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Below are the ingridients that are required to serve a tasty California Farm Vietnamese Duck Pho soup dinner:
- Provide 2 pounds of Whole duck carcass, wings, giblets, neck, liver.
- Take Tbs of duck fat, Tsp fermented green peppersauce, (sambal).
- Use 2 cups of shredded bok choi.
- Get Cup of slivered red onions.
- Get 3 pints of chicken stock, 1 pint shrimp stock.
- Provide 1 cup of fresh sliced mushrooms.
- Get 2 Tbs of fresh shredded ginger, 1 Tbs soy sauce, 1Tbs fish sauce, tsp palm sugar.
- Provide 2 of nests of glass mung bean noodles in 2 cups boiling water.
- Take Tsp of clove, Cardamon, star anise, fennel, coriander, lemon grass.
- Prepare 4 slices of lime.
- Get of Cost.
- Provide of Fresh whole duck is $3.30 a pound at the farmers market. This dinner uses two pounds for six meals, that is about $1.50 per meal after adding the cost of the other ingredients.
- Provide of Zero waste: dissolve bones in garden fermenter.
Ready with the ingridients? Below are the sequences on producing California Farm Vietnamese Duck Pho soup dinner:
My inspiration for slow-cooker duck pho came from a local pan-Asian restaurant. How would you rate Vietnamese Duck Soup? Xmas Duck meal: Duck pate, this soup, salad with crispy duck cracklings, duck breast w/cardomon and honey. Tags Asian Vietnamese Soup/Stew Duck Tomato Sauté Low Fat Low Cal High Fiber Dinner Cabbage Noodle Simmer Bon Appétit. Duck noodle soup bun mang vit – vietnam – exotic recipes.
Recipe : California Farm Vietnamese Duck Pho soup dinner
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