Duck noodle soup Bun Mang Vit

Cooking time: 10 min. / 1 hod.Difficulty: easy


When imagining Vietnamese cuisine, most probably it is gonna be around the great noodle soups. The most known is probably Pho, which means wide noodles in Vietnamese. This recipe is about soup made of thin noodles, called vermicelli, in Vietnamese Bun. It is an amazing combination of duck meat, bamboo shoots and radish.


*** Vietnam visa on arrival ***

Bring dried bamboo shoots to a boil. To soften properly and get rid of their unpleasant odour it is important to change the boiling water every 15 minutes. 3 times altogether should be enough.

Put chicken bones into large pot, cover with water, bring to a boil and cook about 20 minutes. Skim foam and fat from the surface of broth. Then remove bones and strain broth. Put duck into it, ginger, lemon grass and cook 20 minutes. Skim foam and fat from the surface again. Strain broth again. Put duck to a side and when it cools down a bit, slice it or chop on smaller pieces.

Put bamboo shoots and radish into the broth and cook 10 minutes. Then take bamboo shoots away, radish can stay in the broth.

Cook noodles according to instructions on the pack.

If you want to make sure there is nearly no fat in your broth, make it one day in advance, let it cool down overnight in the fridge and then remove the white fat easily. 

All other ingredients put into the soup just before serving. If the noodles are already cold (which is very common in Vietnam, as local usually buy them precooked already on the market), dip them few times together with mung sprouts in hot water using strainer.

Take a deep plate, place there noodles with mung sprouts, put on duck meat, bamboo shoots, spring onions, fried onions and fresh herbs. Fill the plate with broth, pepper, add red chiies and serve with sweet chili sauce on the side, lime to flavour it up and a salad from fresh Vietnamese herbs and white cabbage. Add some fish sauce to taste too.

Video recipe

Duck noodle soup Bun Mang Vit

Video contains subtitles.


For 10 portions:

For broth:

  • 1 whole duck quatered, visible fat removed
  • 1 kg of chicken bones or other pieces suitable for broth
  • 5,5 l water
  • 2 packages of dried bamboo shoots (they are used later in the soup)
  • 1 daikon radish sliced on 1 cm slices
  • 5 cm piece fresh ginger, peeled, slightly crushed
  • 1 lemon grass stalk slightly crushed to let aroma come out better
  • 2 tsp salt
  • 1 tsp sugar

For completing the soup:

As a side dish: