10/17/17
The Duck Noodle Soup was the first big time dish I discovered after moving to Myrtle Beach 10 years ago and it is still my go to each and every time. What makes this dish so great is it’s simplicity and focus on the broth. The deep beef bone broth is stewed with garlic, onions, rock sugar, fish sauce and other ingredients that gives it a comforting homemade taste and aroma. The broth is not fatty at all and has a great sweet, garlicky balance when paired with the thick rice noodles. The large slices of duck (I’d estimate half or two thirds of a duck were used) are first fried then placed into the broth to absorb all the flavors while remaining tender and juicy. Broccoli is also added to the dish for texture and you can request Chinese broccoli if you prefer. There’s enough broth, noodles and duck in this dish that a to-go container is usually required. For $8, I usually order two (one for now, one for later) and if there’s any broth leftover, I use it for other noodle dishes at home. BTB for sure ✌🏽