Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, california farm vietnamese duck pho soup dinner. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

California Farm Vietnamese Duck Pho soup dinner is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. California Farm Vietnamese Duck Pho soup dinner is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook california farm vietnamese duck pho soup dinner using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make California Farm Vietnamese Duck Pho soup dinner:

1. Make ready 2 pounds Whole duck carcass, wings, giblets, neck, liver
2. Take Tbs duck fat, Tsp fermented green peppersauce, (sambal)
3. Take 2 cups shredded bok choi
4. Take Cup slivered red onions
5. Make ready 3 pints chicken stock, 1 pint shrimp stock
6. Take 1 cup fresh sliced mushrooms
7. Get 2 Tbs fresh shredded ginger, 1 Tbs soy sauce, 1Tbs fish sauce, tsp palm sugar
8. Prepare 2 nests of glass mung bean noodles in 2 cups boiling water
9. Prepare Tsp clove, Cardamon, star anise, fennel, coriander, lemon grass
10. Get 4 slices lime
11. Get Cost
12. Get Fresh whole duck is $3.30 a pound at the farmers market. This dinner uses two pounds for six meals, that is about $1.50 per meal after adding the cost of the other ingredients
13. Take Zero waste: dissolve bones in garden fermenter

Instructions to make California Farm Vietnamese Duck Pho soup dinner:

1. Slice giblets and liver the thickness of mushroom slices, brown in wok with wings, neck and carcass in duck fat, tsp green sambal fermented pepper sauce, 2 times 6 minutes each side.
2. Immerse 2 nests of glass mung bean noodles in boiling water till soft, drain, set aside. Put duck meat in 3 pints of chicken broth and one pint of shrimp broth, simmer 4 hours, covered.
3. Taste, add water, soy sauce and fish sauce till broth tastes fragrant and pungent. Remove bones. Zero waste: dissolve bones in outdoor garden fermenter. Scrape any meat off with a fork, return meat to broth with slivered giblets, deboned wing meat, liver, veggies, simmer 15 minutes.
4. Add glass noodles, simmer till warm, transfer to soup terrine, add 4 slices of lime, serve. Enjoy!
5. Ready to serve and ENJOY!

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