In the Mekong Delta province of Soc Trang, duck rice noodle soup with pepper (known in Vietnamese as bun tieu vit) is a popular local specialty with roots in Chinese cuisine. Over generations, the dish has been adapted to suit Vietnamese tastes while maintaining its distinctive flavor.
The ducks used for the dish are selected for their plump breasts. Skilled chefs advise choosing freshly processed ducks with evenly golden skin and firm, elastic meat. When pressed, the meat should spring back, indicating freshness and quality. Along with duck meat, it often includes duck blood curd and innards, making the meal more nutritious.
For the broth, bones are slowly simmered and enriched with fresh coconut water to add natural sweetness. Pepper is the main spice, complemented by ginger, garlic, shallots, and rice wine. This combination of ingredients produces a mildly spicy, flavorful broth that pairs well with rice noodles.
The dish is served with rice noodles and a variety of vegetables, including shredded banana blossom, sliced morning glory, basil, bean sprouts, and lime. A well-prepared bowl should have no gamey odor, with the duck infused with rich flavors and the broth offering a subtle spiciness.
An essential accompaniment is the dipping sauce, which enhances the overall flavor. Thinly sliced shallots are combined with sweet and sour fish sauce and chopped fresh chili, adding depth and boosting the flavor of the duck.
Nowadays, bun tieu vit is a common sight at local eateries and restaurants throughout Soc Trang. Many households also prepare it for family meals and special occasions. For visitors, enjoying a bowl of bun tieu vit offers not only a flavorful culinary experience but also a glimpse into the rich cultural heritage of the Mekong Delta.
