Thoi Son Islet Crispy Crepe with Muscovy Duck & Heart of Coconut Palm
About this Dish
Golden coconut-milk crepe stuffed with savory minced Muscovy duck and crisp heart of coconut palm, wrapped in over 10 wild island herbs.
Thoi Son Islet Crispy Crepe filled with Muscovy duck (vit xiem) and heart of coconut palm (cu hu dua) is the centerpiece orchard delicacy of Thoi Son Ward, My Tho City. Rather than ordinary pork belly, islet cooks use free-range Muscovy duck raised beneath longan and pomelo groves—finely minced with lemongrass, ginger wine, and shallots, then wok-seared until savory and fragrant. The crowning ingredient is fresh heart of coconut palm—the ivory, crisp core harvested from the crown of mature coconut trees, imparting a delicate, nutty sweetness. Rice batter enriched with fresh coconut milk and turmeric is swirled paper-thin across a wide cast-iron wok over blazing coconut-frond fire, producing a platter-sized crepe with lace-crispy edges served alongside more than ten wild island herbs.
Thoi Son Orchard Kitchen
Thoi Hoa Hamlet, Thoi Son Ward, My Tho City
Rooted in the orchard hospitality of the Four Sacred Islets on the Tien River, combining abundant coconut-palm hearts and free-range Muscovy ducks into celebratory wood-fired crepes.
Tear a piece of the crispy crepe and wrap it directly inside a wide mustard-green leaf with wild piper lolot, young mango shoots, and herbs, then dip into sweet-sour pickled radish fish sauce.
Thoi Son longan-blossom honey tea or fresh young Siamese coconut water.
