Vietnamese Duck Noodle Soup with Bamboo Shoots

🛒 Ingredients

• Duck leg quarter, cooked 150 g · 300 kcal
• Dried bamboo shoots, rehydrated 80 g · 16 kcal
• Rice vermicelli noodles, cooked 180 g · 210 kcal
• Duck broth 400 g · 40 kcal
• Fresh ginger, sliced 10 g · 8 kcal
• Garlic, minced 5 g · 7 kcal
• Shallots, sliced 10 g · 7 kcal
• Green onions, chopped 10 g · 3 kcal
• Fresh cilantro 5 g · 1 kcal
• Vietnamese mint (Rau Ram) 5 g · 1 kcal
• Lime, wedge 15 g · 5 kcal
• Fish sauce 15 g · 15 kcal
• Sugar 3 g · 12 kcal
• Red chili, sliced 5 g · 2 kcal

👨‍🍳 Instructions

1. Clean the duck thoroughly, removing excess fat and glands. Rub with salt and ginger, then boil for 5 minutes, discard water, and rinse the duck to remove impurities.
2. In a large pot, simmer the cleaned duck with fresh water, ginger, shallots, and a pinch of salt for 60-90 minutes until tender, skimming any foam. Remove the duck, let cool slightly, then debone and slice the meat.
3. Meanwhile, rehydrate dried bamboo shoots according to package directions, typically by boiling multiple times and rinsing. Slice the rehydrated bamboo shoots thinly.
4. Strain the duck broth, reserving the clear liquid. Return the broth to the pot and bring to a simmer, seasoning with fish sauce, sugar, and more salt to taste.
5. To serve, blanch rice vermicelli noodles in boiling water for 30 seconds, then drain well. Place the noodles in a serving bowl.
6. Arrange sliced duck meat and rehydrated bamboo shoots over the noodles. Ladle the hot duck broth over the ingredients.
7. Garnish with fresh green onions, cilantro, and Vietnamese mint. Serve immediately with a side of chili-ginger fish sauce dipping sauce and a lime wedge.