4 banana shallots, peeled and sliced in half lengthways
1 stick lemongrass, bruised
30g dried goji berries
1 fresh bay leaf, torn
1 star anise
2 x 2cm sticks cassia bark (or 1 cinnamon stick)
150g mooli, peeled and sliced into 2mm-thick rounds
1 large pak choi, core removed, cut into 3cm pieces
1tbsp palm sugar (or soft brown sugar)
2tbsp light soy sauce
1tbsp oyster sauce
2tbsp fish sauce
3tbsp vegetable oil
3 duck breasts, lightly scored across the skin
150g fine vermicelli rice noodles, blanched for 1 minute, then refreshed under cold water
To garnish
2 spring onions, thinly sliced
10g coriander, chopped
1 red bird’s-eye chilli, finely sliced (optional)
Method
In a large pan, add the stock,
shallots, lemongrass, goji berries,
bay leaf, star anise, cassia bark,
mooli, pak choi, palm sugar, soy
sauce, oyster sauce and fish
sauce and bring to a simmer.
Cook for 8-10 minutes until the
mooli and pak choi are softened, then check seasoning: the soup
should be sweet, salty and
aromatic. Add a little more fish
sauce or sugar if needed.
Heat the oil in a large frying
pan on a medium-high heat and
fry the duck breasts skin-side
down for 5-6 minutes to allow
the skin to crisp up, making sure
they have a even golden-brown
colour. Flip the breasts over and
cook the other side for a few
minutes, then remove the pan
from the heat and allow the duck
to rest for 5-6 minutes. Slice
the duck into 1⁄2cm slices. The
breast should be nice and pink
in the middle.
Divide the blanched noodles
among three bowls and place
a sliced duck breast on each
pile of noodles. Pour the soup
over the top until the bowl is
adequately full, scooping a few
pieces of pak choi and mooli into
each bowl. Serve topped with
the spring onions and coriander.
If you like a little spice, add a few
slices of bird’s-eye chilli on top.
Recipes and photographs taken from Cook Thai by Sebby Holmes. Food photography by Tom Regester. (Kyle Books, £19.99).
