A Vietnamese bar/restaurant in my neighborhood has one of the best noodle soups I've ever had, and I tried to recreate it here. The duck breast, which is my improvement over the poached/boiled breast meat at the restaurant, is sous vide at 135F and finished in a pan with honey, coriander, pepper and five spice. My version of mi vit tiem, a Chinese influenced dish, thus egg noodles over rice noodles. I just snuck a few bites from leftovers in the fridge and this was dank.
