Braised Duck and Congee (Cho Vt) in Saigon, Vietnam

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Rating: 4.0; Vote: 1

Cho vt is the Vietnamese version of duck congee rice porridge. Read more about it here: Congee is a rice porridge soup that commonly eaten throughout Asia. Its often a breakfast dish, and the rice soup is often served with a few pieces of minced pork or some organs, or a soft boiled egg inside. But when I was in Vietnam, along with Kyle Le we went to a restaurant called Cho Vt Thanh a (Gc Nh L) to eat a feast of Vietnamese congee and braised duck. The restaurant is located within the horseshoe shaped island of the river just north of Saigon and we got there by taxi, which probably took about 20 minutes or so - and let me tell you, the pilgrimage was well worth it. There were two restaurants next to each other, each serving congee and duck, but we chose to eat at the restaurant on the left side (if I remember correctly, as thats the restaurants we thought was the original one - things can sometimes be a bit tricky in Vietnam. We ordered a family sized feast of cho vt for the three of us, including a big communal bowl of congee, a platter of sliced braised duck, a plate of duck organs, a few side salads, and some sauces to go with the duck. Starting with the Vietnamese congee, I really loved it. It was more soupy and thinner than other versions that Ive had, and it was flavored with a lovely meat broth flavor, and then topped with a handful of fragrant green onions and a sprinkle of black pepper. The congee was light and fluffy and really flavorful. The duck was braised in probably a mixture of soy sauce and some mild spices, and the meat was moist and succulent. Im not a big fan of skin when its boiled - I do like it when its crispy but not when its soft - so I peeled off most of the duck skin and just ate the meat underneath. The duck was lean and juicy and really flavorful. The duck was served with a side sauce that tasted like Vietnamese sweet fish sauce filled with pureed ginger. It was salty and sweet and nicely gingery - maybe just a bit too sweet overall for me, but really good with the ginger flavor. We also ordered a plate of duck organs which included gizzard, heart, and liver. All the organs were quite good, rich and creamy, and were especially good with the ginger sauce applied. One of the things I loved about the cho vt we ate was that it was also served with a side plate of herbs and vegetables on the side - a fresh Vietnamese touch. It included shaved banana flower, Vietnamese coriander, mint, carrots, daikon, and some peanuts to top it off. The salad was dressed in a light dressing that was just slightly sour and sweet. I thought the salad went extremely well with the rice congee and the duck. Additionally, another Vietnamese touch to our meal at Cho Vt Thanh a (Gc Nh L) was that both duck was sprinkled with a handful of fragrant crispy shallots, which gave the duck a nice crispy oniony flavor. I really enjoyed our meal at Cho Vt Thanh a (Gc Nh L, and if youre interested in trying wonderful Vietnamese chao vit duck congee, this is an excellent restaurant to try when youre in Saigon. Cho Vt Thanh a (Gc Nh L) Address: 118 Bnh Qui, P. 27, Ho Chi Minh City Open hours: 7 am 11 pm daily Price: Everything we ate in this video cost 283, 000 VND (about 13) - it was a pretty good deal for the amount and quality of food we ate. Get more details about this restaurant here
Date: 2019-08-19

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Comments and reviews: 10

cdn20782
The difference between Kyle and Mark is that, Mark can describe the experiences of the food much better than Kyle. Whether it's the environment or the tastes of food, he actually makes the viewers feel like they're there experiencing what he's experiencing. I'll compare Mark to Bourdaine, they both take you into their world. Not hating on Kyle, but definitely a difference when it's genuine and real.
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Jack Handy
Dude, all your videos with food, is the same freaking thing. Every is great, every thing you eat just happens to be the best you ever had. Every thing is spectacular. Is there anything that sucks? Is there anything that is not the greatest? Freaking fakers.
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Wandy Kok
i love the way Mark describes how delicious is the food, mouthwatering indeed. Honestly, first time i felt weird watching Mark's neck movement when tasting the food, but after awhile. i like it. it is like a trade mark of Mark's Migrationology. two thumbs up
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Peter Suh
Kyle is thinking. wait for it, wait for it. It's coming. Bam. There it is Wow, that was better than I thought it would be. The hair on the back of my neck stood up. I need a cig now. Right Kyle, that's what you were thinking, wasn't it?
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Mai Ly
Looking at Mark, he was always happy, optimistic and positive, very nice choice of words. While Kyle's expression seemed sad most of the time. I guess must come from different backgrounds and upbringings. There is reason for everything.
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47 Matcha
DO NOT ADD THAT SALAD TO CONGEE. Those're separate dishes. Believe me, I'm Vietnamese and there's nobody in my country eat congee like that. But we can add some herbs (basil, culantro, green onion) to congee.
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Just Sayin
this is peerly a video of how a teacher shows a student on how to do food reviews that are real, educational, and most all entertaining. thanks Mark for being the teacher, hope Kyle was taking notes
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My Chau Hernandez Ponce
Oh my god my favourite dish Chao Vit is Taste so Yummy and Delicious Ever. Mark Wiens You Are The Best And Thank you for share the Video and I love to watch all your Video. :-): -): -)
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nikki
I thought Kyle didn't speak English so when I heard him speaking fluently I was like what the cause 2 minutes in and I was already used to (and cracking up) at his face expressions to Marks reactions
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Angie Demetro
Please could you answer me honestly you're not embarrassed cuz the guy is laughing at you when you're making that retarded face you dumb jerk look how the guy is laughing he's dumb f
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