Photograph of the finished Duck and bamboo shoot noodle soup

Vietnam · Bún măng vịt

Duck and bamboo shoot noodle soup

1 hr 45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 2.2 lb
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 14.1 oz
  • Photograph of Fresh rice noodles Fresh rice noodles 1.3 lb
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Dried shallots Dried shallots 2
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Herbs Herbs 2.1 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Lime Lime 2

Method

  1. 1 Rub salt and ginger all over the duck, then rinse it several times to remove any unpleasant odor.
  2. 2 Boil the duck with roasted ginger and dried onions for 40 minutes, skimming off the foam continuously.
  3. 3 Boil fresh bamboo shoots twice, 10 minutes each time, then shred them to remove the bitterness.
  4. 4 Sauté the bamboo shoots with dried onions for 5 minutes, then add them to the pot of duck broth and simmer for 20 minutes.
  5. 5 Remove the duck from the pot, chop it into bite-sized pieces, and season the broth with fish sauce and salt.
  6. 6 Place the rice noodles in a bowl, arrange the duck meat and bamboo shoots on top, pour in the broth, and serve with ginger fish sauce.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 2: boil the duck under high pressure for 12 minutes, then let it air dry for another 12 minutes; this reduces the cooking time to approximately 16 minutes, resulting in evenly tender meat and eliminating the need for constant skimming. The bamboo shoots should still be boiled separately twice to remove bitterness.

Start cooking