Phở has taken its rightful place as one of the great soups of the world. However, if you are avoiding beef, what do you do? This duck phở will more than satisfy you, bringing the wonderful flavour of duck to this aromatic broth.
Red hot chilies thinly dicede.g. Thai bird chilies
Lime wedges
Instructions
Pho broth
Add the grated ginger to the soju and wash the duck pieces with this mixture. This helps remove the gamey flavour of the duck.
Pierce the skin in places with a pork skin piercing tool
Sprinkle all over with salt, then keep in the refrigerator for at least one hour. Overnight would be best.
Broil or grill the duck wings and duck legs until golden brown (we just want the skin browned. They don’t need to be cooked right through).
Halve the onions and ginger, keeping the skin on, and char under a broiler until starting to blacken. Better yet, char over a naked flame.
Add the charred onions and ginger, and the browned duck wings and legs to a large saucepan.
Add water so that it covers everything in the saucepan (about 4 litres).
Bring to a boil then reduce to a simmer. Skim off any scum as it forms.
Add the duck breasts on top of the other ingredients, but they should still be submerged.
Simmer until the internal temperature of the duck breasts is 58 degC (Check first at 20 minutes).
Remove the duck breasts from the stock, pat dry, and allow to cool.
Add the spices in the spice list to a skillet and toast over a medium heat until fragrant (2 to 3 minutes).
Transfer the spices, together with the rock sugar and fish sauce, to the saucepan.
Put the duck breasts uncovered in the refrigerator (so that the skin dries out some more).
Continue simmering for 1.5 hours, skimming as necessary.
Carefully remove the duck legs from the stock. They should be fall-apart tender by this stage. Set aside to cool.
Remove the duck wings from the stock and discard (or give to your dog).
Strain the stock through a fine strainer.
Adjust seasoning if necessary by adding more fish sauce. Don’t worry, it won’t taste fishy.
Dipping sauce
Bring the first 6 ingredients to a simmer and simmer for 10 minutes.
Blend the ingredients together with an immersion blender.
Simmer a further 5 minutes.
Add the diced chili (or make optional).
Assembly
Wash and remove stalks from the herbs. Slice up the chilli.
Bring a skillet to a high heat and sprinkle in a little oil.
Sear the duck breast skins until golden brown (4 minutes).
Remove the leg meat from the bones and set aside.
Slice the duck breasts into thin slices (about 2 mm thin).
Bring a large saucepan of water to the boil and add the pho noodles. Cook according to the packet (likely around 3 minutes).
Drain the noodles and refresh under cold water. Toss with a little vegetable oil to prevent them sticking together.
When ready to serve, dunk a serving of noodles into boiling water for a few seconds to reheat. Put in a bowl. Top with green onion, finely diced red red onion, and duck breast and leg pieces.
Pour over the soup.
Allow guests to add their own herbs, bean sprouts, and chilli.