When you were young, you probably
found yourself watching and falling in love with Donald, Disney’s world-famous
duck. As you grew, your love for duck was no less, but it transformed into
being all about the flavor.
Winter in Hanoi is no wonderland.
There is no snow or Christmas magic, just the biting wind and numbing drizzle
that thrust through your helpless coat.
Grinding your way through the crazy
traffic while slowly dying on your motorbike just to get home after a
horrendous day at work, your sense of existence is as low as the zombies in
“The Walking Dead”. At that moment, more than anything, you know that only duck
can save the day.
You neatly sit yourself down in a
small restaurant after shoving your bike onto the crowded pavement. The humble
owner greets you with a big smile as she chops juicy-looking duck meat without
stopping. Tell your friends to skip dinner and come over, because you've just
realized you've found duck heaven.
The owner greets you as soon as you walk in. Photos by VnExpress
You might be familiar with the
famous roasted Peking Duck from China or Duck a l'Orange from France, but in
Vietnam, duck can be prepared in many different ways. Neck, blood curd and legs
are often cooked with bamboo shoots to become vit nau mang (duck bamboo shoot soup), while the rest of the duck
is grilled to become vit nuong
(grilled duck) or turned into chao vit (duck
congee).
Duck, compared to chicken, is a lot
tastier on its own. The meat itself is richer, fattier and more flavorful. But
that is also why it is quite challenging to cook. Too many spices and
overcooking can make the meat lose its ducky goodness.
A full duck meal often starts with vit nau mang. Duck neck, blood curd and
legs are simmered with bamboo shoots in broth for hours so that all the hidden
flavors are released, and then served with green onion and cilantro on top. The
main player in this dish is not the neck or blood curb; it's the soup, where
all the “duckiest” flavors can be found.
A delicious piece of blood curd with bamboo shoots and hearty duck broth.
Take a sip of the warm soup just to
feel the umami flavor evaporate in your mouth, then take a bite of the crunchy
bamboo shoots to feel a lusty warmth move across your body. In just a moment,
you've come back to life.
After the soup, you can choose vit nuong to continue your journey. For
this dish, the duck must be carefully treated with ginger or white wine to
remove its distinctive strong smell. After that, it is marinated in a mixture
of honey, garlic, lemongrass and spices before grilling. The grilled duck is
crispy and charred outside but the inside remains juicy and soft. Dip a piece
of duck meat into the spicy and sour fish sauce, and then wash it down with
some rice wine. The pure satisfaction will make you want to jump up with two
arms open and start quacking like a duck.
Half a grilled duck.
A bubbling hot bowl of duck congee.
The last part of the combo, chao vit (duck congee), is the perfect
ending to the duck symphony. Whole grain rice cooked in duck broth until it
forms a glutenous porridge. Served bubbling hot with duck meat and a dash of
black pepper, you will be amazed by how sweet and savory the soup is.
The weather might be miserable
outside, but good food and good company can revive the coldest of nights. With
a bowl of hot duck congee in hand, “Sometimes life doesn't get better than
this,” you smile.
Duck
destinations in Hanoi:
Vit
53: 33 Nam Ngu, Hoan Kiem District
Loc
Vit: 102 Quan Thanh, Ba Dinh District
Nhung
Hien: 376 Thai Ha, Dong Da District
By VNE