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Vietnamese Duck Soup Recipe

Vietnamese Duck Soup Recipe

Features:
  • One Pot/Pan
Cuisine:
  • Medium

Directions

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This “Vietnamese Duck Soup” also known as “Duck Pho Soup” will warm you up on a cold day.

Vietnamese Duck Soup Recipe

And is just like something you would order in the restaurants.

Anyone can make Vietnamese food and this soup is no different. The difference between this soup and those that come from the street vendors in Vietnam is the same.

In Vietnam they make the stock from scratch which is very important and absolutely worth it.

Making any kind of Pho Soup from scratch takes some time.

Nice thing is you can set it and forget it, just make sure you are covering the stock pot with a lid while cooking the stock.

Vietnamese Duck Soup Recipe

My recipe will have this soup on the table for you in under 30 minutes. Once the stock has been made.

And I encourage you to save your duck carcass for this stock/recipe. If you to are going to make this from scratch! Otherwise you can look for a pho soup stock pre sold in the stores if you wish.

However it will not be as good, trust me. 

Here is a fantastic Chinese Rotisserie Duck Recipe for cooking the perfect duck.

This recipe can be done in the oven too!

Then be sure to save 1 breasts and the carcass etc for this soup stock!

Chinese Rotisserie Duck

The more traditional Vietnamese Duck Soup contains radish and bamboo shoots.

My soup has bok choy, green onion and mushrooms instead. 

I just had to warm up to a big bowl of some today!

As i’m currently fighting a cold. Ugh, my first cold of the fall season has hit.

It always hit’s around this time!

So, this is the time of year where many different types of bone broth’s are simmering on the stove top. 

Vietnamese Duck Soup Recipe

Today, it is duck broth that is so creamy and delicious!

HOW TO MAKE DUCK SOUP BONE BROTH

  • I will use the carcis from a duck that I either baked or rotisserie the night prior to make the stock.
  • Once the broth has simmered for the half the day, the remaining parts of making the soup come together in no time. 
  • You can also make this soup in your slow cooker or pressure cooker too!

Vietnamese Duck Soup Recipe

Making this soup and excellent choice for the whole family!

As this recipe, makes enough soup for 3 large bowls or 4 medium sized bowls. 

If your a fan of Vietnamese pho soup!

But have not tried the duck version, then your in for a treat! It offers a delicious oily texture allot like pork pho does. 

HOW TO MAKE DUCK SOUP

    1. Put the leftover duck carcass into a medium pot along with all the spices and cover with about 3 litres of water.
    2. Bring to the boil then reduce to a simmer and cook for 2 hours, skimming any scum that rises.
    3. Strain into a bowl removing the meat and large spices from the broth.
    4. Along with separating what meat there is from the bone and then discarding the carcass.
    5. Add the duck meat from the carcass back to the pot with the stock.
    6. Add in the fresh ginger, lemongrass, soya sauce, sugar and fish sauce.
    7. Along with the chopped mushrooms and bok choy and simmer for 15 minutes on low heat. 
    8. Meanwhile, bring another pot of water to a boil and add in the vermicelli rice noodles. 
    9. Simmer on low heat till the noodles separate and are soft. 
    10. Strain the noodles from the water and set aside. (do not reheat the noodles)
    11. While the soup is simmering add in the remaining duck breast and allow it to reheat. 
    12. Remove the breast and slice for serving!

PLATING THE DUCK SOUP

  1. Add the vermicelli rice noodles to each bowl 
  2. Ladle in the soup and add the sliced duck to the top
  3. Garnish with fresh lime wedges

This Duck Soup is allot like basic chicken noodle soup, in the sense that it has bird broth in it. However it has a Vietnamese twist that your sure to love.

Want to spice up this soup? Try adding a little chili paste on the side! 
 
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures

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Vietnamese Duck Soup Recipe

Vietnamese Duck Soup Recipe

Yield: 2
Cook Time: 30 minutes
Total Time: 30 minutes

Want to spice up this soup? Try adding a little chili paste on the side! 

Ingredients

  • SOUP BROTH
  • 1 duck carcasses along with neck, giblets etc.
  • 3 cups of low sodium chicken stock
  • 3 litres of water
  • 2 cups of sliced bok choy
  • 2 cups of chopped mushrooms
  • 1 tsp minced lemongrass
  • 1 tbsp soya sauce
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tsp freshly shaved ginger
  • 3 cardamom pods
  • 2 star anise pods
  • 1 tsp coriander seed
  • 2 cloves
  • 1 tsp fennel seed
  • TO SERVE
  • 1 lime
  • 1 duck breast, diced

Instructions

  1. Put the leftover duck carcass into a medium pot along with all the spices and cover with about 3 litres of water.
  2. Bring to the boil then reduce to a simmer and cook for 2 hours, skimming any scum that rises.
  3. Strain into a bowl removing the meat and large spices from the broth.
  4. Along with separating what meat there is from the bone and then discarding the carcass.
  5. Add the duck meat from the carcass back to the pot with the stock.
  6. Add in the fresh ginger, lemongrass, soya sauce, sugar and fish sauce.
  7. Along with the chopped mushrooms and bok choy and simmer for 15 minutes on low heat. 
  8. Meanwhile, bring another pot of water to a boil and add in the vermicelli rice noodles. 
  9. Simmer on low heat till the noodles separate and are soft. 
  10. Strain the noodles from the water and set aside. (do not reheat the noodles)
  11. While the soup is simmering add in the remaining duck breast and allow it to reheat. 
  12. Remove the breast and slice for serving!

PLATING THE DUCK SOUP

  1. Add the vermicelli rice noodles to each bowl 
  2. Ladle in the soup and add the sliced duck to the top
  3. Garnish with fresh lime wedges

Notes

Optional additions; Bamboo shoots, radish, bean sprouts.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 773Total Fat: 42gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 473mgSodium: 2779mgCarbohydrates: 31gFiber: 8gSugar: 16gProtein: 71g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Jacqueline

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