Speaking
BÊ THUI CẦU MỐNG
INTRO:
Quang Nam when referring to ordinary, people will think of Quang Noodle, forgetting that there is also a delicious dish not inferior famous, Bê thui cầu Mống.
ORIGIN:
Nearly 50 years since the first restaurant Veal burned appeared at the foot of Cau Lau Bridge, later renamed Mong Bridge belong lo Điện Phương Ward, Điện Bàn district, Quang Nam province. BTCM has become a specialty in there.
BODY:
* Veal: * Cut thin slices, about 7cm long and 2 cm wide, arranged on dish beautifully * Must have 2 floors: undercooked and nine distinct, the skin must be cook to transparency, moderately soft. * Under the law of Yin and Yang: the highlight of dish was the sauce and vegetables. * Salted anchovies mixed with minced garlic, green pepper, add some sugar. ginger, chopped pineapple. * Vegetables are also rich and easy to find.
* Enjoy: * Because the pale veal, meat dishes is always accompanied by few pieces of fresh lemon. * Before eating, we have to squeeze lemon over the entire plate of meat, creating sour taste with a little strange but easy to eat. * First, we spread thin piece of soft rice paper, then set up 1 or 2 slices of veal burned, finally add some vegetables, and roll it. * We can see the white of rice paper, peach of slices veal, green of vegetables. All make a beautiful blend for this dish. * Taste: * When enjoying, we will feel the sweet, delicious taste of beef, distinct aroma of salted anchovies, spicy of chili, pungent smell of the vegetables and spices. All will create seductive flavors of the dish featured of bê thui cầu Mống. * When: * This dish is suitable for hot season. We can enjoy it in the afternoon or evening. * Just look the green vegetable, dish is evoked appetite. * Where: * Mười restaurant, where 3 generations have been sold this specialty.
Điện Phương ward, Điện Bàn district, Quang nam province. * Be thui Cau Mong restaurant
L4-L5 Phan
INTRO:
Quang Nam when referring to ordinary, people will think of Quang Noodle, forgetting that there is also a delicious dish not inferior famous, Bê thui cầu Mống.
ORIGIN:
Nearly 50 years since the first restaurant Veal burned appeared at the foot of Cau Lau Bridge, later renamed Mong Bridge belong lo Điện Phương Ward, Điện Bàn district, Quang Nam province. BTCM has become a specialty in there.
BODY:
* Veal: * Cut thin slices, about 7cm long and 2 cm wide, arranged on dish beautifully * Must have 2 floors: undercooked and nine distinct, the skin must be cook to transparency, moderately soft. * Under the law of Yin and Yang: the highlight of dish was the sauce and vegetables. * Salted anchovies mixed with minced garlic, green pepper, add some sugar. ginger, chopped pineapple. * Vegetables are also rich and easy to find.
* Enjoy: * Because the pale veal, meat dishes is always accompanied by few pieces of fresh lemon. * Before eating, we have to squeeze lemon over the entire plate of meat, creating sour taste with a little strange but easy to eat. * First, we spread thin piece of soft rice paper, then set up 1 or 2 slices of veal burned, finally add some vegetables, and roll it. * We can see the white of rice paper, peach of slices veal, green of vegetables. All make a beautiful blend for this dish. * Taste: * When enjoying, we will feel the sweet, delicious taste of beef, distinct aroma of salted anchovies, spicy of chili, pungent smell of the vegetables and spices. All will create seductive flavors of the dish featured of bê thui cầu Mống. * When: * This dish is suitable for hot season. We can enjoy it in the afternoon or evening. * Just look the green vegetable, dish is evoked appetite. * Where: * Mười restaurant, where 3 generations have been sold this specialty.
Điện Phương ward, Điện Bàn district, Quang nam province. * Be thui Cau Mong restaurant
L4-L5 Phan