This week, I will compare the differences between rau hung que and rau dam (Vietnamese mint) when eaten with duck meat! Vietnamese people love duck meat because of its delicious "red meat" flavor. In other words, even though duck falls into the "Poultry" category, duck's meat tastes similar to red meat: very fatty and meaty yet tender and juicy. In Vietnam, we usually boil whole duck with a few slices of ginger and then use the fatty broth to make duck noodle soup.
Duck meat is delicious as its or can be dipped into spicy dipping fish sauce for more flavors. However, we are also very creative when it comes to working with different proteins. For example, it would be a waste if you visit Vietnam and not try Bun ngan nuong. Instead if sticking to the traditional route, we grill the meat on charcoal to add a smoky aroma to the flavor profile. Bun ngan nuong is quite similar to Bun cha (grilled pork with vermicelli), the only difference is that it is grilled duck meat served with dipping fish sauce, vermicelli and fresh herbs.
First and Foremost: What is rau hung que, and what is rau dam?
Rau hung hue, or best known as Thai basil, is served as a complimentary herb in some famous Vietnamese dishes such as pho, noodle soups, spring rolls, etc. Thai basil is often eaten raw. The taste is slightly sweet yet has a spicy aftertaste note.
Unlike Italian basil (right), Thai basils (left) are thinner, more narrow and darker in color.
Rau dam or often called Vietnamese mint, is an exceptionally fragrant water herb. Rau dam is also well-known throughout Southeast Asia. The reason why it's called Vietnamese mint in the west is because of its minty taste, but a bit bitter and spicier. Since rau dam is extremely pungent, we usually use it as a "detergent" to eliminate fishy smell from ingredients such as clams, seafoods, baluts (as shown below), etc.
Let's get started with our "experiment"!
I have Linh here with me today to help me out with this "experiment". Here are some info about Linh:
- Linh is from the South of Vietnam, born and raised in Ho Chi Minh City
- Came to the States three years ago and hasn't been back since
- Linh is a great cook. She cooks everyday to satisfy her Vietnamese food cravings
- Linh's top to-go dishes are Hu tieu Nam Vang (Phnom Penh noodle soup, Pho bo xao (Stir fried rice noodles with beef), and cha gio (spring rolls).
I had in front of Linh a serving of juicy duck meat with two sides of fresh herbs: on her right was Vietnamese mint while on her left was Thai basil. Since Linh is not only Vietnamese but also a great cook, she obviously knew which herb is the one that supposed to be eaten with duck meat. Linh was open-minded enough to try duck meat with rau dam combination first, and to my surprise, she seemed to be impressed. She then tried the meat with basil, and as expected, Linh knocked her head to give me that "I approve" signal.
Now, it is time to ask Linh some interesting questions!
K: You seemed to be impressed by the first combination. Can you explain why?
L: You should try it yourself cause it's pretty interesting. It was way better than i expected it to be, for some reason. Personally, i think duck meat has a stronger flavor compared to other white meat like chicken, therefore, somehow it worked out. Very very strange!
K: Do you think basil goes well with duck since i know in the South people don't eat duck meat?
L: I liked it! Basil went really well with duck meat because it didn''t overpower the protein, which, is crucial.. I also loved the sweet aftertaste from Thai basil.
K: After this experiment, would you recommend people to try this combination out?
L: Definitely! It was very eye-opening for me. Never have i thought it rau dam would go well with duck meat! The experiment we did today also helped me to understand more about herbs usage in Vietnamese cooking, which i know my mom will be so proud of me haha.
What are my thoughts?
I've tried it and totally agreed with what Linh felt about the duck meat with rau dam combination. That is why I love trying new things so much, because not until I step out of your comfort zone that I will be able to learn more along your cooking journey.
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