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Vietnamese Duck Soup


Vietnamese Duck Soup Recipe

Ingredients:
  • 6 duck leg-thigh pieces
  • 16 cups low-salt chicken broth
  • 1 large onion, peeled, halved
  • 6 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)*
  • 1 tablespoon sugar
  • 1 6.75-ounce package rice vermicelli
  • 3 cups sliced shallots (about 10 large)
  • 2 1/4 pounds plum tomatoes, chopped
  • 3 8-ounce cans sliced bamboo shoots, drained
  • 6 cups thinly sliced Napa cabbage
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh chives
  • Hot chili sauce (such as sriracha)*
  • Lime wedges
Directions:
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