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See full technique reference →Bún Hột Vịt Lộn Chua (Hanoi, Vietnam): Fermented eggs provide sour counterpoint to rice noodles and herbs
Gỏi Hột Vịt Lộn (Mekong Delta, Vietnam): Sour eggs balance sweet-sour salad with green mango and herbs
Lẩu Chua Hột Vịt Lộn (Central Vietnam): Fermented eggs intensify the sour tamarind hot pot broth
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