Rainy afternoon in Da Nang, craving balut from the street vendors again

I'm totally hooked on afternoon snacks, and when it comes to balut (fertilized duck eggs), I pretty much have to eat a few every single week or I just won't feel satisfied. Quick rundown for those unfamiliar: balut is a duck egg incubated to the stage where an embryo has formed, boiled and eaten hot. In Da Nang, this dish is most popular from late afternoon until late at night — strolling around the bustling streets, near the market or coastal area, you'll definitely come across a street vendor or a sidewalk stall displaying a few baskets of piping-hot eggs. The price is very affordable, around 7–12k per piece depending on the place, sit back and enjoy 3–4 pieces and you'll be full. How does it taste? My favorite part is the rich, creamy, savory egg yolk, plus the sweet egg broth — slurp it down and your stomach feels warm right away — perfect for those windy or drizzly Da Nang days. The offal part is definitely the most 'controversial,' chewier and more intensely flavored, it tastes great once you get used to it, but the first time many people find it a bit overwhelming. To eat it the proper way, you can't go without Vietnamese coriander (rau răm), salt-pepper-lime (some people prefer chili salt), and shredded ginger. Vietnamese coriander and ginger not only help warm the stomach and balance out the fishy taste, but also ease bloating — there's a good reason folk tradition often eats them together. I usually cut open one end of the shell, sprinkle in some salt, then scoop it straight out with a spoon while it's still hot and eat it right in the shell; if you like things tidy, you can shell it out into a bowl first. There are still many fun variations: sweet and sour tamarind-stir-fried balut that's absolutely tempting, or aromatic roasted balut is also worth trying — in Da Nang many street food shops at this evening hour usually have them. Honest note: this dish isn't for everyone, especially if you're new to it or you're a foreign visitor (and Da Nang gets a lot of tourists). If it's your first time, you should pick the young eggs ("young balut duck eggs"), which have less embryo and are much easier to eat, then work your way up gradually. To me, this is a childhood dish — I'd rate it 9/10, totally worth trying, but ease into it slowly!