Authentic Vietnamese Mi Vit Tiem: A Step-by-Step Recipe Guide

Ingredients

1 duck (3-4 pounds)
2 liters of water
2 tablespoons of oil
2 tablespoons of sugar
1 tablespoon of salt
500 grams of fresh bamboo shoots
10 dried Chinese mushrooms
1 slice of fresh ginger
4 cloves of garlic
2 star anises
1 cinnamon stick
1 tablespoon of five-spice powder
2 tablespoons of oyster sauce
2 tablespoons of fish sauce
4 tablespoons of soy sauce
1 tablespoon of black pepper
6 stalks of green onion
8-10 small taros, peeled
1 bunch of fresh cilantro
500 grams of egg noodles

Steps and instructions

Clean the duck thoroughly and cut into large pieces.
In a large pot, add the duck pieces and 2 liters of water, bring to boil for about 10 minutes.
Remove the duck pieces from the pot and rinse them under running water, and then set aside.
Heat up oil in another pot, add sugar and cook until it caramelizes and turns into a light brown syrup.
Add the cleaned duck pieces into the pot, stir well until the duck pieces are coated with the caramelized sugar.
Add the slice of fresh ginger, garlic cloves, star anises, cinnamon stick and five-spice powder, stir well.
Add the oyster sauce, fish sauce, soy sauce, and black pepper, stir well.
Add back the 2 liters of water, bring to boil, and then reduce the heat to simmer for about an hour.
While the duck is simmering, soak the dried Chinese mushrooms in warm water until they become soft. Clean the fresh bamboo shoots and cut into slices. Peel the taros and cut into large chunks.
Add the bamboo shoots, soaked mushrooms, and taros into the pot, continue to simmer for another 30 minutes.
Prepare the egg noodles as per the instructions on the packaging.
Serve the stew over the egg noodles, garnish with green onions and cilantro.

Tools for making

Large pot - needed to boil the duck and simmer the stew
Another pot - used to cook the caramelized sugar and simmer the stew
Knife - to cut the duck into pieces and prepare the ingredients
Cutting board - to provide a surface for cutting and chopping
Stirring spoon - to stir the ingredients while cooking
Measuring spoons - to accurately measure the quantities of various sauces and spices
Saucepan - to soak the dried Chinese mushrooms
Colander - to rinse the duck pieces after boiling
Peeler - to peel the taros
Noodle pot - to cook the egg noodles separately

Recipe variations

Substitute duck with chicken or pork for a different flavor.
Add vegetables like bok choy or baby corn for added freshness.
Replace the egg noodles with rice noodles or udon noodles for a different texture.
Include different spices such as cloves, cardamom, or Sichuan peppercorns to enhance the flavor profile.
Add dried shiitake mushrooms for a more intense mushroom flavor.
For a spicier version, add chili pepper flakes or fresh chili peppers.
Experiment with different sauces like hoisin sauce or sweet soy sauce.
Include other herbs like Thai basil or mint for a herbal twist.
Make it vegetarian by using tofu or seitan instead of meat.
For a lighter option, use chicken broth instead of water.

Recipe overview

"Mi vit tiem is a popular Vietnamese dish filled with the rich flavors of braised duck, aromatic spices, and earthy mushrooms. The name translates to 'braised duck noodle', and true to its name, it's a satisfying mix of tender duck pieces, noodles, and a variety of vegetables, all bathed in a hearty broth. This recipe for Mi vit tiem is not difficult to make, but it does require some time to allow the ingredients to simmer and develop their full flavor. Expect to spend about 2 hours from beginning to end. The dish is a true feast for the senses with its colorful presentation, complex flavors and wonderful aroma. The steps include cleaning and boiling the duck, caramelizing sugar to add a sweet depth to the dish, and simmering the stew with ginger, garlic, star anise, cinnamon and a blend of sauces. The addition of Chinese mushrooms, bamboo shoots, and taros add a unique texture and flavor to the dish. Served over egg noodles and garnished with green onions and cilantro, this dish is a meal in and of itself. The end result is a warm, comforting bowl of noodles and braised duck that's perfect for a family meal or special occasion. So get ready to take a culinary trip to Vietnam with this delicious and authentic Mi vit tiem recipe!"

Common questions

How long does it take to make Mi vit tiem?
The total cooking time for Mi vit tiem is approximately 2 hours and 30 minutes.
Can I use chicken instead of duck?
Yes, you can substitute duck with chicken if preferred. Adjust the cooking time accordingly as chicken may cook faster than duck.
Can I use canned bamboo shoots instead of fresh?
Yes, you can use canned bamboo shoots as a substitute for fresh bamboo shoots. Make sure to drain and rinse them before adding to the stew.
Can I use other types of mushrooms?
While the recipe calls for dried Chinese mushrooms, you can use other varieties such as shiitake mushrooms if desired. Just adjust the soaking time accordingly.
What can I serve with Mi vit tiem?
Mi vit tiem is traditionally served with egg noodles. You can also serve it with steamed rice or crusty bread on the side.
Can I make Mi vit tiem in advance?
Yes, Mi vit tiem can be made in advance. In fact, the flavors tend to develop even more after resting for a day or two in the refrigerator.
How should I store leftovers?
Store any leftover Mi vit tiem in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Can I freeze Mi vit tiem?
Yes, you can freeze Mi vit tiem for up to 2 months. Make sure to cool it completely before transferring to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Serving dishes and utensils

Large pot - Needed for boiling the duck and simmering the stew.
Another pot - Used for cooking the caramelized sugar and stir-frying the duck.
Knife - To clean and cut the duck into pieces.
Cutting board - To safely cut and prepare the ingredients.
Spatula - Used for stirring and mixing the ingredients in the pot.
Measuring spoons - For accurate measurement of the various sauces and spices.
Soup ladle - To serve the stew over the noodles.
Tongs - Useful for handling the hot duck pieces and other ingredients.
Strainer - Needed for rinsing the duck pieces after boiling.
Bowl - For soaking the dried Chinese mushrooms.
Potato peeler - To peel the taros.
Colander - Used for draining the cooked egg noodles.
Soup bowls - For serving the Mi Vit Tiem.

Origin stories

Mi vit tiem, a flavorful dish steeped in history, originates from the Chinese-Vietnamese community. Its existence is a testament to the melting pot that is Vietnamese cuisine, blending Chinese flavors with local Vietnamese ingredients. The star anise and five-spice powder give it the characteristic Chinese touch, while the use of local ingredients such as duck, taro, and bamboo shoots adds the Vietnamese flair. A distinctive feature is the caramelization of sugar, a technique commonly found in Vietnamese cooking, which gives the dish its unique, deep flavor and beautiful, brown color. This dish is often enjoyed during family gatherings and special occasions, as a symbol of togetherness, signifying the blend of cultures and the harmonious co-existence of different flavors. It is indeed a beautiful dance of flavors, much like the dance of cultures in Vietnam's history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.