Trung vit lon
|Boiled half-hatched eggs – Trứng vịt lộn|
I was deliberating for quite some time before deciding to write about these eggs. Even the name may sound disgusting to many of you, especially those who haven’t tried them yet. But after all, I decided that as they belong to the Vietnamese food culture and are indeed very tasty, there is no reason for me to be afraid of introducing them.
Ok I cannot describe exactly how these eggs taste and I am not trying to do so. All I can say is that it’s soft, and go very well with the accompanied vegetable (called “rau răm”) and ginger sauce. There are 2 ways to eat these eggs. One is to put an egg in a small bowl with the small side down, use the spoon to break and hand to open around a third of the egg shell, and use spoon to eat the inside together with the sauce and vegetables. This way you can’t see how the inside looks, but it takes some skill to do so. The other way is to ask the shop owner to remove all the shell and put the inside in a bowl for you. Either way, DON’T forget the sauce and vegetable. Most, if not all, of the places selling these eggs in Danang are small pavement shops, open in late evening, and they intentionally set up everything in dim light so that you cannot see what you are eating. Normally one person would eat 1-2 eggs each time.
I love these eggs and I think most Vietnamese do, too. Clear away all the bad imaginations you’re having in your head, get some courage and you will find out that these eggs are definitely not as bad as you think they are. Indeed, they are very tasty (well I know you don’t believe me anyway). So I suggest you give it a try, and have some fun experience with Vietnamese cuisine.
|Ginger and young papaya sauce|
Where: my usual place: 83 Thai Phien – 6000VND per egg
When: around 8pm to midnight