Braised Duck Noodles (Kuay Tiew Ped Palo - ก๋วยเตี๋ยวเป็ดพะโล้)

Name: Braised Duck Noodles (Kuay Tiew Ped Palo - ก๋วยเตี๋ยวเป็ดพะโล้)
Prep time: 30 min
Total time: 30 min

Published November 18, 2025
Updated January 11, 2026
Author Bell V’Kit

Tender duck simmered in a fragrant five-spice broth with noodles, daikon, and herbs. Slow-cooked, aromatic, and perfectly balanced: a comforting bowl that's worth every minute.

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Total : 2 hr 30 min

Spice Level : Not Spicy

Skill Level : Intermediate

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What Is Braised Duck Noodles?

Braised Duck Noodles (kuay tiew ped palo, ก๋วยเตี๋ยวเป็ดพะโล้) is slow, rich, and deeply comforting noodle dish.

This noodle soup is all about patience and layers of flavor. The broth begins with cinnamon, star anise, and Sichuan peppercorns roasted until fragrant, then gently simmered with galangal, shiitake mushrooms, palm sugar, and soy sauces. Over time, the duck becomes tender, and the soup develops into a rich, aromatic balance of sweet, salty, and warm spice.

Each bowl comes together with egg noodles, tender duck, daikon, and greens, finished with a sprinkle of crispy fried garlic for that final aromatic touch.

It’s not a quick dish but that’s the beauty of it. Every slow-simmered step builds depth. It’s the kind of dish that feels like home soothing, fragrant, and comforting

A Thai-Chinese Heritage Dish

Braised duck noodles is a Thai-Chinese comfort dish at heart. My grandparents were from China, and like many Thai families, that heritage naturally blends into the way we cook and eat. I was born in Thailand, so I love bold flavors (salty, sour, and spicy), but I also have a soft spot for the mild and delicate style of cooking from certain regions in China. This dish feels like the perfect bridge: it’s subtle, aromatic, calm and soothing at the same time.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You'll Love Braised Duck Noodles

A beautiful balance of sweet, salty, and warm spice that feels comforting and familiar.
Tender, fall-apart duck that absorbs the flavors of the broth.
A great make-ahead dish. The flavor actually improves overnight as the broth deepens.
Minimal active cooking time. Once it’s simmering, the pot does the work for you.

Shopping Checklist (Ingredients & Equipment)

Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

Aromatics & Herbs

Spice Bag

[] 10g cinnamon sticks (about 2 sticks)
[] 3g star anise (about 3 pcs)
[] 1.5 tsp Sichuan peppercorn (Chuan Jiao)

Mushroom Mix

[] 1 tbsp neutral oil (for stir-frying)
[] 60g garlic
[] 1 tbsp black pepper
[] 8 coriander roots
[] |15 dried shiitake mushrooms | (soaked, drained, and halved)

Broth Base

[] |3.5 L water |(start cold)
[] 500g chicken carcass or bones
[] 1 tbsp salt
[] 1 tbsp palo powder (five-spice)
[] spice bag (from roasted cinnamon, star anise, peppercorns)
[] |30g galangal |(sliced)
[] mushroom mix (garlic, coriander root, pepper, mushrooms).
[] 60g palm sugar
[] 4 tbsp green cap soy sauce
[] 5 tbsp light soy sauce
[] 3 tbsp oyster sauce
[] 3 tbsp sweet dark soy sauce
[] | 300g daikon radish | (peeled and sliced)
[] 1 kg duck thigh (about 5 pieces)
[] 100g duck blood

Noodle Toppings

[] 50g garlic (for deep-frying)
[] 50g bean sprouts
[] 100g Chinese broccoli (cut into bite-size pieces)
[] 1 small bunch coriander (chopped)
[] 1 small bunch Chinese celery (sliced)
[] 1 small bunch spring onion (sliced)
[] 500g fresh egg noodles

[{

Equipment

[] Large stock pot – for simmering the broth and duck
[] Wok or sauté pan – for roasting spices and stir-frying aromatics
[] Pressure cooker – for a quicker braising option
[] Fine mesh strainer or spice bag – to hold cinnamon, star anise, and peppercorns
[] Ladle – for skimming, tasting, and serving the broth

}]

Ingredient Highlight: Star Anise (โป๊ยกั๊ก)

Why Star Anise Matters in Braised Duck Noodles
Star anise is one of the key spices that gives braised duck noodles their signature warmth and aroma. Its deep, slightly sweet, and licorice-like flavor adds complexity to the broth, balancing the richness of duck and soy sauce with a gentle, fragrant spice.

When paired with cinnamon and peppercorns, star anise creates that familiar palo (five-spice) note found in many slow-braised Thai-Chinese dishes. It’s what makes the soup smell so inviting before you even take a bite.

How It’s Used
Whole star anise pods are lightly roasted to release their essential oils, then simmered slowly in the broth to infuse the soup with depth and warmth. A little goes a long way, too much can overpower other ingredients.

In Thai Cooking
Star anise often appears in braised meats, stews, and noodle soups, especially dishes with Chinese roots. It’s a spice that adds both aroma and nostalgia, one whiff and you know something comforting is on the stove.

Nutritional & Health Benefits

Rich in antioxidants – helps protect the body from inflammation and oxidative stress.
Supports digestion – traditionally used in Thai-Chinese cooking to ease bloating and aid digestion after rich meals.
Natural antimicrobial properties – contains compounds that help fight bacteria and fungi.

Tips Before You Start Making Braised Duck Noodles

Broth Tips

Start with cold water when boiling bones. This helps extract collagen and builds a richer, cleaner broth.
Roast your dry spices (cinnamon, star anise, Sichuan pepper) before adding them. It releases essential oils and deepens aroma.
Simmer gently, never boil hard. Slow simmering keeps the broth clear and full-bodied. Boiling too hard can toughen the meat.
Let the broth rest overnight. This is one of those dishes that actually tastes better the next day. Letting it sit deepens the flavor and brings out a soulful, layered richness. You can keep it in the fridge for up to 3 days.

