Bún Măng Vịt/Bun Mang Vit (Duck and Bamboo Vermicelli Soup)

You will love this soup because of the broth, strongly flavoured from the dry bamboo, the crunch texture of the bamboo and the fatty duck meat dipped into nước mắm gừng (ginger fish sauce). Bún măng vịt hails from Northern Vietnam.

Ingredients

• 200g of dry bamboo shoots
• Whole duck, skin on
• Bún/bun (rice vermicelli)
• Oil
• Onion
• 1 tbsp of salt, or to taste
• 2-3 tbsp of sugar
• Ginger slices
• Scallion and coriander

Directions:

In a large pot, sauté the bamboo with onion in oil. Season with salt and sugar and add enough water to cover the bamboo shoots.

Turn up the heat to bring a boil and then turn it down to simmer.

Meanwhile, cut the duck into bite-size (or bigger) pieces. Season with salt and ginger slices when roast at 350ºF for 20 minutes and broil to get golden skin, about 10 minutes or less.

Add cooked duck pieces to the soup and add more water to cover everything; then bring to a simmer.

After 1-2 hours of cooking, when the duck pieces are cooked well enough, remove them from the pot so they will not overcook and break apart.

Continues cooking the soup for 1-2 more hours (total process is 3-4 hours). Ass salt and sugar to taste.

In a bowl, add a handful of cooked rice vermicelli and dress with the soup. Garnish with scallion and coriander. Serve with ginger fish sauce.

Ginger Fish Sauce: Mix all below ingredients into a bowl:

1 tbsp of water

4 tbsp of fish sauce

3 tbsp of sugar

Ginger, greatly minced, or grated

Limejuice

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