Vietnamese Duck Soup

By tammy1365

by Christine Pham

Ingredients

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

Details

Servings 1
Adapted from google.com

Preparation

Step 1

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.

Per serving:
495.2 kcal calories,
23.4 % calories from fat,
12.9 g fat,
5.4 g saturated fat,
97.4 mg cholesterol,
53.5 g carbohydrates,
5.1 g dietary fiber,
9.8 g total sugars,
48.4 g net carbohydrates,
40.7 g protein

Nutritional analysis provided by

Bon Appétit