Authentic Vietnamese Cooking/Corinne Trang 1999

Egg Noodles and Roast Duck Soup (Mi Vit)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound fresh thin egg noodles or 8 ounces dried thin egg noodles 8 cups chicken stock 12 ounces laque duck, thinly sliced
3 scallions, trimmed and thinly sliced on the diagonal 1/2 cup cilantro leaves



1 If using dried egg noodles, put them in a dish with lukewarm water to cover. Let soak until pliable, about 20 minutes.
2 Pour the chicken stock into a pot and bring to a gentle boil over medium heat. Reduce the heat to medium-low and partially coverr until ready to use.
3 Meanwhile, bring a pot filled with water to a boil over high heat. If using dried egg noodles, drain and divide them into 4 equal portions. Place one portion at a time in a sieve and lower it into the boiling water. Untangle the noodles with chopsticks, and boil until tender but firm, 2 to 3 minutes. If using fresh egg noodles, cook them for 3 to 5 minutes. Remove, drain, and place in a large soup bowl. Repeat this step until you have 4 individual servings.
4 Ladle a generous amount of hot broth over each serving of noodles, add the sliced duck meat, and garnish with scallions and cilantro leaves.

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