Vietnamese Duck Soup

Cook Time 30 minutes

Servings 4

Ingredients

200g rice noodles

1 packet Peking Duck Legs (2 legs)
1 large onion, halved
1 4-inch piece of ginger, unpeeled, sliced
3 cups chicken stock
3 cups water
3 star anise pods
1 cinnamon stick
1 long red chilli

4 spring onions
1 long red chilli
Small handful fresh coriander
Small handful Vietnamese mint
2 tbsp fish sauce
1 tbsp castor sugar
1 cup fresh bean sprouts
1 wedge lime
Sambal oelek to serve
ketjap manis to serve

Mix up your soup repertoire with Justine's vietnamese duck soup!

Method

Prepare the rice noodles as per packet instructions.

Place the duck legs a large heavy based pot over medium heat. Add the onion halves, ginger, stock, 3 cups of water, the star anise, cinnamon and chilli, reduce the heat and simmer about 20 minutes.

Meanwhile, thinly slice the spring onions and chilli and pick the coriander and Vietnamese mint. Drain the noodles.

Add the fish sauce and sugar to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove the onion. Taste the broth and adjust seasoning.

Divide the noodles among 4 bowls. Top with the duck broth, green onions, herbs, bean sprouts, and fresh chilli. Add the duck meat on top and serve with some sambal oelek, ketjap manis, lime and any remaining herbs on the side.