The culinary website describes duck blood pudding as a popular version of Vietnam's traditional tiet canh. This dish uses fresh duck blood, congealed and mixed with minced duck neck meat, offal, spices, and basil.

Diners typically sprinkle roasted peanuts, squeeze lime, and enjoy it with fresh herbs and rice crackers or a small cup of glutinous rice wine.

Mon tiet canh vit. Anh: PasGo

While duck blood pudding now ranks among the best, Taste Atlas previously listed Vietnam's tiet canh as one of the world's worst dishes in January. This was not its first negative mention. In 3/2024, Taste Atlas released a list of 45 Vietnamese dishes rated poorly by international visitors, with tiet canh ranking second after mung bean cake. The dish has often sparked debate due to its raw consumption and associated hygiene concerns.

Two other Vietnamese duck dishes featured on the list are bun mang vit and chao vit.

Bun mang vit features a broth made from boiled duck, duck meat, and dried bamboo shoots. Additional ingredients often include rice vermicelli, ginger, onions, fish sauce, cabbage, shallots, chili, and fresh herbs like cilantro, mint, and perilla. The broth should be rich and aromatic. Once prepared, the duck meat is usually dipped in ginger fish sauce.

Chao vit, another traditional dish, is cooked with boiled or steamed duck meat. Ingredients include shallots, fish sauce, carrots, ginger, scallions, cilantro, black pepper, and broken rice. Duck porridge is often served with boiled blood pudding. This popular street food is ideal for cold days.

Peking duck tops the "50 best duck dishes in the world" list. Originating from the Yuan Dynasty in the 13th century, Peking duck is roasted until its skin becomes golden and crispy, and the meat is tender, sweet, and juicy. Diners typically wrap the skin and meat in thin rice paper and dip it in sauce. Authentic Peking duck requires white-feathered ducks, hung for 24 hours, and air-pumped through a small incision between the breast and wing to puff and separate the skin before roasting.

Bun mang vit. Anh: Taste Atlas

Chao vit. Anh: Taste Atlas

Founded in 2015, Taste Atlas connects 9,000 local restaurants, showcasing tens of thousands of dishes to readers. Its content relies on reviews and research from culinary experts, chefs, and its readership. The website functions as a world map of traditional dishes made from local ingredients, aiming to celebrate delicious food, foster pride in traditional cuisine, and inspire curiosity about new culinary experiences.

Taste Atlas rankings employ a mechanism to identify genuine users, filtering out computer-generated or locally biased reviews. It prioritizes input from users deemed knowledgeable by the system. The "50 best duck dishes in the world" list, updated on 15/11, recorded 2,245 reviews, with 1,641 deemed valid.

Tam Anh (According to Taste Atlas)