Cooking time

Vietnamese-style Duck Pho soup

  • Preparation : 20 minutes
  • Cooking : 90 minutes
  • Portions : 4
soupe pho canard
Featured

Ingredients

  • 600 g (4 packages) Brome Lake duck for Chinese fondue
  • 1 lemon
  • 13 g (1 tbsp.) chopped ginger
  • 1 white onion
  • 250 g rice noodles
  • 1 ml (1 tsp.) salt
  • 1 L (4 cups) water
  • 900 ml (3 packages) Brome Lake duck stock
  • 56 g dried mushrooms, forest mix
  • 5 whole cloves
  • 3 star anise seeds
  • 15 coriander seeds
  • 5 ml (1 tsp.) Chinese five-spice mix
  • 1 lemongrass stalk, finely chopped
  • 6 g (2 tbsp.) chopped chives
  • 3 g (1 tbsp.) chopped cilantro
  • 10 ml (2 tsp.) Fish sauce (nuoc mam)
  • 1 shallot, sliced diagonally
  • 15 ml (1 tbsp.) soy sauce

Preparation

  1. Slice the white onion into rings and marinate in lemon juice with chopped ginger. Marinate for 1 hour.

  2. Bring a saucepan of water to a boil and cook the rice noodles 3 to 5 minutes. When they are cooked, drain and rinse with cold water. Set aside.

  3. Rehydrate the dried mushrooms in warm water and set aside.

  4. In a pot, add the water, duck stock, cloves, star anise, Chinese five-spice, coriander seeds and lemon grass.* Bring to a boil, then reduce heat and simmer, covered, for 1 hour 15 minutes. Add the mushrooms and cook for 15 more minutes.

  5. In 4 bowls, place the noodles first, then add the duck meat, onions, mushrooms, chives, cilantro and shallot. Add the hot broth, wait a minute and serve.

  6. * Add a Thai chili, if desired.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *