Mì Vịt Tiềm (Braised Duck Noodles)
Món truyền thống · Vietnamese
A classic Vietnamese noodle soup featuring tender, slow-braised duck in a rich, aromatic broth infused with Chinese five-spice and herbs. Served with egg noodles and fresh garnishes.
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
- Duck legs4
- Egg noodles1 lb
- Star anise4
- Cinnamon stick1
- Fennel seeds1 tsp
- Cloves5
- Sichuan peppercorns1 tsp
- Ginger2 inch piece
- Garlic4 cloves
- Shallots2
- Dark soy sauce1/4 cup
- Light soy sauce2 tbsp
- Rock sugar1 tbsp
- Water8 cups
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
- Scallionsfor garnish
- Lime wedgesfor garnish
Các bước
- 1
Sear duck legs until golden brown on all sides. Remove and set aside.
- 2
In a large pot, combine star anise, cinnamon stick, fennel seeds, cloves, and Sichuan peppercorns. Toast lightly until fragrant.
- 3
Add sliced ginger, crushed garlic, and chopped shallots to the pot. Sauté until softened.
- 4
Return duck legs to the pot. Add dark soy sauce, light soy sauce, rock sugar, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until duck is very tender.
- 5
Remove duck legs from the broth. Strain the broth and season with salt and pepper to taste. Keep broth warm.
- 6
Cook egg noodles according to package directions. Drain well.
- 7
Shred or slice the duck meat. Reheat the duck meat in a little of the broth if desired.
- 8
To serve, place a portion of noodles in each bowl. Ladle hot broth over the noodles. Top with braised duck meat, fresh cilantro, sliced scallions, and a lime wedge.
