Chao calf Bê chao
Flash-fried dairy calf, about a week old, cut small and sent twice through hot fat with ginger, lemongrass, garlic, and chili. The meat is soft, rich, and sweet, and not greasy.
Food tours Chao calf Search a food tour or a cooking class for this dish.
Search on KlookWhy it matters
The winter handbook says it is the dish visitors want to eat in Moc Chau. The attractions feature calls it the everyday plate in a plateau meal.
Texture
The winter handbook says the meat is soft, fragrant, and very sweet because the calf is about one week old, and that the cooked piece is màu vàng cánh gián.
Taste
The winter handbook says the piece is rich and sweet, and not greasy. Vietnam Tourism’s summer note calls it flash-fried veal and does not add a second method.
How to enjoy it
The winter handbook: matchbox-size pieces, a marinade of ginger water, lemongrass, garlic, and chili, then twice through hot fat.
Both accounts stay.
Where to try it
The plateau table, including Ban Ang, where the 2012 feature names it. Bao Son La’s 12 October 2016 feature also lists bê chao and names no street. No restaurant is a pick.