Soup
Vietnamese Duck Noodle Soup (Mì Vịt Tiềm) | Quick and Tasty
Vietnamese Duck Noodle Soup, or Mì Vịt Tiềm, is a cherished dish that showcases the depth of Vietnamese culinary tradition. This soup features a succulent, slow-cooked duck leg submerged in a rich, dark broth infused with star anise, cinnamon, and other aromatic spices that offer a sweet and warming flavor profile. The noodles used are typically egg noodles, which provide a satisfying chewiness that complements the tender duck perfectly.
Garnished with bok choy and a sprinkle of fresh herbs, Mì Vịt Tiềm is not only a feast for the palate but also a visually appealing dish that promises to comfort and nourish. Often enjoyed in the cooler months, this soup represents a perfect blend of hearty ingredients and sophisticated flavors, making it a beloved choice for family meals and festive gatherings alike.
Table content
Ingredients of Vietnamese Duck Noodle Soup
Vietnamese Duck Noodle Soup brings together a range of ingredients to create its signature taste and texture. Here are the components needed:
Duck Legs
- 2 whole duck legs
- 2 tablespoons five spice powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons fish sauce
- 2 garlic cloves, minced
- 1 inch ginger, grated
Broth and Garnishes
- 8 cups chicken or duck broth
- 1 onion, halved
- 3 inch cinnamon stick
- 3 whole star anise
- 1 teaspoon fennel seeds
- 1 tablespoon fish sauce
- Salt and pepper to taste
- 1 pound fresh phở noodles or rice noodles
- Bean sprouts, lime wedges, Thai basil, cilantro, chili sauce for garnish
Serving Suggestions
- Deep bowls for soup
- Rice noodles
- Chopsticks and soup spoons
- Individual garnish plates or bowls
Preparation Details
Total time: 1 hour 30 minutes
Prep time: 30 minutes
Cook time: 1 hour
Equipment needed:
- Large stock pot
- Baking sheet
- Mixing bowls
- Knives and cutting boards
- Colander
How to Cook Vietnamese Duck Noodle Soup?
Follow these steps to cook authentic Phở Vịt:
Marinating and Broiling the Duck Legs
- Rinse duck legs and pat dry. With a sharp knife, score the skin in a crosshatch pattern being careful not to cut into the meat. This allows the fat to render and the seasoning to penetrate the meat.
- In a small bowl, combine five spice powder, salt, sugar, fish sauce, garlic, and ginger. Rub spice mixture evenly on duck legs front and back. Cover and refrigerate for 20 minutes.
- Preheat broiler on high heat. Place duck legs skin side down on a baking sheet lined with foil. Broil 10-12 minutes until skin is crispy. Flip duck and broil 5 minutes more. Remove and let rest.
Preparing the Broth
- In a large stock pot, bring the chicken or duck broth to a gentle simmer.
- Add the onion halves, cinnamon stick, star anise, and fennel seeds. Simmer for 30 minutes to infuse flavors.
- Remove onion and spices. Add fish sauce and season with salt and pepper to taste. Keep at a very gentle simmer.
Completing the Noodle Soup
- Once duck legs are cool enough to handle, shred the meat into bitesized pieces discarding excess fat and bones.
- Prepare the phở noodles according to package instructions. Divide noodles among serving bowls.
- Ladle hot broth over noodles until bowls are full. Top with shredded duck meat.
- Serve immediately with bean sprouts, lime wedges, basil, cilantro, and chili sauce for guests to add as desired. Enjoy!
Additional Tips
- For a vegetarian version, use mushrooms instead of duck.
- Rice vermicelli or ramen noodles can sub for phở noodles.
- Garnish with extra herbs, chili, hoisin sauce, and lime to taste.
- Pair with Vietnamese spring rolls or shrimp chips.
Nutritional Information
One serving Phở Vịt provides:
- Calories: 425
- Total Fat: 9g
- Sodium: 1520mg
- Total Carbs: 57g
- Protein: 29g
Storage and Reheating
- Leftover broth keeps 5-7 days refrigerated.
- Reheat broth gently before using. Do not boil.
- Store cooked duck in broth up to 4 days.
- Add reserved duck and reheat noodles in broth until warmed through before serving.
Conclusion: Vietnamese Duck Noodle Soup
So in summary, Phở Vịt is a Vietnamese sensation exploding with complex flavors. This street food turned national staple warms body and soul. Follow this authentic recipe to transport your kitchen to the streets of Saigon with each savory spoonful. From the aromatic broth to the tender duck and fresh noodles, Phở Vịt is a journey that rewards those willing to take their time with the preparation. Savor the process and the rewards will come in the first sip.
