Mì vịt tiềm is egg noodle soup with roasted duck, and it is one of the author’s favourite noodle dishes on rainy days. The broth carries most of the flavour, and the duck and shiitake mushrooms cook in it. In Saigon you can find it easily, especially in District 5, but you can also make it at home. Time: the duck marinates for 30–60 minutes. Ingredients 2 duck thighs 500g pork bones, for the broth Herbs: 2 star anise flowers, 3 cloves, 1 cinnamon, a little dried mandarin fruit skin 10 shiitake mushrooms Soy sauce, ginger, Maggi seasoning, salt, sugar Dried egg noodles 1 bunch Chinese cabbage (100 – 200g) How to make mì vịt tiềm 1. Marinate and fry the duck Clean the duck thighs well 2–3 times with rice liquor. Rinse them again with fresh water and use a napkin to soak up all the water. Marinate them with minced garlic, pepper, soy sauce, salt and Maggi seasoning for 30–60 minutes. Then fry them until the skin turns golden brown. 2. Prepare the mushrooms and toast the herbs Soak the shiitake mushrooms in warm water until soft, then cut off the roots. Toast all the herbs in a pan until fragrant. The author calls this the most important step for the flavour. 3. Clean the greens Clean the Chinese cabbage and spring onion well. 4. Cook the broth and the duck Clean the pork bones well 2–3 times in water with a little salt. Cook them in water (4 – 5 bowls) to make the broth, then strain it to remove the small bones. Clean the ginger well without peeling it and grill it for 5 – 10 minutes. Put it into the pork broth with the toasted herbs from step 2, tied in a small cotton bag. Add the fried duck thighs from step 1 and cook until they are soft. Add the shiitake mushrooms and season again to suit your taste. 5. Prepare the noodles and cabbage Soak the egg noodles in hot water until soft, then rinse them straight away under cold water. Add a little oil and mix gently so they don’t stick together. Boil the Chinese cabbage with a little oil and salt. When it is cooked, put it straight into cold water to keep its natural green. 6. Serve Put a little egg noodle in a bowl and top it with a duck thigh, Chinese cabbage, shiitake mushrooms and spring onion. Pour the pork broth over while it is hot. Share:
