Bún Măng Vịt (Duck Bamboo Noodle Soup)
85% chuẩn vị · Vietnamese
A regional variation of Bún Măng Gà, this version uses duck instead of chicken, offering a richer, deeper flavor profile to the broth and meat.
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 carcass or bones1 kg
- Whole duck1.5 kg
- Dried bamboo shoots (măng khô)100 g
- Fish sauce4 tbsp
- Shallots4
- Ginger2 inch piece
- Star anise2
- Cinnamon stick1
- Rock sugar1 tsp
- Saltto taste
- Black pepperto taste
- Water3 L
- Rice vermicelli noodles (bún tươi)500 g
- Scallions3 stalks
- Cilantro1 bunch
- Mint leaves1/2 bunch
Các bước
- 1
Soak dried bamboo shoots in water overnight, changing water several times. Boil for at least 1 hour until tender, then shred. Rinse duck carcass and whole duck thoroughly. Blanch duck in boiling water for 5 minutes to remove impurities, then rinse.
- 2
Roast shallots and ginger until fragrant. Toast star anise and cinnamon stick until aromatic. Add duck carcass to a large pot with water, roasted aromatics, star anise, cinnamon, and salt. Bring to a boil, then simmer for at least 1.5 hours to create the broth. Skim off any impurities.
- 3
Add the blanched whole duck to the broth. Ensure it's submerged. Poach until cooked through. Remove duck, let it cool, then shred the meat. Strain the broth.
- 4
Add shredded bamboo shoots to the strained broth. Season with fish sauce, rock sugar, salt, and black pepper to taste. Simmer for another 30 minutes.
- 5
Prepare rice vermicelli noodles according to package instructions. Divide noodles among serving bowls.
- 6
Ladle the hot broth with bamboo shoots over the noodles. Top with shredded duck meat. Garnish with chopped scallions, cilantro, and mint leaves.
