Vietnamese
Vietnamese - Pho and Soups
Duck Pho and Soup
Chef's Menu Description
A deeply aromatic, slow-simmered bone broth perfumed with charred ginger, star anise, and cinnamon, ladled over silky noodles and fresh herbs.
Ingredients
- • 400g duck breast, thinly sliced
- • 6 cups duck stock
- • 1 onion, charred
- • 5cm ginger, charred
- • 2 star anise
- • 1 cinnamon stick
- • 2 tbsp fish sauce
- • 200g rice noodles, cooked
- • Spring onions, lime, and chili to serve
Preparation Steps
1
Phase 1
Simmer the duck stock with charred onion, ginger, star anise, and cinnamon for 30 minutes.
2
Phase 2
Stir in fish sauce and strain the broth.
3
Phase 3
Sear the duck slices briefly in a hot pan until just browned.
4
Phase 4
Divide noodles between bowls, top with the duck, and ladle over the broth.
5
Phase 5
Scatter with spring onions and serve with lime and chili.