Bún Măng Vịt Nấu Rượu Vang (Duck Noodle Soup with Wine Broth)
60% chuẩn vị · Vietnamese Fusion
A creative twist on Bún Măng Vịt, this version incorporates a splash of white wine into the duck broth, adding a subtle depth and complexity to the traditional flavors. It offers a slightly more refined taste profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Duck1 whole
- Dried bamboo shoots100g
- Rice vermicelli noodles (bún)500g
- Shallots3 bulbs
- Ginger1 piece (5cm)
- Fish sauce4 tbsp
- Rock sugar1 tbsp
- Star anise2 pods
- White wine (dry)100ml
- Saltto taste
- Black pepperto taste
- Water3 liters
- Scallions1 bunch
- Cilantro1 bunch
- Mint leavessmall bunch
- Chili1
Các bước
- 1
Prepare dried bamboo shoots as in the classic recipe: soak, boil until tender, drain, and shred.
- 2
Prepare the duck: clean, rub with salt and pepper. Boil or roast until cooked. Debone and cut into pieces. Reserve carcass for broth.
- 3
Make the broth: Simmer duck carcass with ginger, shallots, star anise, rock sugar, and water for 1.5-2 hours. Skim impurities.
- 4
Strain the broth. Add shredded bamboo shoots and simmer for 30 minutes.
- 5
Stir in the white wine and fish sauce. Season with salt and pepper to taste. Simmer for another 10 minutes to meld flavors.
- 6
Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 7
Assemble bowls with noodles, duck pieces, and hot broth with bamboo shoots. Garnish with chopped scallions, cilantro, and mint leaves.
- 8
Serve with sliced chili and lime wedges.
