Mi Vit Tiem
Serves 430 mins prep60 mins cook
A Vietnamese Braised Duck Noodle Soup that is easy to prepare and can also be made with rotisserie chicken. This dish features a flavorful stock made from Peking duck bones, combined with egg noodles, leafy greens, and various toppings.
0 servings
What you need
Instructions
1: Add all the ingredients listed under 'for the stock' into a 6 qt pot and fill with enough cold water to cover all the duck bones. 2: Heat the pot over high heat until boil. Lower to simmer and remove foam from top of the stock. Allow to simmer on low heat for 1 hour. 3: While waiting, prep the noodles, blanch the leafy greens, slice your green onions and cilantro for garnish. 4: To rehydrate the shiitake mushrooms, pour boiling water and allow them to soak for 30 minutes. Clean and rinse once softened. Set aside. 5: Once the 1 hour cooking times is up, discard the white onion, star anise, and duck bones. The broth should’ve reduced to about 3qt liquid (1/2 the pot). Add more water if needed to meet the 3 qt mark. 6: Season the broth with 1 tbsp fish sauce, 1/2 tbsp sugar, and 1/3 tbsp MSG. Taste and adjust to your liking. 7: Assemble your bowls with noodles, Peking duck meat, greens, shiitake mushrooms, and green onion, cilantro. Ladle broth over and serve hot with side of chili oil and/or sriracha and red vinegar.View original recipe