Bun Nuoc is a rustic dish, easy to make and easy to eat, widely sold on all the streets of Hanoi. With many rich variations, bun nuoc is always an attractive choice for all diners, including the delicious, rich roasted duck vermicelli.
Mr. Tran Quyet Thang (Cau Giay, Hanoi) - owner of the roast duck noodle shop "Thang Vit", said: "I have 9 years of experience as a chef at a large Chinese restaurant in Hanoi, so I have also accumulated some cooking experience.
After leaving that Chinese restaurant, I opened a roast duck noodle shop for nearly 10 years. This roast duck noodle dish is something I learned from a Chinese chef when I was working at the restaurant.
According to the owner, on average he roasts more than 80 ducks a day and sells 400-500 bowls of noodles. The roasted duck at the restaurant is marinated with more than 20 different spices and herbs.
He said, "To make a delicious bowl of roasted duck vermicelli, I always pay attention to the stages of cooking the broth and processing the roasted duck. For the broth, Mr. Quyet Thang's restaurant uses duck bones and feet simmered with spices such as lemongrass, ginger, onions... to create a natural sweetness and fat for the vermicelli broth .
As for the roasted duck, after preparing and stuffing more than 20 spices into the duck's belly such as star anise, cardamom, cinnamon, coriander, pepper..., Mr. Thang will sew the duck's belly closed and blanch it in boiling water to remove the smell and help the duck's skin to tighten. Next, the duck will be roasted in a pot for an hour and then rinsed in a pan of oil to make the duck's skin golden and crispy.
The price of roasted duck vermicelli at the restaurant ranges from 35,000 - 50,000 VND/bowl. In addition to roasted duck vermicelli, the restaurant also serves a variety of dishes such as roasted duck vermicelli, special duck vermicelli, vermicelli with offal and gizzards, stir-fried duck tongue with lemongrass and chili...
Mr. Nguyen Hoang Long (Cau Giay, Hanoi) - a customer at the roasted duck noodle shop, said: "The duck meat is marinated just right, the skin is golden brown on the outside but the duck meat is still moist and soft on the inside. The broth and noodles are also harmonious, adding a little bamboo shoots and chili makes it very tasty."
Ms. Dang Thi Thuy (Dong Da, Hanoi) is a regular customer of the restaurant and said: "The roasted duck vermicelli at the restaurant has been adjusted to suit Vietnamese tastes. I really like the taste of the roasted duck vermicelli here so I often visit the restaurant with friends and family" - Ms. Thuy said.
