Mi Vit Tiem (Braised Duck Noodle Soup)

Step 1

Place the duck breast skin-side down on a cutting board. Using a sharp knife, slice the duck crosswise (perpendicular to the grain) into 1-inch-wide strips, so you can see both skin and meat in each piece.

Step 2

Slice the ginger into three 1/4-inch-thick coins. Leave the star anise and cinnamon stick whole.

Step 3

Pour 4 cups of water into a large pot and set it over high heat until you see large bubbles rolling constantly across the bottom, about 3 minutes.

Step 4

Add the duck strips to the boiling water and stir once. Skim off any gray foam that rises to the surface with a spoon, about 1 minute.

Step 5

Add the soy sauce, rock sugar, ginger slices, star anise, and cinnamon stick to the pot. Stir once to distribute ingredients evenly.

Step 6

Reduce the heat to medium-low so the broth simmers gently—you'll see small bubbles breaking the surface every 1–2 seconds. Cover the pot halfway and cook for 20 minutes, until the duck is completely tender when pierced with a fork.

Step 7

Remove the pot from heat and taste the broth. If it tastes too salty, add a splash more water; if it needs more flavor, stir in another 1/2 tablespoon of soy sauce.

Step 8

Bring a separate large pot of salted water to a boil over high heat, about 3 minutes. Add the egg noodles and stir gently to separate them. Cook for 3–4 minutes until tender, then drain in a colander.

Step 9

Divide the cooked noodles between two large bowls, placing them in the center of each.

Step 10

Ladle the duck and broth evenly over the noodles, making sure each bowl gets several pieces of duck. Discard the star anise, cinnamon stick, and ginger slices if you prefer, or leave them for flavor.