Hanoi is renowned for its diverse noodle offerings, ranging from the beloved beef pho and bun rieu (crab noodle soup) to bun cha (grilled pork with noodles). Beyond these familiar names, the capital city has embraced new noodle varieties, capturing the attention of diners with their flavor combinations. One noteworthy addition is the roasted duck noodle soup.
Nestled at 106 Tran Quoc Vuong Street in Cau Giay District, Tran Quyet Thang's roasted duck noodle shop has become a go-to dining spot for many people in the area.
Thang had eight years of experience as a kitchen assistant in a Chinese food restaurant on Nguyen Chi Thanh Street before opening his shop. This is where he learnt how to make Guangdong-style roasted duck from the chef.
In 2015, he opened his own restaurant on Yen Hoa Street. However, with the owner reclaiming the space, the eatery made its move to Tran Quoc Vuong Street in 2019.
The restaurant's layout accommodates 14 indoor tables and 7 outdoor tables, serving approximately 50 guests simultaneously.
Following pre-processing and thorough washing, the duck undergoes a stuffing process with a blend of 30 herbs, including star anise, cardamom, and bay leaf.
Then, it is sewn shut, and blanched to eliminate any odors and promote skin tightening. Finally, the duck is coated with a mixture of vinegar and honey, ensuring a golden brown hue upon roasting.
The duck's head is tied with tissue paper to absorb any blood that may spill during the roasting process. This precaution prevents the blood from dripping onto the body's skin, avoiding burnt skin and maintaining the overall appearance of the dish.
"Each roasted duck can serve up to 7 bowls of noodle dishes. I use 100 kilograms of noodles and approximately 80 ducks daily, resulting in a total of 560 bowls of noodles," Thang said.
When orders come in, Thang fries the duck in a pan of hot oil for about a minute, achieving a crispy skin. This process ensures even cooking, and the result is a duck with a shiny appearance.
The roasted duck noodle soup is a winter favorite. The dish features pho noodles, duck meat, scallions, herbs, and a broth simmered from duck bones, onions, lemongrass, and ginger.
The mixed noodle dish utilizes the sauce released from the roasted duck's belly without the addition of extra spices. Served alongside a bowl of duck broth, diners have the option to elevate the flavor by dipping the meat into soy sauce.
Thuy Trang, a 20-year-old student and a loyal customer, commends the rich, fatty, and distinctive flavors of the duck. Trang said, "I dine at the restaurant about three times a week, and the prices are well-suited to a student's budget."
The restaurant's menu features roasted duck at VND220,000 ($9), duck salad ranging from VND60,000 to VND100,000 ($2.40 to $4), and roasted duck noodle dishes priced between VND35,000 and VND50,000 per bowl.
Extra noodles cost VND10,000, and a bowl of duck soup with blood jelly and bamboo shoot soup is available for VND35,000.
Each roasted duck is chopped into bite-sized pieces, offering a combination of soft meat with crispy skin infused with herbs.
When added to a bowl of noodle soup, the meat is enhanced by a broth made from duck bones and spices. Complemented by fresh vegetables like coriander, scallions, and lettuce, the dish achieves a well-balanced and refreshing finish.
