Vietnamese Duck Soup

Time: 1 night marinating; 2 hours prep and cooking time

Music Selection: Only C – Yêu Là “Tha Thu

The other day, I had a great conversation with a lady from Vietnam who told me about Duck Soup… I was intrigued and decided to try it this weekend. Now, this recipe takes some preparation and possibly a special trip to an asian grocery market. However, it is superb! It made enough for 6 – 8 people and when I added up the cost of all the groceries, it worked out to about $6/bowl!!!! I actually took a few minutes to explain that to my kids who are going to be off at University in the next few years. I also had a ton of fun finding Vietnamese pop music. I hope you enjoy the pairing.

PS – the salted duck eggs are actually quite salty, but delicious. If you can’t find them, just put a soft boiled chicken egg.

Ingredients:

1 whole duck

Marinade:

2 Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp sesame oil

1 garlic clove, crushed

1 tsp Chinese 5 spice

1 whole star anise

Pepper

Stock:

1 L chicken broth

12 cups cold water

3 Tbsp soy sauce

2 Tbsp rice vinegar

3 cloves garlic, crushed

1 medium onion, chopped

1 cinnamon stick

1 ginger stick (1 inch) or 1 tsp minced ginger

1 whole star anise

Salt to taste

Pepper to taste

Soup:

2 – 3 green onions, finely sliced

1 cup bean sprouts

1 package noodles (rice or Chinese instant)

3 cups chopped mushrooms (use a blend of oyster, cremini, button)

1 cup bamboo shoots, sliced thin

1 salted duck egg per person (optional)

Garnishes: chopped cilantro, thai sweet chili sauce

Directions:

The night before, mix all the marinade ingredients in a large ziplock and add duck. Let marinade over night or whole day.

3 hours before eating (or earlier):

Preheat oven or BBQ to 350 deg F. Cut duck in half lengthwise and cook for about 90 minutes, until cooked to 145 deg F. Let duck cool.

Remove all the skin and meat off the duck and chop the meat into small pieces, set aside.

In large stock pot, add the duck bones and skin, plus all the stock ingredients. Bring to a boil and then let simmer for an hour. Strain and throw out the bones, etc. Put the broth back into the stockpot to keep hot. Add in the mushrooms and let cook for 5 minutes.

In a second pot, if boiling salted duck eggs, place eggs and cover with cold water. Bring to a boil, then boil for 12 minutes. Remove and immerse in cold water. Peel eggs and set aside.

In another large pot, boil water and cook the noodles, according to directions (about 5 minutes). Drain.

In each bowl, put an equal amount of noodles. Then ladle on the soup with mushrooms. Add some duck meat, bamboo shoots, green onion, bean sprouts and cilantro.