Signature Roast Duck

Sliced MiRi Hôm roast duck served with a dipping bowl

Field-raised duck from Quảng Nam, Vietnamese aromatics, attentive roasting and a dipping sauce developed around Hà Nội sấu and roasted tangerine.

Follow the roast ↓

Field-raised ducks walking beside rice fields in Quảng Nam — Field-raised ducks in a Quảng Nam farming landscape

THE DUCK

The duck comes first

MiRi Hôm selects field-raised ducks from farming households in Đại Lộc or Điện Ngọc, Quảng Nam, according to the quality and availability of each delivery.

The bird must suit what the dish asks of it: skin that can roast crisp, meat that remains tender, and enough character to stay clear beneath the aromatic glaze.

Four places,
one aromatic line

Each ingredient has a defined role. Together they deepen the roast without making the duck disappear beneath the glaze.

Lạng Sơn: Star anise
Trà My: Cinnamon
Nghệ An: Sugarcane molasses
Quảng Ngãi: Maltose

FIRE AND ATTENTION

Fire leaves its mark

MiRi Hôm head chef carving a whole roast duck in the kitchen

Roasting is not a spectacle. It is a sequence of decisions about heat, colour, texture, rest and the moment the duck reaches the table.

The goal is simple to describe and difficult to repeat: aromatic skin that is crisp, meat that remains tender, and a roast served warm enough to share.

THE DIPPING SAUCE

After the fire,
brightness

MiRi Hôm roast duck dipping sauce beside fresh and cut sấu fruit

The dipping sauce is developed in-house specifically for the roast, with Hà Nội sấu and roasted tangerine as its defining notes.

The tart fruit and roasted citrus aroma bring brightness to the crisp skin, tender meat and Vietnamese aromatics without covering the character of the duck.

Sấu is a tart northern Vietnamese fruit, used here for its clean acidity and savoury compatibility.

One signature,
more than one way to gather

The same roast can move through the meal in different forms.

As the whole duck, it belongs at the centre of the table. In Phở Vịt, it becomes an individual bowl. In the two-flavour roast duck phở hotpot, broth, duck and accompaniments return to the centre for shared simmering.

The format changes. The Vietnamese character remains.