Balut in Vietnam: What It Is and How to Eat Hot Vit Lon

Balut, called hot vit lon in the south and trung vit lon in the north, is a boiled duck egg with a partly developed embryo inside, eaten hot from street carts with herbs, salt, pepper and lime. This guide from our Vietnam travel blog explains what it is, how locals eat it, regional versions, where to try it and tips for a first taste.

It is one of the most talked-about snacks for adventurous eaters, and for many Vietnamese a comforting evening treat. If you are planning a food trip, apply for a Vietnam e-visa online before you go.

What balut is

Balut is a fertilized duck egg incubated for a couple of weeks and then boiled, so it contains a small duck embryo, yolk and a savory broth. In Vietnam, the embryo is often a little more developed than in the Filipino version.

It is a common snack across the country, sold in the late afternoon and evening from street carts and small stalls, often with beer or as a light meal. Many Vietnamese grew up eating it as a filling, nourishing snack, and older relatives often recommend it after illness or a long day. Vendors keep the eggs warm in insulated baskets or pots and crack them to order, so ask for a fresh one.

How to eat balut the Vietnamese way

Eating it is simple once you know the steps. Vendors bring the egg in a small cup with herbs and seasoning:

1. Tap the wider end of the egg with a spoon and peel away a small piece of shell.
2. Add a pinch of salt and pepper and a squeeze of lime, and sip the broth.
3. Peel more shell and eat the inside with a spoon, adding a leaf of rau ram (Vietnamese coriander) with each bite.
4. Add fresh ginger or chili if offered.

The firm white at the bottom is often left. Eat it hot; cold eggs are not considered good.

Regional versions

In the north, the egg is often served with ginger and herbs; in the south, with rau ram and a salt, pepper and kumquat dip. Saigon also has stir-fried versions, such as eggs cooked in tamarind sauce, sold at snack stalls in the evening.

Our guides to Saigon street food and Hanoi street food cover other snacks in each city.

Where to try it

Look for street carts and small stalls in the late afternoon and evening, often outside markets and in residential lanes. Busy stalls with eggs kept warm in covered baskets or pots are the best choice.

Food tours in Hanoi, Hoi An and Ho Chi Minh City often include a tasting, which helps if you are nervous about ordering. A guide can explain each step and order a milder egg for you. Our Vietnamese food guide lists other dishes to try. Two simple tips help first-timers.

First-timer tips

Trying it for the first time is easier with a little preparation. These two points help.

Starting small

Ask for a less developed egg if the vendor offers a choice, and focus on the broth and yolk first. Sharing an egg with a friend takes the pressure off.

Freshness and safety

Choose busy stalls where eggs are cooked and served hot, and avoid eggs that have been sitting out cold. If you have a sensitive stomach or egg allergy, skip it.

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