Dinner · 100 min · vietnamese

Bun Mang Vit

Duck legs does the heavy lifting here, with dried bamboo shoots rounding it out. A Vietnamese dinner that takes 100 minutes, start to finish.

Ingredients

• 4 Duck legs
• 8 oz Dried bamboo shoots
• 1 3-inch piece Fresh ginger
• 4 Shallots
• 1/4 cup Fish sauce
• 2 tbsp Rock sugar
• 2 Star anise
• 1 lb Thin rice vermicelli
• 5 Scallions
• 1/2 cup Cilantro
• 1/2 bunch Vietnamese coriander
• 1 Lime
• 1 Red chili
• 1/4 cup Fried shallots

Steps

1. Soak the dried bamboo overnight, then boil and rinse it twice. This double-boil pulls out the bitterness that makes unprepared bamboo taste harsh and medicinal.
2. Score the duck skin and start the legs skin-side down in a cold pan. Bring the heat up slowly so the fat renders out instead of seizing; you want crisp skin and a pool of liquid gold.
3. Remove most of the rendered fat, then add ginger, shallots, and star anise to the pan and fry until fragrant.
4. Add water to cover, season with fish sauce and rock sugar, and simmer 50 minutes until the duck is tender. Skim the surface for a clean broth.
5. Lift out the duck, shred the meat, and return the bones to the pot with the drained bamboo. Simmer 20 more minutes so the bamboo drinks up the broth.
6. Cook the vermicelli and divide among bowls with shredded duck and bamboo.
7. Ladle over the hot broth and finish with scallions, cilantro, Vietnamese coriander, fried shallots, and lime. The coriander is not garnish here, it is a core flavor.

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