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Wednesday, September 7, 2011

Mi Vit Quay (Roast duck noodle soup)



Often when I do the grocery shopping at my local Chinese grocer, I find myself stopping by the Chinese roast duck shop next door. Most of the time I would takeaway half a roast duck to have on it's own or with crusty bread. My craving for Chinese BBQ roast meat comes from my father who used to make it to sell at the market in Vietnam. The maltose lacquered and wafer thin skin of the duck is amazing. The combination of mix spices (cinnamon, ginger and star anise) stuffed into cavity to infuse an unique and irresistible flavour like no other.
Mi vit quay is adapted from another classic noodle soup Mi vit tim. This is a much easier recipe to prepare and with very few ingredients. The broth is amazingly aromatic and fills the whole house with the smell of cinnamon, ginger and star anise. It will have your friends and guest thinking you spent many hours preparing this soup.

Recipe

1 Chinese roast duck, reserve the sauce from the duck's cavity
2 onion, peeled
1 dozen dried shaitaki mushroom
4 Lt chicken stock or can chicken stock
1 tsp five spice

500g fresh egg noodles
1 bunch of gai lan (Chinese broccoli)
or choy sum (Chinese flowering cabbage)
1/2 cup spring onion, chopped
1/2 cup coriander, chopped
1/2 cup crispy Asian shallots

Method

Duck broth

1. When buying roast duck, ask the seller to reserve the sauce from cavity and cut it into 8 portions.
2. Soak the dried shaitaki mushrooms into in hot water and set aside.
3. In a large stock pot, bring chicken stock to simmer and add the onions, shaitaki mushrooms, five spice and reserve duck sauce. Skim off any impurity that rises to the surface and let it simmer for 1/2 an hour. Check for seasoning, add little more salt if needed.

To serve

1. Add the duck pieces to the duck broth.
2. In a stock pot, bring 3Lt of water to a rolling boil and cook the gai lan and set aside.
3. Using a wired noodle strainer, add a handful of egg noodles into the strainer.
4. Lower it into the boiling water and stir the noodle for about 30 seconds to a minute.
5. Remove and strain the egg noodles into a large soup bowl.
6. Add the duck, mushrooms, gai lan and top up with the soup.
7. Enjoy with some spring onions and coriander.

Note: If using can stock, use 2Lt of can chicken stock to 2Lt of water.





This is my entry to Delicious Vietnam #17, a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of Ravenous Couple. Thanks to Phuoc of phuocndelicious for hosting this month.

5 comments:

  1. Hi Anthony, welcome back to the kitchen! We're sure you've been cooking a lot the last couple of months, but it's good to see the recipes up on Food Affair Vietnam.

    We are actually having herbal chicken soup with sambal winged beans today for lunch, but will have to give this roast duck recipe a try sometime.

    Thanks!

    Reese & Mark

    ReplyDelete
  2. Stopped by through Phuoc's Delicious Vietnam round-up. And was my first time participating with making Pho for my Scottish FIL.

    Love the idea of using store-bought duck for this noodle soup. I'll probably have to make my own roast duck again as not sure where to buy it here in Dubai.

    Do you ever roast your own with your dad's recipe?

    ReplyDelete
  3. Hey Reese, sambal wing beans sounds delicious. Been busy lately with work lately and slow with postings. Season with spice is looking great, I'm sure it will only get better. Cheers

    Hey ginger

    I have never attempted at making my own duck, it's very labour intensive process. My father use to prepare the duck the night before, hang to dry overnight and cook it in the morning in a special oven design especially for the duck. Your pho looks delicious btw, amazing photos and story. Cheers

    ReplyDelete
  4. let call +84979.797.191 to try the special taste from Original Roast duck of Quan lang in 15 LK3C nguyen van loc street, mo lao area, ha dong district, ha noi city, u will remember forever

    ReplyDelete
  5. let call +84979.797.191 to try the special taste from Original Roast duck of Quan lang in 15 LK3C nguyen van loc street, mo lao area, ha dong district, ha noi city, u will remember forever

    ReplyDelete

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