Authentic Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm chánh gốc)

Authentic Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm chánh gốc)

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.104).

#authentic, #Stewed Fried duck, #Noodle Soup, #Mì Vịt Tiềm, #MSG,

Authentic Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm chánh gốc).

We are lucky to learn from Mr. Mach Van Cuong an AUTHENTIC recipe for making Stewed Fried Duck in Noodle Soup. Mr Cuong is a food connoisseur who wants to preserve and disseminate Oriental knowledge. Oriental recipes have usually been closely guarded as family secrets.

Mr Cuong had been working for his parents’ business in various types of activities (importing and exporting of electronic parts, jewelers tools, and herbal food supplies). He enjoys applying traditional herbal knowledge.

Figure: Mr Mach Van Cuong who teaches the Authentic Recipe presented here .

Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm) originated from Cantonese or Hakka recipes. It is a delicious, tasty, nutritious, slightly odored dish and is well liked in Saigon. It is claimed to bring some medicinal benefits and is of higher price than other dishes of ordinary noodle soups.

(Mì=Noodle Soup, Vịt=Duck, Tiềm=Stewed, Slow cooked)

1. Herbal noodle soup of stewed, fried/roasted duck.

Figure: Herbal Noodle with Stewed, Fried/Roasted Duck (Mì Vịt Tiềm) in 300 ml bowl from a shop. Authentic recipes does NOT serve any green vegetable with the dish.

The dish may have been called Noodle Soup with Roasted Duck. This is a misnomer as the duck has NOT been roasted in the preparation of this dish.

Herbal Noodle Soup of Fried/Roasted Duck (Mì Vịt Tiềm) is usually served with 2 accompanying dishes of Fried Prawn Pancake and Crunchy Pickled Slices of Papaya.


1. A nutritious, healthy dish may become a harmful dish if the traditional recipes are not observed.

2. No MSG: Cooks using unauthentic recipes may put mono-sodium glutamate in the dish. The traditional recipes has no such modern ingredient.

3. About 2hr after eating this dish, your body may have some odor of the dish! This is easily noticeable from the odor of your urine.

4. Your skin may have a light strange sensation caused by the oil and sweat glands excreting some compounds absorbed from the dish.

2. Authentic Recipes.

Figure: Herbal Noodle with Stewed, Fried/Roasted Duck (Mì Vịt Tiềm) from a shop in Melbourne, Australia. Authentic recipes does NOT serve any green vegetable with the dish..

1. Marinate a duck leg (quarter of a duck) in Mushroom soy sauce for 20min. This marination gives the duck leg a good brown color.

2. Fry the marinated leg in hot oil until the skin start bubbling. The duck leg will turn black.

3. Stew the so fried leg in a soup containing:

30g of Hoài Sơn (Huai Shan in Chinese), (Củ mài = Dioscorea hamiltonii), a white traditional and Chinese medicinal(?) root tuber [1,2,3,4],

10g of Codonopsis_pilosula (Đản Sâm in Vietnamese, dengshen in Chinese meaning “poor men’s ginshen”) [4b]

15g of Lycium barbarum fruits, Kỷ Tử in Vietnamese (fruits which look like chillies but are NOT hot, from the plant Cẩu Kỷ Tử),

20g of dried Longans,

20g of Chinese plums and Chinese prunes,

10g of dried Lotus seeds,

15g of Shiitake (a type of delicious mushroom), ,

4g of Five Spice mixture.

The ratio of the mixture may be varied to suit your taste.

4. Separately boil about 200ml of water. Dip 50g of egg noodle into this boiling water for 20 seconds. The noodle is now cooked and softened. Take the noodle out of boiling water and immediately wash it with cold water to stop noodle lengths from sticking together.

5. Serve the stewed fried leg with boiled egg noodle in the broth.

6. Avoid adding any green vegetable to the broth as green vegetable may reduce the benefits of the herbal mixture.

7. The duck soup is served with egg-noodle, shiitake and longan in the bowl.

8. Small amounts of usual common ingredients are to added. They include chopped spring onion and fried slices of spring onion.

9. The pickled crunchy sliced papaya in the accompanying dish (the small dish with yellow slices) is made crunchy by immersion in a table salt solution. The slices are washed and leached in fresh water for days before serving.

3. Ingredients.


No Borax.

Figure: Slices of Hoai Son (Huai Shan in Chinese) in package.

Dioscorea hamiltonii in this soup is a white traditional and Chinese medicinal herb claimed to be good (?) for treating diabetes (scientific proofs are required).

Figure: DangShen (Đản Sâm in Vietnamese)

Figure: Lycium barbarum, (Cẩu Kỷ Tử in Vietnamese), from Wikipedia,, file:, licensed under the Creative Commons Attribution-Share Alike,

Figure: A package of dried Cau Ky Tu.

Lycium barbarum fruits are claimed to improve general immunity, blood production, to help fighting against cancer (no scientific proof supplied !), to lower Cholesterol (proof?), lower blood pressure (proof?), protect liver (proof?).

Figure: Shiitake (Nấm Đông Cô in Vietnamese), from Wikipedia,, file:, licensed under the Creative Commons Attribution-Share Alike,

Figures: Fresh longans, dried longans, and boiled dried longans.

Figure: A Five Spice mixture.


Cooks using non-authentic recipes may put in a lot of monosodium gluamate to fool customers. Traditional, authentic recipes have no such modern ingredient.

In the short-term, monosodium glutamate may cause extreme headache, throat congestion, prolong thirst and swelling of your ankles and feet. Do NOT eat any non-authentic dish prepared with such ingredient.

Do NOT eat any Papaya side dish if you suspect that it has been prepared using borax.

Borax is banned as a food ingredient. Borax is mainly used as a Welding Flux (for goldsmith welding and for industrial brazing using Acetylene-Oxygen Gas Torches), in Photo-chemistry (as a Stopper Solution), in Pest Control (the mixture of Borax and Icing Sugar is an Ant Poison). Its Vietnamese name is Hàn The (Hàn=for welding, The=sour taste).

3. Where to find it.

It is an upmarket dish (costing 70000VND =$3.50US in 2017) in Vietnam (in Saigon). In Australia, it cost $12AUD.

I don’t know how much it would cost in a Vietnamese restaurant outside Vietnam. It may cost you $10.00US (?).















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12 thoughts on “Authentic Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm chánh gốc)

  1. This is really fascinating, You are a very professional blogger. I’ve joined your rss feed and sit up for searching for more of your great post. Also, I have shared your site in my social networks!


  2. Reblogged this on and commented:
    In one photograph, it looks like Thai hot peppers that I used to grow. If that is what they are, be very cautious. Spicy hot going in. Worse, going out.


    • 1. Thank you, Brittius, for re-blogging.

      2. You are quite right to be cautious with a chili looking ingredient, I would also be, (it is our survival instinct!) but
      Lycium barbarum, or Dried Red Medlar, in the ingredient and in the pictures is definitely NOT hot pepper. I have enjoyed eating this dish from 20+ authentic restaurants and it has ABSOLUTELY NO taste of hot chili.
      Hot chili is the fruit of plants from the genus Capsicum and is totally different from Lycium barbarum.

      Liked by 1 person

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