Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, california farm vietnamese duck pho soup dinner. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

California Farm Vietnamese Duck Pho soup dinner is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. California Farm Vietnamese Duck Pho soup dinner is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook california farm vietnamese duck pho soup dinner using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make California Farm Vietnamese Duck Pho soup dinner:

1. Make ready 2 pounds Whole duck carcass, wings, giblets, neck, liver
2. Make ready Tbs duck fat, Tsp fermented green peppersauce, (sambal)
3. Take 2 cups shredded bok choi
4. Take Cup slivered red onions
5. Get 3 pints chicken stock, 1 pint shrimp stock
6. Make ready 1 cup fresh sliced mushrooms
7. Make ready 2 Tbs fresh shredded ginger, 1 Tbs soy sauce, 1Tbs fish sauce, tsp palm sugar
8. Get 2 nests of glass mung bean noodles in 2 cups boiling water
9. Take Tsp clove, Cardamon, star anise, fennel, coriander, lemon grass
10. Take 4 slices lime
11. Take Cost
12. Make ready 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
13. Prepare Zero waste: dissolve bones in garden fermenter

Instructions to make California Farm Vietnamese Duck Pho soup dinner:

1. Slice giblets and liver the thickness of mushroom slices, brown in wok with wings, neck and carcass in duck fat, tsp green sambal fermented pepper sauce, 2 times 6 minutes each side.
2. Immerse 2 nests of glass mung bean noodles in boiling water till soft, drain, set aside. Put duck meat in 3 pints of chicken broth and one pint of shrimp broth, simmer 4 hours, covered.
3. Taste, add water, soy sauce and fish sauce till broth tastes fragrant and pungent. Remove bones. Zero waste: dissolve bones in outdoor garden fermenter. Scrape any meat off with a fork, return meat to broth with slivered giblets, deboned wing meat, liver, veggies, simmer 15 minutes.
4. Add glass noodles, simmer till warm, transfer to soup terrine, add 4 slices of lime, serve. Enjoy!
5. Ready to serve and ENJOY!

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