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Non-Traditional Vietnamese Duck Pho

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 140C.
  • Prepare duck legs by removing breast fillets and setting aside in fridge. Remove legs and place into a small baking dish along with 1 of the star anise, ½ of the cassia bark sticks and 500ml of the hot chicken stock. Cover and cook for 75 minutes until tender. Remove from oven, strain and set legs aside in fridge.
  • Increase oven to 180C.
  • Chop duck bones into very small pieces then place in roasting pan and cook in oven for 40 minutes until browned and crisp.
  • Remove from oven and transfer to a large stock pot and cover with remaining chicken stock. Bring to boil then reduce to a simmer.
  • Meanwhile, heat up a small coal barbeque, or alternatively, place a wire rack over an open flame. Char grill eschallots, chilli and ginger, turning until toasted. Place into stock with cassia bark, cardamom and star anise. Simmer stock for 20 minutes.
  • Strain stock through muslin cloth to remove any particles, season with fish sauce taste. Keep hot.
  • Meanwhile, to prepare for the chilli sauce, heat vegetable oil in a medium saucepan to 170C.
  • Fry garlic in hot oil for 2 minutes until golden. Remove garlic using a fine strainer then drain on a tray lined with paper towel. Repeat with eschallots, dried shrimp, long red and dried chillies. Turn off heat and set saucepan of oil aside to cool.
  • Allow fried ingredients to cool then transfer to a food processor and blend with sugar and up to 300ml of the reserved cooking oil to make a coarse paste. Cover and set aside.
  • Bring a small saucepan of water to the boil. Place duck eggs into water and cook for 6 minutes. Run eggs under cold water and set aside until ready to serve.
  • Season reserved duck breasts on both sides then place into a cold, large oven proof frying pan and place on a low heat. Add duck legs, skin side down, then cook for 3 minutes to render skin. Turn duck pieces and place pan into oven and cook for 8 minutes. Remove from oven and allow to rest for 5 minutes. Slice breasts into 8 and legs in half. Set aside.
  • Prepare rice noodles according to package instructions, refresh in cold water and set aside.
  • To serve, divide noodles between serving bowls. Ladle hot stock between bowls. Add 4 slices duck breast, 1 piece duck leg and 1 egg cut in half, per bowl. Top with herbs and bean shoots, serve with chilli sauce, lime cheeks, Chinese doughnuts and some sliced red chilli.

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