📝 About This Recipe
A legendary specialty from Medan, North Sumatra, Bihun Bebek is a masterclass in balancing rich, fatty duck with a clear, medicinal herbal broth. This dish features silky rice vermicelli bathed in a deeply aromatic soup infused with ginger and dang gui, topped with succulent pulled duck and crispy fried garlic. It is a restorative, sophisticated bowl of noodles that offers a unique intersection of Hokkien culinary heritage and local Indonesian flair.
🥗 Ingredients
The Duck and Broth
- 1 piece Whole Duck (approx. 2kg, cleaned with excess fat removed)
- 3 liters Water (for the base stock)
- 100 grams Ginger (bruised and sliced)
- 10 cloves Garlic (crushed with skins on)
- 3-4 slices Dang Gui (Angelica Sinensis) (dried herbal root for the signature aroma)
- 3 pieces Star Anise
- 1 tablespoon Salt (adjust to taste)
- 1 small lump Rock Sugar (about the size of a marble to balance the herbs)
The Noodles and Aromatics
- 400 grams Rice Vermicelli (Bihun) (dried, high-quality Medan style if available)
- 1/2 cup Garlic Oil (made from frying minced garlic in vegetable oil)
- 2 tablespoons Light Soy Sauce (for seasoning the noodles)
Garnish and Sides
- 4 tablespoons Fried Garlic (golden and crispy)
- 3 stalks Scallions (finely sliced)
- 1 handful Coriander (Cilantro) (fresh leaves)
- 5-10 pieces Bird's Eye Chilies (sliced in light soy sauce for dipping)
👨🍳 Instructions
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1
Blanch the duck: Place the whole duck in a large pot of boiling water for 5 minutes to remove impurities. Drain and rinse the duck under cold running water.
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2
Start the broth: In a clean large stockpot, combine the 3 liters of water, the blanched duck, ginger, crushed garlic, dang gui, star anise, and rock sugar.
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3
Simmer: Bring to a boil, then immediately reduce the heat to low. Simmer gently for 1.5 to 2 hours. Skim off any foam or excess oil that rises to the surface periodically to keep the broth clear.
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4
Check tenderness: The duck is ready when the meat is tender and starting to pull away from the bone, but not falling apart.
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5
Debone the duck: Remove the duck from the broth and let it cool slightly. Shred the meat into bite-sized pieces and set aside. Return the bones to the pot and simmer for another 30 minutes to extract maximum flavor.
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6
Prepare the garlic oil: While the broth continues to simmer, fry minced garlic in oil over low heat until golden brown. Strain and keep both the oil and the crispy bits separate.
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7
Finalize the broth: Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Season with salt and a touch of light soy sauce. Keep it at a very low simmer until serving.
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8
Prepare the bihun: Soak the rice vermicelli in warm water according to package instructions (usually 5-10 minutes) until softened but still firm (al dente). Drain well.
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9
Flash-cook the noodles: Bring a separate pot of water to a boil. Use a noodle strainer to blanch a portion of bihun for 30 seconds. Shake off excess water.
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10
Season the noodles: Toss the hot bihun in a bowl with 1 teaspoon of garlic oil and a splash of light soy sauce to prevent sticking and add flavor.
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11
Assemble: Place the seasoned bihun in a serving bowl. Top generously with the shredded duck meat.
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12
Serve: Ladle the piping hot herbal broth over the noodles. Garnish with a generous sprinkle of fried garlic, sliced scallions, and fresh coriander.
💡 Chef's Tips
Always use 'Bihun Medan' if possible, as it has a firmer texture that doesn't turn mushy in the hot soup. Don't skip the Dang Gui; it provides the essential 'medicinal' fragrance that defines an authentic Bihun Bebek. If the duck is very fatty, chill the broth after cooking so you can easily scrape off the solidified fat from the top. For the clearest broth, never let the soup reach a rolling boil after the initial stage; a gentle simmer is key. To save time, you can cook the duck in a pressure cooker for 40 minutes, though the broth clarity may vary.
🍽️ Serving Suggestions
Serve with a small side dish of sliced bird's eye chilies in light soy sauce for a spicy kick. A side of blanched lettuce or bok choy provides a fresh, crunchy contrast to the rich duck. Pair with a glass of warm Liang Teh (Chinese herbal tea) to complement the medicinal notes of the dish. Offer extra fried garlic on the table, as most diners love the added texture and aroma. Enjoy as a hearty breakfast or a comforting weekend lunch.