Bun Mang Vit

Ingredients

• Duck (1 whole, cut into pieces)
• Water (10 cups + additional for cooking noodles)
• Lemongrass (2 stalks, smashed)
• Ginger (2 inches, sliced)
• Shallots (2, chopped)
• Garlic (4 cloves, minced)
• Dried shiitake mushrooms (5, rehydrated)
• Bamboo shoots (1 cup, sliced)
• Rice vermicelli noodles (8 oz)
• Fish sauce (3 tablespoons)
• Sugar (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Chili peppers (2, sliced (adjust to taste))
• Bean sprouts (1 cup)
• Fresh herbs (cilantro, mint, Thai basil) (1 cup total, chopped)
• Lime (1, cut into wedges)

Instructions

1. In a large pot, bring 10 cups of water to a boil. Add the duck pieces and boil for 5 minutes to remove any impurities. Drain and rinse the duck under cold water.
2. In the same pot, add fresh water along with the smashed lemongrass, sliced ginger, chopped shallots, and minced garlic. Bring to a boil over medium heat.
3. Add the duck, sliced bamboo shoots, and rehydrated shiitake mushrooms to the pot. Reduce the heat to low and let it simmer for about 2 hours, or until the duck is tender and the flavors meld beautifully.
4. Once cooked, carefully remove the duck from the pot and allow it to cool slightly. Shred the meat into bite-sized pieces and set aside.
5. Strain the broth to remove any solids, returning the clear broth to the pot. Season with fish sauce, sugar, salt, and black pepper. Taste and adjust the seasoning as necessary.
6. Prepare the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
7. To serve, divide the cooked noodles among bowls. Top each bowl generously with shredded duck, bamboo shoots, and shiitake mushrooms. Ladle the hot broth over the ingredients until the bowls are filled.
8. Garnish each bowl with fresh herbs, bean sprouts, sliced chili peppers, and a squeeze of lime juice for an extra burst of flavor.
9. Serve hot, and enjoy the delightful, fresh tastes of this traditional Vietnamese dish!