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Vietnamese Duck and Bamboo Noodle Soup (Bún Măng Vịt)

Vietnamese Duck and Bamboo Noodle Soup (Bún Măng Vịt)

Print Recipe
Prep Time 5 hours
Cook Time 45 minutes
Bamboo prep 5 hours
Total Time 5 hours 45 minutes
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.