Clean the duck and cut it into large pieces. Season with 2 tablespoons sugar, 2 tablespoons fish sauce, 1 tablespoon chicken bouillon powder, 1 tablespoon (15g) minced garlic, 1 tablespoon (15g) minced shallots, and 1 tablespoon (15g) minced ginger. Let it marinate. Heat a pan over medium heat, add 2 tablespoons annatto oil, then sear the marinated duck pieces until golden on both sides. In a large pot, heat 2 tablespoons annatto oil, add 2 teaspoons (10g) minced shallots and 2 teaspoons (10g) minced garlic, and sauté until fragrant. Gradually add the seared duck to the pot, then pour in 4 2/3 to 5 cups (1.1–1.2 liters) coconut water to keep the broth sweet and not sour.

Season with 1/2 teaspoon salt, 2 teaspoons fish sauce, and 2 teaspoons rock sugar. Adjust seasoning to taste for your family. Simmer the duck for about 30 to 45 minutes until the broth turns a beautiful red color and the duck is tender.

Blanch the Quang-style noodles and some bean sprouts briefly, then place them in serving bowls. Slice the duck and arrange on top, then ladle the broth over. Serve with fresh mint, lettuce, roasted peanuts, and spicy chili satay for the best experience. The dipping sauce for the duck is ginger fish sauce to complete the flavor. The duck is simmered until just tender and flavorful, and the broth is sweet and aromatic. Enjoy with fresh mint for a delicious, well-rounded dish.