Duck and bamboo noodle soup

Duck and bamboo noodle soup

Bún măng vịt

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Preparing dried bamboo is a labour of love. It requires overnight soaking, then boiling the following day, and the water needs to be changed at least once during cooking. Dried bamboo is usually only prepared at home on important occasions, such as Tet (Vietnamese New Year), ancestor days, or to farewell the kitchen god. Ong Tao.

Both fresh and dried bamboo have a musty, earthy flavour and perfume. The fresh variety adds crunch to this dish, while the dried one adds a chewy texture.

Ingredients

Quantity Ingredient
60g dried bamboo
120g vacuum-packed fresh bamboo
600g dried rice vermicelli
1 1/2 tablespoons fish sauce
3cm fresh ginger, cut into thin strips
thai basil sprigs
mint sprigs
4 spring onions, cut into thin strips
60g Fried shallots
Ginger dipping sauce, to serve (optional)

Broth

Quantity Ingredient
2 chicken carcasses
1 x 2kg duck
4cm fresh ginger, cut in half
6 spring onions, trimmed
2 lemongrass stems, crushed, white part only
1 teaspoon salt
1 teaspoon sugar

Method

  1. Soak the dried bamboo in cold water overnight.
  2. The next day, drain the bamboo, place in a saucepan and cover with cold water. Bring to the boil, then boll for 1 hour, topping up the water as needed.
  3. Drain, then repeat the boiling process. The bamboo should now be tender, but still a little chewy. Drain and leave to cool, then cut the bamboo into pieces 4 cm long.
  4. Meanwhile, make the broth. Put the chicken carcasses and duck in a large saucepan and cover with cold water. Slowly bring to the boil, skimming off any froth that rises to the surface. Add the ginger, spring onions, lemongrass, salt and sugar. Reduce the heat and simmer for 1 hour. Transfer the duck to a chopping board and simmer the broth for a further 1 hour.
  5. When the duck is cool enough to handle, use a cleaver to cut it into bite-sized pieces or slices.
  6. Meanwhile, put the fresh bamboo in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 15 minutes. Drain and cool, then thinly slice the bamboo.
  7. Soak the vermicelli in boiling water for 4-5 minutes. Gently stir to separate the noodles, then drain and refresh under cold water. Use kitchen scissors to cut the vermicelli into easy-to-manage lengths, then divide among six deep bowls.
  8. Strain the broth through a fine sieve and discard the chicken bones and aromatics. Pour the broth into a clean saucepan. Bring to the boil, then add the fish sauce and ginger.
  9. Arrange the fresh and dried bamboo, herbs, spring onion and duck pieces over the noodles.
  10. Ladle the hot broth over the top. Serve sprinkled with the fried shallots, with dipping sauce on the side if desired.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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