• Peking duck meat
• egg noodles
• leafy greens bok choy, cai ngot, etc.
• green onions sliced
• cilantro sliced
• shiitake mushrooms rehydrated, cleaned

Instructions

• Add all the ingredients listed under "for the stock" into a 6 qt pot and fill with enough cold water to cover all the duck bones.
• Heat the pot over high heat until boil. Lower to simmer and remove foam from top of the stock. Allow to simmer on low heat for 1 hour.
• While waiting, prep the noodles, blanch the leafy greens, slice your green onions and cilantro for garnish.
• To rehydrate the shiitake mushrooms, pour boiling water and allow them to soak for 30 minutes. Clean and rinse once softened. Set aside.
• Once the 1 hour cooking times is up, discard the white onion, star anise, and duck bones. The broth should've reduced to about 3qt liquid (½ the pot). Add more water if needed to meet the 3 qt mark.
• Season the broth with 1 tablespoon fish sauce, ½ tablespoon sugar, and ⅓ tablespoon MSG. Taste and adjust to your liking.
• Assemble your bowls with noodles, Peking duck meat, greens, shiitake mushrooms, and green onion, cilantro. Ladle broth over and serve hot with side of chili oil and/sriracha and red vinegar.