Vietnamese Duck Noodle Soup (Mi Vit Tiem)

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Vietnamese Duck Noodle Soup (Mi Vit Tiem) features slippery noodles, fall-off-the-bone duck legs, and a dark broth. Learn the easy method to cook this complexed dish at home in this post.

A bowl of Vietnamese Duck Noodle Soup (Mi Vit Tiem) featuring slippery noodles, fall-off-the-bone duck legs, and a dark broth.

What is Vietnamese Duck Noodle Soup (Mi Vit Tiem)?

In Saigon, it is not difficult to find a diner with mi vit tiem on the menu. I heard that this duck noodle soup was created by people with Chinese origin in the South of Vietnam. A bowl of mi vit tiem often consists of yellow noodles in a dark broth and a fall-off-the-bone duck leg, which you can easily use chopsticks to pick out the meat.

What sets this duck noodle soup apart from other noodle soups in Vietnamese cuisine is its dark broth and its strong flavors. The soup contains some herbal ingredients, so it is also considered healthy.

Southern Vietnamese people often go out to eat this dish due to the amount of ingredients and time needed to cook the dish at home. My Saigonese chef friend shared with me an easy way to cook mi vit tiem at home that retains the authentic flavors while being more suitable for a home kitchen. I’m very happy to share it with you today.

Related: another Vietnamese noodle soup with duck you may want to try is this bun mang vit (duck and bamboo shoot noodle soup).

Ingredients

Ingredients for Vietnamese duck noodle soup (Mi Vit Tiem): duck legs, herbal ingredients and aromatics

The first ingredient you will need is duck legs. The general rule is one whole duck leg for each bowl of noodles. If you also have duck bones or duck necks, that’s even better. Add them to the broth for a stronger duck flavor.

Though the list of other ingredients is quite long, please don’t feel discouraged. Most of them can be purchased at regular grocery stores or Amazon, and just a few require a trip to Asian grocery stores.

So you can see that this duck noodle soup requires way more ingredients than, for example, Vietnamese chicken noodle soup (pho ga). The full restaurant version even requires some harder-to-find ingredients such as dried tangerine peel and processed rehmannia root.

For noodles, you can use yellow wheat-based noodles you like such as egg noodles or ramen-style noodles. Rice noodles will not work in this dish.

How to Cook Vietnamese Duck Noodle Soup (Mi Vit Tiem) at Home

A bowl of Vietnamese Duck Noodle Soup (Mi Vit Tiem) featuring slippery noodles, fall-off-the-bone duck legs, and a dark broth.

In restaurants, the duck legs will be fried, then simmered in the broth and some places even fry the legs again before serving. The homemade method to cook this Vietnamese duck noodle soup is quite straightforward and less messy. 

First, we need to prep the duck legs. Whenever cooking duck at home, Vietnamese cooks like to rub the meat with a lot of crushed ginger and some rice wine to get rid of any gamy odors. After that, we marinate the duck and broil until golden.

  • Marinate the duck legs
Marinate the duck legs with garlic, shallots, dark soy sauce for Vietnamese duck noodle soup
  • Shake off bits of aromatics in the marinade and broil the duck legs
Marinated duck legs on a wired rack over a lined tray, ready to be broiled in the oven
  • Broil the duck legs until the skin is blistered, deep brown with some darkened spots
Broil duck legs until the skin is blistered, golden with some darkened spots for the duck noodle soup

Once the duck skin is blistered and golden/darkened, we will simmer the duck legs with all other ingredients to make the broth. The duck legs should be simmered until very tender and easy to pick out from the bone. It takes me about 80-90 minutes to cook the broth.

Simmering the duck legs will render out quite a lot of fat, and I usually try to skim off most of the duck fat from the broth while cooking. We don’t need all that fat, just enough to retain flavors.

There’s an extra step some places in Saigon do after simmering. They would remove the duck legs from the broth, pat dry and fry quickly to make the skin crispy. This step is definitely not a must.

It is common to add some blanched green vegetables such as baby bok choy to the noodle bowls when you serve them. You can enjoy it as lunch or light dinner. Detailed measurements and instructions are in the recipe card below.

I’d love to hear what you think about the dish, so please feel free to leave a comment. New recipes are added every week so let’s connect on Facebook, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.

Vietnamese Duck Noodle Soup (Mi Vit Tiem)

Vietnamese Duck Noodle Soup (Mi Vit Tiem)

Vietnamese Duck Noodle Soup (Mi Vit Tiem) features slippery noodles, fall-off-the-bone duck legs, and a dark broth.
Author: Sophie
5 from 2 votes
Prep: 30 minutes
Cook: 1 hour 30 minutes
Total: 2 hours
Servings: 4 people

Ingredients
 

For the Duck Legs

  • 4 duck legs (about 2.25 lbs or 1kg)
  • 2 thumb-sized pieces of ginger, crushed
  • 1/4 cup rice wine (or sake, white wine)
  • 1/4 teaspoon five-spice powder
  • 1 tablespoon dark soy sauce
  • 1 tablespoon crushed and roughly chopped shallots
  • 1/2 tablespoon crushed and roughly chopped garlic

Other Ingredients

  • 6-7 cups water (see Notes)
  • 8 red dates
  • 1 1/2 tablespoons goji berries
  • 8 dried shiitake mushrooms (about 0.35oz or 10g)
  • 4 star anises
  • 1 black cardamom pod, crushed open
  • 1/2 teaspoon coriander seeds (or 2-3 fresh cilantro roots or stems)
  • 2 tablespoons soy sauce
  • 2 teaspoon dark soy sauce
  • 1/2 tablespoon oyster sauce
  • 5 garlic cloves, peeled
  • 3 shallots, peeled
  • 1 thumb-sized pieces of ginger
  • 1 onion, peeled
  • 1-2 teaspoons rock sugar (to taste, or see Notes for subsitute)

