Bun mang vit

Bun mang vit is a flavorful Vietnamese rice noodle soup made with duck and bamboo shoots, offering a delightful combination of textures and tastes. This kosher version ensures all ingredients adhere to dietary guidelines while maintaining the dish's authenticity.

Ingredients

• Duck - 300 grams (preferably duck breast)
• Rice noodles - 200 grams (bún noodles)
• Bamboo shoots - 100 grams (canned or fresh, sliced)
• Fresh cilantro - 30 grams (for garnish)
• Green onions - 2 stalks (chopped)
• Garlic - 2 cloves (minced)
• Ginger - 1 inch (sliced)
• Soy sauce - 2 tablespoons (kosher)
• Vegetable broth - 1 liter
• Salt - to taste
• Pepper - to taste
• Lime - 1 (cut into wedges)
• Chili - 1 (optional, sliced for garnish)

Steps

1. In a pot, heat a tablespoon of oil over medium heat. Add minced garlic and sliced ginger, sauté until fragrant.
2. Add the duck breast to the pot, searing it on both sides until golden brown, about 4-5 minutes.
3. Pour in the vegetable broth and bring to a simmer. Cook the duck for about 20 minutes, until the meat is cooked through.
4. Remove the duck from the pot and let it rest for a few minutes before slicing it thinly.
5. Add the bamboo shoots to the pot and simmer for an additional 5 minutes. Season with soy sauce, salt, and pepper to taste.
6. While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
7. To serve, divide the noodles into two bowls, ladle the hot broth and bamboo shoots over the noodles, and top with sliced duck.
8. Garnish each bowl with chopped cilantro, green onions, and sliced chili if desired. Serve with lime wedges on the side.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 1.2 L

Health Benefits

• Good source of protein from duck meat.
• Rich in vitamins and minerals from fresh herbs and bamboo shoots.

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