This Vietnamese dish from Chez Pham is calledbun vit mang, a duck and bamboo shoot noodle soup.
Ingredients
Soup:
Garnishes:
For soup:
Step 1
Heat heavy large pot over high heat. Sprinkle duck with salt and pepper. Add to pot; sauté until deep brown, about 6 minutes per side. Add broth, onion, ginger, 2 tablespoons fish sauce, and sugar; bring to boil. Reduce heat; simmer uncovered until duck is very tender, adjusting heat to maintain simmer, 45 to 60 minutes. Using tongs, transfer duck to rimmed baking sheet. Cool 30 minutes. Skin and bone duck. Coarsely shred duck meat. Strain broth into large bowl; discard solids. Spoon fat from top of broth into small bowl; reserve. Return broth and duck to same pot. DO AHEAD: Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep chilled. Cover and chill duck fat.
For garnishes:
Step 2
Cook rice vermicelli in large saucepan of boiling water until just tender, stirring occasionally, 3 to 5 minutes. Drain, rinse with cold water, and drain again. Cut noodles in half to shorten.
Step 3
Melt 2 tablespoons reserved duck fat in same saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add tomatoes and bamboo shoots. Cook until juices thicken, about 7 minutes longer. Add tomato mixture to soup. Simmer until flavors blend, 5 to 10 minutes. Season with salt, pepper, and more fish sauce if desired.
Step 4
Divide noodles, cabbage, and herbs among 6 large bowls. Ladle in soup. Serve, passing hot sauce and lime wedges.
Step 5
- A vailable in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.
Nutrition Per Serving
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Reviews (4)
Back to TopBought a whole duck and deconstructed so made broth w/carcass, etc. and saved some duck meat for soup. For broth, I save in a bag in the freezer the scraps of clean carrot peels, onion and celery scraps, etc. and put all in a crock pot overnight on low w/some chicken bouillon, fish sauce and ginger (did not add sugar). Frig overnight; remove fat and save. Subbed angel hair for rice vermicelli, omitted shallots, and did not cook any of the veggies. Arranged veggies in shallow bowls, with piled napa in center. Chopped tomatoes, bamboo shoots, duck, mint, cilantro and chives were sprinkled on the veggies, and added about 1/4 teaspoon of srirancha. Got the broth very hot and poured over veggies at diameter so as not to disturb the Napa in center. Served w/lime. Very fresh tasting and crisp. Loved it! Xmas Duck meal: Duck pate, this soup, salad with crispy duck cracklings, duck breast w/cardomon and honey. Yummy!
dherron
Charlotte, NC
12/26/2014
Excellent!I made it last minute and used a whole BBQ duck from our local Asian supermarket and water instead of broth. Did everything else by the recipe.So much flavor! Fussy family raved!
Anonymous
Vancouver, BC
1/28/2013
Excellent, but I made it with chicken thighs instead of duck.
Anonymous
Monterey Hills, CA
6/18/2011
I had duck broth and meat already on hand, so I adjusted this recipe by adding ginger to the scallions and fish sauce to the broth. I thought it was good (two forks), but my husband thought it was great (three forks). The duck flavor was lost with all those other flavors, but that might be because I didn't do the broth according to the recipe. This makes a lot of soup.
Anonymous
Toronto, Ontario
6/3/2010
