(QNO - Cau Mong Barbecued Veal has been being a specialty of Quang Nam province for half a century. Cau Mong is a village of Dien Phuong commune (Dien Ban district) and widely known for this exellent food.
Currently, many restaurants in other provinces also name their barbecued veal after “Cau Mong barbecued Veal” for its fame. However, the most delicious barbecued veal is only found in Cau Mong.
Cau Mong barbecued veal becomes especially different thanks to the vast meadows along Thu Bon riversides in spring. The strip of land Go Noi - Cau Mong (Dien Ban district) is usually underwater during the flood season. When the flood recedes, the fat silt helps plants verdant, which is favorable to breed beefs. Calves are healthy and quickly grow up owing to the abundant breast milk from the cows raised on these meadows.
People in Go Noi said that the best time to slaughter a calf is when it is five months old. The calves of the same age from other places are often skinny, so their meat will not fragrant like the one in Cau Mong. The veal used to be barbecued by strawberry wood, so it was sweet smelling. Now the veal in Cau Mong is barbecued with charcoal but its reputation is still well merited.
Sauce and raw vegetables are also the important components leading to the success of Cau Mong barbecued veal. Sauce should be prepared from the top-type sauce made from anchovies fished in the central coast. After decanting, the sauce is mixed with some chili, garlic, ground ginger, roasted sesame, lemon... to make it tastier.
Raw vegetables are prepared fairly sophisticatedly. Three main kinds of vegetables (long and slender bean sprouts, unripe pip banana and star fruit) are mixed with basil, cinnamon, coriander and mustard. Rice paper to roll the veal should be small, thin, tough and made by famous bakeries in Dien Ban . Also, a few pieces of toasted rice paper make the dish more delicious, which is the habit of Quang Nam’s people when enjoying barbecued veal and make your meal more interesting…
|The Vietnamhouse Space Company introduced Cau Mong barbecued veal to many international visitors who attended the Quang Nam Heritage Festival 2013. In June 2013, Cau Mong barbecued veal was recognized as a Vietnamese National Specialty|
It is appropriate to enjoy Cau Mong barbecued veal which should be rolled in thin rice paper with raw vegetables planted along the riversides and dipped in anchovy sauce. There are also many kinds of veal that customers can choose to enjoy such as muscle, bacon, hams, skin ....
The “variants” of Cau Mong barbecued veal, Quang Nam’s specialty, now appear in many places all over the country. However, to really enjoy the true taste of this dish, customers should choose the prestigious restaurants or the dish cooked by the chefs form Quang Nam.