Recipe courtesy of Luke Nguyen
Bac Ha Green Tea Smoked Duck: Vit Hom Khoi
1 hr 10 min
25 min
4 servings
1 hr 10 min
25 min
4 servings


  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 2 duck breasts, skin on
  • 2 tablespoons vegetable oil
  • 1/2 cup of Vietnamese green tea
  • 1/2 cup brown sugar
  • 1/2 cup of jasmine rice grain
  • 1 cassia bark stick
  • 2 star anise
  • 2 spring onion, thinly sliced on diagonal
  • 2 long chiles, julienned
  • 2 baguettes
  • Handful fresh coriander (cilantro) leaves
  • Light soy sauce and chile, for dipping


In a large mixing bowl, combine pepper, light soy sauce, fish sauce, and sesame oil. Stir and coat the duck and marinate for 30 minutes. Bring a fry pan to medium heat, add oil, then sear and brown the duck breasts skin-side down for 3 minutes. Remove and set aside. 

Place some foil in a wok, add green tea, sugar, rice grains, cassia bark, and star anise. Place a wire rack in the wok and cover. 

Turn heat to high until the wok begins to smoke. Now add the duck breasts skin-side up and reduce the heat to medium. Cover then allow to smoke. 

Turn off heat and allow the duck to rest in the wok for a further 5 minutes. 

Thinly slice the breasts, garnish with a combination of spring onions, chile, and coriander. 

Serve with baguette and soy/chile dipping sauce.


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