Vietnamese Duck Noodle Soup (Mi Vit Tiem recipe) is a soup that has slippery noodles, falling-off-the-bone duck legs and a dark-colored broth. Learn how to prepare this intricate dish at home with this article.
What exactly is Vietnamese Duck Noodle Soup ( Mi Vit Tiem)?
In Saigon In Saigon, it’s not difficult to locate a restaurant serving mi vi tiem on the menu. I have heard that this soup made of duck noodles was invented by people of Chinese origins in Vietnam. South in Vietnam. Mi vit tiem is a cup of mi vit tiem typically is made up of yellow noodles served in the dark broth, and also the duck leg that falls off the bone, that you can use chopsticks to separate the meat.
What makes this Vietnamese soup stand distinct from other soups made of noodles in Vietnamese food is the dark broth as well as its intense flavor. It contains some herb ingredients, and is considered to be healthy.
Southern Vietnamese people often go out for a meal because of the quantity of ingredients needed and the time it takes to prepare it at home. The Saigonese chef friend has shared an easy method to cook mi vi tiem at home. It preserves the authentic flavor, but is more suitable for a kitchen at home kitchen. I’m thrilled to share this recipe to you this morning.
Similar to: another Vietnamese noodle soup made with duck that you might like to try can be bun mang soup (duck as well as bamboo shoot noodles soup).
Ingredients
The first ingredient you’ll require will be duck leg. The rule of thumb is to use one complete duck leg for every portion of noodles. If you possess duck necks or necks, it’s more delicious. Include them in the broth to give it a more intense duck taste.
Although the list of ingredients is long Don’t be overwhelmed. A majority of them are available at your local grocery store or Amazon while few require a trip to Asian supermarkets.
- seasonings: soy sauce (I use Kikkoman), oyster sauce (I use Lee Kum Kee) and dark soy sauce (I use Lee Kum Kee)
- Spices and aromatics spice and aromas: garlic, shallots ginger, onion 5 spice powder dried shiitake mushroom Star anises and black cardamom pods, coriander seeds (or fresh cilantro stems or roots)
- herbal medicine ingredients: red dates, goji berries
You can see the fact that this soup has a higher amount of ingredients than, for instance, Vietnamese chicken noodle soup. The version served in restaurants needs a few ingredients that are difficult to find like dried tangerine peels as well as processed the rehmannia plant.
To make noodles, choose yellow wheat-based noodles that like like egg noodles or ramen noodles. Rice noodles won’t work in this recipe.
How to cook the Vietnamese Soup with Duck Noodles ( Mi Vit Tiem) at home
In some restaurants where duck legs are served, they are fried before being simmered in the broth , and certain restaurants will fry the legs again prior to serving. The recipe for cooking this Vietnamese duck noodles soup is simple and much less messy.
The first step is to prepare the legs of the duck. When cooking for dinner at home with duck, Vietnamese cooks like to rub the meat with lots of crushed ginger, and a little rice wine to rid the meat of any gamy smells. Then, they prepare the duck to marinate and then grill until it is golden.
- Marinate the legs of the duck
- Remove any flavorings in the marinade, and then broil the legs of the duck
- Cook the legs of the duck until the skin blisters dark brown with darkened spots
When the skin of the duck has been darkened and blistered We will then simmer the duck legs along with the other ingredients to create the broth. The duck legs must simmer until they become very soft and easy to pull off the bone. It takes between 80 and 90 minutes to prepare the broth.
The duck legs simmering in the broth will release plenty of fat. I generally try to skim off the majority of the duck fat out of the broth as I cook. There is no need for the entire fat amount, but just enough to preserve the flavors.
There’s an additional step that a few restaurants in Saigon take following the simmering. They’ll take the legs of the duck out of the broth, dry them and then quickly fry to crisp the skin. This is definitely not necessary.
It is commonplace to add some blanched , green vegetables like baby bokchoy to noodles when serving them. You can eat it for an appetizer or light meal. Specific measurements and directions are on the recipe card that follows.
