Duck Noodles Soup is my favorite Thai noodles soup dish! During my last trip to Bangkok, I wrote about the amazing variety of delicious food in this blog. Yet, the first dish that I ordered when I arrived in Bangkok was Duck Noodles Soup.
The flavors are more complex than the Chinese Roast Duck Noodles Soup (which I also love) and it’s more addicting than the Vietnamese Stewed Duck Noodles Soup (Mi Viet Tiem).
I find that with Instant Pot, it’s easy to make while retaining the complex flavors, or very close to it.
You can make it with whole duck legs (1 per serving), or with sliced duck meat.
The chili vinegar can be made a few days ahead and adds lots of punch as the finishing touch. The garlic oil could also be made in advance. It would be a good idea to make a large batch and use it for various dishes.
Actually, the soup could also be made the day before serving, as after cooking and cooling down, the fat in the broth would rise to the surface and could easily be skimmed, for a healthier option.
Thai Duck Noodles Soup
Equipment
- Instant pot
Ingredients
- 4 Duck Legs or 1/2 Duck
The Soup Broth
- 4 Star Anise
- 2 Cinnamon Sticks
- 1 tsp Coriander Seeds, toasted
- 10 Goji berries (optional)
- 1/2 tsp Sichuan Peppercorns
- 1 inch Galangal, sliced (or 1/2 tspn Galangal powder)
- 4 cloves garlic, mashed, chopped
- 1/2 tspn Chinese Five Spice Powder (optional)
- 1/2 tbsp oil
- 4 cups Chicken Broth
- 1 cup Water or more
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp black soy sauce
- 2 tbsp palm sugar
- Salt & Pepper
Garnish
- 8 oz or around 250 g of Rice noodles (you can use the same type of noodles for "Pho"). Alternatively, you can also use Chinese egg noodles such as Wonton Egg Noodles.
- 2 cups bean sprouts
- 1 bunch cilantro
- 1 bunch Thai celery if you can find it (optional)
- 4 to 6 pok choy or green lettuce, washed and chopped
Fried Garlic and Garlic Oil
- 1 whole Garlic Head, chopped
- 1/4 cup oil
Chili Vinegar
- 2 or 3 Thai chili (or jalapenos)
- 2 cloves Garlic
- 1/2 cup Vinegar
Instructions
- To prepare the garlic oil – Chop a head of garlic – If you wish the garlic to be crispy, soak in water, then thoroughly dry with kitchen paper towel. Put the chopped dry garlic in a small sauce pan, barely cover with oil. Cook on low heat until gentle bubbles form and the garlic turns golden. Be careful to not let the garlic burn. Strain the garlic from the oil. If you don't use all, it can be kept in an airtight container or jar in the refrigerator for a few weeks. Put the garlic oil in a jar or closed container when cool.
- To make the chili vinegar, slice the chili, add with the garlic and a pinch of salt in a mortar and pestle, and pound til mashed, add vinegar, pour into a small bowl. A simpler version is to simply slice the chilis and mince the garlic and put in a small bowl, and add some vinegar.
- Wash the duck whole legs (if using half a duck, cut into 4 pieces) and dry.
- To make the broth – Turn Instant Pot Saute function. Add the spices (anise, cinnamon, goji berries if used, galangal slices, szechuan peppercorn, coriander seeds) and stir fry till fragrant. Add a little oil, and the minced garlic, stir fry for 1-2 minutes. Add the chicken broth to the Instant Pot and the seasoning (soy sauces and oyster sauce) and sugar.
- Add the duck pieces to the pot. Add water to cover. Close and lock the lid, turn the knob to lock. Set on Pressure Cook High 18 minutes with natural release.
- Wash and dry the vegetables and garnishes.
- In the meantime, boil water and cook the noodles according to the package instruction. It's best to divide the noodles into 4 portions. Put a noodles portion in a slotted laddle, dip into the boiling water and when almost cooked, add a handful of beansprouts and blanch for 5 to 10 seconds (the beansprouts should still be crunchy), and put in the indidivual serving bowl. Continue with the other portions of noodles and bean sprouts.
- After the steam is released, open the lid. Remove the duck legs and put a duck leg on top of the noodles and bean sprouts. If using the half duck, remove and set aside. When cool, chop the duck into bite size pieces (you can remove the bones if you wish) and put them on top of the noodles and bean sprouts.
- Set the Instant Pot to Saute. Taste and adjust seasoning if necessary. Skim the fat rising on top. Add the pok choy or green lettuce leaves in the hot broth to blanch them for 10 seconds, and put the vegetables on top of the bowls of noodles and bean sprouts.
- Laddle the broth into the bowls of noodles, drizzle with the garlic oil, fried garlic, cilantro and Thai celery leaves if used. Serve with the chili vinegar on the side.
If you don’t already have an Instant Pot, I would suggest you to get one, it’s so versatile and is a great time-saver. Amazon has this one on sale…
All the ingredients are widely available in Asian supermarkets. If you can’t find one near you, you could order them from Amazon. If you have trouble finding cinnamon, anise and Szechuan peppercorns, you can substitute these ingredients with an additional 1/2 teaspoon of Chinese 5-Spice powder (so total 1 teaspoon).
Regarding the rice noodles, there are many varieties such as thin rice noodles or vermicelli. You should get the regular medium rice noodles like the one below.
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Instant Pot Duo Nova Pressure Cooker 7 in 1, 6 Qt, Best for Beginners
To buy or see more details on Amazon, click here
Authentic Chinese Five Spice Blend 1.05 oz, All Natural Ground Chinese 5 Spice Powder, No Preservatives No MSG, Mixed Spice Seasoning for Asian Cuisine & Stir Fry
To buy or see more info on Amazon, click here
Asian Best Premium Rice Stick Noodle Medium, 16oz (3 Pack)
To buy or see more info on Amazon, click here
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