The words “light” and “duck” should not be in the same sentence when describing food; duck is fatty. But to borrow from incomparable TV cook Rick Stein, this duck congee (rice soup often unkindly named gruel or porridge) “is just so surprisingly refreshing”.  Not unlike myself it is way better than it looks. US$1.30 at locals’ eatery, Hoi An, Vietnam


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