Seweryn Dominsky
Delicious Vietnamese Pho with Duck – An Aromatic and Flavorful Broth
Vietnamese Pho with Duck is a delightful variant of the traditional Vietnamese Pho. This dish combines the rich flavors of duck with the aromatic spices and herbs typical of Pho, resulting in a delightful and heartwarming bowl. Perfect for a cold day or when you’re looking for a deliciously comforting meal, this recipe will take you through the steps to create an authentic Vietnamese experience at home.
Description:
This Pho variant showcases tender duck meat simmered in a beautifully fragrant broth, infused with star anise, cinnamon, and ginger. The dish is completed with flat rice noodles, fresh herbs, and fresh lime wedges for an added zing.
Ingredients:
– 1 whole duck (about 4-5 lbs)
– 2 large onions, halved
– 4-inch piece of ginger, sliced
– 5 star anise
– 1 cinnamon stick
– 4 cloves
– 1 tablespoon coriander seeds
– 8 cups of water
– 2 tablespoons fish sauce
– 1 tablespoon rock sugar or granulated sugar
– 1 package flat rice noodles
– Salt to taste
– Freshly ground black pepper to taste
Garnishes:
– Fresh bean sprouts
– Fresh basil leaves
– Fresh cilantro leaves
– Lime wedges
– Thinly sliced red chilies
– Hoisin sauce
– Sriracha sauce
Directions:
1. Prepare the Duck: Rinse the duck thoroughly under cold water. Place it in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 5 minutes. Drain and rinse the duck under cold water to remove any impurities.
2. Roast the Aromatics: In a dry skillet, roast the onions and ginger over medium-high heat until they are lightly charred, about 5-7 minutes. This step adds depth to the broth.
3. Make the Broth: In a large pot, combine the charred onions, ginger, star anise, cinnamon stick, cloves, and coriander seeds. Add the duck and 8 cups of water. Bring to a boil, then reduce to a simmer and cook for about 1.5-2 hours or until the duck is tender and the broth is flavorful. Skim any impurities that rise to the surface.
4. Season the Broth: Remove the duck from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into another pot, discarding the solids. Return the clear broth to the stove. Season with fish sauce, rock sugar (or granulated sugar), salt, and pepper. Adjust to taste and keep warm.
5. Shred the Duck: Once the duck is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the skin and bones.
6. Cook the Noodles: Prepare the rice noodles according to package instructions, usually by soaking in hot water until tender. Drain and set aside.
7. Assemble the Pho: Divide the cooked noodles into serving bowls. Top with shredded duck meat. Ladle the hot broth over the noodles and duck.
8. Add Garnishes: Allow each person to personalize their Pho with bean sprouts, basil leaves, cilantro, lime wedges, red chilies, hoisin sauce, and Sriracha sauce.
Enjoy your homemade Vietnamese Pho with Duck, and savor the blend of exotic spices and tender meat!
