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Guaydtiaao Bpet Dtoon (Thai Duck Noodle Soup) Recipe

Why It Works

  • Utilizing an entire duck creates a deeply flavored broth.
  • Cooking the noodles individually retains the broth from turning into starchy.
  • Chile vinegar cuts by way of the richness of the duck.

Though Thai meals is understood overseas for its stir-fried noodles like pad thai, noodle soups are arguably much more standard amongst native Thais. What makes them so standard? Properly, many issues: the affordability, the ubiquitousness, the pace of ordering and consuming, and naturally the flavour. Noodle soups are an trade unto themselves in Thailand, as widespread as sandwich outlets within the States, they usually fulfill related funcion, providing handy and immensely satisfying one-bowl meals in a flash.

Critical Eats / Amanda Suarez

One fashion of Thai noodle soup that hits final ranges of consolation for me is guaytiaao bpet, or duck noodles. Duck (bpet) is braised till tender in a soy sauce–based mostly broth with a great deal of aromatics and heat spices like cinnamon and star anise. Proper earlier than serving, freshly cooked noodles are tossed in garlic oil, after which a tangle of noodles is piled into every bowl and topped with greens and items of the wealthy duck. The recent broth is ladled over all the things, making a soup that’s advanced and comforting. 

Critical Eats / Amanda Suarez

At duck noodle eating places, often called raan guaydtiaao pbet, you possibly can select rice noodles or egg noodles. You too can decide what elements of the duck you need in your soup, from innards to blood to braised legs and extra. The duck too might be ready in several methods, from roasted to grilled and braised. The recipe I am sharing right here is for bamee bpet dtoon, or braised duck leg with egg noodles, which is among the simpler choices to make at dwelling. (In Thai, braised duck is “bpet dtoon” and the number of Chinese language egg noodles is “bamee.”) 

Critical Eats / Amanda Suarez

To create a broth that’s strong in duck taste and has a wealthy texture, I begin with an entire duck so I can reap the benefits of the carcass’s pure collagen, which contributes precious physique to the broth because it simmers. I break a Pekin duck down into its head/neck, two breasts, two legs, and two wings earlier than chopping the carcass into smaller items that simply match into the pot. I trim the surplus fats from the duck and put it aside so I can use it to fry the garlic that coats the noodles (that is non-compulsory, you possibly can simply use oil if gathering rendered duck fats appears like extra effort than you are prepared to, although do know that the duck throws off liquid fats because it braises, and this will simply be used for the garlic with out an excessive amount of further work, if desired).

To cut back the quantity of scum (which comes from coagulated protein within the duck) within the broth, I boil the carcass items and wings for about three minutes after which dump them right into a colander within the sink, rinsing the elements with chilly water. After cleansing out the pot, I add again the rinsed duck elements, together with contemporary water and all of my aromatics and spices, after which simmer the combination for about half-hour, which creates a base broth to braise the duck legs.

Critical Eats / Amanda Suarez

As soon as the duck legs are practically tender, I add the duck breasts and simmer them till they’re simply cooked. To make this recipe extra manageable, this can be a step you are able to do as much as three days upfront. Though it’s conventional in Thailand to serve every bowl with an entire piece of bone-in duck, I desire to debone and slice the meat; it’s simpler to portion and eat that manner. If I’m making the soup elements forward of time, I retailer the meat proper within the broth.

Critical Eats / Amanda Suarez

Top-of-the-line options of Thai noodle soups is how customizable they’re. In Thailand, it’s widespread to set out an array of condiments so everybody can season their very own bowl. Chile vinegar is a mainstay within the lineup. The sharp and spicy combination, made just by steeping sliced chiles in heated white vinegar, cuts by way of the wealthy, strong duck taste. Diners may select to season their soup with soy sauce, fish sauce, Thai dried chile flakes, or Thai dried chile infused in slightly little bit of oil. 

Critical Eats / Amanda Suarez

Getting inventive along with your duck noodles isn’t restricted to the selection of condiments. You may alter the proportions of the components to fit your temper and urge for food: principally broth, principally noodles, or something in between. You may even swap out the egg noodles for rice noodles or no matter you will have–it’s as much as you.

Guaydtiaao Bpet Dtoon (Thai Duck Noodle Soup)

This Thai soup options tender duck with its soy sauce–based mostly broth, topped with garlicky noodles and contemporary greens.

For the Broth:

  • 1 entire duck (about 6 kilos; 2.72kg), giblets eliminated

  • 1 medium white onion (8 ounces; 225g), peeled and halved

  • 3/4 cup (180ml) Thai mild (skinny) soy sauce

  • 1/2 cup (50g) roughly chopped Chinese language celery roots or stems (see notes)

  • 1/2 cup (50g) cilantro roots or stems (about 15 roots; see notes)

  • 1/4 cup (60ml) Thai darkish (black) soy sauce

  • 3 tablespoons (30g) Thai brown rock sugar (additionally offered as rock sweet)

  • 3 tablespoons (30g) palm sugar

  • 1 head garlic (50g), unpeeled

  • One 2-inch piece contemporary or frozen galangal (20g)

  • 1 cinnamon stick (about 9g)

