I knew about this duck vermicelli and noodle shop on Street 2, Soc Son in a rather special way, not because I found it myself or heard from friends, but because my mother said this place is delicious.
My mother has a very delicate palate. She used to be a cook for more than 15 years, with an extremely sensitive sense of taste, wherever she eats she can immediately analyze which dish is well-seasoned and which is done carelessly. For her, eating is not just about “filling the stomach”, but it has to be delicious, and clean. So when she said “the duck there is good, clean, the broth is sweet and light,” I went to try it right away. This shop is also near my office, I’ve seen this place many times but never tried it because from the outside, the shop doesn’t stand out. This morning I went to try the two dishes my mom praised, and truly… she wasn’t wrong at all.
Mixed dong vermicelli with duck (40,000 VND):
The first dish I ordered was mixed dong vermicelli with duck – just by the name you know what’s in it, and when the staff brought it out it was “visually appealing”. The vermicelli strands are the proper dong type, with the typical opaque white color, not the industrial kind. The vermicelli is blanched in boiling broth so it’s fragrant, soft but still chewy. Then it’s mixed with a special dipping sauce – harmoniously salty and sweet, richer than when I make it myself because they have full spices.
The duck meat is chopped into big pieces, thin skin, the inside meat is juicy, firm, not mushy or dry. A plus point is the duck is fresh and sweet because they select good fat ducks and boil them properly with the right heat. On top, they sprinkle crispy peanuts, fragrant fried shallots, served with blanched bean sprouts and shredded dried bamboo shoots. Mix it all up, add a bit of cilantro, everything blends together deliciously and beautifully.
What’s special is the shop serves it with a small bowl of broth, super clear and sweet. In the bowl there are 2 pieces of duck blood pudding, soft, smooth, lightly salty, fatty like pudding, very enjoyable to eat. Also, a meatball mixed with wood ear mushrooms and shiitake mushrooms, the meatball is aromatic and flavorful.
After eating this dish, I felt very satisfied – from aroma, color, taste to presentation, not greasy at all, even made me want to eat more.
Duck vermicelli soup (35,000 VND):
A steaming hot bowl of duck vermicelli, fragrant and aromatic. Lots of duck meat, eaten with dried bamboo shoots that are chewy, absorbing the broth but still retaining a slight crunch. The broth is crystal clear, no residue, no oil scum, with a white color. Just one spoonful and you can taste the sweetness from real bone broth, not relying on seasoning powder.
On top, there’s also a piece of duck blood pudding, smooth, soft, lightly fatty like a savory jelly. What I really liked is the shop has a jar of pickled bamboo shoots in vinegar and chili. The bamboo here is cut into squares, well-pickled so it’s sour, spicy, with a sweet aftertaste – when added to the vermicelli bowl, the dish becomes even better.
This duck vermicelli is best eaten hot in winter, but even in the humid summer, it still feels refreshing after eating – which is not easy. After finishing, drink a glass of iced herbal tea (free) prepared by the shop – cool and pleasant, just like a Northern-style “dessert”.
A breakfast costs only about 35,000–40,000 VND (about \~1.3–1.5 USD), but full of flavor, good service, nice space and attention to small details.
Simple stainless steel tables and chairs, but clean and tidy. The shop is always crowded, especially with office workers – probably because of the convenient location and quality food. The space is divided into outdoor and indoor areas, so you can sit wherever you like comfortably.
If it weren’t for my mom’s recommendation, I’d probably just pass by this place like many other shops on the street. But thanks to her – a picky but discerning chef – I discovered such a delicious duck vermicelli. I might become a loyal customer of this shop hehhe.