At a remote market in Pu Luong, a US visitor is introduced to Vietnam’s most exotic dishes.
While visiting a rural market in Thanh Hoa, American tourist Dalton Rhone was introduced to several dishes considered unusual - even shocking - by foreign standards. But among the most memorable experiences was tasting the local delicacy: Co Lung duck, served with wild betel leaves and a salt-pepper-lime dipping sauce.
Dalton recently traveled through several Vietnamese provinces, including Hanoi, former Ha Nam, Ninh Binh, former Hoa Binh, and Thanh Hoa.
In Thanh Hoa, he explored the Pu Luong area, visited some local destinations, and immersed himself in the region’s culinary culture.
Pu Luong’s ethnic market offers rare insight into mountain life
Thanh Hoa was the fourth stop in Dalton’s journey through Vietnam.
Dalton left Ninh Binh at 6 a.m. to reach Pu Luong early and catch a special ethnic market held only on Thursday and Sunday mornings.
“I really wanted to see this market because it reflects the cultural traditions of ethnic minorities like the Thai and Muong people. I hoped I could make it in time,” he said.
The place he was eager to explore was Pho Doan Market in Pu Luong Commune, Thanh Hoa Province.
Upon arrival, Dalton found a market rich in traditional features and filled with curious tourists.
During his short time at the market, he sampled doi seeds - an aromatic spice likened to the "black gold" of Vietnam’s northwest - and learned about local fruits.
He was also introduced to exotic regional dishes such as bamboo worms, forest prawns, and silkworm pupae.
Dalton admitted he was “shocked” at first by their unusual appearance. These dishes may not appeal to everyone, but locals consider them rare, delicious specialties.
At Pho Cao Market, he also bought a kilogram of crunchy persimmons to enjoy back at his homestay.
“The market atmosphere was very pleasant, and there were a lot of interesting things. I got to try doi seeds and mac khen - two spices I’d always wanted to taste. I even got some persimmons. It was definitely a successful trip to the market,” he shared.
Locals introduced Dalton to forest prawns and bamboo worms, which intrigued him with their “weird” look.
Dalton enjoyed traditional dishes like grilled pork in wild betel leaves and fried fish.
Though boiled without any seasoning, Co Lung duck is fragrant, sweet, and tender with very little fat.Dalton praised the Co Lung duck for its firm texture and sweet, fragrant meat.
Duck with no seasoning, yet full of flavor
Despite the rainy weather in Thanh Hoa during his trip, Dalton was rewarded with the opportunity to sample some of the region’s most renowned specialties - including the famous Co Lung duck.
Co Lung duck is a native breed from Co Lung Commune (formerly part of Ba Thuoc District). It’s characterized by a round body, short legs, thick neck, and plumage resembling that of a sparrow, with a distinctive white ring around its neck.
Traditionally raised by ethnic families in highland areas along rivers, streams, and rice fields, these ducks feed mainly on corn and rice.
According to locals, the Co Lung duck thrives in the protected Pu Luong Nature Reserve, nestled between the Nam Ba, Nam Muoi, Pha Le, and Pu Luong mountain ranges.
The year-round cool climate and clean water sources in the area, along with a natural diet of stream snails, tiny fish, and shrimp, give the duck its unique flavor, said to be unmatched by any other breed.
At his homestay, Dalton was served boiled Co Lung duck. He noted that the free-range birds produced firmer meat with less fat, making the dish more enjoyable.
“When you eat it with wild betel leaves and dip it in salt-pepper-lime or soy sauce, it’s really delicious,” he said.
Dalton also commented that the duck meat had a naturally sweet aroma with no gaminess, and the pairing with wild betel leaves made it even more appealing.
Besides boiling, Co Lung duck is also commonly grilled or roasted - popular preparations in the region.
Vietnamnet.vn
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