  • 2 teaspoons Sichuan peppercorns 

  • 1 1/2 teaspoons entire black peppercorns

  • 1 1/2 teaspoons coriander seeds

  • 1 teaspoon white peppercorns

  • 6 star anise pods

  • 3 pandan leaves, washed

For the Chile Vinegar:

  • 1 cup (240ml) white distilled vinegar

  • 1 pinch kosher salt

  • 4 purple chiles, reminiscent of Holland, Fresno, or Cayenne (2 1/2 ounces; 70g), stemmed and sliced into rings

For the Bowls:

  • 4 ounces (113g) Chinese language broccoli, sliced into 1/4-inch items 

  • One 12ounce bundle skinny contemporary egg noodles (wonton noodles)

  • 2 tablespoons plus 2 teaspoons (40g) garlic oil from one recipe Crispy Fried Garlic and Garlic Oil, plus crispy fried garlic for serving 

  • 6 stems Chinese language celery together with leaves, reduce into 1/2-inch lengths

  • Fish sauce, Thai mild (skinny) soy sauce, floor roasted Thai chiles, and granulated sugar, for serving

  1. For the Broth: Butcher duck (you possibly can see our guide here) by first eradicating duck head and neck (if hooked up) and wings. Trim extra pores and skin and fats from neck and cavity space, then take away each legs. Reduce away spine, then take away breasts from bone cage. Reduce neck and spine into roughly 3-inch items.

    Critical Eats / Amanda Suarez

  2. In a big inventory pot, add duck head and neck (if out there), spine, breastbone, and wings and canopy with water by about 1 inch. Convey to a boil over excessive warmth; boil for five minutes, then drain duck in colander positioned in sink. Rinse duck elements below chilly water, washing off as a lot scum as you possibly can. Wash pot, then return duck to pot together with 4 quarts of water, the onion, mild soy sauce, celery roots or stems, cilantro roots or stems, darkish soy sauce, rock sugar, palm sugar, garlic, galangal, cinnamon stick, Sichuan peppercorns, black peppercorns, coriander seeds, white peppercorns, star anise, and pandan leaves. Convey to a boil, then cut back warmth to low and simmer for half-hour.

    Critical Eats / Amanda Suarez

  3. Add duck legs and proceed to cook dinner till duck meat is tender and inventory is lowered by about half, about 2 hours. Add duck breasts and poach till simply cooked by way of (about 150°F; 65°C), 7 to 10 minutes. Take away duck legs and breasts and pressure broth by way of a fine-mesh strainer. You need to have about 2 quarts of strained broth. Skim off duck fats if a extra lean broth is desired. 

    Critical Eats / Amanda Suarez

  4. When meat is cool sufficient to deal with, take away bone from every duck leg whereas preserving the pores and skin on. Reserve duck.

    Critical Eats / Amanda Suarez

  5. For the Chile Vinegar: In a small saucepan, deliver vinegar and salt to a boil over excessive warmth. Take away from warmth and add chiles. Let steep for no less than half-hour (vinegar can be finest after 1 day).

    Critical Eats / Amanda Suarez

  6. For the Bowls: In a coated medium saucepan, heat 3 cups (710ml) of the broth over medium-low warmth with the duck legs and breasts.

  7. In a medium bowl, put together an ice water bathtub. In a big pot of boiling salted water, blanch Chinese language broccoli till barely tender and brilliant inexperienced, about 15 seconds. Utilizing a skimmer, switch to ice water bathtub.

    Critical Eats / Amanda Suarez

  8. Return water to a boil, add egg noodles, and cook dinner in response to bundle instructions. Drain noodles in a colander and switch to a big bowl. Add garlic oil and blend with chopsticks to coat.

    Critical Eats / Amanda Suarez

  9. Take away duck meat from broth. Slice leg meat into bite-size items. Slice breast meat thinly.

    Critical Eats / Amanda Suarez

  10. Divide noodles after which broccoli into particular person bowls. Organize duck meat in every bowl. Ladle broth into every bowl and garnish with crispy fried garlic and Chinese language celery leaves and stems. Serve instantly, permitting friends to season and garnish their bowls to style with chile vinegar, fish sauce, Thai mild (skinny) soy sauce, floor Thai chiles, and granulated sugar.

    Critical Eats / Amanda Suarez

Particular Gear


The roots of contemporary Chinese language celery and coriander (a.okay.a. cilantro) might be exhausting to seek out within the US, as they’re typically reduce off from the stems earlier than being dropped at market (although native farmers markets in the summertime and fall typically have coriander with the roots nonetheless hooked up). Chinese language celery and coriander roots might be discovered at Southeast Asian markets. If you cannot discover the herb with the roots nonetheless hooked up, you should utilize the stems. And, to make clear, though they’re known as “roots,” Thai cooks often additionally use a few of the inexperienced stems as nicely.

Make-Forward and Storage

The duck broth might be made forward and refrigerated in an hermetic container for as much as 5 days upfront or frozen for as much as 6 months. If making upfront, retailer the portioned duck in a few of the broth.

The chile vinegar might be refrigerated in an hermetic container for as much as 2 months.

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