Bamboo Shoot Duck Noodle Soup

Ingredients

In this adaptation of the Vietnamese dish Bún măng vịt, we have incorporated the unique flavors and ingredients of North East Indian cuisine. The original dish features Vietnamese flavors and ingredients, such as fish sauce and Vietnamese herbs, while our version highlights the bold spices and earthy flavors of North East India. We have replaced the traditional Vietnamese herbs with aromatic spices commonly used in North East Indian cuisine, such as ginger, garlic, and turmeric. Additionally, we have substituted fish sauce with local North East Indian condiments to enhance the flavors of the soup. We alse have the original recipe for Bún măng vịt, so you can check it out.

• 500g (1.1 lb) duck meat, bone-in 500g (1.1 lb) duck meat, bone-in
• 200g (7 oz) bamboo shoots, sliced 200g (7 oz) bamboo shoots, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh green chilies, sliced, for garnish Fresh green chilies, sliced, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
2. 2.
   Add the duck meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the turmeric powder, cumin powder, coriander powder, and chili powder. Cook for a minute to release the flavors.
4. 4.
   Add the sliced bamboo shoots and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for about 1 hour or until the duck meat is tender.
5. 5.
   While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the duck meat is tender, remove it from the pot and shred it into bite-sized pieces. Discard the bones.
7. 7.
   Return the shredded duck meat to the pot and season the soup with salt to taste.
8. 8.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles.
9. 9.
   Garnish with fresh cilantro, sliced green chilies, and a squeeze of lemon juice.
10. 10.
    Serve the Bamboo Shoot Duck Noodle Soup hot with additional condiments, such as chili sauce or pickled vegetables, on the side.

Treat your ingredients with care...

• Bamboo shoots — If using fresh bamboo shoots, make sure to blanch them in boiling water for a few minutes before adding them to the soup to remove any bitterness.
• Rice noodles — Cook the rice noodles just until al dente to ensure they don't become mushy when added to the hot soup.

Tips & Tricks

• For a spicier kick, add more chili powder or sliced fresh green chilies to the soup.
• If duck meat is not available, you can substitute it with chicken or pork.
• Adjust the spices according to your taste preferences.
• To save time, you can use canned bamboo shoots instead of fresh ones.
• Make the soup ahead of time and let it sit for a few hours or overnight to allow the flavors to develop even further.

Serving advice

Serve the Bamboo Shoot Duck Noodle Soup hot as a main course. Accompany it with a side of steamed rice or crusty bread to make it a more substantial meal.

Presentation advice

Garnish the soup with a generous amount of fresh cilantro and sliced green chilies to add a pop of color. Serve it in individual bowls, allowing the vibrant colors of the ingredients to shine through.