"I always like it when a particular restaurant on Bellaire Blvd. specializes in one dish".
It was a Monday, and Irene and I had put a call in to Doc Ricky to see if he was free for lunch. And he suggested we try this place that he had read about, specializing in a Vietnamese duck specialty.
We ordered and were served a big bowl of sliced duck, bone in, on a bed of cabbage that had been lightly seasoned with vinegar and spices. On the side was another large bowl, this one with rice vermicelli noodles in a broth. And a ramekin with garlic chillie paste. All of these things came together in a delicious "bun". The duck was room temp and I asked them if it was to be heated up in the soup broth. "Whatever way you like is fine." I'll have to confirm that the duck meat was a tad tough.
Because the duck was bone in, and chopped up in that Asian style, I remarked that I missed the Western method of deboning poultry. And since there was enough food for at least one more meal, I ended up packing the remaining portion of duck to take home. When I got home, I put it into a cooking container with a little water and slow cooked it in the oven for hours until the protein broke down and it became pull apart tender. The next day, I shredded the duck meat away from the bone.
While Irene and I went for the noodles, Doc Ricky opted for the congee, and I will get that the next time myself. "I'm fascinated by the different ways congee is made in different regions." Me too. Love congee.
We had such a great time here and I'm already looking forward to going back.
Here is what I wrote in my Google Maps review: " Darn, this was fun! Way outside of my comfort zone but I’m an adventurous eater. Duck themed. What arrives is one bowl of duck, chilled, bone in, on a bed of shredded cabbage. On the side, a large bowl of rice vermicelli soup. Mix and match. Totally enjoyed the first time and will return. Note. Periwinkle style snails are also a specialty. I’m not a fan of them, based on a few tries at places around town. For me there is too much of a sewage taste, and I’m a person who likes durian. But if you’ve never had them, give them a try."