Ingredients
- For the Duck:
- 1 whole Duck (around 2-2.5 lbs), cleaned and patted dry
- 2 tbsp Soy Sauce (light or dark)
- 1 tbsp Oyster Sauce
- 1 tbsp Fish Sauce
- 1 tsp Five-Spice Powder
- 1 inch Piece of Ginger, peeled and roughly chopped
- 2 cloves Garlic, peeled and smashed
- 1 shallot or small onion, peeled and halved
- Star Anise Pods (2-3)
- Black Cardamom Pod (1, optional)
- Coriander Seeds (1 tsp, whole or crushed) - OR - Fresh Cilantro Roots (2-3 inches)
- Water to cover the duck in the pot
- For the Broth:
- 8 cups Chicken Broth (or water and chicken bouillon cube)
- 2-3 Dried Shiitake Mushrooms, soaked in hot water for 30 minutes (optional)
- 1 inch Piece of Ginger, peeled and thinly sliced
- 1 shallot or small onion, peeled and thinly sliced
- Rock Sugar or Palm Sugar (1-2 pieces, optional)
- Salt to taste
- Black Peppercorns (whole, a few)
- For Serving:
- Rice Noodles (fresh or dried, enough for 4-6 servings)
- Bok Choy (1-2 stalks, baby bok choy preferred)
- Green Onions (scallions, thinly sliced)
- Cilantro (fresh, chopped)
- Lime Wedges
- Sriracha or Chili Sauce (optional)
- Hoisin Sauce (optional)
Instructions
- Marinate the Duck:
- In a large bowl, combine the soy sauce, oyster sauce, fish sauce, five-spice powder, ginger, garlic, shallot, star anise pods, cardamom pod (if using), coriander seeds (or cilantro roots), and enough water to cover the duck. Massage the marinade into the duck, ensuring it's well coated. Cover and refrigerate for at least 30 minutes, or ideally overnight for deeper flavor.
- Simmer the Duck:
- Remove the duck from the marinade and transfer it to a large pot. Pour in the remaining marinade and add enough water to cover the duck completely. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the duck is tender and falling off the bone.
- Prepare the Broth (Optional):
- While the duck simmers, prepare the broth (you can also make this ahead of time). In a separate pot, combine the chicken broth (or water and bouillon cube), soaked shiitake mushrooms (with reserved soaking liquid), ginger, shallot, rock sugar (if using), and a few black peppercorns. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the broth if desired.
- Cook the Noodles and Bok Choy:
- In a large pot of boiling water, cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
- Bring a separate pot of water to a boil. Blanch the bok choy for 1-2 minutes, or until just wilted. Drain and rinse under cold water.
- Assemble and Serve:
- Shred the cooked duck meat into bite-sized pieces. Discard skin and bones (optional: reserve the bones for additional broth flavor in the future).
- In a serving bowl, place the cooked noodles, shredded duck meat, and blanched bok choy.
- Ladle the hot broth (chicken broth or reserved duck broth) over the ingredients in the bowl.
- Garnish with chopped green onions, fresh cilantro, and a lime wedge.
- Serve with sriracha or chili sauce and hoisin sauce on the side for individual customization.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water if needed to thin the broth consistency.
- You can use leftover shredded duck meat in other dishes like salads, rice bowls, or spring rolls.
- If you don't have chicken broth, vegetable broth can be used for a vegetarian option.
- Feel free to adjust the vegetables in the soup. Other options include carrots, bean sprouts, or leafy greens.
Nutrition Facts
Vietnamese Duck Noodle Soup (Mì Vịt Tiềm)
Serves: 4-6 servings
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 500-700 kcal | |
| % Daily Value* | ||
| Total Fat 20-30 g | 30.8% | |
| Saturated Fat 5-10 g | 25% | |
| Trans Fat 0 g | ||
| Cholesterol 150-200 mg | 50% | |
| Sodium 800-1200 mg | 33.3% | |
| Total Carbohydrate 50-70 g | 16.7% | |
| Dietary Fiber 5-10 g | 20% | |
| Sugars 5-10 g | ||
| Protein 30-40 g | ||
| Vitamin A negligible | Vitamin C 5-10 mg | |
| Calcium 50-70 mg | Iron 4-6 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me