Duck with fermented tofu hot pot - Vịt Nấu Chao is a dish originating from the West of Vietnam. The main ingredients of this dish are duck meat, fermented tofu, coconut water, lemongrass, ginger, garlic, and some herbs.
Vịt Nấu Chao is the perfect meal for the weekend gathering of friends and family. If you've ever tasted it, you will certainly find it hard to forget the distinctive scent of fermented tofu, the taste of taro, and the softness in each piece of duck meat. This dish is often served with hot rice or noodles and vegetables such as water spinach and mustard greens and because duck is a fatty meat a Red Wine with a solid acidity to cut through the richness of the meat is recommended.
A nice glass of Barbera, Pinot Noir or Tempranillo (Rioja) wine pairs well with Vịt Nấu Chao.
Mick’s Wines recommends the Barbera d’Asti Superiore DOCG from the Canti winery in Northern Italy.