Bún Măng Vịt with Bamboo Shoots and Duck

Ingredients

• 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
• 200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (cilantro, mint, Thai basil) for garnish Fresh herbs (cilantro, mint, Thai basil) for garnish
• Bean sprouts, lime wedges, and chili peppers for serving Bean sprouts, lime wedges, and chili peppers for serving

Nutrition

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

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the duck meat for 5 minutes to remove impurities. Drain and rinse the meat.
2. 2.
   In the same pot, add the duck meat, onion, garlic, ginger, star anise, and cinnamon stick. Cover with water and bring to a simmer. Cook for 1.5 to 2 hours until the duck meat is tender.
3. 3.
   Remove the duck meat from the pot and shred it into bite-sized pieces. Set aside.
4. 4.
   Strain the broth to remove any solids and return it to the pot. Add the bamboo shoots, fish sauce, soy sauce, and sugar. Simmer for another 15 minutes.
5. 5.
   Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water.
6. 6.
   To serve, divide the noodles into bowls and top with the shredded duck meat. Ladle the hot broth with bamboo shoots over the noodles.
7. 7.
   Garnish with fresh herbs and serve with bean sprouts, lime wedges, and chili peppers on the side.

Treat your ingredients with care...

• Bamboo shoots — If using fresh bamboo shoots, they need to be boiled for about 30 minutes before slicing. Canned bamboo shoots can be used as a convenient alternative.
• Rice vermicelli noodles — To prevent them from sticking together, rinse the cooked noodles with cold water immediately after draining.

Tips & Tricks

• For a richer broth, you can add a small amount of chicken or beef broth to the duck broth.
• Adjust the seasoning according to your taste preferences by adding more fish sauce, soy sauce, or sugar.
• To save time, you can use pre-cooked duck meat or leftover roasted duck instead of cooking it from scratch.
• Customize the garnishes by adding sliced chili peppers or fried shallots for extra flavor and crunch.
• If you prefer a spicier soup, serve with a side of chili sauce or Sriracha.

Serving advice

Serve the bún măng vịt hot, allowing the flavors to meld together. Squeeze fresh lime juice over the soup just before eating to add a tangy kick.

Presentation advice

To enhance the presentation, arrange the shredded duck meat neatly on top of the noodles and garnish with a generous amount of fresh herbs. Serve the soup in colorful bowls to make it visually appealing.