Buzz
Tender duck meat and delightfully crispy skin have made Quang Hue Vien a go-to for food enthusiasts for over 60 years.
Indulge in Saigon's Famous Chinese-style Braised Duck Noodles during Your Visit
Located at the prominent corner of Phan Dinh Phung - Nguyen Trong Tuyen streets in Phu Nhuan district, Quang Hue Vien stands as one of the oldest Chinese eateries in Saigon. To this day, this renowned duck noodle spot has been serving customers through three generations.
Originally from Guangdong, China, the Chiec family migrated to Saigon in the early 20th century. Faced with unemployment, Mr. Chiec, of Chinese descent, wandered into Phu Nhuan (now Phu Nhuan district) and decided to open a food establishment, Quang Hue Vien, upon observing the bustling population in the area.
“While no one in the family remembers the exact details, it's likely that this eatery was established in the 1940s. Initially selling porridge, my grandfather noticed the growing demand and added items like dumplings, hu tieu, and eventually the famous braised duck noodles that are celebrated to this day,” says Xuan, Mr. Chiec's granddaughter.
Culinary Legacy: Quang Hue Vien, A Tradition of Chinese Braised Duck Noodles for 3 Generations
While not the grandest spot in Saigon, Quang Hue Vien's small, cozy space and slightly higher prices (nearly 100,000 VND per serving) continue to attract duck enthusiasts for its uniquely flavored duck meat.
“I've known this place for over 60 years. Back then, it had a small cart with a few wooden tables, but it was always bustling. Sometimes, even Western customers and sophisticated diners would visit. I used to be a regular customer as well. Now, even though I no longer have all my teeth to enjoy duck, occasionally I still ask my grandchildren to buy because it's worth savoring,” says Mr. Ba Xuan, an elderly customer.
According to the chef's revelation, the thigh and drumstick meat (almost a quarter of a duck) are marinated thoroughly with traditional spices, then braised in a broth infused with various herbs, and finally deep-fried and roasted. This method ensures tender duck meat with crispy, fragrant skin, avoiding the heaviness often associated with conventional braising.
Harmoniously combining braising, frying, and roasting techniques, along with the fragrant broth, Quang Hue Vien's braised duck noodles, in particular, and braised duck noodles, in general, are favored by Saigonese throughout both rainy and scorching seasons. Despite the high price, it remains a must-try dish among the famous Chinese cuisines.
Served with the braised duck is the golden noodles of the Chinese, egg noodles blanched in boiling water, placed in a bowl with a few blanched bok choy, and then ladled with the duck broth. For those who prefer the duck separately, it is arranged on a plate, shredded into pieces. Those who want to enjoy them together can add the duck pieces to the bowl. In addition to blanched bok choy, braised duck noodles can also be paired with pickled green papaya.
According to Ngôi Sao
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Reference: Travel guide Mytour
MytourJuly 6, 2016
