Ingredients

Method

In a large pot, bring the duck broth to a simmer.

Add the duck breast to the pot and simmer until it's tender and fully cooked.

Remove the duck from the broth and let it cool. Once cool, slice the duck into thin pieces.

Cook the thin rice noodles according to package instructions.

Season the broth with soy sauce and sugar.

To serve, divide the noodles between four bowls. Top with slices of duck and ladle over the hot broth. Garnish with bean sprouts and cilantro.