Mì Vịt Tiềm Recipe

Vietnamese duck noodle soup (“Mì Vịt Tiềm”) is a one-of-a-kind dish that packs a ton of flavor. It features a rich and dark broth, which is infused with various herbs and veggies from traditional Chinese medicine, and fall-off-the-bone duck legs.

Although people usually think of the noodle soup dishes from Vietnam, such as Pho or Bun Moc, as light and refreshing, Mi Vit Tiem is a totally different story. This heath-giving dish is an explosion of flavors that’ll wow you right after the first spoonful!

Mi Vit Tiem – When Folk Medicine Meets Cookery

Mi Vit Tiem is a creation of the Chinese people living in Saigon in the 90s. Although many believed the recipe was brought from China to Vietnam, some credible sources state that it wasn’t a part of traditional Chinese cuisine.

Whatever the case is, Mi Vit Tiem has long been a popular dish among the Saigonese. The dish captivates foodies with its special broth made from a collection of traditional medicinal herbs. In addition, the cook would roast or deep-fried the duck legs before simmering them in said broth.

The final dish is a perfect combination of incredibly aromatic, uniquely-flavored dark broth with tender, spice-infused duck legs. Though simple, the egg noodles are the cherry on top that ties everything together, creating a culinary experience you’ll never forget.

Tools

First, prepare the tools listed below. Since they’re all basic kitchen products, there’s a high chance that you’ve already owned them.

Ingredients

I have to admit that the ingredient list for Mi Vit Tiem is quite long, especially in the herbs department. You’ll most likely need to visit an Asian store to find these herbs and vegetables. However, it’s totally fine if you can’t get all of them! Just try your best to gather as many as possible.

Medicinal Herbs and Vegetables

Directions

Here comes the main part. Let’s make a healthy and tasty bowl of Vietnamese duck noodle soup!

Step 1: Prepare The Ingredients

Soak the dried shiitake mushrooms in water for about 30 minutes.

Mince the shallot and garlic.

Rinse the bok choy and cut them in half.

Peel and rinse the lotus root. Then, cut it into slices.

Julienne the scallions and soak them in cold water. You can also chop the scallions into pieces.

Wash the red dates, black jujubes, and goji berries thoroughly. Then, soak them in cold water.

Step 2: Marinate The Duck Legs

Season the duck with 1 tablespoon of minced garlic, 1 tablespoon of minced shallots, 1 tablespoon of oyster sauce, 1.5 teaspoons of sugar, 1 teaspoon of salt, 1 tablespoon of pepper, 1 tablespoon of dark soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and 1 tablespoon of five-spice powder.

Massage the duck legs with your hands to help them absorb the spices better, and marinate for about 10 to 15 minutes. If you have time, put them in the fridge for 1 hour (ideally 3 to 4 hours). In the meantime, move on to the next steps.

Step 3: Prepare The Medicinal Herbs

Add all the medicinal herbs, except the monk fruit and Sheng Di Huang, to a heated pan and roast them over medium heat. Once done, put them into a soup bag.

Crush the monk fruit with your hands and put it into another soup bag. Likewise, put the Sheng Di Huang in a separate soup bag.

Step 4: Roast The Duck

Preheat the oven to 392 degrees F (200 degrees C) for 10 minutes.

Line a baking tray with aluminum foil and place the marinated duck legs on it. Roast the duck for 15 minutes at 392 degrees F.

Next, turn the legs over so that the skin sides face up. Brush the skin with a little dark soy sauce to give them a more appetizing color.

Then, roast the duck for another 15 minutes.

Step 5: Cook The Broth

Pour the chicken bone broth into the stock pot. Then, add the prepared spice bags and the roasted ducks. Stew the duck over medium heat for about 15 minutes.

After the 15-minute mark, add the shiitake mushrooms, red dates, goji berries, black jujubes, and lotus roots to the pot.

Continue to stew for another 45 minutes on medium heat. You might need to adjust the cooking time depending on the size of the duck legs.

Then, remove all the herbs and spices from the pot.

Add about 8.5 cups (2 liters) of boiled water.

Simmer the broth for another 1 hour.

Afterward, season the broth with 1.5 teaspoons of sugar, 1 tablespoon of salt, and 1 tablespoon of soy sauce.

Give the broth a good stir.

Step 6: Blanch The Noodles And Bok Choy

Bring a pot of water to a boil. Blanch the noodles, then transfer them to a bowl of cold water. Drain the noodles and put them on a plate.

Likewise, blanch the bok choy in boiled water and place them in a cold water bath. Keep them in cold water to maintain their crispness and color. Only drain them when you’re about to serve the dish.

Step 7: Present The Dish

Roll the noodles and put them in a bowl. Arrange the roasted duck, shiitake mushrooms, lotus roots, red dates, black jujubes, goji berries, and bok choy over the noodles. Add the sliced scallions and pour in the broth. Sprinkle some ground pepper on top.

You can add soy sauce, chili peppers, lime juice, or chili salt to your Mi Vit Tiem to enhance its flavor.

Tips

There are a few tips you can apply while cooking to make your Mi Vit Tiem taste the best. Check them out!

Eating Healthy Has Never Been This Tasty

Vietnamese duck noodle soup brings various health benefits while being an incredibly fragrant and flavor-packed dish. The combination of traditional herbs and fatty duck meat creates a rich and hearty noodle soup that’s unique to Vietnamese cuisine.

Give this special dish a try, and let me know what you think about it in the comment section. If you find today’s recipe yummy, please drop a like and share it with your fellow home cooks. Don’t forget to also check out other tasty recipes on the website!