Duck Leg with Bamboo Shoots — Bun Mang Vit
Northern Vietnamese duck leg simmered with bamboo shoots in a clear ginger broth, sliced over rice vermicelli with scallion, herbs, and a fish-sauce-ginger dipping sauce served alongside for spooning over each bite.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 60g ginger lengthwise and mince remaining 20g. Halve shallots, mince garlic, slice scallion thin and chillies into rings, pick herb leaves from stems. Slice bamboo shoots into matchsticks.
Char
Heat a dry skillet over high heat 4 minutes until smoking. Lay halved ginger and shallots cut-side down, char 3 minutes turning until edges blacken and aromatics smell deeply roasted.
Boil
Bring duck with 1500ml cold water to a rolling boil over high heat 5 minutes, drain, rinse under cold water until clean. Return to a clean pot with 1500ml fresh water.
Simmer
Add charred ginger, shallots, garlic, and bamboo shoots, bring to boil over high heat, then reduce to bare simmer covered 60 minutes uncovered halfway, skimming scum, until duck is fork-tender and broth turns clear gold.
Build
Whisk minced ginger with 1/4 cup fish sauce, hot water, granulated sugar, lime juice, and chilli rings 1 minute off the heat until sugar dissolves and sauce turns pale amber. While broth simmers, boil vermicelli in separate pot over high heat 4 minutes until just tender, drain, rinse, pile in a deep bowl.
Rest and plate
Lift duck off heat, rest 3 minutes, then slice from bone in 1cm pieces. Stir 2 tbsp fish sauce, brown sugar, salt, and white pepper into broth. Lay duck slices and bamboo over noodles, ladle hot broth over, scatter scallion and herbs. Serve dipping sauce and bean sprouts alongside.
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