Bún Măng Vịt Instant Pot (Duck Noodle Soup with Bamboo Shoot)
Author: Katie Le | Katie’s Test Kitchen
For 8-quart IP:
– 1 duck (about 3 lbs)
– 1 large onion
– 2 large ginger knobs (peeled)
– 1 shallot (chopped)
– about 2 thumb-sized pieces of rock sugar
– 2 bags of dried bamboo shoot (soak in warm sink water for 1 hour, water will turn brown, change water multiple times)
– Quoc Viet Chicken Soup Base
– mushroom seasoning
Garnishments and others
– 1/2 green cabbage (finely sliced)
– onion and cilantro (chopped)
– Vietnamese corriander (chopped)
– bean sprout
– lime wedges
– sliced jalapeño pepper
– thinly sliced onion
– fried shallot
– rice noodle
Ginger Fish Sauce for dipping (add more or less of each ingredient below to your taste)
– 4 tbsp of fish sauce
– 3 tbsp of sugar
– 1/2 to 1 tbsp of lime juice
– 5 cloves of garlic and 1/2 a knob of ginger (crushed both together with a mortar and pestle)
– chopped fresh Thai pepper
1. Peel, slice and crush 1/2 a knob of ginger with a mortar and pestle. Clean the duck first by trimming fat and wash thoroughly with salt and warm sink water. Second, rub the crushed ginger all around, inside and out. Rinse again with warm sink water. Place duck into inner pot along with 1 onion, 1 peeled knob of ginger (slice in half), rock sugar, 5 tbsp of Quốc Viet Chicken Soup Base, and 7 cups of boiling water. Using boiling water will speed up pressure building time. Select Manual/Pressure Cook, high pressure, 8 minutes. 10 minutes NPR.
2. While the duck is being cooked boil a pot of water to cook the soaked dried bamboo shoot. After boiling for 15 minutes remove and drain the bamboo shoot. Use the scissor to trim and discard the tougher bottom part, cut to short length. Boil the trimmed bamboo shoot a 2nd time for 10 minutes. Drain and rinse well with sink water. In a large pan heat up about 2 tbsp of cooking oil and add the chopped shallot. Once fragrant add the bamboo shoot. Season with about 2 tbsp of mushroom seasoning. Stir well, turn off heat and set aside.
3. Cook the rice noodle according to the instructions on the package. Flush with cold sink water and squeeze out excess water afterward. Set aside to dry.
4. Once cook time is over, allow the IP to NPR for 10 minutes. Then slowly move the knob over to Venting. It will take about 4 minutes to release all pressure. Open lid and remove duck first. Place the duck in a large bowl and use food wrap to cover but not all the way. Do allow for steam to escape to avoid over cooking the duck. Wait until duck is completely cooled before chopping with a sharp cleaver.
5. Remove and discard onion and ginger. Switch to Saute mode and add about 7 more cups of water to bring liquid level to 14 cups. Pour the stir fried bamboo shoot into the broth. Season the broth to your taste with mushroom seasoning, sugar and /or soup base (add 1/2 tsp at a time).
6. Place chopped ducks on a bed of sliced cabbage, sliced onion and Vietnamese corriander. Garnish with fried shallot and cilantro. To assemble the bowl, pour boiling broth with bamboo shoot onto cooked rice noodle. Garnish bowl with sliced white onion, chopped green onion, cilantro and Vietnamese corriander. Add fresh ground pepper and fried shallot on top. Serve with bean sprout, sliced jalapeño and lime wedges. Ginger Fish Sauce is a must for dipping the duck!