Duck and Egg Noodle Soup with Condiments

Name: Duck and Egg Noodle Soup with Condiments (Ba Mii Nam Bpet Yang Kreuang Brung)
Cuisine: Thailand
Ingredients: 1 L (4 cups/1¾ pt) chicken or pork stock; 1 L (4 cups/1¾ pt) chicken or pork stock; 30 mL (2 tablespoons) oyster sauce; 1 teaspoon palm sugar; 1 Chinese roast duck, boned and finely sliced (reserve the liquid from the cavity); 3 stalks Chinese broccoli or 3 Chinese cabbage leaves, roughly chopped; 3 stalks Chinese broccoli or 3 Chinese cabbage leaves, roughly chopped; 2 (375 g/12 oz) packets egg noodles; 4 cloves garlic, minced and deep-fried until golden; ½ teaspoon white peppercorns, ground; 3-4 coriander (cilantro) leaves; 3 tablespoons Tsiant preserved vegetables; Roasted chilli powder; Chillies with vinegar

Ba Mii Nam Bpet Yang Kreuang Brung

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

SHOULD CHINESE ROAST duck be unobtainable, then duck poached in the stock together with 2 star anise would be more than acceptable. Any Chinese roasted or barbecued meat can be substituted.

Serve this dish with Kreuang Brung (condiments) — Prik Bon (Roasted Chilli Powder), Prik Nam Som (Chillies with Vinegar), Nam Pla (fish sauce) which may be infused with chopped chillies (Nam Pla Prik) and Nam Taan Sy (castor/superfine sugar).

Ingredients

Asia
Thailand
Pasta
Soup
Preserve
South East Asia

Ingredients

Method