Vietnamese Vermicelli Soup Recipe

Bun Mang Vit (Vietnamese Duck Vermicelli Noodle Soup)

WEBAug 22, 2020 · Alternatively, rub duck legs with a lot of salt, crushed ginger and a little of rice wine (or sake, white wine) to remove gamy odors, then …

Rating: 4.7/5(3)
1. Parboil duck legs in boiling water for a minute. Alternatively, rub duck legs with a lot of salt, crushed ginger and a little of rice wine (or sake, white wine) to remove gamy odors, then rinse.
2. Add 4½ cups of water to a clean pot, then add 1/2 teaspoon of salt, ginger and duck legs. Let it come to a boil and then lower to a gentle simmer. Skim off any foam. Simmer gently for about 30 minutes with the lid slightly askew.
3. While cooking the duck legs, prepare the bamboo shoots (if using). Boil them in a lot of boiling water for 25-30 minutes to remove strong smell and taste. Then discard the liquid and rinse the bamboo shoots. Tear them into strips.
4. After 30 minutes of simmering, remove duck legs from the broth. Separate the bones from the meat and add the bones back to the broth, continue to simmer for another 20-30 minutes or until flavor is strong to your liking. Shred the meat.

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Vietnamese Vermicelli Bowls (Bun Ga Nuong) Feasting …

WEBFeb 20, 2014 · Make the marinade: Chop lemongrass into thin slices and place in a food processor and pulse repeatedly until very finely chopped. …

1. Chop lemongrass into thin slices and place in a food processor and pulse repeatedly until very finely chopped. Add the remaining ingredients- shallot, garlic, salt, sugar, five spice, and pulse until very finely chopped, add the oil and pulse to create a paste.
2. Massage the chicken thighs ( coat tofu or shrimp) with the marinade. Let marinate 30 minutes, several hours or up to 48 hours for the most flavor!
3. according to package directions. Drain, rinse with cold water. Or if you prefer your noodles warm, rinse with hot water.
4. slice the bell pepper, cucumber, and daikon radishes.

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