Although I’m typically more excited to eat roast duck than braised duck, I’m always happy in general to eat any kind of duck.
Along Thanon Udom Suk, or Sukhumvit 103 in Bangkok, there are an abundance of restaurants serving duck, and for lunch one day, Ying and I stopped at a place called Keed Dee Kuay Teow Bet Saka 3 (กิตติก๋วยเตี๋ยวเป็ด สาขา 3).
If you’re in the Udom Suk area of Bangkok and ready to eat some duck noodles, or duck over rice, this is a good restaurant to try.
I didn’t really notice a printed menu other than what was written in Thai on the side of the wall.
But at Keed Dee Kuay Teow Bet Saka 3 (กิตติก๋วยเตี๋ยวเป็ด สาขา 3), as well as at other Thai braised duck restaurants, you typically just have a couple choices.
You can choose your type of noodles – sen mee (thin rice), sen lek (medium rice), sen yai (wide rice), or sen ba mee (egg noodles) – and then you get an assortment of duck and organs on top.
To get things started Ying ordered a cup of o-liang (โอเลี้ยง), Thai black sweet coffee – the old school style.
It’s not my favorite because it’s usually pretty sweet, but sometimes I get it with no sugar – which you can do if you’d like just an iced Thai black coffee.
Ba mee bet nam (บะหมี่เป็ดน้ำ)
For my main bowl of noodles, I ordered ba mee bet nam (บะหมี่เป็ดน้ำ), egg noodles with braised duck, in soup.
It was quite a beautiful bowl of duck noodles from the beginning, including not only slices of duck meat, but also a selection of duck organs like liver, heart, intestines, and a few chunks of coagulated blood as well.
Ba mee bet haeng (บะหมี่เป็ดแห้ง)
Ying had ba mee bet haeng (บะหมี่เป็ดแห้ง), and the dry version came with wider egg noodles, yet they tasted almost the same, just wider.
The mix of duck and organs, was exactly the same, so it’s really up to your own preference if you want the dry style or soup style.
Luckily, you can’t make a wrong choice.