Best 2 Vietnamese Duck Soup Recipes
Vietnamese duck soup, also known as "mi vit" or "pho vit", is a traditional and delightful dish that captures the essence of Vietnamese cuisine. A bowl of Vietnamese duck soup is a symphony of flavors and textures, featuring a rich and aromatic broth made from hours of simmering duck bones, fragrant spices, and fresh herbs. The tender duck meat, along with the addition of rice noodles, vegetables, and garnishes, creates a hearty and comforting meal that is enjoyed by people of all ages in Vietnam and beyond. Whether you're a seasoned cook or a beginner, this article will guide you through the steps of creating an authentic Vietnamese duck soup that will tantalize your taste buds and transport you to the heart of Vietnam.
Check out the recipes below so you can choose the best recipe for yourself!
VIETNAMESE DUCK SOUP
Steps:
- For soup:
- Heat heavy large pot over high heat. Sprinkle duck with salt and pepper. Add to pot; sauté until deep brown, about 6 minutes per side. Add broth, onion, ginger, 2 tablespoons fish sauce, and sugar; bring to boil. Reduce heat; simmer uncovered until duck is very tender, adjusting heat to maintain simmer, 45 to 60 minutes. Using tongs, transfer duck to rimmed baking sheet. Cool 30 minutes. Skin and bone duck. Coarsely shred duck meat. Strain broth into large bowl; discard solids. Spoon fat from top of broth into small bowl; reserve. Return broth and duck to same pot. DO AHEAD: Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep chilled. Cover and chill duck fat.
- For garnishes:
- Cook rice vermicelli in large saucepan of boiling water until just tender, stirring occasionally, 3 to 5 minutes. Drain, rinse with cold water, and drain again. Cut noodles in half to shorten.
- Melt 2 tablespoons reserved duck fat in same saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add tomatoes and bamboo shoots. Cook until juices thicken, about 7 minutes longer. Add tomato mixture to soup. Simmer until flavors blend, 5 to 10 minutes. Season with salt, pepper, and more fish sauce if desired.
- Divide noodles, cabbage, and herbs among 6 large bowls. Ladle in soup. Serve, passing hot sauce and lime wedges.
- A vailable in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.
VIETNAMESE DUCK SOUP RECIPE - (4/5)
Provided by á-25087
Number Of Ingredients 18
Steps:
- For soup: Heat heavy large pot over high heat. Sprinkle duck with salt and pepper. Add to pot; sauté until deep brown, about 6 minutes per side. Add broth, onion, ginger, 2 tablespoons fish sauce, and sugar; bring to boil. Reduce heat; simmer uncovered until duck is very tender, adjusting heat to maintain simmer, 45 to 60 minutes. Using tongs, transfer duck to rimmed baking sheet. Cool 30 minutes. Skin and bone duck. Coarsely shred duck meat. Strain broth into large bowl; discard solids. Spoon fat from top of broth into small bowl; reserve. Return broth and duck to same pot. DO AHEAD: Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep chilled. Cover and chill duck fat. For garnishes: Cook rice vermicelli in large saucepan of boiling water until just tender, stirring occasionally, 3 to 5 minutes. Drain, rinse with cold water, and drain again. Cut noodles in half to shorten. Melt 2 tablespoons reserved duck fat in same saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add tomatoes and bamboo shoots. Cook until juices thicken, about 7 minutes longer. Add tomato mixture to soup. Simmer until flavors blend, 5 to 10 minutes. Season with salt, pepper, and more fish sauce if desired. Divide noodles, cabbage, and herbs among 6 large bowls. Ladle in soup. Serve, passing hot sauce and lime wedges.
Tips:
- Choose the right duck: For the best flavor, use a Pekin duck or a Muscovy duck.
- Brown the duck thoroughly: This will help to develop the flavor and color of the soup.
- Use a variety of vegetables: This will add flavor and nutrition to the soup. Some good choices include carrots, celery, onions, and bok choy.
- Add ginger and lemongrass: These ingredients will give the soup a distinctive Vietnamese flavor.
- Simmer the soup for at least 2 hours: This will allow the flavors to meld and develop.
- Serve the soup with rice noodles or vermicelli noodles: These will help to soak up the delicious broth.
Conclusion:
Vietnamese duck soup is a delicious and nutritious dish that is perfect for a cold winter day. It is also a great way to use up leftover duck meat. With its rich broth, tender duck meat, and variety of vegetables, this soup is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
