Vietnamese Duck Noodle Soup

Vietnamese Duck Noodle Soup

One of my favourite things about making Peking duck is knowing that the meal doesn't end when the duck is gone.

After you've enjoyed the crispy duck and removed the meat, you're left with a beautifully roasted, flavourful carcass — and I love turning it into this simple Vietnamese-style duck soup.

The best part? It's really a one-pot soup. The roasted duck carcass does most of the work, creating a rich and savoury broth while the cinnamon, star anise, cloves and fennel add that warm, aromatic flavour I love in Vietnamese soups.

It's comforting, simple and a great way to make the most out of your leftover duck.

Ingredients

1 roasted duck carcass, with any remaining meat removed
2 onions, halved
1 cinnamon stick
1/2 tbsp star anise
1/2 tbsp whole cloves
1/2 tbsp fennel seeds
2 tbsp honey
2 tbsp fish sauce
1/2 tbsp salt
Water, enough to cover the duck carcass
2 portions thin rice noodles
Green onions, thinly sliced, for garnish

To serve

Hoisin sauce
Sriracha

How to Make It

1. Save the leftover duck

After making your Peking duck, remove any remaining meat from the carcass. Shred the meat and set it aside for serving.

Don't worry if there isn't much meat left — the carcass is what gives this soup its flavour.

2. Build the broth

In a large stockpot, add the halved onions, cinnamon stick, star anise, cloves, fennel seeds and duck carcass.

Warm everything over medium heat for a few minutes. You don't need to add oil — you're simply waking up the aromatics and allowing the roasted duck to warm through.

Add enough water to completely cover the duck carcass.

Bring the pot to a boil, then reduce the heat to low and let the broth gently simmer for 1–2 hours.