Vietnamese · Dinner
Braised Five-Spice Duck Noodles
Mi Vit Tiem
Saigon-Chinese braised duck leg simmered in a five-spice and ginger broth with shiitake mushrooms and bok choy, served over springy egg noodles in the dark herbal stock with scallion, cilantro, and a wedge of lime.
$$
15 minsPrep
75 minsCook
90 minsTotal
HardLevel
Nutrition per serving
625Calories
38gProtein
28gFat
58gCarbs
8gSugar
6gFiber
1080mgSodium
95mgChol
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Instructions
1
Prep
Soak 120g dried shiitake in hot water 15 minutes until plump, drain, halve, reserve 200ml liquid. Slice 80g ginger into matchsticks, mince 120g shallot and 10 garlic cloves. Slice 40g scallion thin, ring 2 fresh chilli. Char ginger and shallot halves cut-side down in a dry skillet over high heat 3-4 minutes until blackened and aromatic.
2
Sear
Heat 4 tbsp oil in a heavy pot over medium-high 90 seconds. Lay 640g duck legs (2 legs) skin-side down, sear 5-6 minutes per side until skin renders deep mahogany and crisp. Lift onto a plate.
3
Saute
Drain most fat from pot, add charred ginger, shallot, garlic, 4 star anise, 2 cinnamon stick, 2 tbsp five-spice over medium 1 minute until fragrant. Add halved shiitake, cook 1 minute until edges turn glossy.
4
Braise
Return duck to pot with 2 tbsp dark soy, 2 tbsp light soy, 2 tbsp fish sauce, 2 tbsp Shaoxing, 2 tsp brown sugar, 1 tsp white pepper, 1400ml stock, and 200ml mushroom liquid. Bring to boil over high, drop to bare simmer covered 50-55 minutes until duck is fork-tender.
5
Boil
While duck simmers, bring water to rolling boil in a large pot. Drop 300g egg noodles, cook 90 seconds until tender. Drain, rinse cold, divide between two deep bowls. Blanch 300g bok choy 90 seconds in same pot.
6
Plate
Slice duck from bone. Divide between bowls, laying over noodles with shiitake and bok choy. Ladle hot herbal broth over each bowl. Scatter 40g scallion, 16g cilantro, and chilli rings between both bowls. Serve lime wedges alongside for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) bone-in duck leg
- 120g (4.2 oz) dried shiitake mushroom
- 80g (2.8 oz) fresh ginger
- 120g (4.2 oz) shallot
- 10 garlic cloves
- 4 whole star anise
- 2 cinnamon stick
- 2 tbsp Chinese five-spice
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp fish sauce
- 2 tbsp Shaoxing wine
- 2 tsp light brown sugar
- 1 tsp ground white pepper
- 4 tbsp neutral oil
- 1400ml (5.9 cup) chicken stock
- 300g (10.6 oz) thin fresh egg noodles
- 300g (10.6 oz) bok choy
- 40g (small handful) scallion
- 16g (small handful) cilantro
- 2 fresh red bird chilli
- 2 lime
- 1 tsp fine sea salt