What’s My Craving? Bun Mang Vit from Tu Thanh

Great thing about colder-wetter weather? Well, it's noodle soup time. And it had been over a year since I last visited Tu Thanh. Time to reacquaint myself to the Bun Mang Vit.

I have to thank the young lady who helped me out as the folks here spoke no English this time around. I was asked a question that I couldn't answer. Turned out it was whether I wanted duck leg or duck breast. I'd always had breast before, but thought I'd get the leg this time around.

For some reason the portion size seemed much larger than I recalled.

The bun was cooked perfectly, the dried bamboo shoots well hydrated and fragrant. I noticed no blood this time around and the soup seemed to have a bit more MSG than I recalled, but was still fairly "clean" in flavor. The greens and herbs were fresh and crisp with a bit more banana blossom than I recall.

Then there's the sauce…..that wonderful sweet-savory-gingery elixir that I can literally drink. To quote something from an earlier post on how I utilize the sauce:

"I like to eat this a number of ways…dip the duck in the broth, add a touch for the dipping sauce. dip the salad into the broth, then the dipping sauce, just go for the duck in the dipping sauce, just the veggies in the broth, just the dipping sauce like a true salad, add a touch of the sauce to the broth about halfway thru……heck, just drink that sauce…." Once upon a time Chi Tu Thanh actually taught me the dish was supposed to be properly eaten, but that was over 9 years ago and I kinda like this multi-level approach.

As for the duck. I think I'll stick with breast. The leg was nice; much more gamey, but also tougher, and the bones made for ponderous eating.

Even though it was just a few minutes past 9, the place was almost full! Good for them.

Tu Thanh
4804 University Ave. #A
San Diego, CA 92105
Hours:
Thurs – Tues 9am – 9pm
Closed on Wednesdays