Cau Mong burned calf is one of the specialties of Da Nang, it is been on par with Quang noodle - a delicious dish which has become famous for a long time. If you travel to Da Nang, you shouldn't ignore this dish.
What is Cau Mong? It is a small village which is located on Highway 1A of Dien Phuong commune, Dien Ban district, Quang Nam district. It is delicious by sauce, vegetable and way to burn. The calf using to burn is not limp, about 30-35kilogram. After taking organs out, it will be stitched, pierced by a long iron rod and burn on charcoal or with straw. The burning art is almost a secret and not many people can do because of its special requirement. After burned, it must have two levels:well done and cooked, the skin must be tough and soft at the same time. That creates appropriateness for the dish and be one of factors making the dish become famous.
The two remaining factors make the dish become famous, they are sauce and vegetable. The sauce is made of anchovy originating from famous fishing villages, it is added suger, grounded chili and garlic, a little ginger and roasted sesame looking very attractive. The vegetables is diversity from Tra Que vegetable village which is typical vegetable of Hoi An Land, fragrant shiso, salad combined with sour starfruit, sliced banana, cilantro, basil, cinnamon and bean sprouts,etc.
Spreading rice paper out, put some slices of bured calf and vegetables on, dipping with the sauce, taking a bite, chewing, you will feel the taste of calf and the stronger taste of the sauce and I am sure you will know the reason why it is so famous. If you travel to Da Nang, don't forget to eat the dish.
Feel and Share your feeling with Aroundvn. Enjoy
Dat Vu
Comments[ 0 ]
Post a Comment