I keep saying everything is super easy, but this time I really mean it! Anyone can make Bun Mang Vit and it takes very little ingredients to make this super yummy dish at home!
- One whole duck
- If you have a large family, you can opt to add some duck hindquarters
- Fish Sauce
- Salt
- 1 large onion
- 1 ginger
Steps:
- After washing your duck place this in a large pot and cover with water. Remember to salt your water.
- Clean a whole ginger and work on lightly crushing the ginger so it breaks in striations but still stays intact. Add this to the broth.
- Clean a whole onion and place it whole in the broth.
- Allow the duck to cook fully and then remove and chill in the refrigerator.
- Once the duck has chilled, remove the duck breasts and hindquarters.
- For the remaining duck, cut into small pieces and place back into the broth.
- Before serving, remove the onion from the broth, warm up your duck hindquarters and breasts in your broth and slice and place on top of your goi/salad.
This is optional, but I also like to create a medley of chopped green onion, cilantro, and sliced onion to top my broth/noods when serving.
Preparing the Bamboo:
The bamboo portion of this is the only thing that requires premeditation and planning. The reason is, you have to soak your dried bamboo before actually using in the soup. These are the steps I take 2 days before making my duck bamboo noods:
- Taking a handful (remember that the bamboo will expand) of dried bamboo, I place it in a stock pot, cover with water, bring to a boil, cover, and place in my oven.
- I repeat this process the next night removing the old water and replacing it with new water. The water should be dark and yellow.
- The day that I’m going to cook my duck bamboo noodles I remove the water and shred the bamboo into smaller pieces. I then fill the pot for the last time with all my shredded bamboo this time letting it simmer on the stove while I’m making my stock.
- When my stock is ready, I simply drain out my bamboo and place it into my stock.
To compliment:
And no, we aren’t going to sit here and tell our simmering duck what a pretty duck it is..
A staple for me for duck bamboo noodles are the ginger fish sauce and the little cabbage salad that goes with the noodles. It’s both refreshing to have with your hot noodles and gives your noodles an extra boost of texture.
For the Goi/Salad:
- Thinly shred/slice some cabbage
- Thinly slice some onions and toss with a bit of vinegar and sugar to lightly pickle
- Chop up some rau ram (vietnamese coriander)
- Toss all these ingredients together and add a bit of lime, mushroom seasoning (or salt), and pepper.
- Set aside and serve on a plate to complement the duck noodles.
For the Ginger Fish Sauce:
- Mince garlic, red pepper, and ginger.
- Dissolve some sugar in some hot water.
- Add these ingredients together with some fish sauce.
- Add lime to taste
The fish sauce is preferential so remember to keep tasting as you go to see what you like and works for you. It’ll be used to dip your salad, duck, and to complement your duck broth soup.