Duck Vermicelli Noodle Soup with Bamboo Shoots

Name: Duck Vermicelli Noodle Soup with Bamboo Shoots
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Vietnamese
Ingredients: 2 thumb-size knobs ginger, peeled, divided; 1 tbsp (15 ml) alcohol (such as vodka); 1 tbsp (15 ml) alcohol (such as vodka); 1 whole duck (about 3⅓ lb, or 1.5 kg); 14 oz (400 g) bamboo shoots, torn into strips; ¼ cup (60 ml) vegetable oil; 5 shallots, thinly sliced; 1 tbsp (10 g) minced garlic; 2 tsp chicken stock powder; 1 tsp sugar; ½ tsp salt; 2 lb (907 g) fresh or cooked rice vermicelli noodles; 2 lb (907 g) fresh or cooked rice vermicelli noodles; 4 to 6 scallions (white parts kept whole, smashed, and blanched); ¼ head green cabbage, shredded very finely; ½ cup (30 g) chopped Vietnamese mint; ¼ cup (15 g) chopped sawtooth herb; ½ cup (30 g) chopped cilantro; 1 yellow onion, sliced very thin, soaked in ice water for 15 minutes, and drained; 1 yellow onion, sliced very thin, soaked in ice water for 15 minutes, and drained; 1 lime, cut into wedges; 3 bird’s eye chili peppers, thinly sliced on the bias; Ginger-Flavored Dipping Fish Sauce

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 40

Appears in

Simply Pho

By Helen Le

Published 2017

About

This soup (bún măng vịt) is one of the most classic Vietnamese poultry noodle soup dishes. You can use chicken instead of duck (then it is called bún măng gà), but the version with duck is more flavorful. Ginger-Flavored Dipping Fish Sauce is a must-have if you are cooking duck, and this dish would be lacking without it.

Ingredients

Asia
Vietnam
Soup

Ingredients

Method