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Vietnamese Duck Soup Recipe

Vietnamese Duck Soup Recipe


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You'll want duck legs, not breast, for this Vietnamese duck soup recipe.

Ingredients

Soup

  • 16 cups low-salt chicken broth
  • 1 large onion, peeled, halved
  • 6 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)*

Garnishes

  • 1 6.75-ounce package rice vermicelli
  • 3 cups sliced shallots (about 10 large)
  • 2 1/4 pounds plum tomatoes, chopped
  • 3 8-ounce cans sliced bamboo shoots, drained
  • 6 cups thinly sliced Napa cabbage
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh chives
  • Hot chili sauce (such as sriracha)

Recipe Preparation

Soup

  • Heat heavy large pot over high heat. Sprinkle duck with salt and pepper. Add to pot; sauté until deep brown, about 6 minutes per side. Add broth, onion, ginger, 2 tablespoons fish sauce, and sugar; bring to boil. Reduce heat; simmer uncovered until duck is very tender, adjusting heat to maintain simmer, 45 to 60 minutes.

  • Using tongs, transfer duck to rimmed baking sheet. Cool 30 minutes. Skin and bone duck. Coarsely shred duck meat. Strain broth into large bowl; discard solids. Spoon fat from top of broth into small bowl; reserve. Return broth and duck to same pot. DO AHEAD Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep chilled. Cover and chill duck fat.

Garnishes

  • Cook rice vermicelli in large saucepan of boiling water until just tender, stirring occasionally, 3 to 5 minutes. Drain, rinse with cold water, and drain again. Cut noodles in half to shorten.

  • Melt 2 tablespoons reserved duck fat in same saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add tomatoes and bamboo shoots. Cook until juices thicken, about 7 minutes longer. Add tomato mixture to soup. Simmer until flavors blend, 5 to 10 minutes. Season with salt, pepper, and more fish sauce if desired.

  • Divide noodles, cabbage, and herbs among 6 large bowls. Ladle in soup. Serve, passing hot sauce and lime wedges.

Nutritional Content

1 serving contains the following: Calories (kcal) 495.2 %Calories from Fat 23.4 Fat (g) 12.9 Saturated Fat (g) 5.4 Cholesterol (mg) 97.4 Carbohydrates (g) 53.5 Dietary Fiber (g) 5.1 Total Sugars (g) 9.8 Net Carbs (g) 48.4 Protein (g) 40.7Reviews Section

  • Soup:
  • 6 duck leg-thigh pieces
  • 16 cups low-salt chicken broth
  • 1 large onion, peeled, halved
  • 6 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)*
  • 1 tablespoon sugar
  • Garnishes:
  • 1 6.75-ounce package rice vermicelli
  • 3 cups sliced shallots (about 10 large)
  • 2 1/4 pounds plum tomatoes, chopped
  • 3 8-ounce cans sliced bamboo shoots, drained
  • 6 cups thinly sliced Napa cabbage
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh chives
  • Hot chili sauce (such as sriracha)*
  • Lime wedges

Step 1

For soup:
Heat heavy large pot over high heat. Sprinkle duck with salt and pepper. Add to pot sauté until deep brown, about 6 minutes per side. Add broth, onion, ginger, 2 tablespoons fish sauce, and sugar bring to boil. Reduce heat simmer uncovered until duck is very tender, adjusting heat to maintain simmer, 45 to 60 minutes. Using tongs, transfer duck to rimmed baking sheet. Cool 30 minutes. Skin and bone duck. Coarsely shred duck meat. Strain broth into large bowl discard solids. Spoon fat from top of broth into small bowl reserve. Return broth and duck to same pot. DO AHEAD: Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep chilled. Cover and chill duck fat.

For garnishes:
Cook rice vermicelli in large saucepan of boiling water until just tender, stirring occasionally, 3 to 5 minutes. Drain, rinse with cold water, and drain again. Cut noodles in half to shorten.

Melt 2 tablespoons reserved duck fat in same saucepan over medium-high heat. Add shallots sauté 3 minutes. Add tomatoes and bamboo shoots. Cook until juices thicken, about 7 minutes longer. Add tomato mixture to soup. Simmer until flavors blend, 5 to 10 minutes. Season with salt, pepper, and more fish sauce if desired.

