Vietnamese Duck Soup Recipe (Gluten-Free, Soy-Free, Dairy-Free)

Prepare the broth: In a large stockpot, add the duck pieces and cover with water or chicken broth. Bring to a boil, then reduce to a simmer. Skim off any impurities that rise to the surface.

Add the aromatics: Add the onion, ginger, garlic, fish sauce, sugar, cinnamon stick, star anise, cloves, black peppercorns, and tamarind paste. Stir to combine.

Simmer the broth: Let the broth simmer for about 1.5 to 2 hours, or until the duck is fully cooked and tender. Occasionally skim the broth to keep it clear.

Prepare the duck: Once the duck is cooked, carefully remove the duck pieces from the broth. Remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and skin.

Strain the broth: Strain the broth through a fine mesh sieve into another pot to remove the aromatics and spices. Return the clear broth to the pot and adjust the seasoning with salt, fish sauce, or tamarind paste as desired.

Assemble the soup: If using rice noodles, cook them according to package instructions, then divide them into serving bowls.

Serve: Ladle the hot broth over the noodles, then top with shredded duck meat.

Garnish: Garnish with fresh cilantro, Thai basil, mint, red chilies, sliced onion, and lime wedges.

Enjoy: Serve hot and enjoy the aromatic flavors of the Vietnamese duck soup!