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  • Writer's pictureKevin Dam

"Authentic Vietnamese Recipe: How to Cook Bún Măng Vịt from Scratch"

Dish name: Bún Măng Vịt (Vietnamese Duck Noodle Soup with Bamboo Shoots)

  • Cuisine: Vietnamese

  • Preparation time: 2 hours

  • Yield: Serves 4 to 6

  • Expiration: Best consumed within 2 days when stored in the refrigerator

  • Ingredients:

  • 1 whole duck, about 2kg, cleaned and cut into parts

  • 500g fresh bamboo shoots, sliced

  • 300g dried rice vermicelli noodles

  • 2 liters water

  • 1 onion, charred

  • 4 cloves garlic, charred

  • 1 piece of ginger, about 5cm, charred

  • 1 cinnamon stick

  • 2 star anise

  • 1 black cardamom pod

  • Salt and pepper to taste

  • 2 tablespoons fish sauce, or to taste

  • Fresh herbs (cilantro, Thai basil), scallions, and chili slices for garnish


Instructions:


  1. Blanch the duck parts in boiling water for 2 minutes to remove impurities. Drain and rinse with cold water.

  2. In a clean pot, add water, charred onion, garlic, ginger, cinnamon stick, star anise, black cardamom, and duck parts. Bring to a boil, then reduce heat and simmer for 1 hour.

  3. Remove the duck parts, debone if desired, and set the meat aside. Strain the broth and return it to the pot.

  4. Add the bamboo shoots to the broth and cook for another 30 minutes until tender. Season with salt, pepper, and fish sauce.

  5. Cook the rice vermicelli noodles according to the package instructions, then drain.

  6. To serve, place noodles in the bowl, ladle the hot broth with bamboo shoots over the noodles, and add duck meat.

  7. Garnish with fresh herbs, chopped scallions, and chili slices.


For a delightful Bún Măng Vịt that captures the essence of Vietnamese cuisine, here are some tips and tricks to enhance the flavor and presentation:


  1. Quality of Duck: Select a fresh duck, as the quality of the meat has a significant impact on the flavor of the broth. A free-range or organic duck often yields a richer taste.

  2. Char Aromatics: Char the onion, garlic, and ginger until they have a deep, dark color but are not burnt. This charring process adds a depth of smokiness and complexity to the broth.

  3. Spice Sachet: To avoid having loose spices in the broth, you can tie the cinnamon, star anise, and black cardamom in a cheesecloth. This makes it easier to remove them later and prevents the spices from overpowering the broth.

  4. Simmering: Simmer the broth gently and skim off any impurities that rise to the top. A clear, clean broth enhances the overall dish and is crucial for a refined flavor profile.

  5. Bamboo Shoots Preparation: If using fresh bamboo shoots, parboil them first to remove any bitterness. If using canned bamboo shoots, rinse them well before adding them to the broth.

  6. Broth Seasoning: Adjust the seasoning of the broth gradually. Start with a small amount of fish sauce and salt, and keep tasting and adjusting as it simmers to develop the right balance of flavors.

  7. Fresh Herbs: Use plenty of fresh herbs for garnishing. The freshness of herbs like cilantro and Thai basil will elevate the dish, giving it an aromatic finish.

  8. Presentation: Before serving, you can briefly dip the duck meat in boiling broth to ensure it's hot. Arrange the noodles, meat, and bamboo shoots attractively, and pour the broth over carefully to maintain the dish's visual appeal.


By following these tips, you'll bring out the best in your Bún Măng Vịt, making it as much a feast for the eyes as it is for the palate.


Here's an example image of what Bún Măng Vịt looks like:


Bun mang vit

Savor the warming and comforting taste of Bún Măng Vịt, whether on a chilly day or whenever you're in the mood for a delicious Vietnamese dish. Enjoy!

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