Vietnamese Roasted Duck Soup with Egg Noodle Mi Vit Tiem
Ingredients :
- Duck 200gr
- Fish sauce 1tbsp
- Sugar 1.5tbsp
- Soysauce 2tbsp
- Five Spicy 1 pinch
- Black pepper 1 pinch
- Garlic 1tsp
- Finger 1tsp
- Lemongrass 1tbsp
- Rice wine 1tbsp
- Cardamon 1pcs
- Cinnamon 1 stick
- Water 1liter
- Mushroom powder 1tbsp
- Carrot flower 50gr
- Spinach 50gr
- Coriander , basil, spring onion , chilli for garnishing
Method :
- Marinade duck with 1tbsp fish sauce , sugar , soysauce , five spicy , black pepper , rice wine , garlic , chilli , ginger , lemongrass . rest duck for 15 Minutes
- Sauté garlic, chilli , ginger , lemongrass , cardamom , cinnamon until nice smell . add water and simmer it for 1 hour
- Place the duck in oven and roasted it until have nice colour then place it into the soup .Slow cooked for 45 minutes
- Seasoning with fish sauce, sugar , soysauce and oyster mushroom powder
Serving
- Blanched egg Noodle with beansprout then place it in the bowl
- Blanched vegetables, mushroom and carrot, place it it the bowl of noodle
- Add roasted duck on the top and pour the soup cover the noodle , garnish with basil ,mints and coriander
- Serve Hot
