How to Make Vietnamese Mi Vit Tim – Aromatic Brother with Roast Duck, Pak Choi and Egg Noodles Asian Cooking Recipe Cuisine

Vietnam Aromatic Brother with Roast Duck, Pak Choi and Egg Noodles (Mi Vit Tim)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 tbsp vegetable oil

2 shallots, thinly sliced

1 ½ in. ginger, peeled and sliced

1 tbsp soy sauce

1 tsp five-spice powder

2 tsp sugar

6 oz bok choy

1 lb fresh egg noodles

12 oz roast duck, thinly sliced

Sea salt

STOCK:

1 chicken or duck carcass

2 carrots, peeled and quartered

2 onions, peeled and quartered

1 ½ in. gingered, peeled and cut into chunks

2 lemon grass stalks, chopped

2 tbsp fish sauce

1 tbsp soy sauce

6 black peppercorns

GARNISH:

4 spring onions, sliced

1-2 red Serrano chilies, seeded and finely sliced

1 bunch cilantro and basil, stalks removed and leaves chopped


Directions:

Put the carcass in a deep pan. Add all the other stock ingredients and pour in 10 cups of water. Bring to a boil and boil for a few minutes, skim off any foam and then reduce heat and simmer gently, covered, for 2-3 hours. 

Remove the lid and continue to simmer for 30 minutes more to reduce stock. Skim off any fat, season with salt then strain. Measure out 8 cups.

Heat the oil in a wok or deep pan and stir in shallot and ginger. Add the soy sauce, five-spice powder, sugar and stock and bring to a boil. Season with a little salt, reduce the heat and simmer for 10-15 minutes.

Meanwhile, cut the bok choy diagonally into wide strips and blanch in boiling water to soften. Drain and run under cold running water to prevent cooking any further. Bring a large pan of water to a boil and add the noodles. Cook for 5 minutes then drain well. (If you’re using dried noodles, cut the amount in half and follow package directions)


Divide the noodles among four soup bowls, lay some bok choy and duck over them then ladle generous amounts of simmering brother. Garnish with spring onions, chilies and herbs and serve while hot!

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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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