[Duck Noodle Soup - Mì Vịt Tiềm]

Duck Noodle Soup  is a pleasant dish, the meat of the duck easily break apart and it is moist. It original comes from China but nowaday well known in Vietnam.

I also have written a children fantasy/adventure book called A Journey of Little Croft. It is free and something you can read to pass the time after a delightful meal. You can also email me if you have any questions about cooking or comments on my book. It is my pleasure to share these recipes and knowledges with you guys. Thank you very much and have a great day!!! 


Serves: 2

  • 2 duck legs
  • 200g spaghetti
  • 1 pak choy, cut into 8-10cm long
  • 2 spring onion, thinly sliced
  • 2 litres chicken stock
  • 3 star anise
  • 1 cinamon stick, slightly broken
  • 1 clementine skin
  • 2 cloves
  • 10-20g ginger, peeled and thinly sliced
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 and 1/2 teaspoons sugar
  • 1/2 teaspoons msg, msg can be dropped by reducing the salty flavour of or other ingredients. Be carefull with the amount of salt. This recipe use the home make chicken stock which has no salt.   Sometimes chicken stock sell in the supermaket that aldready contain some salt, suggested 1/2 teaspoon salt addition to the end of the cooking for non salty stock
  • Plenty of oil for deep fry the duck legs

Cooking Method:

  1. Marinate the duck in honey for 10-15 minutes. Heat up a deep frying pan with a lot of oil until fairly hot. Fry the duck in this pan for 3-4 minutes each sides until the duck is golden brown.
  2. Marinate the fried duck with soy sauce, sugar, salt , msg clementine skin, star anise, cinamon and cloves for 10-15 minutes.
  3. Add the chicken stock into a large pan and bring to boil. Transfer the marinated mix into the pan and reduce the heat to medium. Simering for 2-3 hours until the liquid reduce to 1 litre.
  4. Strain and keep the liquid + the duck through a sieve.
  5. Cook the spaghetti and drain through a sieve.
  6. Blanch the pak choy in boiling water for a few seconds.
  7. Preheat the separated liquid before serving. Season again if needed.
  8. Lay the noodle on the bottom of a bowl. Next the pak choy, spring onion and a duck leg. Pour the hot liquid on to the bowl.

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