By Chef Imran
Ingredients
For the spices
5 gm Cinnamon
4-5 pcs star anise
3-4 pcs cardamom
6-8 pcs cloves
5 gm coriander seeds
5 gm black peppercorns
5 gm fennel seeds
For the broth
2 ltr chicken stock
500 gm duck leg
2 pcs onions, halved
60 gm ginger, halved
30 gm rock sugar
50 ml fish sauce
hoisin sauce
To assemble
duck breast, sliced
pho noodles
red onions, julienned
vietnamese mint
bean sprouts
red chilies
lime wedges
Steps:
Roast spices in a non-stick pan until smoky and aromatic, and set aside.
Char onions and ginger over open flame. Then brown duck leg until golden brown.
Add all broth ingredients and spices in a stockpot, and simmer for at least 30 mins. Skim
broth regularly.
Slice smoked duck breast.
To assemble, blanch pho noodles in boiling water, drain and put into serving bowls.
Pour duck broth, and garnish with sliced duck breast, herbs, chili, bean sprouts and lime