Bun ngan - Favorite dish all year round

In Viet Nam’s capital city of Ha Noi, Bun ngan (Noodles soup with mule duck) is a favorite dish all year round. The dish is very simple, just put on top of noodles soup a few pieces of mule duck, stir-fried fresh bamboo shoots, sprinkle a little chopped scallions and cilantro then pour in the hot stock and a bowl of bun ngan is ready to serve. The ingredients for the dish are simple: mule duck, cellophane noodles or rice vermicelli, fresh bamboo shoots, watermint, scallions, fish sauce, soy sauce, salt, garlic and chili. Bun ngan is served with watermint and scallion bulbs. (Photo; Vietnam+)

The ingredients are simple: mule duck, cellophane noodles or rice vermicelli, fresh bamboo shoots, watermint, scallions, fish sauce, soy sauce, salt, garlic and chili. The mule duck is cleaned, boiled, let dry and cut up. The soft and juicy pieces of meat are placed on top of the cellophane noodles. The stock is clear without any bubble or strange smell and has the natural pleasant taste of mule duck meat. Cellophane noodles or rice vermicelli is blanched until soft but not easily crush or too dry. The dipping sauce with a large amount of chopped garlic boasts a combination of sourness and spiciness. An alternative is soy sauce with garlic and chili. (Photo: Vietnam+)

Bun ngan is served with watermint and scallion bulbs. When the burning sensation comes from the heat of the stock, you can stop eating for a while to slowly enjoy the softness of mule duck meat. Bun ngan is served with some fried breadsticks, watermint and scallion bulbs. In Hanoi, Bun ngan (Noodles soup with mule duck) is a favorite dish all year round. The dish is very simple, just put on top of noodles soup a few pieces of mule duck, stir-fried fresh bamboo shoots, sprinkle a little chopped scallions and cilantro then pour in the hot stock and a bowl of bun ngan is ready to serve. (Photo: Vietnam+)

Some recommended places in the capital city for renowned bun ngan include Bun ngan Ben Beo: 65 Phung Hung Str., Hoan Kiem Dist, Bun ngan Nguyen Du: 39 Nguyen Du Str., Hai Ba Trung Dist, The gioi ngan: opposite to Ham Long Church, Hoan Kiem Dist, Bun ngan in Chau Long Market, Ba Dinh Dist. In Hanoi, Bun ngan (Noodles soup with mule duck) is a favorite dish all year round. The dish is very simple, just put on top of noodles soup a few pieces of mule duck, stir-fried fresh bamboo shoots, sprinkle a little chopped scallions and cilantro then pour in the hot stock and a bowl of bun ngan is ready to serve. (Photo: Vietnam+)

Bun ngan is served with watermint and scallion bulbs. When the burning sensation comes from the heat of the stock, you can stop eating for a while to slowly enjoy the softness of mule duck meat. In the capital city of Ha Noi, Bun ngan (Noodles soup with mule duck) is a favorite dish all year round. The dish is very simple, just put on top of noodles soup a few pieces of mule duck, stir-fried fresh bamboo shoots, sprinkle a little chopped scallions and cilantro then pour in the hot stock and a bowl of bun ngan is ready to serve. (Photo; Vietnam+)

Bun ngan is served with some fried breadsticks, watermint and scallion bulbs. The dish is very simple, just put on top of noodles soup a few pieces of mule duck, stir-fried fresh bamboo shoots, sprinkle a little chopped scallions and cilantro then pour in the hot stock and a bowl of bun ngan is ready to serve. The ingredients are simple: mule duck, cellophane noodles or rice vermicelli, fresh bamboo shoots, watermint, scallions, fish sauce, soy sauce, salt, garlic and chili. Bun ngan is served with watermint and scallion bulbs. When the burning sensation comes from the heat of the stock, you can stop eating for a while to slowly enjoy the softness of mule duck meat. (Photo; Vietnam+)

Bun ngan (Noodles soup with mule duck) is a favorite dish all year round. The dish is very simple, just put on top of noodles soup a few pieces of mule duck, stir-fried fresh bamboo shoots, sprinkle a little chopped scallions and cilantro then pour in the hot stock and a bowl of bun ngan is ready to serve. The stock is clear without any bubble or strange smell and has the natural pleasant taste of mule duck meat. Cellophane noodles or rice vermicelli is blanched until soft but not easily crush or too dry. The dipping sauce with a large amount of chopped garlic boasts a combination of sourness and spiciness.