Recipe: Roasted Duck Noodle Soup – Mì vịt

Recipe: Roasted Duck Noodle Soup - Mì vịt

By Helen Le Published: December 20, 2014

  • Prep: 30 mins
  • Cook: 1 hr 10 mins
  • Ready In: 2 hrs 40 mins

  • Yield: 2 (2 Servings)

  • In a mortar and pestle crush 2 thumb-sized pieces of ginger. Add 1 tbsp cooking oil/ rice wine/ vodka. and 1 tsp salt. Then rub this mixture onto the duck legs, both on the skin and the inner side. Rinse well under running water and pat it really dry.
  • In a small bowl, mix together 1 tbsp minced garlic, 1 tbsp minced shallots, 1½ tsp five-spice powder. Add salt, sugar, chicken stock and pepper (½ tsp each). Add oyster sauce, sesame oil and dark soy sauce (1 tsp each). Add 1 tsp cooking wine. Then mix well until well combined.
  • Rub the marinade on all sides of the duck Then cover with plastic wrap and leave to marinate for at least 1 hour or better overnight in the fridge.
  • Mix the thinly sliced carrots and green papaya with 2 tsp salt and set aside for 15 minutes. Then rinse well and squeeze out all the excess water. Add 2 tbsp sugar and 3 tbsp vinegar. Then mix well with you hands and leave to marinate for at least 1 hour.
  • When the duck legs are well marinated, place them on a baking trade and bake at 180°C/360°F for 15 minutes. Then you turn them over, this time with the skin side facing up and bake for another 15 minutes.
  • In a small bowl, mix 1 tsp honey and 1 tsp vinegar, and then brush on the skin of the duck. Then switch to broil at 250°C/480°F for 10 more minutes or until they turn golden brown.
  • In a saucepan, bring 4 cups or 1 liter of water to a boil, and then add in the duck legs. To add some sweetness to the broth, add a few rounds of daikon and half an onion. Also add 1 tsp salt and 1 tsp chicken stock. Make use of the sauce that is left on the baking pan. Skim off the fat and add the sauce to the soup. Add 1 star anise, a small piece of cinnamon and 1 black cardamom (optional). Add the shiitake mushrooms and simmer on low heat for about 30 minutes, or until they are tender to your liking.
  • Bring another saucepan of water to a boil and then blanch the egg noodle. Also blanch some bok choy until wilted Transfer the noodle to a bowl, top with the bok choy, the duck legs and the shiitake mushrooms. Then pour the hot soup over and garnish with some cilantro, a few slices of hot chili pepper and serve with green papaya pickles.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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1 comment on “Recipe: Roasted Duck Noodle Soup – Mì vịt


Hi Helen, Grüße aus Düsseldorf!

I tried this tonight and it was quite nice. I was surprised that the pickled kohlrabi worked very well. As you said, papaya is hard to obtain here, very expensive and ususally not the right–green–type, but sweet to be eaten as dessert.

Two Q: “To add some sweetness to the broth, add a few rounds of daikon …” What could I use instead of daikon? Rettich? Well that would be sharp rather than sweet. Simply a carrot? They are on the sweetish side.
Also, how is one supposed to eat a whole duck leg, or indeed a whole pak choy with chopsticks, I wonder? How about a video of you eating this nice bowl with just chopsticks 😉


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