Duck cooked with fermented bean curd (vịt nấu chao) is no longer an unfamiliar dish to many people in the Mekong Delta. Its appeal has made it a favorite. For Mekong Delta people, duck dishes are generally more preferred than chicken, unlike in the North or Central regions. From there, people have created many delicious and attractive duck dishes such as ginger-braised duck, duck congee, duck salad… among which duck cooked with fermented bean curd is a time-consuming yet highly favored dish by many.

It can be said that the distinctive flavor of duck cooked with fermented bean curd comes from the main ingredients—fermented bean curd and taro—harmonizing perfectly with the duck meat… No one knows exactly where this dish originated, but according to many people’s observation, it is a dish rooted in simple rural life. Because the ingredients are very easy to find: just a small jar of fermented bean curd, a few stalks of lemongrass, some taro roots, and a handful of water spinach from the garden are enough to create an irresistibly aromatic and enticing flavor.

One indispensable secret to removing the gamey smell of duck is that, during preparation, the duck must be rubbed with ginger and white wine to deodorize, then rinsed thoroughly. The duck is chopped into medium-sized pieces, marinated with fermented bean curd, oyster sauce, finely minced lemongrass,… for about 20 minutes. Next, sauté minced garlic until golden, then stir-fry the marinated duck until the meat firms up. Add fresh coconut water and simmer over medium heat. Taro is cut into large or small pieces as desired, deep-fried until golden to enhance its fragrance and rich, creamy texture, and to prevent it from falling apart during simmering. Add the fried taro into the pot and continue simmering until the taro has fully absorbed the flavor of the duck. Simmering time ranges from 30 minutes to 1 hour depending on the type of duck. Once the duck is tender, it’s ready to enjoy.

Duck cooked with fermented bean curd is commonly served with rice vermicelli (bún), instant noodles, or steamed white rice. The accompanying blanched vegetables are quite varied, but water spinach from the fields and green mustard greens are considered the most delicious choices. The dish becomes even richer and more irresistible when paired with a dipping sauce made from fermented bean curd, cane sugar, a bit of fresh lime juice, and finely chopped red chili.

Just reading about it already gives a sense of the irresistible appeal this dish brings to diners. Though simple and rustic, it is regarded as a signature specialty of the Mekong Delta when hosting guests. With just a little effort, you can prepare this special dish to treat the whole family. Duck cooked with fermented bean curd is truly an attractive and captivating choice whenever you go out to eat with your family. What could be more enjoyable than gathering with family and loved ones around a steaming hot pot of duck cooked with fermented bean curd on slightly chilly days?

Duck cooked with fermented bean curd has long been intertwined with the life and culinary culture of the people in the riverine Mekong Delta for generations. Today, this dish has become an iconic brand whenever people talk about Mekong Delta cuisine. Surely after trying it, you will feel extremely delighted and satisfied with your choice. Hopefully, the sharing above will help you add one more delicious dish to your personal recipe collection.

Rich and flavorful duck cooked with fermented bean curd