The know-how and secret skills of Van Dinh citizens play an essential role in making tasty golden brown duck congee. Duck used in processing is Van Dinh duck whose tender and flavorful meat. They boil the duck then chop the bird into pieces, and keep the broth to cook congee. Rice to cook congee must be the best glutinous rice, mixed with some rice and mung bean . The cook roast the rice until it turns light brown, then thoroughly simmer in duck broth. Well-cooked congee is smooth, slightly thick and aromatic. The slices of duck meat are arranged at the bottom of a bowl before sprinkling a little fish sauce then ladling congee over and finally sprinkling some fried shallots and chopped coriander, spring onions on the top.

Once the steaming hot bowl of duck congee is laid out, the diners will mix all the ingredients together. The aromas of meat, congee, fish sauce and herbs all blend harmoniously, make an unforgettable taste. Congee is sometimes served with stir-fried duck gizzard, and clot blood to enhance the taste.

Van Dinh duck congee is such a nutritious and appetizing dish. With the softness of rice, savouriness of duck meat and buttery taste of mung bean, a bowl of duck congee never becomes boring with diners.

 Source: Hanoi’s cuisine - Hanoi City Tourism Department