Pho-Style Roasted Duck Noodle Soup
After making the whole roast duck I describe in the previous recipe, you'll be left with the bones and maybe some leftover meat. Don't throw those away! You can use them to make a super rich and delicious broth to have as soup the next day or to freeze for another occasion.
I call this soup Pho-style because its flavors are inspired by the classic Vietname soup but there are some slight difference in terms of the garnishes. It really is Pho but I don't want my old boss Helen to call me out on it! Ha ha.
If you've never had Pho (pronounced Fuh), it is a noodle soup with a very rich but clear broth that has a slight sweetness and the flavors of ginger, star anise and cinnamon. It is typically served with thinly sliced meat (either a tough cut like brisket which has been cooked and sliced, or a super thinly sliced raw meat, like eye round or filet, which actually cooks in the hot soup), rice noodles, bean sprouts, scallions and a garnish or hoisin sauce, sriracha, fresh basil and mint and sliced jalapenos. For my Pho I added carrots and bok choy, which made the dish complete in my opinion, but are not typical.
[wpurp-searchable-recipe]Pho-Style Roasted Duck Noodle Soup - - - [/wpurp-searchable-recipe]- Duck Bones reserved from roast duck, picked of any meat
- Any Leftover duck jus and pan drippings
- 1 2" Piece of Ginger, peeled and gut in half
- 3 Star Anise (Or substitute 1 tsp aniseed or omit cinnamon as well and sub 1 TBS 5 spice powder)
- 1 Cinnamon Stick
- 1/2 tsp White Peppercorns, whole (or sub black peppercorns)
- 2 tbsp Demerera Sugar
- 1/4 Small Onion, sliced
- Light Chicken Stock or Water to cover
- Dried Rice Noodles cooked according to package instructions (as needed)
- Vegetables of Choice (bean sprouts, bok choy or cabbage, balnched, carrots, sliced celery, etc)
- Reserved Duck Meat
- Scallions, sliced
- Cilantro, Mint or Thai Basil Leaves
- Jalapeno, sliced (optional)
- Fish Sauce, Hoisin Sauce, Sriracha served on the side
- Limes, cut in half or wedges
- In a tall pot, combine duck bones, ginger, spices, sugar, onion, ginger and cold stock or water to cover. Bring to a simmer and then cook at a low flame and easy gentle bubble for 2-3 hours until the broth is full flavored.
- Once ready, turn off the flame and cover the pot with plastic wrap. Leave the stock to rest for 1 hour. This will let the sediment settle to the bottom of the pot and produce a clearer broth.
- Strain the broth through a fine chinoise, a strainer lined with dampened cheese cloth or the finest strainer you have. Do not press on the solids and leave the last few ounces of broth, which contain the sediment, in the pot. If time permits, cool overnight and remove any fat which collects on the surface.
- When ready to serve, reheat the broth and season to taste with salt. Heat the vegetables, duck meat and noodles separately or in the pot with the broth. I used a strainer to dip the noodles into the broth to heat and microwaved the other items. Then I arranged everything in the bowl and poured the broth on top. Serve with the garnish of fresh herbs, bean sprouts, jalapenos, sauces/condiments and lime on the side so your guests can customize the flavor of their own soup.
