Vietnamese · PANTRYHOP RECIPE
Bún Măng Vịt (Duck and Bamboo Shoot Noodle Soup)
70 minutes · 4 servings · omnivore
A well-known noodle soup, simplified with canned or jarred bamboo shoots if needed.
Ingredients
Check you have the quantities below.
- 1 1/2 lb (680 g) duck legs or duck breast
- 8 oz (225 g) rice vermicelli
- 7 cups water
- 1 cup bamboo shoots, sliced
- 2 inches ginger, sliced
- 1 tbsp fish sauce
- 1 1/2 tsp salt
- 1 tsp sugar
- 2 tbsp scallions
- 1/4 cup cilantro
Let’s make it
- Simmer the duck in water with ginger, fish sauce, salt, and sugar for 45 minutes until tender and fully cooked.
- Remove the duck, shred it, and add bamboo shoots to the broth for 10 minutes.
- Cook the noodles separately and divide into bowls.
- Top with duck, ladle over broth, and finish with scallions and cilantro.
Trim duck pieces into smaller bites for children and serve the broth plain.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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