Sawaddee ka welcome to hot Thai kitchen a couple weeks ago I showed you how to make
homemade chicken stock and then we made chicken noodle soup with it today I'm going to share with
you a recipe that you can also use that chicken stock for just to show you how versatile that
stock is we are making duck noodle soup or bamee bped toon now bamee is egg noodles which
is what we're gonna use bamee is duck and toon means to braise so it's a very popular street
food in Thailand the duck is braised in lots of spices so good and really easy to do let's get
started so I've got a pot of chicken stock here unsalted that I made and if you want to see the
video I'll put the link to the video right up here how to make your own chicken stock now I'm going
to add some spices to it okay so I've got here some cinnamon sticks some star anis some coriander
seeds and also some Sichuan peppercorns we don't have the chance of recurrence you can leave it out
now I toasted these in a saute pan just for a few minutes to activate all those aromas I toasted all
of them in one pan but if you're feeling hardcore you can do them separately if you want and just
drop these into the soup pot here and I'm also going to add some goji berries so goji berries
are dry Chinese berry that's a classic ingredient in stews and soups and it's believed to be really
good for you with high antioxidants in terms of flavor it doesn't add a whole lot of does have
a mild sweetness so if you don't have it don't worry about it but if you're going to get it
look for this at a Chinese grocery grocery store don't go to Whole Foods or you'll pay like five
times as much for the same thing okay I'm just going to drop these in and now I'm going to add
my seasoning I brought here some soy sauce ooh some oyster sauce very nice and also for some
color and some rich molasses flavor some black soy sauce if you can't find black soy sauce you
can also use dark soy sauce Chinese dark soy sauce but you will need to reduce the amount of regular
soy sauce a little bit because it is saltier and you can add more or less of the black soy sauces
depending on what the color looks like and then some sweetness I'm going to add some palm sugar
this soup is sort of like a a sweet and salty combination but you don't want it overly sweet
when it comes to noodle soups you can always adjust at the end there are two ingredients
here that I would recommend you add if you have it but I don't happen to have it today and one is
galangal I forgot to bring it but if you haven't throated and also pandan leaves just a little bit
but it adds a nice floral aroma to the soup okay and now the dark I got here some duck legs and
for this I prefer duck legs but if you have duck breasts you can use that but the duck leg also has
bones and it'll help flavor the stalk even more so this is just drumsticks and thighs connected
together just going to add them right now now if you're wondering well if you're making duck
noodle soup why don't you use duck stock and you absolutely can but duck bones is very hard to find
like chicken bones I think is widely available and a good thing about chicken stock is that
it's got a neutral enough of a flavor that it can accommodate other meats like people use chicken
stock as a base for fish soup even so now my duck isn't completely covered you got to fix that by
adding some water if you've got more stuff you can add more sauce but I don't so I'm just going
to add a little more water to make sure it's covered so I'm going to bring this to a gentle
simmer and then let it simmer for one and a half to two hours and so the duck is fork-tender but
I'm going to keep it covered just so that I don't lose any volume and then halfway through the duck
is all exposed but I also feel like if I close it all the aroma and everything stays in the pod
rather than filling the whole room with it oh and if you have a slow cooker yes you can absolutely
throw this in a slow cooker all right so for you in a little bit check this out it smells so good
in here all those spices now this being duck is naturally going to have a lot more fat than
chicken so as you can see it's a lot of fat now if you're making this a day before let it cool put it
in the fridge and you can just lift or scrape all that fat off really easily but I need to eat this
right now so I'm just going to skin off that set look at that look at all that duck set and
of course you can save this for other cooking if you want all right that's nice and clean also at
this point if you're able to scoop off some of the spices go for it now I'm going to give it a taste
mmm oh that's good but it does need a little kick of seasoning so I'm going to actually
add salt because I'm happy with the level of soy sauce and oyster sauce so a little salt remember
this is going over a noodle soup so the noodles are going to bring its own sort of liquid and
things like that but if you're eating it like a super stew which you could people do this will
probably be perfect here are my noodle assembly not complicated and not much different from my
other noodle soup I'm using a thin egg noodles for this which tends to be the most popular kind
to go with duck noodle soup of course you can use any kind of noodles that you want in terms
of condiment I've got of course chili vinegar and I actually highly highly recommend it because the
noodles quite rich salty sweet so the acidity is really going to help I got some garlic oil which
is what I used to fry these fried garlic and in terms of vegetables for this a little different
so I'm using green leaf lettuce believe it or not and if you're thinking lettuce its soup yes
and if you haven't tried it you should I find the crunch and the flavor goes really well it's
really refreshing so now I've got some boiling water going here and I'm going to first cook
my noodles let that chill out there for a minute or two and then you often see in Thailand people
will take chopsticks and sort of thur it and that sort of helps it cook more evenly and also
these noodles are often coated in flour so by doing this you sort of shaking out the flour in
the middle washing it out into the water so you don't get flour bit in the middle that's coming
up Shaco as much water as you can and then step right there woo now a quick blend with the bean
sprouts and the bean sprouts just take 15 seconds or you know just heat it up a little bit you want
it nice and crunchy all right let's bring on the duck one whole hindquarter duck which by
the way is probably bigger than individual get in Thailand soup on there very nice a little
garlic oil seriously just make the garlic oil ones keep it in your fridge and you will be so
glad you did because now it's so easy to just add strong garlic flavor to absolutely anything
some chopped cilantro for freshness some people do celery leaves as well Chinese celery but you
just do the inner leaf of celery goes really well with duck and a little chili vinegar just look at
this house tender this duck is look as that the falling apart that's perfect the I know eating
noodle soup a lot of people like to do chopsticks but the reason why I like fork and spoon is I get
to compose a perfect bite every time I want this bike to have a little bit of everything in it all
that's good all that flavor the flavor of all the spices that dr. super tender it's rich and
comforting but really well balanced with a little bit of vinegar you know what I forgot is white
pepper I don't like to make this super spicy but I do like a little bit of heat and white
pepper just gives that nice warmth awesome enough that smells great so go so I hope you give this
a try as you can see once you've got the sauce made everything is so so easy and this is such
a crowd-pleaser I can guarantee you no one is not going to like this dish so the recipe as always
will be on hot hsn.com when you make it send me a photo on Facebook Twitter or Instagram and we
now have our patreon page where you enjoy the show if you want to support us definitely check
that out and I will see you next time for your next this pilot is an anal about right through
to chopsticks didn't just get the noodles and then you have to follow it up with some wood
the others where you have to just hold stuff in your mouth so you're done and not chew ink