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Vietnamese Duck Noodle Soup With Bamboo Shoots

Bún Măng Vịt Recipe (Vietnamese Duck Noodle Soup With Bamboo Shoots)

Bún măng vịt, or Vietnamese duck noodle soup with bamboo shoots, offers an exotic combination of flavors, with succulent duck and earthy bamboo shoots. Give this tasty recipe a go!
5 from 2 votes
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Course: Main Course
Cuisine: Vietnamese
Keyword: Bún Măng Vịt, Vietnamese Duck Noodle Soup with Bamboo Shoots
Level of Difficulty: Medium
Dietary Preference: Dairy-Free, Gluten-free
Prep Time: 3 hours
Cook Time: 1 hour 30 minutes
Total Time: 4 hours 30 minutes
Servings: 4 servings
Calories: 620kcal

Equipment

  • Pot
  • Pan
  • Ladle
  • Tongs
  • Knife
  • Chopping Board

Ingredients

  • 2.5 pounds duck
  • 5.3 ounces dried bamboo shoots
  • Roasted onion
  • Roasted shallot
  • Roasted ginger
  • 1 scallion
  • 3 tablespoons white wine
  • 2 teaspoons salt
  • 3.5 liters of pork bone broth
  • 1.1 pounds vermicelli noodles
  • 0.5 ounces minced shallots
  • 0.5 ounces minced garlic
  • 3 tablespoons fish sauce
  • Cooking oil

Accompanying vegetables

  • Chopped scallions, cilantro, laksa leaves
  • 0.5 sliced onion
  • 0.44 pounds thinly sliced white cabbage
  • 0.5 ounces fried shallots

Seasonings for the broth

  • 3 teaspoons chicken seasoning powder
  • 3 teaspoons salt
  • 0.9 ounces rock sugar

Dipping sauce

  • 5 tablespoons fish sauce
  • 2 tablespoons sugar
  • Juice of half a lime
  • 0.7 ounces crushed ginger
  • A few chili slices

Instructions 

  • First, wash all the vegetables thoroughly and let them drain.
    For the dried bamboo shoots, prepare them ahead of time as they need to be soaked in warm water for 2-3 hours to soften. While soaking, rinse and change the water 2-3 times.
    Clean the duck by rubbing it with salt, then rinse it with alcohol and vinegar.
    Dried Bamboo Shoots
  • Roast 1 onion (cut in half), 1 ginger root, and 2 shallots in an oven with a bowl of water for 15 minutes at 400℉.
    Roast Onion
  • Thinly slice the cabbage and ½ onion. Soak the onion in cold water to reduce its pungent taste.
    Thinly Slice The Cabbage
  • Add the bamboo shoots to a pot of water and boil them for 60 minutes at medium heat. During this process, change the water 3 times.
    Boil The Bamboo Shoots
  • Add white wine and salt to a pot of boiling water. Blanch the duck for 2 minutes. Then, take the duck out and rinse it clean.
    Boil The Duck
  • Add the bone broth to a pot along with the scallions, roasted onion, ginger, and shallots. Bring to a boil and cook the duck for 25 minutes.
    Bring To Boil And Cook The Duck
  • While boiling the duck, shred the bamboo shoots into small strands. After shredding, sauté garlic and shallots until fragrant, then add the bamboo shoots to the pan.
    Next, add 1 tablespoon of broth to prevent burning, and season with fish sauce. Stir-fry for 2-3 minutes to let the bamboo shoots absorb the flavors.
    Stir-fry The Bamboo Shoots
  • Once the duck is tender, remove it along with the other ingredients from the pot. Add the stir-fried bamboo shoots to the broth pot. Boil for 5-10 minutes on low-medium heat.
    Season with rock sugar, salt, and chicken seasoning powder, adjusting to your preferred taste.
    And Chicken Seasoning Powder
  • Once the duck has cooled, slice it thinly. Save the duck drumsticks to add more visual appeal to the dish.
    Slice The Duck
  • Blanch the vermicelli noodles in boiling water for 30-40 seconds and transfer them to a bowl.
    Mix fish sauce with sugar, lime juice, crushed ginger, and a few slices of chili in a small bowl and stir well.
    Prepare The Dipping Sauce
  • Arrange the duck meat and bamboo shoots on top of the noodles. Pour the broth over the noodles until they are submerged.
    Garnish with scallions, cilantro, laksa leaves, ground pepper, fried shallots, and some chili slices. Enjoy!
    Serve Duck Meat And Bamboo Shoots

Video

Notes

  • The total time listed above is for making 4 servings.
  • Duck has a strong, gamey smell, so clean it thoroughly. Additionally, you can soak the duck in 1 quart of water mixed with 3 tablespoons of vinegar for 30 minutes to reduce the odor and tenderize the meat faster.
  • Dried bamboo shoots have a strong and pungent smell. Make sure to prepare both the duck and bamboo shoots carefully to maximize the dish's flavor.
  • After 25 minutes of boiling, poke the duck using a chopstick or a fork to check its doneness. If there's no pink liquid coming out, the duck is cooked through. Otherwise, cook the duck for 5 more minutes.

Nutrition

Calories: 620kcal | Carbohydrates: 133g | Protein: 14g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 17mg | Sodium: 9202mg | Potassium: 544mg | Fiber: 5g | Sugar: 21g | Vitamin A: 145IU | Vitamin C: 22mg | Calcium: 125mg | Iron: 3mg