15 ml Vegetable oil
2 Shallots, thinly sliced
4 cm Fresh root ginger, peeled and sliced
15 ml Soy sauce
5 ml Five spice powder
10 ml Sugar
175 g Pak choi (bok choy)
450 g Fresh egg noodles
350 g Roast duck, thinly sliced
1/4 teaspoon sea salr or to taste

For stock
1 Chicken or duck carcass
2 Carrots, peeled and quartered
2 Onions, peeled and quatered
4 cm Fresh root ginger, peeled and cut into chunks
2 stalks lemon grass chopped
30 ml Nuoc mam
15 ml Soy sauce
6 Black peppercorns

For garnishing
4 Spring onions (scallions), sliced
1-2 Red Serrano chilies, seeded and finely sliced
1 bunch Each of coriander and basil, stalks removed, leaves chopped

To make the stock, put the chicken or duck carcass into a deep pan. Add all the other stock ingredients and pour in roughly 2.5 liters water. Bring the water to the boil and boil for a few minutes, skim off any foam, then reduce the heat and simmer gently with lid on for 2-3 hours. Remove the lid and continue to simmer for a further 30 minutes to reduce the stock. Skim off any fat, season with salt then strain the stock. Measure out 2 liters. Heat the oil in a wok and stir in the shallots and ginger. Add the soy sauce, five spice powder, sugar and stock. Bring to boil. Season with a little salt, reduce the heat and simmer for 10-15 minutes. Meanwhile, cut the pak choi diagonally into wide strips and blanch in boiling water to soften them. Drain and refresh under cold running water to prevent them cooking any further. Bring a large pan of water to the boil, then add the fresh noodles. Cook for 5 minutes, then drain well. Separate the noodles into four soup bowls, lay some of the pak choi and sliced duck over them, and then ladle over generous amounts of simmering broth. Garnish with the spring onions, chilies and herbs. Serve immediately. Tips : If you can’t find fresh egg noodles, you can use dried instead. Soak them in lukewarm water for 20 minutes, then cook, one portion at a time, in a sieve lowered into the boiling water. Use a chopstick to untangle them as they soften.