Duck Pho Recipe

Staff Writer
Duck Pho Recipe
Duck Pho
Courtesy of Flikr/Sifu Renka

Duck Pho

Traditionally made with beef, this Vietnamese Pho dish greatly benefits from the meatiness of duck, in combination with the classic Pho spices and garnishes. Although the recipe calls for the addition of foie gras, it is an optional indulgence. - Valaer Murray

From Chef Anita Lo of Annisa

Deliver Ingredients


Carcass of 1 duck

1 caramelized onion in jar (you can substitute fried shallots, available in South East Asian markets)

3 cloves garlic, smashed

1 slice ginger

3 pieces star anise

5 cloves

1 cinnamon stick

1 dried shiitake mushroom

3 sprigs cilantro

2 duck legs, skin removed

Water to cover

Fish sauce, to taste

Salt and pepper, to taste

1 package rice noodles

4 pieces foie gras, about 1 ounce each (optional)

A few thin slices of red onion, for garnish

A few thin slices of Thai basil leaves, for garnish

1 cup bean sprouts, for garnish

1 lime, quartered, for garnish

Vietnamese Chili-garlic sauce (Tuong ot toi Viet Nam

Hoisin Sauce


In a large pot, place duck carcass, onion, garlic, ginger, spices, mushroom, cilantro, and duck legs. Cover with water and bring to a boil over high heat. Reduce the heat to medium and simmer until stock is well flavored, about 1-2 hours, skimming the surface of impurities and topping off with cold water as needed.

Strain the broth, reserving the duck legs. Season the broth to taste with fish sauce, salt, and pepper. Shred the duck leg meat, season with salt and pepper to taste, and set aside.

Just before serving, cook the rice noodles in boiling salted water until done and drain. Divide noodles amongst 4 bowls and top with the broth.

Heat a sauté pan to smoking hot over high heat. Add the foie gras and sear both sides. Add one piece to each bowl of noodles and broth.

Divide the duck meat and garnishes amongst the 4 bowls and place on top of the noodles and broth. Serve with the chili-garlic sauce and hoisin sauce on the side.

Click here to see the post Cooking Class with Chef Anita Lo

Duck Shopping Tip

Take a break from the usual chicken dinners and pick up a duck from your local butcher. Though it may not have as much meat as a chicken, the flavor of duck is unique and well worth a try.

Duck Cooking Tip

Like with all poultry, make sure you wash everything the meat touches with hot water and soap!

Duck Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.