thai braised duck noodle pot (ba mee ped tun)

Name: Thai Braised Duck Noodle Pot (Ba Mee Ped Tun)
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 2 servings
Cuisine: Thai
Ingredients: 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)

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

Thai Braised Duck Noodle Pot (Ba Mee Ped Tun) - Image 1

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)