This Duck Pho recipe brings a rich twist to the traditional Vietnamese dish by using duck carcasses and giblets to create a deeply flavourful broth. Infused with warm spices like star anise, cardamom, and coriander, the broth is simmered to perfection and paired with tender duck meat, mushrooms, and your choice of noodles. Topped with fresh herbs and a drizzle of hoisin and sriracha, this dish is both comforting and full of bold flavours—perfect for a warming, hearty meal.
This recipe is heavily based on Hank Shaw’s Vietnamese Duck Pho recipe.
Ingredients
Broth
- 1.5kg duck carcasses, necks, feet, and giblets (see note)
- 2 onions, sliced
- 10cm piece of ginger, peeled and sliced
- 10 cardamom pods
- 5 star anise pods
- 1 Tbsp coriander seeds
- 6 cloves
- 1 Tbsp fennel seeds
- 3 Tbsp sugar
- 2 Tbsp salt
- 3 Tbsp fish sauce
Serving
- Cooked noodles of your choice (traditionally flat rice noodles is used)
- 2 large brown mushrooms, thinly sliced
- Hoisin sauce, for drizzle
- Sriracha sauce, for drizzle
- 1 shallot, thinly sliced
- 1 fresh chilli, thinly sliced
- 1 radish , thinly sliced
- Lime wedges
- Fresh coriander, for garnish
Method
Place the duck carcasses, necks, feet, and giblets in a large pot. Cover with water, bring to a boil, then reduce the heat to a simmer.
In a dry pan, toast the coriander seeds, cloves, fennel seeds, cardamom pods, and star anise until fragrant.
Add the onions, ginger, toasted spices, 2 tablespoons fish sauce, sugar, and salt to the pot with the duck. Stir well.
Simmer the broth for about 3 hours.
Strain the broth, discarding the solids, and refrigerate the liquid overnight.
Pick the meat from the duck bones and refrigerate it. Discard the skin, bones, and fat.
The next day, remove the fat from the surface of the broth. Reheat the broth over low heat and add 1 tablespoon of fish sauce. Adjust the salt if needed.
Five minutes before serving, poach the sliced mushrooms and reserved duck meat in the broth.
Serve the broth over the cooked noodles, topped with duck meat and mushrooms.
Garnish with shallots, chilli slices, radish, lime wedges and fresh coriander. Drizzle with hoisin and sriracha sauce.
Note
If you prefer more meat, you can always pouch a thinly sliced duck breast with the mushrooms and duck meat.
History and origin
Pho, pronounced “fuh”, is one of Vietnam’s most iconic dishes, with a rich history that mirrors the complex cultural and political influences on the country. While its exact origins are debated, pho is believed to have originated in northern Vietnam in the early 20th century, particularly around the Hanoi region. It evolved from a blend of traditional Vietnamese cooking and French colonial influence, making it a fascinating example of fusion cuisine.
One theory suggests that pho was inspired by the French dish pot-au-feu (a beef stew), which was adapted by local cooks to suit Vietnamese tastes and ingredients. The French had introduced beef as a more common ingredient in Vietnam, where cattle were traditionally used more for labor than for meat consumption. The name “pho” may even be a derivative of feu, although this is still subject to debate.
Pho initially started as a simple street food sold by vendors carrying mobile kitchens on shoulder poles, offering a cheap and hearty meal to workers and traders. Early versions of pho consisted mainly of a clear broth, beef, and flat rice noodles (bánh phở), garnished with herbs and sometimes served with a small side of condiments.
Variations
Over time, regional variations developed. The northern version, known as pho bac, remained simpler and focused on the broth, with fewer garnishes. After the partition of Vietnam in 1954, many northern Vietnamese migrated south, bringing pho with them. In southern Vietnam, pho evolved into a more complex dish, with additional herbs, bean sprouts, lime, and various condiments, creating the version of pho that is widely recognized around the world today.
The Vietnam War also had a significant impact on the spread of pho. As refugees fled the country, they took the recipe with them, introducing it to new parts of the world. Today, pho is enjoyed globally, and while variations of the dish have popped up everywhere, its essence remains deeply rooted in Vietnamese culture.
Pho is traditionally made with beef (pho bo), but over the years, variations with chicken (pho ga), seafood, and even vegetarian options have emerged. This duck pho, is a creative take on the traditional broth, adding a rich and distinctive flavor while maintaining the essence of this beloved Vietnamese staple.
