Recipe courtesy of Luke Nguyen

Bac Ha Green Tea Smoked Duck: Vit Hom Khoi

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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1/2 teaspoon freshly ground black pepper

1 tablespoon light soy sauce

1/2 tablespoon fish sauce

1 teaspoon sesame oil

2 duck breasts, skin on

2 tablespoons vegetable oil

1/2 cup of Vietnamese green tea

1/2 cup brown sugar

1/2 cup of jasmine rice grain

1 cassia bark stick

2 star anise

2 spring onion, thinly sliced on diagonal

2 long chiles, julienned

2 baguettes

Handful fresh coriander (cilantro) leaves

Light soy sauce and chile, for dipping


  1. In a large mixing bowl, combine pepper, light soy sauce, fish sauce, and sesame oil. Stir and coat the duck and marinate for 30 minutes. Bring a fry pan to medium heat, add oil, then sear and brown the duck breasts skin-side down for 3 minutes. Remove and set aside. 
  2. Place some foil in a wok, add green tea, sugar, rice grains, cassia bark, and star anise. Place a wire rack in the wok and cover. 
  3. Turn heat to high until the wok begins to smoke. Now add the duck breasts skin-side up and reduce the heat to medium. Cover then allow to smoke. 
  4. Turn off heat and allow the duck to rest in the wok for a further 5 minutes. 
  5. Thinly slice the breasts, garnish with a combination of spring onions, chile, and coriander. 
  6. Serve with baguette and soy/chile dipping sauce.