Vietnamese Duck Noodle Soup Mi Vit Tiem Recipes

VIETNAMESE DUCK NOODLE SOUP (MI VIT TIEM)

Steps:

• In a mixing bowl, add duck legs and massage with crushed ginger and rice wine. This helps eliminate any gamy odors. Rinse and pat dry. Then marinate the duck legs with five-spice powder, dark soy sauce, crushed shallots and garlic for 20-30 minutes.
• Set the oven broiler to high. Shake off bits of aromatics in the marinade from the duck legs, and place the duck legs skin side up on a wired rack over a lined baking tray. Broil until the skin is blistered and golden with some darkened spots (about 10 minutes).
• While marinating the duck legs, soak the red dates, goji berries and dried shiitake mushrooms in room temperature water for about 10 minutes. Rinse and drain.
• After the duck legs have been broiled, add water, red dates, goji berries, dried shiitake mushrooms, star anises, black cardamom pod, coriander seeds, soy sauce, dark soy sauce, oyster sauce, ginger, garlic cloves, shallots and onion to a heavy-bottomed pot. Bring it to a boil, add the duck legs, and then lower to a simmer.
• Simmer the broth with the lid askew until the duck meat is tender and can be easily picked out with chopsticks (about 80-90 minutes). Skim off foams while simmering. If the broth has too much duck fat, skim off most of it, otherwise the dish might be too greasy.
• Taste the broth and add rock sugar to taste, and adjust seasonings to your likings. If too much liquid is lost during cooking, you can add back a splash of water.
• Add noodles and blanched green vegetables to serving bowls. Place a duck leg in each bowl, sprinkle some scallions and cilantro on top. Then ladle the hot soup into the bowls and serve immediately.

Mì VịT TIềM - VIETNAMESE DUCK NOODLES SOUP

Steps:

• 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).
• 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.
• 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.