Food: Hotel "Embryonic duck"@Vietnam, HCMC

I have long heard about Embryonic duck eggs (Trung vit lon) that were much relished by people of Vietnam & Philippines. These eggs were well-known for their superb nutritious value to these people. Nevertheless, savouring a cooked duck embryo that gone through half it's development stages STILL sounds pretty gross to me. It never ever strucked in my sane mind that I would "savouring" one of these eggs, until one fine day ...

While stroling along the busy streets of HCMC. Stumbled upon a cafe that sells Bo Bia. What really caught my initial attention was Bo Bia, it sounds so familiar with the po-piah that I so loved in Singapore. Bit of glancing around, revealing several white eggs in simmering water. When asked, the owner gladly pointed to a gentleman who was already devouring the half-born, fully cooked egg.

I hestiated. Wanting to retreat. A few strike of lightnings and moment later, the skies turns dark and began pouring. Stucked, stumbled, with no where to hide. Suddenly "Hotel California" rings in my head ...

On a dark desert highway, cool wind in my hair
Warm smell of colitas, rising up through the air
Up ahead in the distance, I saw a shimmering light
My head grew heavy and my sight grew dim
I had to stop for the night
There she stood in the doorway;
I heard the mission bell
And I was thinking to myself,
'This could be Heaven or this could be Hell'
Then she lit up a candle and she showed me the way
There were voices down the corridor,
I thought I heard them say...


Suddenly, I realise I was already seated. Plates of Bo Bia & an Embryonic egg sits visibility right in front. Damn hard decision which to go first. But finally settled to take a roll of Bo Bia. If it tastes good, I can proceed with the Embryonic egg then, leaving the last two rolls to mask off any aftertaste of the egg. Smart choice! (Assuring myself)


Usual ricepaper, vegetables with striking red colored stuffs that initially looks like chilli


First bite, crunchy vegetables finally revealing the red stuffs to be spicy-sweet shrimps. Dipping sauce of coarse chopped peanuts, hoisin sauce, chillies etc. This is good! So proceed with Part 2 of the plan.


Slowly crack the upper half of the egg, immediately, warm dark brown liquid began seeping out from the cracks. Quickly, I licked the warm liquid, taste exactly like meaty & full bodied broth. Ate a few peppery & minty Vietnamese mint (which we call laksa leaves as well) to counter the meaty aftertaste.


Sprinkle a mixed of salt, pepper and possible MSG provided onto the "partially naked" egg. First bite, taste of different textures. White portion like a soft bone, yellow like cooked yolk and lastly the gross meaty portion like tender young meat.


I paused for a breathier. A dozen of eyes sets upon me, wondering if this stranger is able to finish up the rest. Not wanting to lose out, I take a deep breath, sprinkle more salt/pepper mixture and began "devouring" the rest of this half-borned creature.


More herbs & bo bia began tucking into my mouth. FOllowed by heavy sipping salted lemon drink. Much relieved I have finally "conquered" this fright of mine.

Just as I finish the last drop of my drink, the rain stops, the skies shines. With a sense of pride & accomplishment, I begin to stroll proudly, feeling more confident of any (food) challenges ahead of me.