Duck Confit Pho with Star Anise Broth

A luxurious twist on classic Pho, featuring rich, flavorful duck confit served atop delicate rice noodles in a deeply aromatic star anise infused broth. Garnish with fresh herbs for a vibrant and satisfying meal.

Prep Time

20 minutes

Total Time

1 hour 5 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£5.23/serving

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Meal Type:

Cuisine:

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Ingredients

Servings

4legsDuck Confit(Store-bought or homemade (see separate recipe). If using pre-made duck confit, warm it up before serving.)

£12.00

8cupsBeef Broth(Low sodium preferred)

£2.50

4cupsChicken Broth(Low sodium preferred)

£1.25

5Star Anise

£0.75

1Cinnamon Stick

£0.20

2inchGinger(Peeled and roughly sliced)

£0.30

1Yellow Onion(Halved)

£0.30

2tablespoonsFish Sauce

£0.20

1teaspoonSugar(White or brown)

£0.01

8ozRice Noodles(Dried, thin rice noodles (banh pho))

£1.00

4Scallions(Thinly sliced)

£0.50

0.3cupCilantro(Chopped)

£0.40

1cupBean Sprouts(Optional)

£0.50

0.3cupThai Basil(Optional)

£0.75

to tasteSriracha(Optional, for heat)

£0.10

to tasteHoisin Sauce(Optional)

£0.15

Total Cost

£20.91

£5.23 per serving

Instructions

1.
**Prepare the Broth:** In a large stock pot, combine the beef broth, chicken broth, star anise, cinnamon stick, ginger, onion, fish sauce, and sugar. Bring to a boil, then reduce heat and simmer for at least 30 minutes to allow the flavors to meld.
2.
**Cook the Noodles:** While the broth simmers, cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
3.
**Crisp the Duck Confit (Optional):** If desired, for extra crispy duck confit, gently sear the duck legs in a skillet, skin-side down, over medium heat until the skin is golden brown and crispy. Be careful not to burn it. Remove from skillet and set aside.
4.
**Assemble the Pho:** Divide the cooked rice noodles among four bowls. Shred the duck confit meat from the bone and place it on top of the noodles.
5.
**Strain the Broth:** Remove the star anise, cinnamon stick, ginger, and onion from the broth using a slotted spoon or fine-mesh strainer. Discard solids.
6.
**Ladle and Garnish:** Ladle the hot broth over the noodles and duck confit. Garnish with scallions, cilantro, bean sprouts (if using), and Thai basil (if using). Serve immediately with sriracha and hoisin sauce on the side for those who want to add more flavor or heat.

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My Notes

Nutrition Information

Nutrition per serving (550g)

750 kcal / 3138 kJ

Carbs

45g

17% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer broth, you can briefly char the ginger and onion under a broiler before adding them to the pot.

Adjust the amount of fish sauce and sugar to your taste preference.

If you don't have duck confit, you can substitute with roasted duck or shredded chicken.

Feel free to add other vegetables to the pho, such as sliced mushrooms or bok choy.

To make this recipe faster, you can use pre-made pho broth.

Duck fat rendered when crisping can be used to saute other vegetables.

Cooking Equipment

Large Stock Pot

Skillet

Slotted Spoon

Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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