Go Back
–+ servings
Vietnamese Duck Noodle Soup Recipe

Vietnamese Duck Noodle Soup (Mì Vịt Tiềm)

Vietnamese duck noodle soup is a perfect blend of medicinal herbs and hearty duck legs. What you have is a rich soup with a unique flavor and a fantastic aroma!
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Chinese, Vietnamese
Prep Time: 45 minutes
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 4 servings
Calories: 1014kcal

Ingredients

  • 1.3 pounds (600 grams) of egg noodles
  • 4.5 cups (1 liter chicken) bone broth
  • 1.8 ounces (50 grams) of dried shiitake mushrooms, soaked
  • 8.8 ounces (250 grams) lotus root
  • 10.5 ounces (300 grams) bok choy
  • 0.7 ounces (20 grams) scallions
  • 2 large quarter duck leg quarters, about 1.3 pounds each

For the marinade

  • 0.7 ounces (20 grams) garlic
  • 0.7 ounces (20 grams) shallots
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1.5 teaspoons sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon pepper
  • 1 tablespoon five-spice powder

For seasoning the broth

  • 1 tablespoon soy sauce
  • 1 tablespoon salt
  • 1.5 teaspoons sugar

Medicinal herbs

  • 0.35 ounces (10 grams) Huai Shan (dried Chinese yam)
  • 0.18 ounces (5 grams) Dang Gui (angelica root)
  • 0.18 ounces (5 grams) Dang Shen (codonopsis root)
  • 0.1 ounces (3 grams) Chuan Xiong (Szechuan lovage root
  • 0.18 ounces (5 grams) of star anise
  • 0.3 ounces (8 grams) of cinnamon bark
  • 2 black cardamom pods
  • 0.35 ounces (10 grams) cloves
  • 1.8 ounces (50 grams) Hong Zao (jujubes or red dates)
  • 0.7 ounces (20 grams) Da Zao (black jujubes)
  • 1.8 ounces (50 grams) Gou Qi Zi (goji berries)
  • 0.5 teaspoons (2 grams) of dried tangerine peel
  • 0.3 ounces (10 grams) Licorice
  • 0.18 ounces (5 grams) of dried ginger
  • 1 Luohan Guo (monk fruit)
  • 0.18 ounces (5 grams) Du Zhong (Chinese rubber tree bark)
  • 0.1 ounces (3 grams) Bai Zhi (Dahurian angelica root)
  • 0.5 ounces (15 grams) of coriander seeds
  • 0.3 ounces (10 grams) of fennel seeds
  • 0.3 ounces (10 grams) Sheng Di Huang

Instructions 

  • Soak the dried shiitake mushrooms in water for about 30 minutes.
  • Mince the shallot and garlic.
    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.
    Julienne The Scallions
  • Wash the red dates, black jujubes, and goji berries thoroughly. Then, soak them in cold water.
    Wash The Red Dates
  • Season the duck with garlic, shallot, oyster sauce, sugar, salt, pepper, dark soy sauce, sesame oil, soy sauce, and five-spice powder.
    Marinate The Duck Legs
  • Massage the duck legs and marinate for about 10 to 15 minutes.
    Massage The Duck Legs
  • 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.
    Prepare The Medicinal Herbs
  • Crush the monk fruit with your hands and put it into another soup bag.
  • Put the Sheng Di Huang in a separate soup bag.
  • Preheat the oven to 392 degrees F for 10 minutes.
  • Place the marinated duck legs on a tray lined with aluminum foil.
  • Roast the duck for 15 minutes at 392 degrees F.
    Roast The Ducks
  • Turn the legs over so that the skin sides face up.
  • Brush the skin with a little dark soy sauce.
    Skin Sides Face Up
  • Roast the duck for another 15 minutes.
    Roast The Duck
  • Pour the chicken bone broth into the stock pot.
  • Add the prepared spice bags and the roasted ducks.
  • Stew the duck over medium heat for about 15 minutes.
    Chicken Bone Broth Into The Stock Pot
  • Next, add the shiitake mushrooms, red dates, goji berries, black jujubes, and lotus roots.
    Add The Shiitake Mushrooms
  • Continue to stew for another 45 minutes on medium heat.
    Stew For Another 45 Minutes
  • Then, remove all the herbs and spices from the pot.
    Remove All The Herbs And Spices
  • Add about 8.5 cups of boiled water.
    Add Boiled Water
  • Simmer the broth for another 1 hour.
    Broth For Another 1 Hour
  • Afterward, season the broth with sugar, salt, and soy sauce.
    Season The Broth
  • Give the broth a good stir.
    Give The Brothgood Stir
  • Blanch the noodles, then transfer them to a bowl of cold water.
  • Drain the noodles and put them on a plate.
    Boil Blanch The Noodles
  • Blanch the bok choy in boiled water and place them in a cold water bath. Drain them when you're about to serve the dish.
    And Bok Choy
  • 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.
  • Enjoy!
    Add Soy Sauce
  • Chili Salt To Your Mi Vit Tiem

Video

Notes

  • The estimated total time is for making 4 servings.
  • If you can't find all the listed medicinal herbs, try your best to get the following: clove, star anise, cinnamon, and licorice.
  • You should skim the broth frequently during cooking to keep it clear.
  • If you don't own an oven, you can deep fry the duck instead.
  • Skim off most of the duck fat to prevent the dish from being greasy.
  • Always put the herbs and spices into soup bags so you can remove them from the pot easier and have a smoother broth.

Nutrition

Calories: 1014kcal | Carbohydrates: 148g | Protein: 61g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 222mg | Sodium: 3333mg | Potassium: 1382mg | Fiber: 16g | Sugar: 10g | Vitamin A: 3501IU | Vitamin C: 68mg | Calcium: 306mg | Iron: 10mg