Chinese

A variation of Mì Vịt Tiềm with a stronger emphasis on Chinese braising techniques and ingredients, resulting in a deeply savory and complex broth, often served with thicker noodles.

Whole duck · Thick wheat noodles · Star anise · Cinnamon stick

A variation inspired by the famous Peking Duck, focusing on achieving a very crispy skin through a specific preparation method involving boiling water and air-drying. The flavor profile is slightly different from traditional Vietnamese Vịt Quay.

Whole duck · Maltose syrup · Rice vinegar · Water

A flavorful twist on steamed sea bass, incorporating elements inspired by Hainanese chicken rice and Chinese fermented bean sauce. This version adds depth with fermented black beans and a touch of chili for a more complex umami profile.

Whole Sea Bass · Ginger · Scallions · Fermented Black Beans