Vietnamese Duck Soup Recipe - (4/5)

Ingredients

• 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