Easy Vietnamese Roasted Duck Egg Noodle Soup (Mì Vịt Tiềm)

When I go to Chinatown or an Asian supermarket, I often buy roasted duck.

I just eat it as a well-deserved snack after a hard day of grocery shopping or being around people.

And the rest, usually the bones, I turn into a rich, dark, flavorful broth for a noodle dish called mi vot thiem.

If you want to turn store-bought roast duck leftovers into a more filling meal, this recipe is for you.

What is Mi Vit Thiem?

Mì Vịt Tiềm is the Vietnamese version of the Chinese duck egg noodle soup brought to southern Vietnam by Chinese immigrants.

A bowl of chewy egg noodles in a rich, aromatic soup topped with bite-sized pieces of roast duck.

what you need

To make mi vit thiem at home, gather the following ingredients.

Store-bought Roasted Duck with Duck Sauce – Set aside the meat to eat and the bones to make a flavorful soup. The duck usually comes with two containers of duck sauce. Add herbs to soups to enhance their aroma without using individual spices. Yellow onions – Add sweetness and richness to the soup. You can substitute a handful of shallots or a combination of both. Ginger – Fresh ginger brings Asian warmth to any soup. Dried shiitake mushrooms – Dried shiitake mushrooms are convenient and easy to reconstitute, but fresh shiitake mushrooms can be used just as well. It adds a deep, earthy flavor to the soup. Carrots – Add natural sweetness. You can also use traditional red dates (jujube) or goji berries instead. Seasonings: light soy sauce, salt, chicken bouillon powder. Egg Noodles – We use fresh egg noodles. Bok choy and thinly sliced ​​green onions – Bok choy is a great vegetable to blanch immediately in the finished soup. If you don’t have bok choy, choy sum or spinach will also work. Thinly sliced ​​green onions are an optional fresh garnish.

How to make Mi Vit Thiem

Step 1: Prepare the materials

Rehydrate the shiitake mushrooms with water. Peel the carrots and cut them into thick coin shapes.

Slice the ginger without peeling it and crush it lightly to release its aroma.

Peel the onions and cut them in half, or quarters if they are large.

Step 2: Make a simple soup

Reserve the meaty parts, such as the duck legs, and set aside. Add the bone pieces and duck sauce to a medium stockpot. Add the shiitake mushrooms, carrots, ginger, and onions from earlier.

Add water and simmer uncovered over medium-low heat for about 30 minutes.

When the broth is done, remove and discard the ginger slices and onions. You can remove the shiitake mushrooms and discard them, or you can slice them thinly and return them to the pot.

Add seasonings to taste as needed.

Step 3: Prepare the noodles and vegetables

Cook egg noodles according to package directions.

Wash the boy choy and quickly blanch the leaves in the finished soup for 30 seconds to 1 minute. Remove and set aside for topping.

If using green onions, slice them thinly and set aside for garnish.

Step 4: Assemble the bowl

Divide the noodles and toppings between bowls. Top with the reserved duck parts. Pour the piping hot soup over everything and serve with chopped green onions.

Storage and reheating

If you have any leftovers, store additional soup, noodles, and other toppings separately in airtight containers in the refrigerator. It’s still good for up to 4 days.

To reheat, heat the soup on the stove until heated through. Warm leftover noodles and toppings in a microwave-safe bowl and serve with hot soup.