Duck Pho Recipe
Egg noodles with duck, onion, broccoli in a rich bone broth. Bean sprouts, basil, jalapeño & lime served on the side.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Noodles and Vegetables
Garnishes
Method
Preparing the Broth
- 1
Roasting the Duck Bones
Preheat your oven to 400°F (200°C). Place the duck bones on a baking sheet and roast for 30 minutes, turning once halfway through, until they are browned.
- 2
- 3
Straining the Broth
After simmering, strain the broth through a fine mesh sieve into another large pot. Discard the solids and keep the liquid warm on low heat.
Cooking the Noodles and Vegetables
- 4
- 5
Blanching the Broccoli
In the same pot of boiling water, add the broccoli florets and blanch for 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.
Assembling and Serving
- 6
Assembling the Pho
In serving bowls, add a portion of the cooked noodles followed by the blanched broccoli. Ladle the hot duck broth over the top.
- 7
Garnishing
Serve with bean sprouts, fresh basil leaves, sliced jalapeño, and lime wedges on the side for each person to customize their pho.