Ingredients

The following ingredients have 4 Servings
  • 1/2 Chinese barbecue duck, cut into pieces
  • 1L (4 cups) chicken stock
  • 2 tablespoons oyster sauce
  • 2 tablespoons hoi sin sauce
  • 1 tablespoon fish sauce
  • 2cm-piece ginger, sliced
  • 1 garlic clove, bruised
  • 1 bunch asparagus, ends trimmed, cut into 2cm lengths
  • 250g vermicelli noodles
  • Coriander leaves and sliced spring onion, to serve
  • 1 teaspoon sesame oil

Instruction

  • Remove duck meat from bones and set aside, discarding bones. Place stock in a large saucepan with oyster, hoi sin and fish sauces, ginger and garlic. Bring to the boil, then simmer over medium heat for 5 minutes. Add asparagus for final 30 seconds, then add duck meat.
  • Meanwhile, soak noodles in boiling water according to packet instructions, then drain. To serve, divide noodles among 4 bowls. Pour over soup, then top with spring onion and coriander. Drizzle with sesame oil and serve.