Vietnamese Duck Noodle Soup Bamboo Shoots Bun Mang Vit Recipe

Crafting this duck noodle soup was a fulfilling adventure that brought a sense of warmth and satisfaction to my kitchen. The combination of tender duck, aromatic spices, and vibrant herbs made each spoonful feel like a comforting hug in a bowl.

I enjoy making a convivial bowl of Vietnamese Duck Noodle Soup, Bun Mang Vit. The broth brims with the deep flavor of the whole duck, which not only infuses the soup with luxurious taste but also lends it an unfathomable quality that I can only attribute to the duck itself.

(If you’ve ever had a really good whole duck, you’ll know what I mean.) So, yes, the duck is key.

Vietnamese Duck Noodle Soup Bamboo Shoots Bun Mang Vit Recipe Ingredients

• Duck: Rich in protein and healthy fats, enhances the soup with a savory depth.
• Bamboo Shoots: Low in calories and high in fiber, adds a crunchy texture.
• Rice Vermicelli Noodles: Light and gluten-free, provides a soft, slippery base.
• Fish Sauce: Adds umami and saltiness, essential for authentic Vietnamese flavor.
• Star Anise: Sweet and licorice-like, infuses the broth with aromatic warmth.
• Ginger: Spicy and aromatic, supports digestion and adds a warm undertone.
• Fresh Herbs: Cilantro, mint, and Thai basil offer fragrant, bright highlights.

Vietnamese Duck Noodle Soup Bamboo Shoots Bun Mang Vit Recipe Ingredient Quantities

• 1 whole duck (about 4-5 lbs)
• 1 lb dried bamboo shoots
• 1 package (about 14 oz) rice vermicelli noodles
• 1 large onion, halved
• 5 cloves garlic, smashed
• 1 piece (about 2 inches) ginger, sliced
• 4 stalks green onions, chopped
• 2 tablespoons fish sauce
• 1 tablespoon salt
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 4-5 star anise pods
• 3-4 tablespoons vegetable oil
• Fresh herbs for garnish (cilantro, mint, Thai basil)
• Lime wedges for serving
• Optional: Chili peppers for serving

How to Make this Vietnamese Duck Noodle Soup Bamboo Shoots Bun Mang Vit Recipe

1. Prepare the Duck:
Wash the duck thoroughly and dry it well. Remove excess fat and put it into a large pot. Fill the pot with enough water to cover the duck. Add the halved onion, smashed garlic, sliced ginger, and star anise.

Cook the duck in the pot and let it cool in the broth. When the duck is cool enough to handle, remove it from the pot and pour the broth over it. The broth made with these ingredients will be a richly flavored base for the soup.

2. Cook the Duck:
Put the pot on the fire and let it heat until boiling. Once boiling, reduce the heat to let simmering happen. You may see a few surface impurities rising here; skim those off with a spoon. Put the duck in the pot and cover it with water; let it simmer for about 45 minutes to 1 hour, or until you think tender is the right word for how the meat is holding together. Those are your main steps.

3. Soak Bamboo Shoots:
As the duck cooks, wash the dehydrated bamboo shoots and set them to soak in water that is as hot as you can handle. Let the shoots soak for half an hour, then remove them from the water and give them a good rinse. Again, the more water used, the better, and this time, let the shoots dry a bit. Then chop the now-soft shoots into batons, approximately three inches long and half an inch wide.

4. Prepare the Bamboo Shoots:
In another saucepan, warm 2 tablespoons of vegetable oil over medium heat. Introduce the bamboo shoots and cook for 5 to 7 minutes. Reserve for later.

5. Cook Noodles:
Prepare vermicelli rice noodles in accordance with the directions on the package. Use cold water to rinse the noodles, followed by draining them perfectly. Put the noodles to the side for now.

6. Remove Duck and Strain Broth:
After cooking the duck, take it out of the pot and allow it to cool. Remove the solids from the broth by straining it, and then return the liquid to the pot.

7. Season the Broth:
Combine fish sauce, salt, sugar, and black pepper with the broth. Taste and adjust seasoning if needed. Add the sautéed bamboo shoots to the broth and allow to simmer for 10 minutes.

8. Prepare Duck Meat:
When the duck has cooled to the point where it is comfortable to handle, take the flesh from the skeletal structure of the bird and cut it into pieces that are small enough to eat.

9. Assemble the Soup:
Separate the cooked rice vermicelli noodles into serving bowls. Place the sliced duck meat and chopped green onions on top.

10. Ladle the hot broth and bamboo shoots over the noodles and duck. Garnish with fresh herbs. Serve with lime wedges and optional chili peppers. Enjoy!

Vietnamese Duck Noodle Soup Bamboo Shoots Bun Mang Vit Recipe Equipment Needed

1. Large pot
2. Strainer
3. Saucepan
4. Spoon (for skimming)
5. Knife
6. Cutting board
7. Bowl (for soaking bamboo shoots)
8. Tongs (for handling duck)
9. Measuring spoons
10. Ladle
11. Serving bowls

FAQ

• What is the best way to prepare the duck for Bun Mang Vit?The optimal method is to wash the duck completely, taking off the extra fat, and then to boil it for around 45 minutes until it’s done and easy to shred. The meat is then shredded.
• How should I prepare the dried bamboo shoots?Let the dried bamboo shoots steep in water overnight. The bamboo shoots must be drained and rinsed thoroughly before being boiled for about 20 minutes. The purpose of this boiling is the removal of any residual earthiness from the bamboo shoots.
• Can I use fresh bamboo shoots instead of dried?You can indeed use fresh bamboo shoots; just be sure to cook them first until they are tender before adding them to the soup.
• What’s the purpose of using star anise in the broth?The broth’s flavor profile is enhanced by the complementing sweetness and spiciness of the star anise and its richness.
• What type of noodles work best for this dish?Vermicelli de riz est traditionnel pour Bun Mang Vit. Ils doivent être cuits selon les instructions du paquet, en veillant à ce qu’ils restent al dente.
• Are there alternative garnishes I can use?Indeed, you can use bean sprouts, scallions, or red onions to add both crunch and flavor. Bean sprouts can handle becoming a garnish without withering. I use that crunchy, delicious sprinkle of bean sprouts at the very end of my cooking process so they retain their structural integrity. Then I pour the dish into a shallow bowl and add the next garnish.
• Is it necessary to serve with lime wedges?Lime wedges are not essential, but they come highly praised. When added, they provide a brightening tang that lifts the flavor of the soup. In the absence of a lime wedge, the soup is still delicious.

Vietnamese Duck Noodle Soup Bamboo Shoots Bun Mang Vit Recipe Substitutions and Variations

Chicken can be used instead of duck for a flavor that is lighter.
In the absence of dried bamboo shoots, substitute fresh bamboo shoots or canned bamboo shoots that have been well-drained and rinsed.
For rice vermicelli noodles, you can use glass noodles or wheat noodles as an alternative.
Substitute shallots for a large onion to achieve a mellower, sweeter flavor.
Fish sauce can be replaced with soy sauce if necessary, but it will change the flavor somewhat.

Pro Tips

1. Crisp the Duck Skin: Before simmering the duck, consider searing it in a hot pan or roasting it briefly in the oven at a high temperature to render some of the fat and crisp up the skin. This adds depth to the flavor and texture.