Thai Duck Noodle Soup Recipe (bamee ped toon)

Method13 steps · about 2 hr 40 min

1. 1

   Step 1: For optional fried garlic (1 head), chop the head of garlic and put it in a small pot or pan.

   Uses 1 head garlic

2. 2

   Step 2: Cover the chopped garlic with just enough of the neutral oil (0.25 cup). Fry gently over low heat until golden and bubbling has mostly stopped. Strain and reserve the fried garlic and its oil separately for serving. Cool and refrigerate leftovers promptly.

   Uses 0.25 cup neutral oil · one head of chopped garlic for optional fried garlic

3. 3

   Step 3: For optional chilli vinegar, halve the chillies and put them cut side down on a foil-lined tray with the 2 whole garlic cloves.

   Uses Spicy chili peppers of your choice, you can use Thai chilies, serranos, jalapenos, or habaneros. · 2 cloves garlic

4. 4

   Step 4: Broil the chilli halves and garlic on high until the chillies are charred in spots and garlic is browned. Blend with just enough of the ¼–½ cup vinegar to make a sauce without large chunks.

   Uses ¼–½ cup white vinegar · halved chillies and whole garlic cloves for optional vinegar

5. 5

   Step 5: For the broth, set aside the galangal (8 slices) slices and optional 8-inch pandan piece and goji berries (10–12).

   Uses 8 slices galangal · 1 piece pandan leaf · 10–12 goji berries

6. 6

   Step 6: Toast the cinnamon, star anise (2), coriander seeds (1 tsp), and Sichuan peppercorns (½ tsp) in a dry saute pan over medium high heat until the coriander seeds darken slightly and the spices are aromatic. Set aside.

   Uses 1 piece cinnamon stick · 2 star anise · 1 tsp toasted coriander seeds · ½ tsp sichuan peppercorns

7. 7

   Step 7: Add the chicken stock (4 cups) or water (1 cup) to a pot with the toasted spices, galangal, optional pandan and goji berries, soy sauce (2 Tbsp), oyster sauce (2 Tbsp), black soy sauce (½–1 tbsp) and palm sugar (2 Tbsp). Bring to a simmer, add the duck hindquarters and just enough of the extra water to keep them covered. Cover and gently simmer over low heat for about 2 hours or until fork tender. Reserve the ground white pepper for serving.

   Braise duck · 120 minUses 4 cups unsalted chicken stock, or water · 2 Tbsp soy sauce · 2 Tbsp oyster sauce · ½–1 tbsp black soy sauce · 2 Tbsp palm sugar · 4 pieces bone-in duck hindquarter (leg and thigh combo) · 1 cup water · galangal with optional pandan and goji berries

8. 8

   Step 8: Once the duck is tender, skim off the fat and any floating spices. If making ahead, cool and refrigerate promptly; when cold, the congealed fat is easy to lift off. Taste and adjust seasoning with salt (to taste) as needed.

   Uses salt to taste, for final broth adjustment · duck hindquarters gently braised two hours until fork tender

9. 9

   Step 9: Divide the 220 g fresh thin egg noodles into four portions for assembly.

   Uses 220 g fresh egg “wonton” noodles, thin (if using different types of noodles, you will need to adjust the weight according to the type of noodles you use)

10. 10

    Step 10: Bring a pot of water to a boil.

    Uses water for blanching egg noodles and bean sprouts

11. 11

    Step 11: Meanwhile, tear lettuce into bite-size chunks and line the bottom of each serving bowl.

    Uses Green leaf lettuce, torn into chunks (or other greens you prefer)

12. 12

    Step 12: Once water comes to a full boil, blanch the egg noodles for about 1.5-2 minutes, then remove from water and drain off as much water as you can and place in serving bowl. Blanch the bean sprouts in the same pot for 10-15 seconds, then place them in serving bowls. Place one piece of duck and about 1 cup of broth over the noodles. Drizzle with garlic oil, fried garlic, chili vinegar, white pepper (0.5 tsp), and chopped cilantro or celery leaves.

    Cook egg noodles · 2 minUses Bean sprouts · 0.5 tsp ground white pepper · Cilantro or celery leaves, chopped · 220 g fresh thin egg noodles divided among four bowls · four serving bowls lined with torn lettuce · skimmed braising broth adjusted with salt, one duck leg and about one cup broth per bowl · optional strained garlic and its oil for topping · optional broiled chilli garlic vinegar for serving

13. 13

    Step 13: Serve immediately. Enjoy!

    Uses four bowls of blanched noodles and sprouts with duck broth and garnishes