Unmissable Duck Noodle Soup at Don Wai Floating Market
Don Wai Market
A couple of versions of hor mok come out first: firm white fish ground into a paste with coconut cream, mixed with spices and steamed in banana leaves to create a firm, savoury custard. One has strips of soft coconut inside and the result is akin to a tropical seafood mousse with the subtle sweetness of the banana leaf just detectable beneath the coconut. Then come plates of stewed duck blood, gizzards and liver. The gizzards have a metallic quality, while the liver is richer and fattier.
Biting into the first mouthful I’m surprised at how firm it is, and how good it tastes compared to more acrid versions I’ve had in the past. This is more like tofu with personality, one that went through a phase of listening to heavy metal and finding itself.