I drove 4 hours last weekend just for Vit Nau Chao and it was definitely worth it. This time our uncle made it just perfect. The duck was tender and juicy. The broth was just right. Look at the young and fresh Rau Muong (Vietnamese Spinach). Just imagine dipping Rau Muon into the boiling broth and finished it off with a bit of fermented tofu mixed with sugar, lemon and hot peppers. Oh Lord! My mouth is salivating just thinking about it. I am craving for more already. Thanks to our uncle 9 for this bangin’ Vit Nau Chao. We have to to this once again before the summer ends.