👨‍🍳 Instructions

1. 1

   Soak the dried bamboo shoots in water overnight, changing the water several times. Drain and rinse thoroughly. Boil the bamboo shoots in fresh water for about 30 minutes to soften them, then drain.

   💡 Tip: Soaking and boiling are essential to remove any bitterness from the dried bamboo shoots.
2. 2

   Parboil the duck pieces: Place duck in a large pot, cover with cold water, bring to a boil, and simmer for 5 minutes. Drain the duck and rinse under cold water to remove impurities. This step helps to create a cleaner broth.

   💡 Tip: Discard the parboiling water.
3. 3

   In a large stockpot, sauté minced shallots and garlic in a little oil until fragrant. Add the duck pieces and sear them on all sides.

   💡 Tip: Searing the duck adds depth of flavor to the broth.
4. 4

   Add enough water to cover the duck (about 2-2.5 liters). Add the sliced ginger, star anise, cinnamon stick, fish sauce, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for at least 1.5 to 2 hours, or until the duck is very tender.

   💡 Tip: Skim off any foam or impurities that rise to the surface during simmering.
5. 5

   Add the prepared bamboo shoots to the pot during the last 30 minutes of simmering to allow them to absorb the broth's flavors.

   💡 Tip: Ensure the bamboo shoots are tender before serving.
6. 6

   While the soup simmers, prepare the rice vermicelli noodles according to package instructions. Drain and rinse.

   💡 Tip: Do not overcook the noodles, they should be al dente.
7. 7

   To serve, place a portion of cooked vermicelli noodles in each bowl. Ladle the hot duck and bamboo shoot soup over the noodles. Add pieces of tender duck meat and bamboo shoots.

   💡 Tip: Ensure there are plenty of duck and bamboo shoots in each serving.
8. 8

   Garnish with chopped fresh herbs (mint, cilantro, scallions), lime wedges, and sliced chili if desired. Serve immediately.

   💡 Tip: The fresh herbs and lime add a refreshing contrast to the rich broth.