Barbequed Cau Mong veal from Dien Ban District in Quang Nam
Province has been recognised by the Vietnam Records Organisation as a
national specialty.
Dien Phuong Village, situated near the UNESCO World Heritage My Son Sanctuary on National Highway 1, is home of 30 households who serve the dish.
Le Thi Dinh, an official from Dien Ban's economy department, said the food had been popular for decades.
"The recipe has remained true to its origins since our ancestors began the trade during the previous century, but it only became popular in the 1960s," Dinh said.
Duong Thi Loan, a restaurant owner in the village, said she was the third generation in her family to take up the trade.
"I inherited the recipe from my grandfather and my father. My family hosts tourists and foodlovers, and it's often crowded at weekends," Loan said.
The 40-year-old said she chooses calves that weigh around 30kg for the best veal.
It must be eaten with local salted anchovies, rice paper rolls, slices of green banana and herbs.
The dish and various ethnic minority cultures and crafts from mountainous districts will be showcased at the Quang Nam Heritage Journeys Festival from June 21-23 in a bid to boost tourism in the province.
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| Barbequed Cau Mong veal has been recognised by the Vietnam Records Organisation as a national specialty. Photo tasteofvietnam |
Dien Phuong Village, situated near the UNESCO World Heritage My Son Sanctuary on National Highway 1, is home of 30 households who serve the dish.
Le Thi Dinh, an official from Dien Ban's economy department, said the food had been popular for decades.
"The recipe has remained true to its origins since our ancestors began the trade during the previous century, but it only became popular in the 1960s," Dinh said.
Duong Thi Loan, a restaurant owner in the village, said she was the third generation in her family to take up the trade.
"I inherited the recipe from my grandfather and my father. My family hosts tourists and foodlovers, and it's often crowded at weekends," Loan said.
The 40-year-old said she chooses calves that weigh around 30kg for the best veal.
It must be eaten with local salted anchovies, rice paper rolls, slices of green banana and herbs.
The dish and various ethnic minority cultures and crafts from mountainous districts will be showcased at the Quang Nam Heritage Journeys Festival from June 21-23 in a bid to boost tourism in the province.
Dtinews
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