Veal rolled in rice paper bò tơ cuốn bánh tráng
Thin veal rolled in rice paper with forest greens, boiled until soft and fragrant, or soft and sweet with crisp skin. It is also grilled just done and rolled the same way.
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Boiled, the meat is soft and fragrant, or soft and sweet with crisp skin. Grilled just done, it is soft and fragrant.
How to enjoy it
Người Lao Động boils or steams thin rounds, skin on, with spring-onion tops and ginger, and rolls bánh tráng phơi sương with forest greens, a little bún, and sour pickles. The dip is sweet-sour fish sauce, or mắm nêm with chopped pineapple.
Tuổi Trẻ rolls boiled veal with lá cóc, lá ổi, celery, spring onion, and mango tips, and also describes belly or shank rolled with raw greens. Báo Quốc tế grills the veal just done, then rolls it with forest greens.
Where to try it
Cities where this dish is eaten.