Bê Chao Mộc Châu – A Taste of the Vietnamese Highlands

Also known as Fried Veal Moc Chau, it is a famous dish in Western Vietnam. This is a dish made from veal, has high nutritional value, and is suitable for the taste of many people.

History

The origin of Moc Chau Town, Son La Province, bê chao can be traced back to ethnic minorities on the Moc Chau plateau. Traditionally, ethnic minorities often raise dairy cows to get milk. When calves are born, people will choose male calves that cannot give birth to be raised for their meat. Veal is considered a delicious and nutritious dish that can be processed into many different dishes, including stir-fried veal.

Gradually, this dish has become popular and loved by many people. It is not only a specialty of Moc Chau but also a famous dish in the whole country.

The way to prepare bê chao Mộc Châu has also changed over time. Initially, this dish was prepared simply, with only veal, purple onions, garlic, soy sauce, and spices. Later, people added some other ingredients, such as lemongrass and ginger, to make the dish more delicious and attractive.

Specialties

– The unique taste of veal: Bê chao Mộc Châu is made from calves, which is sweet, soft, and delicious. The meat is also very nutritious, containing many essential vitamins and minerals.

– The aroma of herbs: This dish is often seasoned with herbs such as lemongrass, ginger, and garlic, which gives the dish a fragrant aroma.

Bê chao Mộc Châu

– The way of cooking: It is cooked over low heat until the meat is tender and juicy. This method of cooking helps to preserve the nutrients in the meat and also makes the dish more delicious.

– The presentation: It is typically served on a plate with a side of rice or sticky rice and a bowl of golden soy sauce. The dish is often garnished with fresh herbs, such as cilantro or parsley, to add color and flavor.

Main ingredient

– Veal: The veal is chosen from calves that are about one to two months old, with naturally soft and sweet meat, not tough or stiff. After being processed and deodorized, the veal will be cut into thin slices or square pieces, depending on the place of sale. However, usually, the pieces of veal are small to make it easy to marinate and fry on the stove.

– Shallots and garlic: Shallots and garlic are minced to create a fragrant aroma for the dish.

– Spices: Fish sauce, sugar, seasoning powder, pepper, etc.

– Soybean dipping sauce: Put a little soy sauce, lemon juice, MSG, and minced ginger and stir well together. Add the amount to suit your taste, and season so the soy sauce doesn’t become too salty.

Eye-catching bê chao Mộc Châu

Recommend some places to enjoy

  • Đông Hải restaurant: This is an extremely famous restaurant for bê chao in Moc Chau. The fragrant and delicious food always makes customers love it when they visit this place.

Address: Area 9, Moc Chau Town, Son La Province

  • 181 restaurant: It has affirmed its brand with delicious, hygienic dishes, affordable prices, and enthusiastic service. In particular, this restaurant impresses visitors with the unique taste of its specialties.

Address: No. 56 Hoang Quoc Viet Street, Moc Chau Town, Son La Province

If you are looking for a delicious and authentic Vietnamese dish, Bê chao Mộc Châu is a great option. It is a flavorful and satisfying dish that is sure to please everyone.

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