Vịt Quay

Vịt quay is a Vietnamese culinary specialty consisting of marinated duck that is slow-roasted to achieve crispy skin and tender, flavorful meat.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
  • Fusion
Home » Dishes A-Z » Vịt Quay

Fact: In Ho Chi Minh City, District 5, there’s an entire street that sells vịt quay on Phan Van Tri và Bui Huu Nghia streets.

Flag of Vietnam#25 in Vietnam

Basic Information

Vịt Quay: Basic Information

Pronunciation

/vit kwai/

Alternative Name(s)

No

Dish Type

Grilled and barbecued dish

Course

Main course

Mealtime

Breakfast, Lunch, Dinner
Origin and Region

Vịt Quay: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified
Vietnam Map
A Deep Dive

Popular Vịt Quay Variations

Ingredients and Preparation

Vịt Quay: Ingredients and Preparation

Main Ingredients

Duck

Main Cooking Method

Roasting

Preparation Process

Marinating the duck in herbs and spices, then roasting it, often over charcoal
A Deep Dive

Vịt Quay: A Deep Dive

Cultural Significance

A popular dish in Vietnamese cuisine

Taste

Savory

Texture

Crispy skin, tender meat

Aroma

Fragrant spices and herbs

Color

Golden brown skin

Serving Style

On a plate, chopped into pieces

Serving Temperature

Hot

Accompaniment

Pickled vegetables, fresh vegetables

Occasions

On any occasions

Seasons

Year-round

Special Diets

No diet-specific

Calories

309 calories, according to data of MyFitnessPal for 4 ounces of Vịt Quay.

Popularity

Vietnam

Popular Similar Dishes

  1. Peking Duck
  2. Roast Goose
  3. Lechon Manok

Popular Dining Area

Street food stalls and restaurants across Vietnam

Vịt quay is a Vietnamese-style roast duck that is fused with Chinese cooking techniques. Commonly, the duck is kept whole for roasting until the skin possesses a golden brown color and a tender meat texture.

Vit Quay Infographic

Typically, the duck will need to be marinated in a blend of herbs and spices that will need a long time to rest for all the elements to seep into the meat. Once roasted, the duck is evenly rotated over the heat source.

For serving, vịt quay is often purchased from street food stalls and eaten by itself; in some cases, people will eat it with rice or noodles. Additionally, vịt quay is often served with pickled vegetables and various dipping sauces.

It’s worth noting that vịt quay comes in various versions in Vietnam, each with unique preparation methods and flavors, along with specific pros and cons. Also, you should explore some concerns about the dish and some delicacies that shape similarities to vịt quay.

Key Points

  • Vịt quay is a Vietnamese-style roast duck influenced by Chinese cooking techniques.
  • The duck is roasted whole until the skin is golden brown and the meat is tender.
  • Roasting involves even rotation over an oven, typically using charcoal heat.

Vịt Quay Images

What Are the Different Versions of Vịt Quay?

In Vietnam, vịt quay is often inspired by Chinese cooking; however, there are also adaptations coming from specific regions:

Vit Quay La Mac Mat

Distinct for using lá mắc mật (a type of local leaf) in the marinade

Vit Quay Lang Son

Usually made with ducks from the That Khe region
Stuffed with mắc mật leaves for a unique taste

With all the versions of vịt quay provided to you, make sure not to miss the process of creating this Vietnamese version of roast duck.

How to Make Vịt Quay?

In Vietnam, each region does vịt quay differently, either by using different spices or adjusting the cooking time:

Step 1: Clean and Dry

Clean the duck, remove the innards, and pat dry.

Step 2: Marinate

Use a mix of spices like garlic, ginger, five-spice, soy sauce, honey, and lemongrass. Marinate inside and outside, then refrigerate for hours or overnight.

Step 3: Air-dry

Hang or refrigerate the duck to dry for crispy skin.

Step 4: Roast

Start at high heat before lowering it until cooked. Continue roasting until the skin is crispy and the meat is fully cooked.

Step 5: Baste

Use juices or honey-soy mix for flavor and crispiness.

Step 6: Serve

Rest, carve, and serve with rice, noodles, or bread, plus pickles and sauces.

The making process of vịt quay is only one part of the dish, as the benefits and drawbacks of enjoying this dish are also interesting to uncover.

Pros and Cons of Eating Vịt Quay

When consuming vịt quay, take note of these features to avoid any unwanted effects that influence your diet:

Pros

  • Protein-rich: Duck is a good source of protein, which is essential for muscle growth and repair.
  • Versatility in cuisine: It’s paired with various side dishes, making it a versatile component in meals.
  • Contributes to a balanced diet: When consumed as part of a varied diet, vịt quay contributes to a balanced intake of proteins, fats, and other nutrients.

Cons

  • Cholesterol content: Like many meats, duck is high in cholesterol, which could be a concern for people with heart conditions or high cholesterol.
  • High in fat and calories: Duck meat, particularly the skin, is high in fat and calories.

Since vịt quay is relatively high in fat, it’s essential to consider the dish carefully before consumption. Afterward, make sure you don’t miss some of the common inquiries relating to vịt quay.

Vịt Quay FAQs

Yes, it can be refrigerated and consumed within a few days. Reheating should be done carefully to maintain its texture.

Ensuring the skin is dry before roasting and cooking at the right temperature is key.

While vịt quay is specifically a duck dish, some chefs might create vegetarian versions using mock duck or tofu with similar spices and cooking methods.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

Leave a Reply

Your email address will not be published. Required fields are marked *