SOUTH-EAST ASIAN

BUN VIT NAM BO – VIETNAMESE DUCK NOODLES

By Sam | 30 May, 2016

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A twist on my favourite Vietnamese street food – these little bowls of joy combine gloriously rich and moreish shredded duck leg with crunchy salad, succulent noodles, crisp onions and a sharp, lip-smacking dressing.

  • Author: Sam
Scale

Ingredients

SHREDDED DUCK

2 Duck Legs

1 Garlic Clove, minced

½ Thumb Sized Piece of Ginger, minced

2 Spring Onions, finely diced

1 Small Bunch of Coriander, finely diced

Zest of 1 Lime

1 tbsp Fish Sauce

1 Generous Pinch of Salt and Pepper

DRESSING

Juice of 1 Large Lime

2 Spring Onions, finely diced

2 Garlic Cloves, minced

½ Thumb Sized Piece of Ginger, minced

2 tsp Palm Sugar

2 tbsp Fish Sauce

1 tbsp Rice-Wine Vinegar

100ml Water

SALAD

1 Carrot, peeled and julienned

¼ Cucumber, core removed and julienned

1 Small Chinese Leaf, shredded

3 Spring Onions, diced

46 Radishes, finely sliced

50g Beansprouts

1 Small Bunch of Coriander, roughly chopped

1 Small Bunch of Thai Basil, roughly chopped

1 Small Bunch of Mint, roughly chopped

300g Thin Rice Noodles, cooked and cooled

TO COOK

Ground Nut Oil

TO SERVE

Sriracha Chilli Sauce

Crushed Peanuts

Crispy Onions

METHOD

THE DRESSING

1. Place a pan over a medium heat and melt the palm sugar in the pan. Whisk in the fish sauce, vinegar and the water. Add the garlic, ginger and spring onions and leave to gently simmer for 15 minutes. Remove the pan from the heat and add in the chilli and lime juice. Transfer to dipping bowls. Serve warm.

 

THE SHREDDED DUCK

2. Preheat the oven to 160°C.

3. Prick the skin of the duck legs all over with a sharp fork or a cocktail stick and then season generously with salt and pepper. Place the duck legs on a wire rack in the oven and cook for 80 minutes.

4. Remove the legs from the oven and allow to rest for at least 10 minutes before shredding into small chunks with two forks.

5. Place a frying pan over a medium heat with a splash of ground nut oil. Gently fry the spring onions, garlic and ginger for about 2 minutes before adding in the shredded duck, lime zest, fish sauce and coriander. Cook for another 1-2 minutes, stirring continuously until the duck has absorbed all of the flavour. Remove from the heat and serve immediately.

 

THE ASSEMBLY

6. Divide each of the salad ingredients evenly and mix together in bowl with 2 tablespoon of the warm dressing and serve any remaining dressing in a jug with the meal.  Add the shredded duck and garnish with the crushed peanuts, and plenty of crispy onions. I like to have mine with a dash of sriracha chilli for an added kick.

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