There’s a huge Chinese influence on Vietnamese cuisine, which is maybe why, as avowed Sinophiles, we love it so much. The ingredients in this dish are pure Chinese, spiked with the unmistakably Vietnamese touches of fish sauce, palm sugar and a scattering of dried chillies. This easy recreation of a Saigon classic uses cooked duck from an Asian barbecue shop. However, if you prefer, you could marinate raw duck leg quarters in dark soy, sugar and garlic, then simmer in the stock with the spices for an hour or until the meat is tender, then proceed with the recipe as below.