See more:
- Mì Xào Tỏi – Vietnamese Garlic Noodles
- Bún Thang – Noodle Soup with Chicken, Egg & Pork
- Miến Gà – Chicken Soup/ Glass Noodles
- Bún Riêu – Vietnamese Crab, Pork & Tomato Noodle Soup
I’d like to know what you think of the dish, so do not hesitate to leave a message.
Mì Vịt Tiềm – Vietnamese Duck Noodles Soup
Ingredients
For the Duck Legs
- Four duck legs (about 2.25 1 lbs or 1kg)
- Two thumb-sized pieces of ginger broken into pieces
- 1/4 teaspoon five-spice powder
- 1/2 cup wine from rice (or sake white wine)
- 1 teaspoon crushed chopped shallots
- 1 tablespoon dark soy sauce
- 1/2 teaspoon crushed and chopped garlic
Other Ingredients
- 7 cups water (see the notes)
- 8 red dates
- 1 1/2 tablespoons goji berries
- 8 dried Shiitake mushroom dried (about 0.35oz which is about 10 grams)
- 4 star anises
- 1 black cardamom pod that has been crushed open
- 1 teaspoon of coriander seeds (or three fresh cilantro stems or roots)
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 1/2 teaspoon oyster sauce
- 5 cloves of garlic peeled
- 3 shallots peeled
- 1 thumb-sized piece of ginger
- 1 onion Peeled and cut into pieces
- 2 teaspoons of rock sugar (to the taste, or consult the note on subsituting)
To Serve
- Yellow wheat-based pasta (such eggs or ramen-style)
- blanched green vegetables blanched (such like baby bok chop)
- thinly-sliced scallions
- finely-sliced cilantro thinly-sliced
Instructions
Make the Duck Legs
- In a mixing bowl, place duck legs and massage it with broken ginger, rice wine and crushed ginger. This can help remove any gamy smells. Rinse thoroughly and dry. Then, marinate the duck legs with five-spice spice powder as well as dark soy sauce, crushed shallots, and garlic for 20-30 minutes.
- Set the oven's broiler on high. Scrape off any aromas in the marinade of the duck legs and place the skin of the duck legs face down on a rack with a wire over an oven tray lined with baking paper. Bake until the skin is blistered and golden , with some spots of darkening (about 10-15 minutes).
Making the Noodle Soup
- When marinating the duck legs and legs, soak the dates in red Goji berries, red dates, and dried Shiitake mushrooms at room temperature water for approximately 10 minutes. Rinse and take them out to drain.
- After the legs of the duck are cooked then add red dates, water Goji berries, red dates, dried Shiitake mushrooms, star anises and black cardamom pods coriander seeds sauce, dark soy sauce oyster sauce, ginger garlic cloves and shallots, and onions to a pot with a heavy bottom. Bring the mixture to a boil, then add the legs of the duck, and then reduce it to the simmer.
- The broth should be simmered with the lid ajar until the duck's meat is soft and easily removed with chopsticks (about 80-90 minutes). Make sure to remove foams from the simmering. If the soup has too much duck fat remove the majority of it in case the dish turns out to be too oily.
- Check the broth for taste and add rock sugar according to your taste and adjust the seasonings according to your preference. If you find that too much liquid has been lost in cooking, return the water in a small amount.
To Serve
- Add the noodles and blanched green vegetables to bowls for serving. Put a leg of a duck in each bowl, and sprinkle cilantro and scallions on top. Ladle hot soup into the bowls , and serve right away.
Notes
- If you want a thicker broth, include necks or bones of duck and cook along with the legs of the duck. An alternative is to add some bones from chickens or replace half of the water by chicken stock.
- If you don’t wish to use rock sugar, substitute 1/2-1 cup of water for the fresh juice of coconut. This will bring an element of sweetness that is natural to the broth.
- The nutritional information doesn’t mention the nutritional values of the noodles.
Mi Vit Tiem originated from Chinese people living in District 5, Saigon, Vietnam. You can try it if you stop by there