Alpha-Gal-Friendly Vietnamese Duck Noodle Soup
Crisp-skinned duck tops rice noodles and tender bok choy in a reduced, fragrant star-anise broth, finished with lime and fresh herbs.
Fits Alpha-gal, Celiac, Hashimoto's and 5 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 180 g duck breast, skin-on, boneless
- ½ tsp salt
- 75 g gluten-free rice noodles
- 150 g bok choy, halved lengthwise
- ½ yellow onion, thinly sliced
- 500 ml water
- 1 star anise
- 1 cinnamon stick
- 15 g fresh ginger, sliced
- 1 tbsp gluten-free fish sauce
- ½ lime, juiced
- 2 tbsp fresh cilantro, chopped
- 1 scallion, green tops sliced
Method
- Score duck skin, season, then sear skin-side down until deeply crisp.10 min timer
- Turn duck and cook to 165°F; rest briefly while the skin stays crisp.5 min timer
- Brown onion in duck fat; add water, spices, ginger, and fish sauce.
- Simmer broth until fragrant and slightly reduced; cook noodles separately until tender.12 min timer
- Add bok choy to broth until just tender, then slice duck over noodles.3 min timer
- Finish bowls with broth, lime, cilantro, and scallion greens.
Why it works
- 65 and over: Freshly cooked duck and tender bok choy sit in a fragrant broth.
- Alpha-gal syndrome: Duck and fish sauce flavor the broth without mammal meat or meat stock.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Celiac recipes, Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Gluten-free recipes, Crohn’s and colitis recipes, One pan recipes, Gluten-free dairy-free recipes, Gluten-free Asian recipes.