You'll want duck legs, not breast, for this Vietnamese duck soup recipe.
Recipe information
Yield
6 Servings
Ingredients
soup
6
16
1
6
2
1
garnishes
1
3
2
3
6
1
1
1
Need to make a substitution?
Preparation
Soup
Step 1
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.
Step 2
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.
garnishes
Step 3
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.
Step 4
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.
Step 5
Divide noodles, cabbage, and herbs among 6 large bowls. Ladle in soup. Serve, passing hot sauce and lime wedges.