← all recipes
thai braised duck noodle pot (ba mee ped tun)
A rich and aromatic Thai-Chinese dish featuring tender duck legs slow-braised in a five-spice soy broth, served over springy egg noodles with succulent shiitake mushrooms and fresh herbs. Presented in a heated metal pot to keep the savory gravy warm.
recipe by
phil
mainThai2 servingsdairy free
20
prep (min)
100
cook (min)
120
total (min)
- •2 pieces duck legs (thigh and drumstick attached)
- •200 grams fresh thin egg noodles (wonton noodles)
- •6 pieces dried shiitake mushrooms, rehydrated
- •4 cups water or chicken stock
- •3 roots coriander roots, cleaned
- •4 cloves garlic, smashed
- •2 whole star anise
- •1 stick cinnamon
- •1 tsp Sichuan peppercorns or black peppercorns
- •3 tbsp light soy sauce
- •1 tbsp dark soy sauce
- •1 tbsp oyster sauce
- •30 grams rock sugar (or palm sugar)
- •1 bunch choy sum or bok choy
- •0.25 cup fresh coriander leaves (cilantro)