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I eeked out one more dish from my roast duck by boiling the carcass and making chao hot vit bac/bach thao (Vietnamese rice porridge with preserved/century/thousand duck egg). I know, I know, this is a Chinese dish too. :P (Any of my readers know if the bac refers to the north ie. Chinese-style? I know that bach is for century and thao refers to herb, or preservation method.)
Read more: http://wanderingchopsticks.blogspot.com/2007/10/chao-hot-vit-bacbach-thao-vietnamese.html#ixzz2jJBErgT9
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