Vietnamese Hột Vịt Lộn aka Balut- Recipe (How To Boil Balut)
Happy Lunar New Year aka Tet! The year of the rabbit or cat in the Vietnamese zodiac.
These duck eggs are called Hột Vịt Lộn in Vietnamese, aka its Filipino name, Balut, is an asian delicacy and comfort food that is especially popular during Lunar New Year. The delectable and prized egg yolks & broth (literally liquid gold) are often served with Rau Ram, a Vietnamese coriander.
It’s been years since my dad had this dish. I have not tried one since I was a kid but I channeled my inner Fear Factor god, and it was amazingly delicious (although I had to close my eyes for some of it). lol
Balut is made by boiling or steaming it for 20 to 30 minutes, or until it is thoroughly cooked.
INGREDIENTS
2-6 Duck or chicken fertilized eggs (about 16 days)
Water for boiling
Black Pepper Lime/Lemon dip
1 part black pepper
1 part sea salt or kosher salt
Couple wedges of lime or lemons
PREPARATION
Bring a 1/2 pot of water to a rolling boil
Gently set in eggs, and medium simmer for about 20-30 min (I boil my eggs for about 22 min).
Best served hot/warm. Mix some salt and pepper in a small dish with some lime or lemon wedges and serve with balut eggs. Garnish sides with Rau Ram.
Tap spoon on top of the bigger end of the egg, peel off some of the cracked egg shell, peel back membrane. Squeeze some lime or lemon ontop of your salt/pepper mixture. Ladle a little of that mixture on top of egg and eat with a little Rau Ram. Sip broth from egg and enjoy :)