Bún Măng Vịt

Duck and Bamboo Shoot Noodle Soup


1/2 duck (or 4 legs)
2 lbs chicken bones
3 quarts cold water
1/2 package dried bamboo shoot
1 T vegetable oil
1 clove garlic, minced
3 shallots, thinly sliced
1 onion
1 piece of ginger
10 oz fine rice vermicelli
3 stalks green onion, chopped
1 cup Vietnamese coriander leaves, chopped
1 T crisp-fried shallot
lime, hot chilli pepper
fish sauce, sugar, salt, pepper to taste
1/2 cup ginger fish sauce

Place duck, chicken bones, onion, ginger in a large pot, add water bring to boil over high heat, skim off foam. Reduce heat to medium low, add 1 t sea salt, 1/2 t sugar and cook for 20-25 minutes. Remove duck from broth and cool off in iced water. Cut into bite-size pieces. Strain broth with a double layer of cheesecloth, bring back to boil, add fish sauce to taste.

Soak dried bamboo shoot in warm water a night before, tear into strips, boil and drain (3-4 times). Heat wok, add oil and garlic, shallot. Stir until fragant, add bamboo shoot and stir fry for 5 minutes. Fish sauce and pepper to taste.

Put rice vermicelli in boiling water and cook for 3 minutes. Turn off heat and let it sit for 3 more minutes. Rinse over water.

To serve: Put rice vermicelli in a bowl, top with duck meat, bamboo shoot, crisp-fried shallot, coriander leaves, green onion. Pour the hot broth over, sprinkle with fresh ground pepper. Serve with ginger fish sauce, a lime wedge and hot chilli pepper.