Divide noodles, cabbage, and herbs among 6 large bowls. Ladle in soup. Serve, passing hot sauce and lime wedges.


Duck Meat and Soybean Paste Soup Recipe (Vịt Nấu Chao)

by Lyli Pham

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Vietnamese Chicken Ragout recipe (Ragu Ga)

Fried Chicken Wings with Fish Sauce Recipe (Canh Ga Chien Nuoc Mam)

Steamed Chicken with Lemon Leaves Recipe

Grilled Chicken Leg with Mayonnaise Sauce Recipe (Đùi Gà Nướng Sốt Mayonnaise)

One of my favorite Vietnamese Chicken Recipes is Duck Meat with Soybean Paste Soup (Vịt Nấu Măng). Eating with hot rice bowl is so amazing, especially in cold days. I bet if you have family and kids, your children will love it. Moreover, when cooking this dish, it requires you have a good skill when making duck. If not, this dish is not delicious anymore. But no worries, we always show you the easiest way to create one stunning dish for your beloved family.


Duck Meati wth Soybean Paste (Vịt Nấu Chao)

Today, from many requests of my friends, I will show the basic way to create one of stunning Vietnamese chicken recipes like this dish to you. Please follow these ingredients and steps carefully.

– 1/2 duck
– 4-5 pieces red soybean paste – Buy at Vietnamese Markets
– 4-5 pieces white soybean paste
– 2 tablespoon white sugar
– 1 tablespoon fish sauce
– 2 tablespoon white wine
– 1 tablespoon minced ginger
– 1 tablespoon minced onion
– 2 tablespoon cooking oil
– 1 Fresh coconut milk
– 500g taro
– 3 – 5 Jelly’s ear Mushroom, soak into cold water about 5 – 7 minutes, slice small
– 1 small lotus root, clean and slice small
– Vegetables and noodles/pasta/boiled rice.

– Duck clean, peel the skin if you do not like grease foods. Chop it into small pieces to fit your taste, and drain.

– Next, marinate duck meat with soybean paste, fish sauce, wine, ginger, onion about 1 hour.

– Place hot pan with vegetable oil, fry duck meat until cooked (about 10 minutes).
– Add duck meat back to the pot, marinate with salt, sugar, pepper to suit your flavor and then pour coconut milk (if using) and add more water to full of duck meat, boil and simmer.

Step 3: To make one of delicious Vietnamese Chicken Recipes like this dish more delicious, you should follow our instructions carefully:

– Taro peeled, cut into slices.


– When duck meat almost cooked, add sliced taro + lotus root + Jelly’s ear mushroom, add full water on them, continue cook until them becomes soft. Take a long time cooking taro is easy to soft, so depending on your taste you choose time to stop cooking.
– Before eating, add the vegetable in pot, when vegetables cooked is ok.


Finally, you finished one of delicious Vietnamese Chicken Recipes. Scoop it into big bowl, use with vegetables. Using when it is hot with hot rice or noodle or pasta is all give you a strong flavor in mouth which you cannot forget. So, are you ready to cook this amazing dish with us? Good Luck for your Cooking.


How to Make the Duck Broth

The duck broth is made by simmering duck legs gently. However, an important step before simmering is prepping the duck to get rid of strong gamy odors. There are two ways to prep the duck:

  • parboil in boiling water briefly
  • rub the duck with salt, crushed ginger and a bit of rice wine (or sake, white wine), then rinse

If you don’t want a lot of fat in the broth, you can either remove some of the skin before simmering or skim off excess fat at the end of cooking.


Vietnamese Duck Noodle Soup (Mi Vit Tiem)

Mi Vit Tiem was one of my favorite things to eat growing up, specifically the version my mom would make. Every time we had out-of-town guests come over, this was usually her go-to meal to make (most likely because it was such a crowd pleaser).

Fast forward, many years later, I now want to learn how to make it myself. When I asked her to share her recipe, she just texted me a list of ingredients (ha!). Like most Asian moms, she doesn't believe in documenting exact measurements! She just estimates with her eyes and by taste. How she gets her food to taste so consistent every time. is beyond me!

With COVID still being a thing, I can't just easily come over to watch her make Mi Vit Tiem. Instead, she helped me make estimates over the phone. Then I improvised as I kept tasting.

