Duck and egg noodle soup

Duck and egg noodle soup

Leanne Kitchen

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.


Quantity Ingredient
1.5 litres Chicken stock
1 cinnamon stick
2 star anise
6 whole cloves
6 dried red chillies
4 cm piece fresh ginger, cut into fine matchsticks
3 garlic cloves, bruised
18 dried shiitake mushrooms, soaked in boiling water for 30 minutes, drained
60ml fish sauce
2 tablespoons light soy sauce
3 teaspoons dark soy sauce
1 tablespoon shaved palm sugar
2 bunches choy sum
500g thin fresh egg noodles
1 1/2 chinese barbecued ducks, cut into 6 pieces
small handful coriander, chopped
3 spring onions, trimmed and thinly sliced
store-bought pickled green chillies, to serve


  1. Combine the stock, cinnamon stick, star anise, cloves, chillies, ginger and garlic in a large saucepan. Bring to a simmer over medium heat then reduce the heat to low, cover and simmer for 30 minutes to allow the flavours to infuse. Add the drained mushrooms, fish sauce, soy sauces and sugar, stirring until the sugar has dissolved. Cover and keep hot.
  2. Bring a large saucepan of water to the boil. Add the choy sum and cook for 2–3 minutes or until wilted. Transfer to a colander to drain, reserving the boiling water.
  3. Return the water to the pan, add the noodles and cook for 2–3 minutes over medium–high heat, or according to the packet instructions, until softened. Drain.
  4. Divide the noodles among large bowls and place some choy sum on top of each. Place a piece of duck on top then pour over the stock and mushrooms. Scatter over the coriander, spring onion and pickled chillies and serve.
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