Pho Vit - duck soup

Description

Brush the whole red onion and ginger with oil, place them on a baking sheet, and roast in a convection oven at 200°C for about 10 minutes (they should turn brown). Place the duck breasts in a pot, add the spices, carrots, celery, roasted onion and ginger, lemongrass, and garlic, then cover with water. Let it simmer for about 5 hours; the meat should be tender but not overcooked. Remove the meat and strain the broth through a fine cheesecloth or strainer. Season the broth with fish sauce or oyster sauce. Cut the carrots into thin strips, tear the cilantro into leaves, slice the lime into wedges, soak the soybean sprouts in cold water, pour hot water over the rice noodles, and let them soak for 5 minutes. Then rinse them with cold water. Slice the chili pepper and scallions into rounds. Cut the red onion into thin half-moons. Arrange the rice noodles in a bowl and layer the carrots, cilantro, soybean sprouts, red onion, and green onions lengthwise. Place thin slices of duck breast in the center, then pour 500 ml of boiling broth over everything. Garnish with chili peppers, dried onion, and a lime wedge. When serving, offer chili paste on the side, if desired.