Tin du lịch The roasted duck restaurant "Tỳ Bà" is marinated with 15 spices, selling hundreds of ducks daily in Hanoi.

Thanks to its novelty and appealing flavor, the tỳ bà roast duck shop on Châu Long street, Hanoi sells over a hundred ducks every day.
Seven years ago, chị Hồng Vân had the opportunity to travel to Thailand and visited Chinatown, where she enjoyed the tỳ bà duck dish. Finding it to her liking, she dreamed of bringing tỳ bà duck back to Vietnam. Later, she and a few other chefs researched to create this dish to suit Vietnamese tastes.

“To make a delicious tỳ bà duck, I choose the local white-winged duck, not too big, weighing about 1.7 - 1.8 kg (after cleaning the feathers),” chị Vân shared.

Initially, the chef washes and cleans it thoroughly with salted water. Next, they remove all the bones, keeping only the neck bones. This step requires meticulousness because if the skin is torn, even a small tear will make the meat shrink during roasting, which won’t be aesthetically pleasing.

“Keeping the neck bones helps the duck maintain a beautiful shape, not misshaped, and some customers enjoy eating this part,” she revealed.

View attachment 540 The roast duck retains the neck bones to shape into beautiful “tỳ bà” instruments. Photo: Nhật Minh

The duck is then marinated with 15 types of spices and herbs according to a secret recipe, placed into a frame designed like the tỳ bà instrument, and then dried for 8 to 10 hours depending on the weather. Finally, the duck is placed into a roasting pot at the appropriate temperature.

Chị Vân noted that the person preparing it needs experience to adjust the temperature and time according to the weather and humidity to ensure that the ducks meet standards when they come out.

When customers come to buy, chị Vân takes the duck, removes it from the frame, and chops it so customers can enjoy it immediately. The duck retains its crispiness for about 2 hours, ensuring its delicious flavor even when customers take it on the road.

View attachment 541 When customers arrive, chị Vân removes the duck from the frame and chops it for them to take home. Photo: Nhật Minh

For chị Vân, a good tỳ bà duck needs to have a fragrant smell, crispy skin, and a shiny yellow color that comes from spices and herbs, without using coloring agents.

Tỳ bà roast duck is enjoyed with sauce, pickled scallions, pickled radish, and basil. Chị Vân chooses to buy scallions from Đà Nẵng, as this type has an appropriate fragrance and crunchiness, with sweet and sour pickles to pair with the roast duck to prevent it from being greasy.

Each tỳ bà roast duck is priced at 260,000 VND. In addition, the shop also sells other duck dishes such as duck feet salad, stuffed duck tail, bamboo shoot soup, and duck phá lấu...

View attachment 542 A standard tỳ bà roast duck needs to be crispy with attractive colors. Photo: Nhật Minh

Mr. Lê Văn Thắng (46 years old, Đống Đa) often buys tỳ bà duck for special family occasions: “This duck dish has had all the bones removed, making it suitable for almost everyone. Additionally, this dish can be enjoyed with vegetables and dipped in sauce, which suits my taste very well,” Mr. Thắng said.

Customers arriving to buy during peak hours may have to wait 15 to 20 minutes for their food. Most of chị Vân's customers buy the duck to take away.

Source: https://dulich.laodong.vn/am-thuc/q...-15-vi-ngay-ban-trm-con-o-ha-noi-1258417.html