Bun Mang Vit (Vietnamese Duck Vermicelli Noodle Soup) is among the staples of Vietnamese food. It’s savory, delicious and delicious, whether in the absence of bamboo shoots or with them.

My Bun Mang Vit recipe

What exactly is Bun Mang What is Bun Mang?

It is a dish that originated of Northern Vietnam, this duck soup with noodles is made up of the shredded meat of the duck, (usually) bamboo shoots and rice vermicelli noodles served in an uncolored broth. The broth is delicious with the slightest hint of bitterness. Although Vietnamese chicken vermicelli noodles soup (Bún Gà) is lightweight, this soup is more flavorful.

The Vietnamese name for it is bun mang vit (or bun vit in the event that you wish to skip bamboo leaves). It is very loved in Hanoi along with the chao vit (duck congee), and is equally well-loved in the Southern region in the nation. This year I posted an Vietnamese herb-based soup made of duck ( mi vit tiem) recipe that was originating from Saigon. Today, I’ll share how to make the bamboo and duck shoot noodle soup from Northern Vietnam where we grew as children.

Learn How to cook the Bun Mang Vi

Selecting Duck

Let’s begin with the primary element: duck. If you’re thinking: “Do I need to buy a whole duck to cook this noodle soup?” Don’t be concerned because you won’t.

We generally make use of the duck’s legs and have found that broths are right in flavor and has enough umami. Additionally, when you cook the method used in this recipe, duck legs are cooked with more texture than breasts of duck. And lastly when you cook the entire duck, you’ll have a lot of fat to wash off.

Thus, I would recommend using duck legs. And the rule of thumb is one leg for each individual (or more in the case of big eaters). If you opt to make use of the whole duck, it’s completely appropriate.

What is the best way to Make the Duck Broth

Duck broth can be prepared by gently simmering the duck’s legs. But, a crucial step prior to simmering is getting the duck ready to eliminate strong gamy smells. There are two methods to prepare the duck:

  • boil water for a few seconds.
  • Rub your duck in salt and crushed ginger, as well as some white wine (or sake white wine) and then wash it off.

If you don’t wish to see a large amount of fat in the broth, it is possible to take off a portion of the skin prior to simmering , or remove excess fat at the conclusion of the cooking.

The Bamboo Shoots to Choose

So, what exactly are the bamboo shoots? Bamboo shoots are edible growths of the bamboo plant. In Vietnam there are many kinds of bamboo shoots (we call them mang) They are offered in dried or fresh varieties. The dried ones are packed in liquid, and that is the one we typically make use of. Soaked dried bamboo shoots

Every kind of bamboo shoots taste differently due to their different textures. It is true that there are Vietnamese dishes which specifically require fresh bamboo shoots, and there are other dishes that taste better when cooked with dried. Therefore, if anyone says that the freshest bamboo sprouts are superior in comparison to dried, that isn’t the case.

In the bun mang-vit recipe, I suggest dry bamboo leaves ( mang kho) instead of the fresh one ( mang tuoi) as they tend to be more bitter and don’t have a slight sweetness as dried bamboo shoots. As I mentioned in the beginning I find the soup delicious even sans bamboo shoots. You can therefore leave it out in case you can’t locate it, or if you don’t like eating it.

How to Make Dried Bamboo Shoots

We make use of dried bamboo shoots which are sealed in liquid, therefore we have to remove them and heat them up for around 30 minutes to get rid of the strong smell and taste. If you’re using bamboo shoots that are dried that are soaked in water, it is recommended to soak in water for several days prior to boiling. They may also need to be cooked several times, as per my mother. Shredded soaked bamboo shoots

After boiling and cleaning the bamboo shoots, we’ll tear them up into strips, then sauté them with seasonings and aromas. Then, we put them in the duck broth, and allow it to simmer for a few minutes. It is common to keep some of the bamboo shoots that have been cooked to add to the bowls. It’s all a matter your preference. When it is cooked in the broth will become tender and delicious and the one cooked in a sauté will be softer and have the appearance of a small chew and stronger flavor.

Ginger Dipping Sauce

In Vietnam the soup of bamboo and duck noodle soup typically served with a ginger dip sauce. The primary ingredients in the sauce include ground ginger and fish sauce along with the rice vinegar.

Other Ingredients

Also, you will require the rice vermicelli noodles, as well as fresh herbs to make the dish. The most common ingredients are scallion, cilantro Vietnamese or sawtooth leaf. Vietnamese coriander ( rau ram) and sawtooth leaves ( ngo gai) are the two herbs that go particularly perfectly with ducks in Vietnamese dishes.

