Braised Five-Spice Duck Noodles — Mi Vit Tiem
Saigon-Chinese braised duck leg simmered in a five-spice and ginger broth with shiitake mushrooms and bok choy, served over springy egg noodles in the dark herbal stock with scallion, cilantro, and a wedge of lime.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 120g dried shiitake in hot water 15 minutes until plump, drain, halve, reserve 200ml liquid. Slice 80g ginger into matchsticks, mince 120g shallot and 10 garlic cloves. Slice 40g scallion thin, ring 2 fresh chillies. Char ginger and shallot halves cut-side down in a dry skillet over high heat 3–4 minutes until blackened and aromatic.
Sear
Heat 1/4 cup oil in a heavy pot over medium-high 90 seconds. Lay 640g duck legs (in two portions if needed) skin-side down, sear 5–6 minutes per side until skin renders deep mahogany and crisp. Lift onto a plate.
Saute
Drain most fat from pot, add charred ginger, shallot, garlic, 4 star anise, 2 cinnamon sticks, 2 tbsp five-spice over medium 1 minute until fragrant. Add halved shiitake, cook 1 minute until edges turn glossy.
Braise
Return duck to pot with 2 tbsp dark soy, 2 tbsp light soy, 2 tbsp fish sauce, 2 tbsp Shaoxing, 2 tsp brown sugar, 1 tsp white pepper, 1.4 l stock, and 200ml mushroom liquid. Bring to boil over high, drop to bare simmer covered 50–55 minutes until duck is fork-tender.
Boil
While duck simmers, bring water to rolling boil in a large pot. Drop 300g egg noodles, cook 90 seconds until tender. Drain, rinse cold, divide between two deep bowls. Blanch 300g bok choy 90 seconds in same pot.
Plate
Slice duck from bone. Lay over noodles with shiitake and bok choy. Ladle hot herbal broth over. Scatter 40g scallion, 16g cilantro, chilli rings. Serve lime wedge alongside for squeezing.
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