During his first taste of a local delicacy in Vinh Long, a Japanese visitor said the dish resembled cháo lòng (Vietnamese offal porridge), with a simple flavor that was surprisingly delicious despite minimal seasoning.
Papaken, born in 1989, is a Japanese content creator who has lived in Vietnam for about three years.
On his popular YouTube channel with hundreds of thousands of subscribers, Papaken regularly shares videos of his travel and culinary experiences across various Vietnamese provinces and cities.
During a recent trip to Vinh Long (formerly part of Ben Tre province), he sampled a variety of local specialties.
Papaken visited a local restaurant in Ben Tre City to try the renowned bánh canh bột xắt.
Among them was one dish recommended by his followers to try: bánh canh bột xắt, also known as duck rice noodle soup.
Papaken visited a local eatery in Ben Tre City to try the well-known bánh canh bột xắt.
This specialty from the former Ben Tre province is made primarily from rice flour.
Its name comes from the method of preparation: the rice dough is rolled thin and cut into bite-sized strips before being boiled.
What sets Ben Tre’s bánh canh bột xắt apart is its thick, cloudy broth - unlike the clear broth of bánh canh bột lọc - which gets its milky white color from the starch released during cooking.
The broth is made using Muscovy duck, which is prized for its tender meat, firm and crispy skin, low fat content, and mild flavor without the gamey smell.
Before cooking, the duck meat is marinated with spices such as shallots, pepper, and salt. Once the seasoning is absorbed, the meat is seared before being simmered into the broth.
Bánh canh bột xắt is a beloved rustic dish in Ben Tre. Photo: Bánh canh bột xắt Cô 9The hearty bowl of bánh canh bột xắt enjoyed by the Japanese tourist.
Depending on the restaurant and local tastes, coconut milk may be added to both the broth and the dough, and duck offal is sometimes included as a topping.
A distinctive feature of this dish is the duck blood pudding, which is prepared with glutinous rice. This unique addition enhances the flavor and texture, giving the dish a rich and novel twist.
Interestingly, instead of the usual chili-garlic fish sauce, bánh canh bột xắt is served with a ginger-spiced dipping sauce.
At the eatery, Papaken ordered a bowl of bánh canh bột xắt and was immediately intrigued by its appearance.
“It kind of looks like porridge, like cháo lòng,” he remarked.
Upon tasting the broth, Papaken exclaimed, “So good!” He noted its slightly thick and milky texture and was surprised to encounter duck in the soup - something unfamiliar to him.
Papaken enjoys a bowl of bánh canh bột xắt, repeatedly praising the flavor. Photos: Papaken family
The rice flour noodles also left an impression. While eating, Papaken nodded in satisfaction.
He commented that the rice-based noodles were soft and chewy, reminding him of mochi, a popular Japanese rice cake.
He also compared the noodles to udon, another Japanese staple.
“This bánh canh is different from what I’ve had in Ho Chi Minh City. The duck meat and offal were cooked very well and tasted great,” he added.
Papaken continuously praised the dish throughout his meal.
He described the flavor as light and not overly seasoned.
The broth carried the signature aroma of duck, combined with a savory balance from salt and fish sauce.
“It’s not too complex. I think this would make a perfect breakfast,” he concluded.
During his time in Ben Tre, Papaken also tried several unique local fruits like cashew apples and rattan fruit, as well as street snacks such as grilled banana and bì bún (rice noodles with shredded pork and herbs).
He found the cashew apple pleasantly tart and refreshing, and bì bún - though visually similar to grilled pork vermicelli in Ho Chi Minh City - was easier to eat and had an appealing flavor.
In a lighthearted note in his travel vlog, the Japanese guest wrote, “After eating the specialties of Ben Tre, both my stomach and soul are fully satisfied.”
Vietnamnet.vn
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