07 April 2010

Duck and Vietnamese Sausage Soup

Finally got around to using the duck stock when I found some Vietnamese sausage at an Asian market; put together a few ingredients from recipes I found and let 'er rip.

  • 4 oz. Vietnamese sausage, sliced
  • 4 cups duck stock
  • 1 large onion, sliced
  • 1 3-inch knob of ginger, sliced into 1/2-inch pieces
  • 1/2 package rice noodles
  • 3 Star anise
  • 1/2 tsp. Chinese five-spice powder
  • 1 tbs. soy sauce, or more according to taste
  • 1 tbs. fish sauce
  • 1 tsp sugar
  • sesame oil
  1. Soak rice noodles in cold water, drain and set aside
  2. Heat sesame oil over medium-low heat
  3. Add onion, ginger, star anise, sugar and five-spice powder; mix thoroughly
  4. Add a few tablespoons of the duck stock, soy sauce and fish sauce to prevent ingredients from sticking
  5. Add sausage and sauteé for several minutes
  6. Add remainder of stock and raise to boil; lower temperature and simmer for 15 min. on medium heat.
  7. Add noodles and cook for 10 min. at a simmer
  8. Serve and enjoy!

Spicy (this may be the result of some leftovers I threw in with some spice of their own, and the inclusion of the chilis the Vietnamese sausage came with), savory, tasty. A winner! Probably would be equally excellent with chicken stock if that's what you got.

No comments: