Bun Ngan

Name: Bun Ngan
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1/2 Muscovy duck (or duck legs); 400g fresh rice noodles (bún); 200g dried bamboo shoots, soaked and boiled; A large piece of ginger and 2 shallots, charred; Fish sauce and a little sugar; Spring onions, coriander and Vietnamese mint; Ginger fish sauce (nước mắm gừng), for dipping

Bún ngan/boon NGAHN/

Also known as: Bun Ngan Mang, Vietnamese Muscovy Duck Noodle Soup, Hanoi Muscovy Duck Noodles

About this dish

Rice noodles in a clear, gingery broth with slices of poached duck, bamboo shoots and herbs, with a ginger fish sauce for the meat.

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Ingredients

🦆1/2 Muscovy duck (or duck legs)

🍜400g fresh rice noodles (bún)

🎋200g dried bamboo shoots, soaked and boiled

🫚A large piece of ginger and 2 shallots, charred

🐟Fish sauce and a little sugar

🌿Spring onions, coriander and Vietnamese mint

🫚Ginger fish sauce (nước mắm gừng), for dipping

Method

Serves 3

Simmer the duck with the charred ginger and shallots until tender, about an hour.

Lift out the duck and slice; season the broth with fish sauce.

Simmer the bamboo shoots in the broth.

Put noodles and duck slices in bowls and ladle over broth and bamboo shoots.

Top with herbs and serve with ginger fish sauce.

✓ What Makes it Authentic

Bún ngan is a Hanoi street favourite made with Muscovy duck (ngan), eaten mostly in the cooler months.

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Bun Ngan

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