Bun Mang Vit

Ingredients - Serves 4

• Chili peppers - For garnish
• Bean sprouts - For garnish
• Fresh herbs (cilantro, mint, thai basil) - For garnish
• Lime - 1, cut into wedges
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Sugar - 1 tablespoon
• Fish sauce - 3 tablespoons
• Garlic - 4 cloves, minced
• Shallots - 4, minced
• Ginger - 1 thumb-sized piece, sliced
• Lemongrass - 2 stalks, bruised
• Rice vermicelli noodles - 8 ounces
• Dried shiitake mushrooms - 8 pieces, soaked in water and sliced
• Bamboo shoots - 1 cup, sliced
• Duck - 1 whole, cleaned and cut into pieces

Let's Get Started

1. In a large pot, bring water to a boil. Add the duck pieces and boil for 5 minutes to remove any impurities. Drain and rinse the duck.
2. In the same pot, add fresh water, lemongrass, ginger, shallots, and garlic. Bring to a boil.
3. Add the duck, bamboo shoots, and dried shiitake mushrooms to the pot. Reduce heat to low and simmer for 2 hours, or until the duck is tender.
4. Remove the duck from the pot and let it cool slightly. Shred the meat and set aside.
5. Strain the broth to remove any solids. Return the broth to the pot and season with fish sauce, sugar, salt, and black pepper. Adjust the seasoning to taste.
6. Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water.
7. To serve, divide the noodles among bowls. Top with shredded duck, bamboo shoots, and mushrooms. Ladle the hot broth over the ingredients.
8. Garnish with fresh herbs, bean sprouts, chili peppers, and a squeeze of lime juice.
9. Serve hot and enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Calories: 450
• Fat: 15g
• Carbs: 40g
• Protein: 30g
• Sodium: 1200mg
• Sugar: 5g