Bún Măng Vịt Nhanh (Quick Duck Noodle Soup)
70% chuẩn vị · Vietnamese
A simplified version of the classic Bún Măng Vịt, this recipe uses pre-cooked duck or duck breast and canned bamboo shoots to significantly reduce preparation time while still capturing the essential flavors.
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Nguyên liệu
- Pre-cooked duck meat or duck breast500g
- Canned sliced bamboo shoots400g
- Rice vermicelli noodles (bún)400g
- Chicken or duck broth (low sodium)2 liters
- Shallots2 bulbs
- Ginger1 small piece (2cm)
- Fish sauce3 tbsp
- Saltto taste
- Black pepperto taste
- Scallions1/2 bunch
- Cilantro1/2 bunch
- Lime1
Các bước
- 1
Drain and rinse canned bamboo shoots.
- 2
Slice pre-cooked duck meat or duck breast into bite-sized pieces.
- 3
Finely mince shallots and ginger.
- 4
In a pot, heat a little oil (optional) and sauté shallots and ginger until fragrant. Add chicken or duck broth and bring to a simmer.
- 5
Add the rinsed bamboo shoots and simmer for 10 minutes. Season the broth with fish sauce, salt, and pepper to taste.
- 6
Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 7
To serve, place noodles in bowls. Top with duck slices and ladle the hot broth with bamboo shoots over. Garnish with chopped scallions and cilantro.
- 8
Serve with lime wedges.
