Vietnamese Duck Noodle Soup | Bun Mang Vit Recipe
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How often do you eat duck?
Honestly, we don\’t eat as much duck meat as we do chicken meat do we?
Although ducks are a bit more expensive compared to chickens, I don\’t believe that\’s the reason it is not consumed as much.
Duck is dark meat poultry and has much more of a gamey taste. Therefore requires a bit more work and cooking knowledge to be able to cook ducks to perfection.
Bun Mang Vit is a staple vietnamese duck noodle soup in vietnam. It typically comes with a side of fresh mixed herbs, shredded cabbage, shredded banana flower, that\’s lightly drizzled with white vinaigrette dressing and ginger fish sauce.
Traditionally the bamboo shoots that\’s used in this noodle soup is dried bamboo shoots. But this dried bamboo shoots takes a couple of days to hydrate and prepare for cooking. Currently, I see lots of people and restaurants replacing this with fresh preserved bamboo shoots instead. It\’s more cost effective and easier to prepare.
While the noodle soup and duck for this recipe is quite easy to prepare, the mixed banana salad, sauce, and condiments that accompanies this dish is a bit extensive.
In all, I say this noodle soup takes 1 hr to prep and cook, but the condiments, sauces and condiments takes me 2 hours to prepare. Maybe because I\’m juggling with the cameras while cooking?
Full detail recipe on my recipe website: ChefQstravelrecipe.com
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