Pho with Leeks and Hoisin Duck
- Prep Time 0:15
- Cook Time 0:55
- 10 Comments
As I’ve mentioned, pho is really easy to make at home, which is lucky because it’s delicious. If you can’t find duck, make this flavorful, comforting soup with chicken legs.
- 2 tbsp vegetable or canola oil (divided) Pantry
- 2 duck legs, skin intact $5
- 4 cloves garlic, finely chopped Pantry
- 1 2” piece ginger, finely-chopped $0.50
- 1 whole leek, sliced into rings $0.50
- 1/8 cup soy sauce (plus more to taste) Pantry
- 2 tbsp sugar Pantry
- 1 tsp freshly ground black pepper Pantry
- 12 oz. thin rice noodles, cooked, drained and rinsed $1.50 for 14 oz.
- 2 tbsp hoisin (plus more for serving) $2 for 8 oz.
- optional toppings: few sprigs of cilantro or Thai basil, a handful mung bean sprouts, sliced green jalapeño, lemon wedges, chili paste or Sriracha
Total Cost of Ingredients $9.50
Heat 1 tbsp oil in a large, heavy-bottomed soup pot over medium-high heat. Sear the duck legs for 3-4 minutes on each side, until nicely browned.
Reduce heat to medium and to the pot, add the garlic, ginger and the top half of the leek (reserve the bottom half for later). Cook, stirring occasionally, for 2-3 minutes, until very fragrant. Add 6 cups of water, the soy sauce, sugar and black pepper. Stir well, cover and cook for 15 minutes.
Remove lid and use tongs to remove the duck legs. Cover pot again and continue to cook for another 25 minutes.
While the broth cooks, rinse the duck legs under cool running water until they are cool enough to handle. Strip off their top layer of fat and use your hands or two forks to remove the meat. Immediately return the bones to the pot of broth and leave in as it finishes cooking.
Chop the duck meat into small (about 1”) chunks. Toss in a bowl with the hoisin.
Heat the remaining oil in a medium frying pan over medium-high heat. Add the duck and cook for 2-3 minutes, stirring occasionally, until dark brown.
Once the broth finishes cooking, strain it, discard the solids and return the broth to the pot. Bring to a light boil and add the remaining leeks and the cooked noodles. Boil for 1-2 minutes, then ladle into bowls.
Divide the duck between the soups and garnish with desired toppings (see ingredients list).