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Vietnamese Duck Noodle Soup Recipe

Mì Vịt Tiềm Recipe (Vietnamese Duck Noodle Soup)

Vietnamese duck noodle soup (mì vịt tiềm) is a perfect blend of medicinal herbs and hearty duck legs. What you have is a rich soup with a unique flavor and a fantastic aroma!
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Course: Main Course
Cuisine: Chinese, Vietnamese
Keyword: Mì Vịt Tiềm, Vietnamese Duck Noodle Soup
Level of Difficulty: Medium
Dietary Preference: Dairy-Free
Prep Time: 45 minutes
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 4 servings
Calories: 1014kcal

Equipment

  • Pot
  • Sieve
  • Pan
  • Spatula
  • Oven
  • Baking tray
  • Aluminum Foil
  • Knife
  • Chopping Board
  • Bowl
  • Basting Brush
  • Kitchen chopsticks

Ingredients

  • 1.3 pounds of egg noodles
  • 4.5 cups bone broth
  • 1.8 ounces of dried shiitake mushrooms, soaked
  • 8.8 ounces lotus root
  • 10.5 ounces bok choy
  • 0.7 ounces scallions
  • 2 large quarter duck leg quarters (about 1.3 pounds each)

For the marinade

  • 0.7 ounces garlic
  • 0.7 ounces shallots
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1.5 teaspoons sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon pepper
  • 1 tablespoon five-spice powder

For seasoning the broth

  • 1 tablespoon soy sauce
  • 1 tablespoon salt
  • 1.5 teaspoons sugar

Medicinal herbs

  • 0.35 ounces huai shan (dried Chinese yam)
  • 0.18 ounces dang gui (angelica root)
  • 0.18 ounces dang shen (codonopsis root)
  • 0.1 ounces chuan ziong (Szechuan lovage root
  • 0.18 ounces of star anise
  • 0.3 ounces of cinnamon bark
  • 2 black cardamom pods
  • 0.35 ounces cloves
  • 1.8 ounces hong zao (jujubes or red dates)
  • 0.7 ounces da zao (black jujubes)
  • 1.8 ounces gou qi zi (goji berries)
  • 0.5 teaspoons dried tangerine peel
  • 0.3 ounces licorice
  • 0.18 ounces dried ginger
  • 1 luohan guo (monk fruit)
  • 0.18 ounces du zhong (Chinese rubber tree bark)
  • 0.1 ounces bai zhi (Dahurian angelica root)
  • 0.5 ounces coriander seeds
  • 0.3 ounces fennel seeds
  • 0.3 ounces sheng di huang
US Customary - Metric

Instructions 

  • Soak the dried shiitake mushrooms in water for about 30 minutes.
    Mince the shallot and garlic.
    Mince The Shallot And Garlic
  • Rinse the bok choy and cut them in half. Peel and rinse the lotus root. Then, cut it into slices.
    Julienne the scallions and soak them in cold water.
    Julienne The Scallions
  • Wash the red dates, black jujubes, and goji berries thoroughly. Then, soak them in cold water.
    Wash The Red Dates
  • Season the duck with garlic, shallot, oyster sauce, sugar, salt, pepper, dark soy sauce, sesame oil, soy sauce, and five-spice powder.
    Marinate The Duck Legs
  • Massage the duck legs and marinate for about 10 to 15 minutes.
    Massage The Duck Legs
  • Add all the medicinal herbs, except the monk fruit and sheng di huang, to a heated pan and roast them over medium heat.
    Once done, put them into a soup bag.
    Crush the monk fruit with your hands and put it into another soup bag. Put the sheng di huang in a separate soup bag.
    Prepare The Medicinal Herbs
  • Preheat the oven to 392°F for 10 minutes. Place the marinated duck legs on a tray lined with aluminum foil.
    Roast the duck for 15 minutes at 392°F.
    Roast The Ducks
  • Turn the legs over so that the skin sides face up. Brush the skin with a little dark soy sauce.
    Skin Sides Face Up
  • Roast the duck for another 15 minutes.
    Roast The Duck
  • Pour the chicken bone broth into the stock pot. Add the prepared spice bags and the roasted ducks.
    Stew the duck over medium heat for about 15 minutes.
    Chicken Bone Broth Into The Stock Pot
  • Next, add the shiitake mushrooms, red dates, goji berries, black jujubes, and lotus roots.
    Add The Shiitake Mushrooms
  • Continue to stew for another 45 minutes on medium heat.
    Stew For Another 45 Minutes
  • Then, remove all the herbs and spices from the pot.
    Remove All The Herbs And Spices
  • Add about 8.5 cups of boiled water.
    Add Boiled Water
  • Simmer the broth for another 1 hour.
    Broth For Another 1 Hour
  • Afterward, season the broth with sugar, salt, and soy sauce.
    Season The Broth
  • Give the broth a good stir.
    Give The Brothgood Stir
  • Blanch the noodles, then transfer them to a bowl of cold water. Drain the noodles and put them on a plate.
    Boil Blanch The Noodles
  • Blanch the bok choy in boiled water and place them in a cold water bath. Drain them when you're about to serve the dish.
    And Bok Choy
  • Roll the noodles and put them in a bowl.
    Arrange the roasted duck, shiitake mushrooms, lotus roots, red dates, black jujubes, goji berries, and bok choy over the noodles.
    Add the sliced scallions and pour in the broth. Sprinkle some ground pepper on top. Enjoy!
    Add Soy Sauce

Video

Notes

  • The estimated total time is for making 4 servings.
  • If you can't find all the listed medicinal herbs, try your best to get the following: clove, star anise, cinnamon, and licorice.
  • You should skim the broth frequently during cooking to keep it clear.
  • If you don't own an oven, you can deep fry the duck instead.
  • Skim off most of the duck fat to prevent the dish from being greasy.
  • Always put the herbs and spices into soup bags so you can remove them from the pot easier and have a smoother broth.

Nutrition

Calories: 1014kcal | Carbohydrates: 148g | Protein: 61g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 222mg | Sodium: 3333mg | Potassium: 1382mg | Fiber: 16g | Sugar: 10g | Vitamin A: 3501IU | Vitamin C: 68mg | Calcium: 306mg | Iron: 10mg