Roast Duck Rice Vermicelli Noodle Soup
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Ingredients
- 1 whole roasted duck deboned and sliced
- 1 package rice vermicelli noodles
- 8 cups chicken broth
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 onion sliced
- 1 inch ginger sliced
- Salt and pepper to taste
- Fresh cilantro mint, and basil for serving
For Serving:
- lime wedges
- chili peppers chopped
Instructions
- Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
- In a large pot, heat the vegetable oil over medium-high heat. Add the garlic, onion, and ginger, and sauté for 2-3 minutes until fragrant.
- Add the chicken broth, fish sauce, soy sauce, and sugar to the pot. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes.
- Season the broth with salt and pepper to taste.
- To serve, divide the cooked rice vermicelli noodles into bowls. Add a few slices of roast duck on top of the noodles.
- Ladle the hot broth over the noodles and duck.
- Garnish with fresh herbs, lime wedges, and chopped chili pepper.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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