For full transparency, the recipe below is definitely not exact to my mom's version. It's the closest and tastiest I was able to get in the first try. I will be fine-tuning this overtime as I make it again in the future!

Note: You may need access to an Asian supermarket for some of the specific ingredients below.

Vietnamese Duck Noodle Soup (Mi Vit Tiem)

1 medium-sized ginger (peeled, chopped)

1 can of coconut soda (12 oz)

2 containers of low sodium chicken broth (32 oz each)

6-8 pieces of dry mushrooms

1-2 large pieces of white rock sugar

5 to 6 servings of thin egg noodles (fresh preferred)

1 Chinese-style roast duck, cut into 6-8 pieces (store-bought or you can find a recipe)

In a large pot, grease with cooking oil. Then place on medium high heat. Add ginger and star anise pods. Let them sit for about 3 minutes or until bottom is brown and edges are slightly charred. Flip all pieces to repeat on the other side.

In the same pot, add remaining soup ingredients and bring to a boil. Once boiled, lower heat to medium. Place lid over the pot, and let simmer for about 30 minutes.

While the soup is simmering, boil your egg noodles by following directions on its packaging. Then set aside.

After 30 minutes have passed, add duck into the pot of soup. Continue to simmer for another 10 minutes. Then remove the duck from the pot and set aside.

Use a skimmer to remove the fat and other froth that formed over your soup.

Turn off stove. Separate the soup ingredients from the soup. Discard the ginger and star anise pods, but keep the mushrooms. Slice the mushrooms.

Place egg noodles in serving bowls. Add mushrooms, duck, bok choy, and green onions to each bowl. Then, pour soup into each bowl. Serve warm and enjoy!


Duck Meat with Tapioca Noodle Soup Recipe (Bánh Canh Vịt)

by Lyli Pham

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Vietnamese Quang Noodle Recipe (Mi Quang)

Nothing better when we can create something new for your family meal and today I will introduce one of delicious Vietnamese Noodle Recipes for you guys. It is called Duck Meat with Tapioca Noodle Soup (Bánh Canh Vịt). The natural sweetness from duck meat is combined with tapioca noodle will make you cannot stop eating. I suggest you should eat when it is hot to maintain the spectacular flavor for this amazing noodle. Do you want to try it?


If you are a gourmet about food, you cannot miss a chance to eat duck meat. It is quite difficult for processing. But if you have basic cooking skills, you can create one of amazing Vietnamese Noodle Recipes like this one. So, are you ready to cook with me? Please follow my instruction below and let us together start now.

½ duck or 2 big duck thighs
300g shiitake mushrooms
Ginger, spring onion, white wine, salt, sugar, purple onion, coriander, parsley, garlic and annatto seed oil
Making Tapioca noodle: 2 bowls of tapioca flour or cassava flour, salt, hot water.

Step 1: Pour tapioca flour into bowl, add more /2 teaspoon salt and mix well.


Step 2: Pour slowly hot water and use wood spoon to stir well. Next, use your hand to knead this mixture flour until it is soft, smooth and is not be stuck on your hands and around the basket.


Step 3: Press this mixture flour thinly.


Step 4: Use knife to cut mixture flour into long pieces. To create one of amazing Vietnamese Noodle Recipes like this one, before cutting, sprinkle a little tapioca flour on face of mixture flour and on knife.


Step 5: Peel off the cover of ginger, clean and smash it. Next, mix it with white wine. Clean duck meat, chop into small pieces and mix with the mixture of white wine + ginger. Use your hands to absorb it all faces of duck meat. Wait in 20 minutes then bring to clean again carefully. This step will help to reduce the specific smell from duck meat and more delicious.


Step 6: Next, marinate duck meat with sliced purple onion + 1 teaspoon salt + 1 teaspoon sugar + ½ Magi’s stuff + a little pepper and smashed ginger. Mix well and wait in 2 – 3 hours.


Step 7: Heat the annatto seed oil (3 – 4 teaspoons), add more minced garlic and fry until it is fragrant. Next, add mixture duck meat into pot, cook with large heat until it boils. This time, reduce the heat to small add more 3 – 4 bowls water and cook until the duck meat is soft.


