Name: Vietnamese Duck Soup
Yield: 6 Servings
Ingredients: 6 duck leg-thigh pieces; 16 cups low-salt chicken broth; 1 large onion, peeled, halved; 6 tablespoons finely chopped peeled fresh ginger; 2 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)*; 1 tablespoon sugar; 1 6.75-ounce package rice vermicelli; 3 cups sliced shallots (about 10 large); 2 1/4 pounds plum tomatoes, chopped; 3 8-ounce cans sliced bamboo shoots, drained; 6 cups thinly sliced Napa cabbage; 1/3 cup chopped fresh mint; 1/3 cup chopped fresh cilantro; 1/3 cup chopped fresh chives; Hot chili sauce (such as sriracha); Lime wedges

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You'll want duck legs, not breast, for this Vietnamese duck soup recipe.

Recipe notes