Bun Mang Vit Recipe
Servings Prep Time
2people 20minutes
Cook Time
1hour
Servings Prep Time
2people 20minutes
Cook Time
1hour
Ingredients
Instructions
  1. Soak dried bamboo shoots in warm water for 2-3 hours or overnight to soften. Rinse thoroughly and cut into bite-sized pieces. Boil bamboo shoots in water for about 20 minutes, then rinse with cold water and drain.
  2. Place the duck in a pot with 3 liters of water and bring to a boil. Skim off any foam to keep the broth clear. Boil the duck in a pot, add crushed ginger, shallots, and garlic to the pot for about 30-40 minutes until tender. Remove and let cool. Slice the duck meat, reserving the bones for the broth. Simmer the broth for 1-2 hours.
  3. Add 1 tablespoon of fish sauce, 1 tablespoon of salt, 1 tablespoon of seasoning powder, 1 teaspoon of sugar, and ground pepper to the broth. Adjust the seasoning to taste.
  4. Blanch the fresh vermicelli noodles in boiling water, then drain. Wash the fresh herbs and let them drain.
  5. Sauté minced garlic and shallots in cooking oil until fragrant. Add the bamboo shoots and stir-fry briefly, seasoning with a little salt and seasoning powder. Transfer the bamboo shoots to the broth and bring to a boil.
  6. Place the vermicelli noodles in bowls, top with duck slices, and add bamboo shoots and fresh herbs. Pour hot broth over the noodles, sprinkle with chopped green onions and ground pepper. Serve with lime wedges, chili, and fish sauce on the side. Bun Mang Vit is best enjoyed with fresh herbs like Vietnamese coriander, Thai basil, cilantro, and bean sprouts. Add a few slices of lime and fresh chili for extra flavor.
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