Duck and Bamboo Shoot Noodle Soup

Clean the duck by rubbing with salt or removing the skin to reduce odor. Bruise the ginger and prepare the chilies, shallots, herb, lime, and fish sauce for later use.

Food photography of Duck and Bamboo Shoot Noodle Soup, styled as an authentic Vietnamese dish.

Prep | Cook Time:

1 hr 45 min

Duck and Bamboo Shoot Noodle Soup pairs rich duck with the earthy chew of bamboo shoots in a broth made for slurping with rice noodles. VV FOODS helps season the soup evenly, creating a bowl that feels generous, aromatic, and especially satisfying as a complete one-dish meal.

Use:

Chicken Pho Ga Base

Ingredients

1 duck
2 packs rice noodles
1 lb dried bamboo shoots (pre-boiled)
2 pieces ginger
4 red chilies
chicken base (VV FOODS)
1 lb bean sprouts
1 lb water spinach
shallots, herb (ngò), lime, fish sauce

Preperation

Clean the duck by rubbing with salt or removing the skin to reduce odor. Bruise the ginger and prepare the chilies, shallots, herb, lime, and fish sauce for later use.

Instructions

Poach the duck: In a pot, add 1 gallon water, bruised ginger, bring to a gentle simmer, then add the duck and cook until just cooked.
When the water boils, stir in ½ box of chicken base (VV FOODS). Remove the duck, cut into bite‑size pieces, and set aside.
Prepare the bamboo shoots: rinse, boil until soft, shred into strands, and drain. In a pan, sauté minced garlic until fragrant, then add the bamboo shoots and stir‑fry briefly.
Add the sautéed bamboo shoots to the duck broth, bring to a boil, and season to taste with salt or fish sauce if needed.
Make the ginger‑chili dipping sauce: mince the red chilies and ginger, mix with lime juice, sugar, and fish sauce; adjust to a sweet‑sour balance.
To serve, place rice noodles, duck meat, sliced shallots, and ngò herb in a bowl. Ladle the hot bamboo‑duck broth over the top.
Accompany with fresh water spinach, bean sprouts, and the ginger‑chili dipping sauce on the side.