To Serve

  • yellow wheat-based noodles (such as egg noodles or ramen-style noodles)
  • blanched green vegetables (such as baby bok choy)
  • thinly-sliced scallions
  • thinly-sliced cilantro

Instructions
 

Prepare the Duck Legs

  • In a mixing bowl, add duck legs and massage with crushed ginger and rice wine. This helps eliminate any gamy odors. Rinse and pat dry. Then marinate the duck legs with five-spice powder, dark soy sauce, crushed shallots and garlic for 20-30 minutes.
  • Set the oven broiler to high. Shake off bits of aromatics in the marinade from the duck legs, and place the duck legs skin side up on a wired rack over a lined baking tray. Broil until the skin is blistered and golden with some darkened spots (about 10 minutes).

Cooking the Noodle Soup

  • While marinating the duck legs, soak the red dates, goji berries and dried shiitake mushrooms in room temperature water for about 10 minutes. Rinse and drain.
  • After the duck legs have been broiled, add water, red dates, goji berries, dried shiitake mushrooms, star anises, black cardamom pod, coriander seeds, soy sauce, dark soy sauce, oyster sauce, ginger, garlic cloves, shallots and onion to a heavy-bottomed pot. Bring it to a boil, add the duck legs, and then lower to a simmer.
  • Simmer the broth with the lid askew until the duck meat is tender and can be easily picked out with chopsticks (about 80-90 minutes). Skim off foams while simmering. If the broth has too much duck fat, skim off most of it, otherwise the dish might be too greasy.
  • Taste the broth and add rock sugar to taste, and adjust seasonings to your likings. If too much liquid is lost during cooking, you can add back a splash of water.

To Serve

  • Add noodles and blanched green vegetables to serving bowls. Place a duck leg in each bowl, sprinkle some scallions and cilantro on top. Then ladle the hot soup into the bowls and serve immediately.

Notes

For a stronger broth, you can add some duck bones or necks and simmer with the duck legs. Another option is to use some chicken bones, or substitute half of the water with chicken stock.
If you don’t want to add rock sugar, swap 1/2-1 cup of water with fresh coconut juice. It will add natural sweetness to the broth.
The nutrition fact doesn’t include the nutrition values of the noodles.

Nutrition

Calories: 524kcal | Carbohydrates: 31g | Protein: 49g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 197mg | Sodium: 914mg | Potassium: 288mg | Fiber: 3g | Sugar: 19g | Vitamin C: 8mg | Calcium: 60mg | Iron: 5mg
Course: Main Dish, Noodle and Soup
Cuisine: Vietnamese
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7 Comments

  1. Hi, I am going to try this recipe soon! My local asian grocery has big bags of duck feet and wings for cheap, so I got one of those. I am thinking I’ll roast the wings then simmer them with the feet for several hours to make a duck stock, and use that instead of water when making the final soup. Do you think this would make the taste too “ducky” or not? I wanted to find duck necks to add but couldnt find them.

    Thank you!

    1. Hi Daniel,
      It depends on how much wings and feet you use. I think simmering the wings and feet may generate quite a bit of fat, but as long as you skim off the excess fat, the stock won’t be too heavy or “ducky” (especially if you prep the feet by either par-boiling or rub with ginger and some wine). And you can always add as much of that stock as needed to achieve the flavors you want and freeze the remaining. Several hours of simmering sound a bit long, but just taste along the way and it should be fine. I haven’t made duck stock with the feet, but I’ve made chicken stock with chicken feet, wings and necks and it was good. I hope this helps and I look forward to hearing how it turns out.

      1. Thanks you for the tips! I’ll keep you updated on how it goes! my wings are in the oven now, i have my wings in the oven roasting now, for the feet ive chopped the nails off and used a heavy knife to break the skin around the joints to get more collagen out. The feet are sitting in a marinade of shaoxing wine and ginger, so hopefully that helps balance the gamey taste. I’m going to pour off the fat from the wings and save it for some future use, and ill be sure to skim fat from the top while i simmer. I can’t wait to taste the finished product!

      2. 5 stars
        It turned out AMAZING! I slightly messed up a few things, I let the duck stock boil a bit at the start so it was slightly cloudy and I slightly burnt the duck skin while broiling the legs (my oven has a bottom broiler and I haven’t quite gotten used to how quickly it heats things), but beyond that WOW! Can’t thank you enough for sharing this recipe and giving me some additional advice. I posted photos of my finished soup to my instagram and tagged your page, so hopefully some of my friends check it out and maybe even try a recipe or two themselves 🙂

        1. Wow, I’m so happy to hear how much you enjoyed the soup. It’s great to know I was able to help :). Those sound like minor issues that can be fixed easily when you make it again. Thank you for coming back to write the feedback and posting photos to your Instagram! I really appreciate it. And yes, it’s a good idea to save the duck fat for future use. I remember using duck fat to make duck fried rice a few years ago.

  2. 5 stars
    I’ve been craving for this for the longest time, but just haven’t gotten a chance to make it. I love how the duck legs are broiled first for that dark brown color and all the herbs and spices used too. What a treat! Wish I could dive right in (head first) 🙂

    1. The duck legs can be fried too but it will turn my kitchen into a mess, so I prefer to broil them :D. Thanks so much for stopping by, Marvellina :)!

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