By Gary Lee
I recall asking my tour guide when we were in Cat Ba Island (northern Vietnam near Ha Long Bay) over 20 years ago, where I could get some hột vịt lộn (pronounced as hope-Yit-Lom) after hearing so much about it before my travels.
My guide went “yuck, I don’t like them.” However she obliged, and we rounded up a few friends to come with us to a small vendor that served them. The experience did not disappoint as I loved everything about it, but I am wired (weird) like that.
So, imagine my excitement when I first realised that we can now get them in Melbourne.
Hột vịt lộn (referred to as balut in the Philippines), or fertilised duck eggs, will seem daunting to those unfamiliar with this peculiar Vietnamese delicacy. These eggs offer a unique gastronomic experience that is both rich (literally) and satisfying, though needless to say, it is of an acquired taste.
While most have no issues eating eggs and chicken, this in-between stage of the egg (or chicken) seems to be a little more challenging to consume.
Embracing hột vịt lộn invites adventurous eaters to explore the depths of Vietnamese gastronomy, where tradition and flavour intertwine beautifully. For this you get an egg in a pretty eggcup (sometimes it’s just a teacup) and a bed of rau răm (a peppery leaf known as Vietnamese coriander), and a small saucer of muối tiêu chanh (a three-ingredient seasoning of salt, pepper and lime, sometimes calamansi).
The eggs are presented whole, so you will need to crack the egg with a spoon, peel the shell to reveal the creamy yolk and tender embryo (it will look different depending on how long the eggs have been incubated, could range from 15 to 18 days).
Most would argue that the best part of the egg is the broth inside the egg (think of it like a xiao long bao), rich and savoury; so, make sure you don’t spill it. Sip this broth directly from the shell, it may be messy, but it’s all part of the fun!
Then, season the egg with a sprinkle of muối tiêu chanh to enhance the flavour to your liking. As you enjoy each bite, take your time to appreciate the different textures and taste. The Vietnamese coriander leaves are eaten after to cleanse the palate.
While many may look at this dish as something you would see on a food challenge on Amazing Race or Fear Factor, for many foodies (like me), it is a comforting and savory snack.
Where to get hột vịt lộn in St. Albans (if you cannot find them, check with the shop assistants as these eggs are sometimes tucked away):
- Minh Hung, 2 Alfrieda St, St Albans VIC 3021
- KFL Supermarket, 330 Main Rd E, St Albans VIC 3021
- Dong Nam A, 1 Collins St, St Albans VIC 3021.
