Bamboo Duck Noodle Soup | Bún măng vịt | #homecooked #vietnamesecuisine #duckrecipe

Bamboo Duck Noodle Soup | Bún măng vịt | #homecooked #vietnamesecuisine #duckrecipe

How often do you eat duck?
Honestly, we don’t eat as much duck meat as we do chicken meat do we?

Although ducks are a bit more expensive compared to chickens, I don’t believe that’s the reason it is not consumed as much.

Duck is dark meat poultry and has much more of a gamey taste. Therefore requires a bit more work and cooking knowledge to be able to cook ducks to perfection.

Bun Mang Vit is a staple vietnamese duck noodle soup in vietnam. It typically comes with a side of fresh mixed herbs, shredded cabbage, shredded banana flower, that’s lightly drizzled with white vinaigrette dressing and ginger fish sauce.

Traditionally the bamboo shoots that’s used in this noodle soup is dried bamboo shoots. But this dried bamboo shoots takes a couple of days to hydrate and prepare for cooking. Currently, I see lots of people and restaurants replacing this with fresh preserved bamboo shoots instead. It’s more cost effective and easier to prepare.

While the noodle soup and duck for this recipe is quite easy to prepare, the mixed banana salad, sauce, and condiments that accompanies this dish is a bit extensive.

In all, I say this noodle soup takes 1 hr to prep and cook, but the condiments, sauces and condiments takes me 2 hours to prepare. Maybe because I’m juggling with the cameras while cooking?

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Bun Mang Vit (Bamboo Duck Noodle Soup)

This is a Vietnamese Duck Rice Noodle Soup. Using fresh bamboo shoots. While the traditional method uses the dried bamboo shoots, many places use fresh bamboo shoots as it is more accessible. This recipe also includes the vietnamese salad that usually pairs with this. Enjoy cooking! 🙂
Prep Time2 hours
Cook Time40 minutes
Course: Main Course, Salad, Soup
Cuisine: Vietnamese
Keyword: bamboo duck noodle soup, bun mang vit, duck noodle soup, mien mang vit, vietnamese duck noodle soup
Servings: 4 people
Author: ChefQs Travel Recipe
Cost: $40


Broth Ingredients

  • 1 Whole Duck
  • 2 Root Ginger
  • 2 Each Shallots
  • 1 Each White/yellow onion
  • 3-4 Each bamboo shoot (preserved) sliced to strips
  • 4 oz rock sugar
  • 4-5 tsp Chicken Granulate to taste
  • 2 tsp Salt
  • 1-2 tsp MSG To taste
  • 3-4 tbsp Fish Sauce to taste
  • 1 tspn black pepper
  • 1 tspn sugar

Ginger Fish Sauce

  • 1 Root Ginger finely minced/grated
  • 3 clove Garlic finely minced/grated
  • 1 each Thai Chili finely minced/grated
  • 1 each Lime
  • 4 tbsp Sugar adjust to taste
  • 2-3 tbsp Fish Sauce adjust to taste

Salad Vinaigrette Dressing

  • 1 tbsp Sugar
  • 1/2 tspn Salt
  • 1/2 Cup Distilled White Vinegar
  • 1/2 Cup Water

Banana Flower Salad Mix

  • Cabbage Finely Shredded
  • Banana Flower Finely Shredded (soak in water, vinegar, salt mixture to keep it from browning)
  • Vietnamese Mints & Herbs leaves only
  • White onions thinly sliced
  • Toasted Peanuts corse grind
  • Fried Shallots
  • Thai Chili to Taste

Other Condiments

  • Cilantro finely chopped
  • Green Onions Finely Chopped
  • Vermicelli Rice Noodles Cooked to instruction on package


Making The Broth

  • Wash your duck with salt, ginger slices, and chinese cooking wine to get rid of duck's smell.
    Cut off any extra duck fat.
    Rinse with water.
  • Add to boiling water pot with:
    salt, rock sugar, 1 shallots, ginger, white/yellow onion, chicken granulate, msg.
  • Boil on medium heat for 15 minutes.
    skim off foam and duck fat.
  • In separate pan, stir fry:
    shallot (sliced), bamboo shoot (sliced to strips), sugar, chicken granulate, fish sauce, black pepper.
  • pour stir fried bamboo shoots into duck broth pot.
  • add fish sauce, chicken granulate, and adjust to taste.
    simmer on low for another 15-20 minutes. Semi cover lid to prevent broth loss.
    be sure to skim off duck fat and foam regularly.
  • check if duck is cooked by poking through thickest part of duck. If no blood oozes out, then it is cooked.
    remove and give is quick ice bath and set aside to cool.
    chop and set to plate.

Ginger fish sauce

  • combine finely minced ginger, garlic, thai chili, sugar, and juice of lime to make a paste.
  • Add fish sauce and adjust to taste with more surar or fish sauce.

Salad Vinaigrette Dressing

  • combine all ingredients and mix till sugar dissolves

Banana Flower Salad Mix

  • In A bowl Combine all finely sliced and chopped ingredients
  • Add a few tablespoons of Vinaigrette dressing and toss all together
  • Add on to plate
    Add duck on top
  • Top with, fried shallots, Crushed toasted peanuts, thai chili, & black pepper

Fixing the Bun Mang Vit Bowl

  • Add Rice Noodles to bowl
    Add meat and condiments
    scoop Broth with bamboo shoots on top
    Add Ginger Fish sauce to bowl and adjust to taste.
  • Enjoy With Banana Flower Salad on side.
    Dip ginger fish sauce on side for added flavors.
    Add salad to soup bowl for more flavors and texture.
  • Enjoy! 🙂

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