Local flavor

Moc Chau pan-seared veal

Visiting Moc Chau plateau and enjoying be chao (pan-seared veal), visitors will never forget the tasty dish.
Moc Chau in Son La province is not only a region endowed with clean air and green meadows, but is also a great place for the development of dairy farming. When calves are born, only the females are raised for dairy products while the males are raised for their meat.

Making pan-seared veal is relatively simple and easy. The veal is sliced into small pieces, then to be mixed with a dash of lemongrass, ginger and salt before being fried in oil. The combined aroma of ginger, lemongrass and veal creates a distinctive flavor for the dish. The golden color and crispy texture look very appetizing and mouth watering.

One can enjoy the fresh flavor of Moc Chau pan-seared veal in big cities like Hanoi and Ho Chi Minh City.

D17, lane 76, Nguyen Phong Sac street, Hanoi
Tel: 0941653399
Website: www.botoquanmoc.com
Story: Bich Van - Photos: Thanh Giang

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