Step 8: Cut off the root of mushroom, clean and soak in cold water added a little salt in 10 minutes.


Step 9: Clean mushrooms again and pour into pot is cooking duck and season again to suit your flavor. Next, add tapioca noodle in step 3 into pot. Cook until the noodle is clear. Season for the last time to suit your flavor is here.


Finally, you just finished one of amazing Vietnamese Noodle Recipes from us. Turn off the heat, sprinkle more sliced spring onion + coriander + parsley on face of noodle. Eating when it is hot with sauté is perfect for me. If you love quail eggs, you can boiled and cook with this noodle. Hope you will satisfy with my recipe and have a good appetite. Good Luck for your Cooking.


Process

*** Vietnam visa on arrival ***

Bring dried bamboo shoots to a boil. To soften properly and get rid of their unpleasant odour it is important to change the boiling water every 15 minutes. 3 times altogether should be enough.

Put chicken bones into large pot, cover with water, bring to a boil and cook about 20 minutes. Skim foam and fat from the surface of broth. Then remove bones and strain broth. Put duck into it, ginger, lemon grass and cook 20 minutes. Skim foam and fat from the surface again. Strain broth again. Put duck to a side and when it cools down a bit, slice it or chop on smaller pieces.

Put bamboo shoots and radish into the broth and cook 10 minutes. Then take bamboo shoots away, radish can stay in the broth.

Cook noodles according to instructions on the pack.

If you want to make sure there is nearly no fat in your broth, make it one day in advance, let it cool down overnight in the fridge and then remove the white fat easily.

All other ingredients put into the soup just before serving. If the noodles are already cold (which is very common in Vietnam, as local usually buy them precooked already on the market), dip them few times together with mung sprouts in hot water using strainer.

Take a deep plate, place there noodles with mung sprouts, put on duck meat, bamboo shoots, spring onions, fried onions and fresh herbs. Fill the plate with broth, pepper, add red chiies and serve with sweet chili sauce on the side, lime to flavour it up and a salad from fresh Vietnamese herbs and white cabbage. Add some fish sauce to taste too.


Dr. Igor’s Vietnamese Duck Soup Recipe

Add this Vietnamese inspired duck noodle soup to your repertoire of feel good brothy recipes to curb your sickness, warm your belly on a cold night, or when you&rsquore craving something Asian-inspired.

Deep flavored duck is so delicious especially when you submerge it in a homemade aromatic broth with a variety of vegetables, spices and herbs. Hemp adds a nutty depth with omega-6 fatty acids, antioxidant and anti-inflammatory spices such as star anise, cinnamon and juniper berries add medicinal properties, and a plethora of freshly plucked herbs provide your body with many vitamins and minerals it needs to make you a healthier you! Plus, this healthy and filling soup is just downright good for your soul.

Prepare this soup in advance or cook on a day when you're at home multitasking in between doing chores or watching the kids. Make sure to check CBD Seniors regularly for more easy hemp recipes!

Ingredients

BROTH, FIRST SIMMER
&bull 4 organic duck legs
&bull 1 tablespoon of hemp oil
&bull 1 teaspoon salt
&bull 1 large carrot, cut into chunks
&bull 1 medium sized onion, peeled and cut into chunks
&bull 2 tablespoons of tomato paste
&bull ¼ cup of red wine, any type
&bull 6 cups of water
&bull 6 cloves of garlic
&bull 1 bay leaf
&bull 1 lemongrass, cut in two
&bull ½ teaspoon of black peppercorns
&bull ½ teaspoon of juniper berries
&bull ½ teaspoon of coriander seeds
&bull 2 tablespoons of hemp hearts
&bull 2 star anise
&bull 2 cinnamon sticks

SECOND SIMMER
&bull 6-8 basil leaves
&bull 6-8 mint leaves
&bull 6-8 cilantro stems
&bull ½ lime, juiced
&bull 4 green onions, cut in two
&bull 1 tablespoon of cane sugar or brown sugar
&bull 3 tablespoons of fish sauce

GARNISHES
&bull 8 oz (dry) rice noodles, cooked as per instructions on the package
&bull Herbs: mint, basil, any veggie sprouts, scallions & cilantro
&bull Sauces: sriracha hot sauce, hoisin sauce, salt & pepper

Steps
1.) Start by making your stock for the soup. Salt the duck legs on both sides with a teaspoon of salt, divided. In a large (cold) pot or Dutch oven, place the duck legs with the hemp oil and turn the heat up to medium high to get a nice hard sear and render the fat from the duck. Sear for 3 minutes on each side.

