Pauline Nguyen, Luke Nguyen, Mark Jensen

Braised Duck and Shiitake Mushroom Broth with Egg Noodles

Name: Braised Duck and Shiitake Mushroom Broth with Egg Noodles (Mì Vịt Tiềm)
Cuisine: Vietnamese
Ingredients: 250 ml (9 fl oz/1 cup) fish sauce; 6 cm (2½ in) piece of ginger; 1 cinnamon stick; 2 star anise; 1 bunch spring onions (scallions), white part bashed, green part finely sliced; 16 dried shiitake mushrooms; 1 garlic bulb, sliced horizontally in half; 1 bunch spring onions (scallions), white part bashed, green part finely sliced; 8 duck leg quarters (marylands); 8 duck leg quarters (marylands); 1 litre (35 fl oz/4 cups) vegetable oil; 125 ml (4 fl oz/½ cup) dark soy sauce; 1 bunch garlic chives, cut into; 2 lemons, quartered; 2 red bird’s eye chillies, sliced; 2 large handfuls bean sprouts; 1 tablespoon sugar; 2 teaspoons fine white pepper; 1 kg (2 lb 4 oz) thin egg noodles; 1 bunch watercress

Mì Vịt Tiềm

Preparation info

Serves
8

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

8 duck leg quarters (marylands)
125 ml (4 fl oz/½ cup</

Asia
Vietnam
Main course
South East Asia

Method

Wash the duck under cold water, then pat dry with paper towel. Place the duck into a bowl and thoroughly coat it with the dark soy sauce and refrigerate for 1 hour.

Put the oil in a wok over high heat and fry the duck pieces, a couple at a time, until the skin is a rich golden-brown colour. Remove the duck from the oil and place it in a colander to drain. Once drained of excess oil, put