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| Nutrient | Per serving1 bowl (approx. 600 g) | Per portion600 g |
|---|---|---|
| Sugar | ~12 g | ~12 g |
| Energy | ~3800 kJ | ~3800 kJ |
| Sodium | ~1750 mg | ~1750 mg |
| Protein | ~38 g | ~38 g |
| Fat, total | ~55 g | ~55 g |
| Carbohydrate | ~70 g | ~70 g |
| Saturated fat | ~28 g | ~28 g |
Creamy coconut laksa broth with succulent Vietnamese roast duck, rice noodles and fresh garnish
Rich coconut curry laksa broth, Vietnamese-style roast duck, rice noodles, bean sprouts, spring onion, fried shallots.
Laksa is a deeply comforting Southeast Asian noodle soup that bridges Chinese and Malay culinary traditions. By pairing this fragrant, coconut-rich broth with succulent Vietnamese-style roast duck (vit quay), this dish creates a luxurious fusion that is highly celebrated in modern Australian-Vietnamese dining.
Contains soy and gluten (noodles, soy sauce, duck marinade). Often contains shellfish (shrimp paste in laksa base) and fish sauce. May contain traces of peanuts, egg, dairy, tree nuts, and sesame from shared kitchen equipment.
For best results, store the duck, broth, 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.
To maintain the texture of the duck, reheat the duck pieces separately in an air fryer or oven at 180 degrees Celsius for 5 to 8 minutes. Meanwhile, bring the laksa broth to a rolling simmer on the stove. Place the cold noodles in a serving bowl, pour the boiling broth over them, and top with the warmed roast duck.
Serve steaming hot. Garnish with fresh spring onions and crispy fried shallots before eating.