2.) Remove the duck legs from the pot and place them aside on the same tray you used to salt the legs. Remove half the fat and add the carrots, onions and the tomato paste. Cook this on medium for a minute to sweat the vegetables.

3.) Add the red wine and reduce for a minute. Add the duck legs back in the pot and the 6 cups of water. Bring this to a boil.

4.) Gather your spices. I put the star anise, black peppercorns, coriander seeds, juniper berries and hemp hearts in a sachet for an easier way to remove this later. Place it in the broth with the garlic cloves, bay leaf, cinnamon sticks and lemongrass. Turn the heat to a simmer and let it cook on low for 4 hours or until the duck legs are super tender and pull apart from the bone.

5.) When they&rsquore done, remove the duck legs from the pot. Cover with plastic film or aluminum foil so that they don&rsquot dry out. Remove the spice bag.

6.) Now you're going to infuse the broth with all the flavor from the herbs. Ass your basil, mint, cilantro stems, green onions, lime juice, fish sauce and sugar. Simmer the broth for a second time on low for 10 minutes.

7.) Strain the broth through a fine mesh strainer into another pot. Remove all the fat that is floating at the top.

8.) Prepare all your garnishes. Cook the rice noodles as per instructions on the package, pull the stems apart from all your washed herbs, slice the scallions and onions.

9.) Place some noodles in the bottom of a big soup bowl, top it with a duck leg, 1.5 cups of broth, herbs, hemp hearts and a dash of hemp oil. Serve with some sriracha and hoisin on the side and enjoy!

For more hemp recipes that can be made at home, visit CBD seniors by clicking here!

Tips
&bull You might be tempted to put everything in the pot and just simmer away, but leaving the herbs until the end of the simmer and extracting all the flavors in that short amount of time will enhance the vegetal &ldquoherbiness&rdquo of the broth and create a nice balance to your duck broth.
&bull Removing all or most of the fat away in your broth is important. You don&rsquot want all that oiliness when sipping your soup.
&bull Searing the duck in a cold pot renders the fat and caramelizes better.
&bull Skip the sachet if you don't have any. You'll strain them away after anyways if you just throw them all in. Mind you that the process will take longer because all the small spices can clog your strainer and you might have to strain twice.
&bull A nice broth is a labor of love and it takes some time and attention. Do not take shortcuts, you will not be disappointed!

Q&A
&bull What other sauces, herbs and vegetables can I use to dress my soup? Thai basil, Chinese chives, leeks, red onions, lemon, jalapeños, serrano peppers, fish sauce, white pepper, pink Himalayan salt and sambal oelek fermented chili sauce work as excellent garnishes in this duck soup.
&bull Can I use duck breast in place of the legs? As a topping, yes, but to use it to flavor the broth, no. You need the legs to not only flavor and give the broth body, but they soften much better than they&rsquore leaner counterpart. If you want, use both for more protein.


The Quest For a Great Broth

A bowl of pho is only as good as the broth. There’s no trick to the noodles, really, and the beef is often added to the soup raw. The other vegetable and herb toppings are ALL added to the soup raw.

In short? No broth, no bacon.

I never really thought it would be realistic to make it myself at home––chalk it up to a cynical but somewhat substantiated opinion that no broth I could make at home would ever taste as good as the (sometimes MSG-laden) restaurant equivalent.

I decided to take a stab at it anyway, and the results were awesome. I also talked with a Vietnamese friend/mom who cooks this dish on a regular basis for her family and got all the tips! Her kids are grown and in college, but she says they always come home for her pho!

There is a bit of prep involved to get the broth going, but after that, it’s just a long, slow simmer until you’re ready to assemble the dish.


Direction:

1. Soak the dried bamboo shoots the night before cooking.

2. Strain the soaked dried bamboo shoots and slice it into strips. Then cook it in light constant boil for 30 minutes. Strain and soak in water with a half tablespoon of salt.