Aroma and Texture Tips

Toss cooked noodles in garlic oil after cooking. This prevents clumping and infuses them with aroma.
Blanch veggies quickly. Keep bean sprouts and Chinese kale crisp for a fresh contrast to the rich broth.
Add herbs at the end. Slice spring onion and coriander just before serving for bright, vibrant notes.
Deep-fried garlic is essential. It brightens the flavors and lifts the whole dish with its aroma.

Braised Duck Noodles (Kuay Tiew Ped Palo - ก๋วยเตี๋ยวเป็ดพะโล้)

Tender duck simmered in a fragrant five-spice broth with noodles, daikon, and herbs. Slow-cooked, aromatic, and perfectly balanced: a comforting bowl that's worth every minute.

Servings : 5

Spice Level : Not Spicy

Skill Level : Intermediate

Prep : 30 min

Cook : 2 hr

Total : 2 hr 30 min

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Ingredients

Aromatics & Herbs

Spice Bag

[] 10g cinnamon sticks (about 2 sticks)
[] 3g star anise (about 3 pcs)
[] 1.5 tsp Sichuan peppercorn (Chuan Jiao)

Mushroom Mix

[] 1 tbsp neutral oil (for stir-frying)
[] 60g garlic
[] 1 tbsp black pepper
[] 8 coriander roots
[] |15 dried shiitake mushrooms | (soaked, drained, and halved)

Broth Base

[] |3.5 L water |(start cold)
[] 500g chicken carcass or bones
[] 1 tbsp salt
[] 1 tbsp palo powder (five-spice)
[] spice bag (from roasted cinnamon, star anise, peppercorns)
[] |30g galangal |(sliced)
[] mushroom mix (garlic, coriander root, pepper, mushrooms).
[] 60g palm sugar
[] 4 tbsp green cap soy sauce
[] 5 tbsp light soy sauce
[] 3 tbsp oyster sauce
[] 3 tbsp sweet dark soy sauce
[] | 300g daikon radish | (peeled and sliced)
[] 1 kg duck thigh (about 5 pieces)
[] 100g duck blood

Noodle Toppings

[] 50g garlic (for deep-frying)
[] 50g bean sprouts
[] 100g Chinese broccoli (cut into bite-size pieces)
[] 1 small bunch coriander (chopped)
[] 1 small bunch Chinese celery (sliced)
[] 1 small bunch spring onion (sliced)
[] 500g fresh egg noodles

[{

Equipment

[] Large stock pot – for simmering the broth and duck
[] Wok or sauté pan – for roasting spices and stir-frying aromatics
[] Pressure cooker – for a quicker braising option
[] Fine mesh strainer or spice bag – to hold cinnamon, star anise, and peppercorns
[] Ladle – for skimming, tasting, and serving the broth

}]

Cooking Instructions

1. Make the Spice Bag

[] Roast cinnamon, star anise, and Sichuan peppercorn in a dry pan until fragrant.
[] Wrap the roasted spices in a cloth spice bag and set aside for the broth.

2. Make the Mushroom Mix

[] In the same pan, add a bit of oil.
[] Stir-fry garlic, black pepper, coriander roots, and drained mushrooms over low heat until aromatic. Set aside.

3. Build the Broth

[] In a large pot, combine water, chicken bones, and salt. Start with cold water and bring to a gentle boil.
[] Add palo powder, the spice bag, and galangal.
[] Add the stir-fried mushroom mix.
[] Season with palm sugar, green cap soy sauce, light soy sauce, oyster sauce, and sweet dark soy sauce.
[] Add daikon radish and simmer for 10 minutes.
[] Add duck thighs and duck blood.

4. Simmer

[] Reduce the heat to low and simmer gently for about 2 hours, or 1 hour if using a pressure cooker.
[] The broth should be deep brown, aromatic, and rich with balanced sweetness and spice.

5. While Simmering, Prep the Noodle Toppings

[] Deep-fry garlic slowly until golden and fragrant, set aside.
[] Blanch bean sprouts briefly (10–15 seconds).
[] Blanch Chinese kale until bright green.
[] Chop coriander, Chinese celery, and spring onion.
[] Boil egg noodles for 1–2 minutes and drain well.

6. To Serve

[] Place noodles in a serving bowl.
[] Top with duck meat, duck blood, mushrooms, Chinese broccoli, and daikon slices. Ladle in the hot broth.
[] Garnish with bean sprouts, coriander, Chinese celery, spring onion, and a generous sprinkle of crispy deep-fried garlic.
[] Serve.

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FAQs for Braised Duck Noodles (Kuay Tiew Ped Palo - ก๋วยเตี๋ยวเป็ดพะโล้)

Can I make Braised Duck Noodles ahead of time?

Yes. In fact, the flavor gets even better the next day as the broth continues to develop depth. Store the duck and broth together in the fridge for up to 3 days.

Which part of the duck should I use in Braised Duck Noodles?

Duck thighs or drumsticks are ideal because they stay tender and flavorful after long simmering.

How do I make the duck tender?

Low and slow is the secret. Keep the heat gentle just a steady simmer, not a boil. Boiling makes the meat tighten and dry out, while slow simmering allows the fat to render and the fibers soften, giving you soft, melt-in-your-mouth duck.

What if I’m short on time?

Use a pressure cooker. That’s what I use for this recipe. It cuts the cooking time by about half while still producing a rich, full-bodied broth and tender duck. Just be sure to let the pressure release naturally for the softest, most flavorful result.