Mì Vịt Tiềm

Mì Vịt Tiềm is a rich and aromatic Vietnamese noodle soup featuring tender duck meat simmered in a flavorful broth infused with traditional herbs and spices. This hearty dish is not only comforting but also packed with protein, making it a perfect meal for any time of the day.

Ingredients

• Duck leg quarters - 2 pieces (approximately 500g)
• Rice noodles - 200g
• Water - 1.5 liters
• Star anise - 2 whole
• Cinnamon stick - 1 piece
• Ginger - 30g, sliced
• Shallots - 2 medium, peeled and halved
• Garlic - 4 cloves, crushed
• Fish sauce - 3 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh herbs (cilantro, basil) - for garnish
• Lime - 1, cut into wedges
• Chili peppers - to taste, sliced

Steps

1. In a large pot, bring 1.5 liters of water to a boil. Add the duck leg quarters and blanch for 5 minutes to remove impurities.
2. Remove the duck from the pot and set aside. Discard the water and rinse the pot.
3. In the same pot, add fresh water (1.5 liters), star anise, cinnamon stick, ginger, shallots, and garlic. Bring to a boil.
4. Add the duck leg quarters back into the pot along with fish sauce, salt, and black pepper. Reduce the heat and let it simmer for 60 minutes, or until the duck is tender.
5. Remove the duck from the broth, let it cool slightly, then shred the meat, discarding the bones and skin.
6. Strain the broth to remove the spices and solids, and return the clear broth to the pot. Adjust seasoning if necessary.
7. Cook the rice noodles according to package instructions. Drain and set aside.
8. To serve, place a portion of noodles in a bowl, top with shredded duck meat, and ladle the hot broth over. Garnish with fresh herbs, lime wedges, and sliced chili peppers.

Nutrition

• Calories: 590
• Protein: 40 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 1100 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 1.5 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Rich in vitamins and minerals from the herbs and spices used.

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