Broth with Roast Duck, Pak Choi and Egg
(Mi Vit Tim)
Served on its own, this Chinese-inspired
dish, mi vit tim, makes a delicious autumn or winter meal. In a Vietnamese
household, a bowl of whole fresh or marinated chilies might be presented
as a fiery side dish to chew on, but some prefer to slice and scatter them
over the soup with a sprinkling of herbs. This recipe can be made with
chicken stock and leftover duck meat from a a roasted duck or by roasting
a duck, slicing off the breast and thigh meat for the soup, and then using
the meaty carcass to make a stock.
Shallots, thinly sliced
Fresh root ginger, peeled and sliced
Five spice powder
Pak choi (bok choy)
Fresh egg noodles
Roast duck, thinly sliced
Sea salt, or to taste
Chicken or duck carcass
Carrots, peeled and quartered
Onions, peeled and quatered
Fresh root ginger, peeled and cut into chunks
Lemon grass, chopped
Spring onions (scallions), sliced
Red Serrano chilies, seeded and finely sliced
Each of coriander and basil, stalks removed, leaves chopped
To make the stock, put the chicken or duck
carcass into a deep pan. Add all the other stock ingredients and pour in
roughly 2.5 liters water. Bring the water to the boil and boil for a few
minutes, skim off any foam, then reduce the heat and simmer gently with
lid on for 2-3 hours.
Remove the lid and continue to simmer for
a further 30 minutes to reduce the stock. Skim off any fat, season with
salt then strain the stock. Measure out 2 liters.
Heat the oil in a wok and stir in the
shallots and ginger. Add the soy sauce, five spice powder, sugar and
stock. Bring to boil. Season with a little salt, reduce the heat and
simmer for 10-15 minutes.
Meanwhile, cut the pak choi diagonally
into wide strips and blanch in boiling water to soften them.
Drain and refresh under cold running water to prevent them cooking any
further. Bring a large pan of water to the boil, then add the fresh
noodles. Cook for 5 minutes, then drain well.
Separate the noodles into four soup bowls,
lay some of the pak choi and sliced duck over them, and then ladle over
generous amounts of simmering broth. Garnish with the spring onions,
chilies and herbs.
If you can't find fresh egg noodles, you
can use dried instead. Soak them in lukewarm water for 20 minutes, then
cook, one portion at a time, in a sieve lowered into the boiling water.
Use a chopstick to untangle them as they soften.