• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Better Asian recipes for home cooks

  • Recipes
    • Cuisine
      • Chinese
      • Japanese
      • Korean
      • Thai
      • Vietnamese
      • Taiwanese
      • Filipino
      • Indonesian
      • Malaysian
      • South Asian
      • Fusion
      • Street Food
    • Ingredient
      • Poultry
      • Seafood
      • Meat
      • Rice & Grains
      • Noodles
      • Vegetables
      • Tofu
      • Mushrooms
      • Bread
      • Eggs
      • Fruits
    • Course
      • Breakfast
      • Snacks
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
      • Drinks
  • Kitchen
  • Stories
  • Cuisine
    • Chinese
    • Japanese
    • Korean
    • Thai
    • Taiwanese
    • Filipino
    • Indonesian
    • Malaysian
    • South Asian
    • Fusion
  • Main Ingredient
    • Poultry
    • Seafood
    • Meat
    • Rice & Grains
    • Noodles
      • Noodle Soups
      • Noodles Stir Fry
      • Instant Noodles (Ramen)
    • Vegetables
    • Mushrooms
    • Tofu
    • Bread
    • Eggs
    • Fruits
  • Course
    • Breakfast
    • Snacks
    • Salads
    • Soups
    • Main Courses
    • Side Dishes
    • Sweets
    • Drinks
  • Street Food
  • Kitchen Tales
  • Food Tales
  • About
  • Privacy
You are here: Home / All Recipes / Duck Curry Noodle Soup: Memories of Bún Cà Ri in Saigon

Saigon-style Duck Curry Noodle Soup

Recipe by Connie Veneracion
Inspired by Saigon street food, we sprinkled chili salt over everything in the bowl of bún cà ri, squeezed in calamansi juice and tossed everything together before digging in.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Vietnamese
Servings 3 people
How to Cook Duck Curry Noodle Soup
Print Recipe

Ingredients
  

Duck curry

  • legs, thighs and wings from a 2-kilogram duck
  • 2 tablespoons duck fat
  • 1 yellow onion (two shallots, if you have it), thinly sliced
  • 1 tablespoon minced garlic
  • ¾ tablespoon minced ginger
  • 1 tablespoon minced lemongrass
  • 1 pair kaffir lime leaves thinly sliced
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • fish sauce to taste
  • 2 sweet potatoes peeled and cut into wedges
  • 1 large handful fresh spinach
  • 2 cups coconut milk

To complete the dish

  • dried rice noodles (enough for three people) soaked in hot water for 30 minutes then drained
  • fresh Thai basil

To garnish

  • muoi ot (Vietnamese Chili Salt)
  • fresh lime, calamansi or lemon halved or quartered

Instructions
 

  • Pat the duck dry with paper towels.
  • Heat a heavy frying pan then lay the duck pieces, skin side down, in a single layer. Cook until the skins are browned and fat has been rendered.
    Searing duck in its own rendered fat
  • Flip the duck pieces over and sear the opposite sides.
  • Lift the duck from the fat, move to a plate and set aside.
  • Take two tablespoons of duck fat from the frying pan and pour into a heated pot.
    Onion, garlic, ginger, lemongrass and kaffir lime leaves
  • Saute the onion, garlic, ginger, lemongrass and kaffir lime leaves with the chili powder, turmeric and coriander until the solids are softened.
  • Pour in two cups of water and bring to the boil.
  • Drop in the seared duck and season generously with fish sauce.
  • Simmer for 20 minutes then drop in the sweet potato wedges and spinach.
  • Continue simmering for another 10 minutes then scoop out the duck and set aside.
  • Pour the coconut milk into the pot. Taste. Add more fish sauce, if needed. Leave to simmer, covered, while you assemble the bowls.
  • Divide the noodles among three bowls.
  • Chop the duck through the bone into manageable pieces. Divide among the three bowls.
  • Add sweet potato wedges to the noodles and duck in the bowls.
  • Ladle in the broth and spinach over the noodles, duck and sweet potatoes.
  • Garnish the duck curry noodle soup with sprigs of fresh Thai basil.
    Muoi Ot (Vietnamese Chili Salt)
  • Serve with muoi ot and lime, calamansi or lemon on the side.
Keyword Noodle Soup, Noodles
Duck Curry Noodle Soup Recipe
More Vietnamese food
How to Make Chè Chuối, a Vietnamese Banana and Tapioca Dessert

Chè Chuối, a Vietnamese Banana and Tapioca Sweet Snack

Vietnamese premium jasmine tea

Wilting in the Heat in Saigon? Try Iced Jasmine Tea and Sugar Cane Juice

at Take East Easy Ice Cream & Cafe, Hanoi

In Hanoi, A Taste of Vietnamese Egg Coffee

Published: April 22, 2019 • Last modified: February 28, 2022 ♥ All Recipes, Curry, Main Courses, Noodle Soups, Noodles, Poultry, Southeast Asian Food, Vietnamese
Further Reading
Chinese-style fried rice in white ramekin

How To Cook Chinese-style Fried Rice

Fried and skewered quail eggs. Tamsui Old Street, Taiwan

Quail Eggs in Asian Cuisines

Mandarin oranges

Symbolic Food for the Lunar New Year

Sidebar

Experience Asia

Thai Hot and Sour Soup (Tom Saap) Garnished with Chili

Thai Hot and Sour Soup (Tom Saap)

Thai cucumber salad garnished with peanuts and cilantro

Thai Cucumber Salad with Sweet and Tangy Chili Dressing

Japanese sakura rice bowls

Two Reasons to Go Back to Japan

Sam Veneracion making pottery. Bat Trang Village, Vietnam.

The Authentic Bat Trang Ceramic Village Tour and Pottery Class

Thai meatballs in curry sauce

Thai-style Meatballs in Coconut Curry Sauce

  • About
  • Privacy
  • Archive

Inspiration

“A full belly conquers all.”

From the film Saving Face
Popular Posts
  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • 3 Soy Sauce Braised Pork Belly
  • Steamed Pompano With Ginger Sauce
  • Tofu in Oyster Sauce
  • Slow Cooker Chinese-style Beef Tendon
Not So Fine Print

Devour Asia does NOT work with “brands”.

Devour Asia does NOT accept guest posts.

Devour Asia does NOT outsource recipe development, writing, photography and videography.

Except for the occasional stock photo and blockquote, everything © Devour Asia. ALL RIGHTS RESERVED.