Ingredients with Measurements:
- 4 duck legs
- 8 cups of chicken stock
- 2 stalks of lemongrass, bruised
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 8 oz of rice noodles
- 1 lime, cut into wedges
- 1/4 cup of cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Tongs
Step-by-step instructions:
1. Preheat the oven to 375°F. Season the duck legs with salt and pepper and place them in a baking dish. Roast for 45 minutes or until the skin is crispy and browned.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 minutes or until the onion is translucent.
3. Add the lemongrass, fish sauce, soy sauce, sugar, and chicken stock. Bring to a boil and then reduce the heat to low. Simmer for 30 minutes.
4. Remove the duck legs from the oven and let them cool for a few minutes. Use tongs to remove the meat from the bones and shred it into bite-sized pieces.
5. Strain the soup to remove the lemongrass and onion. Return the soup to the pot and add the shredded duck meat. Simmer for another 10 minutes.
6. Cook the rice noodles according to the package instructions. Drain and rinse with cold water.
7. To serve, divide the noodles among four bowls. Ladle the soup over the noodles. Garnish with cilantro and a lime wedge.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 47g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken legs can be used instead of duck legs.
- Shrimp or tofu can be used instead of duck meat.
- Rice vermicelli can be used instead of rice noodles.
Variations:
- Add sliced mushrooms to the soup.
- Use beef or vegetable stock instead of chicken stock.
- Add a tablespoon of chili paste for a spicy kick.
Tips and tricks:
- To make the soup more flavorful, roast the onion, garlic, and ginger in the oven before adding them to the pot.
- Use a sharp knife to shred the duck meat.
- Rinse the rice noodles with cold water to prevent them from sticking together.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to three days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with the noodles on the bottom and the soup on top. Garnish with cilantro and a lime wedge.
Garnishes:
Cilantro and lime wedges.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli or a mixed green salad.
Troubleshooting advice:
- If the soup is too salty, add more chicken stock to dilute the saltiness.
- If the soup is too bland, add more fish sauce or soy sauce.
Food safety advice:
Make sure the duck legs are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Lemongrass is a popular ingredient in Southeast Asian cuisine, particularly in Vietnamese and Thai dishes.
Flavor profiles:
The soup has a savory and slightly sweet flavor from the duck meat, lemongrass, and onion. The fish sauce and soy sauce add a umami flavor to the soup.
Serving suggestions:
Serve the soup hot with a side of steamed vegetables or a salad.
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Region: Thai