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