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| Nutrient | Per serving1 bowl (approx. 600 g) | Per portion600 g |
|---|---|---|
| Sugar | ~5 g | ~5 g |
| Energy | ~3500 kJ | ~3500 kJ |
| Sodium | ~1800 mg | ~1800 mg |
| Protein | ~38 g | ~38 g |
| Fat, total | ~45 g | ~45 g |
| Carbohydrate | ~75 g | ~75 g |
| Saturated fat | ~15 g | ~15 g |
Savory clear broth with egg noodles, Vietnamese roast duck, bok choy and fresh herbs
Savoury clear broth, egg noodles, Vietnamese-style roast duck (with skin), bok choy, fresh coriander, fresh red chilli.
MĂŹ Vá»t Quay (roast duck egg noodle soup) is a beloved dish that beautifully marries Vietnamese broth-making with traditional Chinese roasting techniques. The delicate, slow-simmered clear broth acts as the perfect canvas, absorbing the rich, spiced juices of the roasted duck, making it a highly popular and deeply comforting bowl in modern Vietnamese-Australian dining.
Contains gluten (wheat in noodles, soy sauce, marinades), egg (noodles), and soy. May contain traces of sesame, peanuts, fish sauce, shellfish, and dairy from shared kitchen equipment.
To preserve the texture of the duck and prevent the noodles from becoming soggy, store the broth, duck, and noodles in separate airtight containers. Refrigerate within 2 hours and consume within 2 days.
If refrigerated, allow the ingredients to sit at room temperature for 10 minutes to take the chill off before reheating.
For the best result, reheat the roast duck pieces separately in an air fryer or oven at 180 degrees Celsius for 5 to 7 minutes to warm the meat and slightly crisp the skin. Bring the clear broth to a rolling boil in a saucepan. Place the cold noodles and bok choy into a serving bowl, pour the boiling broth over them, and top with the warmed roast duck.
Serve steaming hot. Garnish with fresh coriander and red chilli, adding a dash of chilli oil or soy sauce to taste.
