Originating from Chinese cuisine, the braised dishes have been introduced, gradually welcomed and became favorite in Vietnam. Braising is a method of cooking in two ways, with or without water. It usually takes 3 to 8 hours, even up to 10 hours to prepare this type of dish. Although the cooking time is long, the nutrients in meat, fish, seafood, vegetables, and medicinal herbs are not lost but integrated to make a rich and delicious broth.

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Among the delicious braising dishes, we cannot miss out ‘Mi Vit Tiem’ (Braised Duck Noodle). Braised Duck Noodle is one of the famous dishes of Chinese people. When introduced into Vietnam, this dish has been prepared to suit Vietnamese taste. Especially, duck is nutritious meat that is superior to pork, chicken, and beef. In particular, according to Chinese medicine, it has many uses to treat diseases such as providing nutrition for five organs and hydrology, supporting the treatment of tuberculosis, heart disease. Therefore, many people cook Braised Duck Noodle for their family to improve their health.

This dish requires a relatively elaborate cooking way. However, the below secret of cooking Braised Duck Noodle will help you to have one delicious bowl with tender duck meat and aromatic, crispy duck skin. Notably, it is not as fatty as those processed in the usual braising ways

Ingredients for Mi vit tiem recipe:

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– 2 cleaned duck thighs

– 500 g of pork bone stewed for making broth.

– 4 small pieces of egg noodles

– 1 bunch of bok choy or choy sum according to your preference.

– 2 star anises, 3 cloves, 1 branch of cinnamon, some dry tangerines shell, 10 shiitake mushrooms, soy sauce, ginger, seasoning seeds, salt, and sugar.

Instruction for making mi vit tiem recipe:

Step 1: Wash duck thighs with salt or white wine. Squeeze them clean and wash them in cold water several times to remove the strong smell.

Then, marinate them with 1 tbsp soy sauce, 1 tbsp dark soy sauce, ½ tbsp of seasoning powder, and 2 tbsp ground pepper. Mix well and leave the mixture for about 20 minutes.

Put the duck in a pan and fry until having the golden duck skin and toned meat.

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Step 2: Soak the shiitake mushroom in warm water to soften then, remove the stalk. Add the condiments to the pan and fry to have the aroma.

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 Step 3: Halve the bok choy, wash, then blanch in boiling water. Next, pick it out to put in cold water. This way will keep the vegetable green.

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Step 4: Wash pig bones and stew to get the broth. Take away the pork bones. Wash ginger without peeling off and grill to have a yellow color. Then, put it in the soup. After roasting, place the condiments in a tight cloth bag before adding to the broth. After that, put the golden duck thigh to cook until it is tender. Next, add the shiitake mushroom in. Season the spice to suit your taste.

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Step 5: Blanch egg noodles in boiling water then put in a basket to drain. Boil the bok choy with a little cooking oil and salt to make it greasy. After cooking well, pick out and put it immediately into cold water to keep its beautiful green color.

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Step 6: Put noodles in a bowl, add duck thighs on top. Then, place bok choy, mushroom, finely chopped scallions, and ladle the broth into the bowl. Now, you have the delicious, hot Braised Duck Noodle for the whole family to enjoy.

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