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