BUN MANG VIT RECIPE - VIETNAMESE DUCK VERMICELLI NOODLE SOUP
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.
Ingredients
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)
Instructions
- 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.
Notes
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.