3. While soaking the bamboo shoots in salted water, I peeled the onion, shallots, daikon, and ginger. Bruised the ginger roots.

9:15 am: Put all these into a 24-quart pot and fill the pot with three gallons of water. Cover pot with lid and bring the water to a boil.

Then strain the soaked bamboo shoots in colander. Set aside. Cut and slice the fresh bamboo shoots. Then soak it in water with half a tablespoon of salt for about an hour.

4. I chop the ducks’ head, neck, and feet off so it would fit into the pot easily. When the stock boils, I added the ducks into the pot and added half a gallon of water on light steady boil for about 50 minutes. (Place a towel underneath cutting board to keep the board from sliding and moving around and to catch the splatter.)

After about twenty minutes of cooking the duck, the stocks starts to boil lightly. Add the dried shredded bamboo shoots. Skim off the scum and fatty oil frequently. I added three tablespoons of salt and three tablespoons sugar. During this time, strain the brined bamboo shoots. Set aside the brined bamboo shoots until Step #7.

5. Scoop out the ducks and discard the shallots. I added one gallon of water to fill up the pot. Lower the heat and let it simmer on medium low.

6. Chop up the ducks. (I threw back the backbones, head, necks, and feet into the stock pot but then realized at the end that it wasn’t a good idea because the bones fall apart and took me a while to scoop out the bone fragments mixed among the shredded bamboo shoots. So that’s something I wouldn’t do next time.) Luke recommends to carve the ducks to debone the meat next time.

7. Scoop out the onion bulbs since it’s soft by now. I added half teaspoon black pepper, four tablespoon sugar, and two tablespoons salt. Simmer the broth for 30 minutes and then add the brined bamboo. I simmered the broth on medium low for an hour or until the dried bamboo is soft.

Important: Luke helped me adjusted the seasoning to perfection since my broth was still a bit bland. He added 1.5 Tbsp sugar, 2.5 Tbsp salt, 2 Tbsp of chicken powder with no MSG, and 3.5 Tbsp Viet Huong fish sauce.

8. 12:20 – I added about half a cup of fried shallots into the stock at the end. I kept the heat on low setting while I prep the vegetables and herbs.

9. Prep the vegetables and herbs. This authentic Vietnamese noodle soup isn’t complete without its accompanying Vietnamese coriander, shredded banana flower, bean sprouts, cilantro, and scallion. If you can’t find banana flower, Luke said to substitute with shredded purple cabbage.

Tip for shredding banana flower: Before shredding the banana flower, prep a large bowl with water, lime juice, and lime peel. Place the shredded banana flower into the lime water mixture as you shred. This will prevent the flower from browning.

Tip for shredding the purple cabbage: Luke came just in time to help me shred the purple cabbage. He soaked the purple shredded cabbage in water which will turn blue. Then strain it into a colander. He said this is necessary so that the purple cabbage will not darken the noodle soup. He’s the first person I know in my life that can shred cabbage so thin and fine. But then he started helping out his mom in the kitchen since he was seven-years-old, so I can’t compete with his knife skills.

Luke even helped me plate the food. Enjoy!

Luke helped me make the goi vit and used a bit of water, distilled vinegar, sugar, and fish sauce mixed in. For me, I just toss the duck meat, noodle, broth, and all the vegetables and herb into a big bowl. I’ll dip the meat into the sweet and sour ginger fish sauce or pour some of the ginger sauce into the bowl.

Notes: I used two whole ducks and for the amount of duck meat my 19-months-old little man and daughter are eating, one 5-pound duck is enough for four large bowls and two little bowls of noodle soup. My 24-quart pot of stock allows me to freeze 9 quarts of broth, two quarts to give away to my friend, and I was able to make 7 large bowls and 4 little bowls of noodle soups with the remaining.

Behind the scenes:

I invited Luke over at one o’clock to eat but we didn’t actually sat down to eat until three something. I blame it on my little man. And when we sat down to eat, little Ethan didn’t want to eat. He discovered the magical elasticity of Mr. Luke’s shirt and so while everyone’s eating, he had a blast of fun yanking and pulling on Luke’s sleeve and giggling so hard. It was hilarious watching this little man. And when everyone’s done eating and cleaning up, that’s when he decided he’s hungry and likes the duck noodle soup. Ethan finished his bowl quick too.