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Mì Vịt Tiềm [Saigon-style Duck Egg Noodle]

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4 Servings
4 h 40 min
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soupoyster saucesaigonduckfish saucenoodlesSkilledHangover FriendlyPrep AheadVietnamese

Western cuisines typically pair duck with salt, fat, earth, and floral flavors; Duck à l'Orange; Duck Confit; Canard aux Cèpes. And it works. But given my explicit bias for Vietnamese cuisine, I will be referencing a recipe inspired by one of the best Vietnamese chefs I’ve cooked with, Chef Hai Lam of Eating Saigon. This duck egg noodle recipe has hints of licorice, natural sweetness from alliums, and earthiness from the shiitakes. It’s my perfect bowl of egg noodles. If a bowl of southern-style pho had an egg noodle cousin, it would be Mì Vịt Tiềm. #FTW

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Special Equipment

Stockpot (8 quart)

Ingredients

Marinate Duck Legs
duck legs
cooking rice wine
ginger
shallot
garlic
umami spices pho spice blend
oyster sauce
fish sauce
Broth
duck neck bones
coconut water
filtered water
goji berries
ginger powder
shiitake
star anise
fennel seeds
large carrot
large yellow onion
fish sauce
oyster sauce
garlic cloves
shallots
coconut sugar
kosher salt
black pepper
Garnish
bok choy
fresh kaedama noodles

Directions

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$4.99
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