Bún Măng Vịt (Classic Duck Noodle Soup with Bamboo Shoots)
Món truyền thống · Vietnamese
A classic and deeply flavorful Vietnamese noodle soup featuring tender duck meat, savory broth infused with dried bamboo shoots, and rice vermicelli noodles. This dish is a staple in Vietnamese cuisine, known for its comforting and aromatic qualities.
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Nguyên liệu
- Duck1 whole
- Dried bamboo shoots100g
- Rice vermicelli noodles (bún)500g
- Shallots3 bulbs
- Ginger1 piece (5cm)
- Fish sauce4 tbsp
- Rock sugar1 tbsp
- Star anise3 pods
- Cinnamon stick1
- Saltto taste
- Black pepperto taste
- Water3 liters
- Scallions1 bunch
- Cilantro1 bunch
- Lime1
Các bước
- 1
Soak dried bamboo shoots in water overnight, changing water several times. Boil until tender, then drain and shred.
- 2
Clean the duck thoroughly. Rub with salt and pepper. Roast or boil until cooked through. Once cooled, debone and cut the meat into bite-sized pieces. Reserve the duck carcass for broth.
- 3
Prepare the broth: Simmer the duck carcass with ginger (bruised), shallots (halved), star anise, cinnamon stick, rock sugar, and water for at least 1.5-2 hours. Skim off any impurities.
- 4
Strain the broth. Season with fish sauce, salt, and pepper to taste. Add the shredded bamboo shoots to the broth and simmer for another 30 minutes.
- 5
Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 6
To serve, place a portion of noodles in a bowl. Ladle the hot broth with duck and bamboo shoots over the noodles. Garnish with chopped scallions and cilantro.
- 7
Serve immediately with lime wedges on the side.
