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20 responses to “Vietnamese Duck Pho”

  1. Buzzie

    Open up a restaurant and call it Phuk Pho

  2. adele

    Brilliant. Duck pho sounds absolutely delicious.

  3. Heather

    Duck is a much more logical choice than turkey, since Asians typically don’t eat turkey. 🙂

    Thanks for the nod, Hank. This looks absolutely delicious.

  4. Sylvie

    That’s a good idea. Duck broth is too strong for many soup, but this should work very well.

    On a different (but related subject), say one wants to butcher their own deer instead of taking it to the processor… any book you may recommend to try to acquire some knowledge ahead of time of what to do and not to do?


  5. Ryan

    So I finally get a chance to catch up on all the food blogs I follow, and this is the first article? Hank, that’s not fair to everyone else. You’ve set the bar too high again.

    I’d pay good money for a bowl of phuk!

  6. Jon

    Ok, I can’t help myself. Some other restaurant names:
    Phuking Fowl
    Hank’s Phuk Hut
    Pluk First, Phuk Later
    Phuk’in Pho
    Drive-through Express Phuk
    Phee Phy Pho Phuk
    Sorry, that is totally sophomoric humor, but I couldn’t resist.

  7. Greg

    I’ve always wanted to open a pho joint named “Pho Q”.

    Yes, I am an idiot.

  8. Sylvie, Rappahannock Cook & Kitchen Gardener

    Many thanks for the recommendation, Hank.


  9. Finspot

    Hank, when I lived in SF I used to go to a place in the Haight called Phuket, so you’re not far off with Phuk It. The pho looks scrumptious. It’s perfect stuff for this time of year–especially when you have several inches of the white stuff on the ground as we do in Seattle. Hey, but the days are now getting longer. Happy solstice!

  10. Tragash

    This is my first season successfully harvesting enough ducks to really get in the kitchen and mess around. I have been saving bones and bits since the beginning of the season and I just enjoyed my first bowl of Phuk. It was great. I was even inspired to add some asian greens to it and make a quick pickled carrot garnish. My gf said it tasted better than what we get in the restaurant, not surprising. Only quirk I encountered was that I think it over reduced despite adding additional water at different times in the making. It just seemed like it made such a small amount of broth in the end, though that little bit was packed with flavor.

    As I type this I have a batch of your stock recipe working on the stove too. Thanks for writing such a great blog and inspiring me to get in the kitchen.

  11. what’s going on around here | caseydsibley

    […] in website terms), and started getting to that freak out moment. But then! We had plans to cook home made duck pho for our friends and that was such an involved process that it took my mind off of my to-dos. I also […]

  12. cj

    This recipe looks fantastic, I don’t have any duck right now but going hunting soon..

  13. str8down

    I just finished making this and it was terrific. I had to add more water as I went, and I also used about 4 cups of chicken stock in making the broth, But it was rich and flavorful. My best pho yet, and I got even more use out of my Christmas duck.

  14. Biev

    So if I make this with just one duck carcass, do I cut the recipe? I’m trying to figure out how much seasoning to add.

  15. darren

    is it possible to make with the more stinky spoonies? i refuse to use bacon or any fat from another animal, so trying all recipes to make these species work.

  16. Butchering a duck - Page 2 - Utah Wildlife Network

    […] still get all these good bits. Here is a new recipe I just tried on a Gadwall I shot last weekend:…-call-it-phuk/ It was phenomenal, uses the whole bird, and requires only skinning the bird, not […]

  17. Robert Martin

    How about a Vietnemese – Japanese fusion place called Pho Phuk Sake.

    I’ll get my coat.

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