Cau Mong barbecued veal – a charming and exquisite dish of Quang area

Among culinary specialties of Da Nang (on par with Quang noodles), Cau Mong barbecued veal (Be Thui Cau Mong) is an indispensable dish on the culinary journey of travelers.

It is also called “Cau Mong rare veal” by Da Nang citizens. Cau Mong is a small village on the National high way 1A in Dien Phuong commune, Dien Ban distric, Quang Nam Province and widely known for many delicious and charming barbecued veal restaurants. The most delicious roasted veal can only be found in this village.

Sophisticated processing

According to a skillful old cook, to have a delicious dish, a good veal that is from 30 to 35 kg should be chosen. After being subjected to preliminary treatment, the veal is slanted through a long rod and singed by burning charcoal or straw. The art to singe veal is almost an esoteric, so there are a few people know to do it because of its special requirements. This also makes the unique Be Thui Cau Mong taste in this village.

Whether it is singed by charcoal or straw, after being taken out of the store, each slice of veal must attain two rare veal levels and skin must be cooked to transparency, and moderately soft and crunchy.
When going to Cau Mong, you will be surprised by many Be Thui Cau Mong restaurants along the high way with veal thighs dangling in front of the doors. At that time, you can’t help yourself from going inside. If there are any customers, the owner will slice veal into thin eye-catching pieces.

A sophisticated combination of many ingredients

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.
Raw vegetables are really diverse that includes Tra Que basil, coriander, lectures, mustard sprouts, unripe pip banana, star fruit, and bean sprouts.
After wrapping rice paper with vegetables and some slices of veal, dipping into the sauce, and chewing slowly to enjoy the sweet and fragrant of Cau Mong barbecued veal, you will understand why a lot of people insist on eating it at least one time when going to Cau Mong.

There are different part of veal served here to suit all tastes such as side, rump, muscle, skin. Besides, other dishes are also served here like Xao – roasted veal bone gruel served with roasted veal, stocks, bones, and rare veal noodles.

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