The hearty flavor of duck meat combined with the sweet and nutty bamboo shoots makes for a delicious duck noodle soup.

Here’s an easy-to-follow recipe for duck noodle soup with bamboo shoots that’s full of flavor.

Duck Noodle Soup with Bamboo Shoots

Ingredients:

Fresh duck: 1 whole (about 1.5 – 2 kg)

Dried bamboo shoots: 200g

Fresh rice vermicelli: 500g

Shallots, garlic, ginger: 1 bulb each

Scallions, saw-leaf herb: 1 small bunch each

Chili peppers, lime, vinegar, fish sauce, salt, and pepper: as needed

Fish sauce, seasoning powder, ground pepper, cooking oil

Instructions:

Step 1: Prepare the ingredients

Duck preparation:

Rinse the duck with water after purchasing. To eliminate any unpleasant odors, rub salt, vinegar, and ginger onto the duck’s skin, then rinse again with water. Chop the duck into bite-sized pieces after it has dried. Set aside any innards or blood (if available).

Soaking the bamboo shoots:

Soak the bamboo shoots in cold water for 6-8 hours; it’s best to soak them overnight to soften and reduce toughness.

After soaking, rinse the bamboo shoots thoroughly, then boil them for 10-15 minutes to eliminate any bitterness. Then, drain, let cool, and shred into thin strips.

Preparing the other ingredients:

Peel and mince the shallots and garlic. Crush and finely chop the ginger.

Pick over the scallions and saw-leaf herb, wash them, and chop them finely to sprinkle over the noodle bowls.

Step 2: Boiling and simmering the broth

Boiling the duck:

Place a large pot of water on the stove, adding the crushed ginger and a pinch of salt to cook the duck.

When the water boils, add the duck and cook until the meat is tender. Skim off any foam that rises to the surface to ensure a clear broth.

Once the duck is cooked, remove it from the broth, let it cool, and then cut it into bite-sized pieces. Reserve the cooking liquid for the noodle soup.

Simmering the broth:

Return the duck bones to the pot and continue simmering to enhance the flavor. Season with salt and seasoning powder to taste.

Note: Simmer on low heat and skim off any foam to maintain a clear and tasty broth.

Step 3: Stir-frying the bamboo shoots

Heat some cooking oil in a pan and sauté the minced shallots and garlic until fragrant.

Add the prepared bamboo shoots and season with fish sauce, seasoning powder, and ground pepper. Stir-fry until the bamboo shoots are tender and well-coated with the spices. Turn off the heat.

Step 4: Assembly and serving

Prepare the fresh rice vermicelli by blanching them in boiling water, then draining them.

Place the noodles in a bowl, topping them with duck meat, stir-fried bamboo shoots, scallions, and saw-leaf herb.

Ladle the hot broth into the bowl, adding a squeeze of lime, and sliced chili peppers if desired.

Your duck noodle soup with bamboo shoots is now ready to be enjoyed!

Storage tips:

Bamboo shoots: If you have any leftover bamboo shoots, store them in the refrigerator for 1-2 days.

Duck: Cooked duck meat can be stored in the refrigerator for 1-2 days but should not be kept for an extended period as it may lose its flavor.

This duck noodle soup with bamboo shoots is a delightful blend of sweet broth, rich duck meat, and crunchy-sweet bamboo shoots that your family will love. It’s easy to prepare at home, yet it rivals the taste of restaurant-style noodle soup.

Good luck, and enjoy your delicious duck noodle soup with bamboo shoots!

Frequently asked questions

The guide provides a detailed recipe for creating a flavorful and hearty duck noodle soup using dried bamboo shoots. It offers step-by-step instructions on preparing the duck, cooking the noodles, and assembling the soup, along with tips on ingredient substitutions and serving suggestions.

The essential ingredients include duck legs, egg noodles, dried bamboo shoots, chicken broth, soy sauce, rice wine (shaoxing), ginger, garlic, green onions, and various spices such as star anise, cinnamon, and bay leaves.

The total preparation and cooking time is approximately 3 hours. However, the active preparation time is around 45 minutes, including chopping vegetables, marinating the duck, and assembling the soup. The remaining time is for simmering the broth and cooking the duck legs until tender.

Yes, you can use fresh bamboo shoots as a substitute. However, the preparation and cooking process may vary slightly. Fresh bamboo shoots need to be peeled and sliced, and they may require a longer cooking time to soften.

Egg noodles are recommended for this recipe as they have a nice chewy texture and hold up well in the soup. However, you can also use other types of Asian noodles such as rice noodles or wheat noodles depending on your preference.

Yes, you can adapt the recipe for a slow cooker or Instant Pot. Simply combine all the ingredients (except the noodles) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the soup setting and adjust the time according to your preference for the tenderness of the duck.

This soup is a meal in itself, but you can serve it with some steamed vegetables or a simple green salad on the side. You can also provide additional condiments such as chopped green onions, chili oil, or soy sauce for guests to customize their bowls.
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