You can find the full recipe in the recipe card. This recipe is actually an extremely short list of ingredients, as compared to other Vietnamese noodles, such as Bun Bo Hue, chicken Pho or Bun Thang.


Bun Mang Vit (Vietnamese Duck Vermicelli Noodle Soup) is among the most popular dishes of Vietnamese food. It's savory, delicious and delicious, whether made with bamboo or not.
5 from 1 vote
Prep Time 15 minutes
Cook Time 49 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Main Course
Cuisine vietnamese
Servings 2
Calories 425 kcal


For the Duck

  • 2 duck legs
  • 4 1/2 cups of water (plus additional water to blanch)
  • 1 . A thumb-sized chunk of ginger
  • 1/2 teaspoon salt

For Bamboo Shoots (if you're using)

  • 4 to 5 oz bamboo shoots that have been dried (see Notes for further details)
  • olive oil
  • 1 teaspoon fish sauce (to taste)
  • 3 shallots thinly sliced
  • black pepper

To make Ginger Dipping Sauce

  • 1 tablespoon finely crushed or crushed ginger
  • 1 2 teaspoons chopped garlic
  • 1 tablespoon fish sauce
  • 1 teaspoon rice vinegar 1 teaspoon rice
  • 1 1/2 teaspoon water

To Serve

  • Vermicelli noodles (2 servings)
  • Thinly cut cilantro
  • thinly cut the scallion
  • thinly cut Vietnamese coriander (or sawtooth leaves)


  • Pour boiling duck legs over the duck legs water for one min. Alternately, rub the legs of ducks with lots of sugar, ginger crushed, and the occasional splash of the rice wine (or sake white wine, sake) to get rid of gamy smells and then wash.
  • Put 4 1/2 cups water in a clean saucepan Add 1 teaspoon of salt, duck legs and ginger. Bring it to a boil , reduce to a low simmer. Clean any foam. Let it simmer gently for around 30 minutes, with the lid slightly off.
  • While you cook the duck legs make the bamboo shoots (if you are using). Boil them in lots in boiling water around 25-30 minutes to get rid of the strong smell and flavor. After that, you can dispose of the liquid and wash them off with water. Break them into pieces.
  • Following 30 minutes simmering time, you can remove leg of a duck from broth. Separate the meat from the bones and return the bones to the broth. Allow to simmer for 20-30 minutes or until the flavor is according to your preference. Cut the meat into shreds.
  • Set a pan on medium-high temperature. Add olive oil, and, once it is heated then add shallots. Saute until the shallots smell nice and begins to show some hues.
  • Incorporate bamboo shoots that have been shredded into the pan and give it an easy stir. Add the fish sauce, stir, and cook for a few minutes. A sprinkle of black pepper is added on the top. Transfer the dish to a clean plate.
  • Incorporate one-third (or the entire amount) of the bamboo shoots that have been sauteed into the duck broth, and let it simmer for another 10 minutes to allow the flavors to combine. Remove any fat that is left (but keep some of the fat in the broth to enhance the flavor). If you notice that too much water evaporates in the simmering process make sure to add some more water.
  • Prepare the sauce to dip by mixing crushed ginger garlic and fish sauce with rice vinegar, and water in the bowl of a small size. You can adjust the recipe to your preference. You can even add a teaspoon to sweeten if wish.
  • Serve vermicelli noodles in serving bowls. Add shredded duck and the remaining bamboo shoots sauteed Thinly cut fresh herbs, and some black pepper. Pour boiling broth to serving bowls, and serve right away with the dipping sauce served on the side.
  • If you are eating Add a small portion (more or less according to your preference) of sauce for dipping into your dish (or put the meat that you have shredded to soak it in sauce). If you aren't a fan of the sauce for dipping then you can add simple fish sauce to flavor the broth according to your preference.


We make use of “soaked dried bamboo shoots” which are bamboo shoots that have been dried which are stored in liquid. If you have only dried bamboo shoots it is necessary to soak the bamboo shoots in water for several weeks (and replace the water several times) ahead of boiling.
I believe that this soup made of duck noodles is much more tasty made with bamboo shoots that have been dried instead of fresh bamboo. Fresh bamboo shoots have a distinct flavor and texture, and tend to be more acidic. It’s good when you use fresh bamboo shoots however according to me. There are some who make use of them in this dish in Vietnam.
In step 7 you can include the whole or half of the bamboo shoots sauteed depending on what you prefer. When they are cooked in stock is juicy and soft while one that is sauteed will only possess a little chew and more flavor.
Keyword authentic, traditional, bun mang vit recipe

One Response

  1. Jannie Van Pittier July 6, 2022

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