Duck and bamboo noodle soup

Duck and bamboo noodle soup

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

Preparing dried bamboo is a labour of love. It requires overnight soaking and boiling the following day, and the water needs to be changed at least once during the cooking process. It is usually only prepared at home on important occasions, such as Tet (Vietnamese New Year), ancestor days, or to farewell the kitchen god, Ong Tao.

Both fresh and dry bamboo have a musty, earthy flavour and perfume. The fresh variety adds crunch to this dish, and the dry one adds a chewy texture.

Ingredients

Quantity Ingredient
60g dried bamboo
2 chicken carcasses
2kg whole duck
4 cm knob ginger, cut in half, plus extra 3 cm, cut into thin strips
6 spring onions, plus 4 extra, cut into strips
2 lemongrass stems, crushed, white part only
1 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoons fish sauce
120g vacuum-sealed fresh bamboo
600g rice vermicelli
1 handful thai basil leaves
1 handful mint sprigs
3 tablespoons * fried shallots [rid:7731]
* ginger dipping sauce [rid:7762], to serve (optional)

Method

  1. Soak the dried bamboo in cold water overnight. Drain the bamboo, put it in a saucepan and cover with cold water. Boil for 1 hour, topping up the water as needed. Drain, then repeat the boiling process. The bamboo should now be tender, but still a little chewy. Drain and cool, then cut the bamboo into pieces 4 cm long.
  2. Meanwhile, put the chicken carcasses and duck in a large saucepan and cover with cold water. Slowly bring to the boil, removing any scum that rises to the surface. Add the ginger, spring onions, lemongrass, salt and sugar. Reduce the heat and simmer for 1 hour. Remove the duck and simmer the broth for a further hour. Use a cleaver to cut the duck into bite-sized pieces. Strain the broth through a fine sieve and discard the chicken bones and aromatics. Pour the broth into a clean pan. Bring to the boil, then add the fish sauce and extra ginger.
  3. Meanwhile, put the fresh bamboo in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 15 minutes. Drain and cool, then cut the bamboo into thin slices.
  4. Soak the rice vermicelli in boiling water for 4–5 minutes. Stir to separate the noodles, then drain and refresh under cold water. Use scissors to cut the vermicelli into easy-to-manage lengths, then divide it among six deep bowls.
  5. Put the fresh and dried bamboo, basil, mint, spring onion strips and duck pieces on the noodles. Ladle the hot broth into the bowls and sprinkle with the fried shallots. Drizzle with the ginger dipping sauce, if using.
Tags:
Vietnamese Street Food
Andreas
Pohl
Tracey
Lister
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again