Vietnamese Duck Soup
Duck Soup or Bun Mang Vit refers to Vietnamese rice vermicelli duck noodle soup. The recipe contains bamboo shoots and garnished with shredded cabbage, thin slices of yellow onions, green onions, and a wedge of lemon for squeezing. Traditionally, this Vietnamese Duck Soup is flavored with ginger fish sauce (Nuoc Mam Gung) on the side for dipping the slices of duck meat.
You will need:
For the soup
- 6 pieces duck leg-thigh
- 16 cups low-salt chicken broth
- 1 large onion, peeled and halved
- 6 tbsp fresh ginger, peeled and finely chopped
- 2 tbsp (or more) fish sauce (nuoc nam* or nam pla)
- 1 tbsp sugar
- 1 (6.75 oz) pack rice vermicelli
- 3 cans (8 oz each) sliced bamboo shoots, drained
- 3 cups (or about 10 large) shallots, sliced
- 6 cups Napa cabbage, thinly sliced
- 2-¼ lbs plum tomatoes, chopped
- ⅓ cup fresh mint, chopped
- ⅓ cup fresh chives, chopped
- ⅓ cup fresh cilantro, chopped
- Hot chili sauce (like Sriracha**)
How to make Vietnamese Duck Soup
- Heat a heavy large pot over high heat.
- Sprinkle duck with salt and pepper. Add to pot and saute for about 6 minutes, or until it becomes deep brown.
- Add chicken broth, ginger, onion, 2 tbsp fish sauce, and sugar. Bring to boil.
- Reduce heat and simmer uncovered until duck is tender. Adjust heat to maintain simmer for 45 to 60 minutes.
- Transfer duck to a rimmed baking sheet using tongs. Cool for about 30 minutes.
- Skin and bone duck. Shred duck meat coarsely.
- Strain the broth into a large bowl and remove solids.
- Spoon fat from the top of the broth into a small bowl. Set aside.
- Return the broth and duck to the same pot.***
- Chill soup uncovered until it is cold and then cover and keep it chilled.
- Cover and chill duck fat.
***This can be prepared one day ahead.
- Cook rice vermicelli in a large saucepan with boiling water for about 3 to 5 minutes, or until it becomes tender, while stirring occasionally.
- Drain, rinse with cold water, and drain again.
- Cut noodles in half to shorten them.
- Melt 2 tbsp of the reserved duck fat in the same saucepan over medium-high heat.
- Add shallots and saute for about 3 minutes.
- Add tomatoes and bamboo shoots. Cook for about 7 minutes or until juices become thick.
- Add tomato mixture to the soup and simmer for about 5 to 10 minutes, or until the flavors blend.
- Season with pepper, salt, and more fish sauce, if desired.
- Divide noodles, cabbage, and herbs in 6 large bowls.
- Serve with hot sauce and lime wedges.
Per servings: 495.2 kcal calories, 23.4 % calories from fats (12.9 g fat, 5.4 g saturated fat), 97.4 mg cholesterol, 53.5 g carbohydrates, 5.1 g dietary fiber, 9.8 g total sugars, 48.4 g net carbohydrate, 40.7 g protein.
This Vietnamese Duck Soup is from Chez Pham.