For some, Cau Mong veal is as famous as mi quang (quang noodles) in Danang and Quang Nam. It is also called by familiar name “Cau Mong rare veal”. Either way, when enjoying this dish, put some slices of barbecued veal on a piece of rice paper, wrap it up with some fresh herbs and vegetables then dip your roll into some fish sauce. As chew you will be struck by the sweetness of barbecued veal mingling with the moreish taste of fish sauce, soon you will forget everything around you.
Locals love nothing more than to gather in groups and devour dish after dish of snails. One local favourite is oc hut, snails stir-fried with chilli and lemongrass. Small edible snails are soaked in water, washed carefully, drained off water, and stirred with chili and lemon grass. The recipe is simple but it’s a wonderful dish. There is nothing more pleasurable than scooping spicy oc hut with grilled rice papers with your friends on a beautiful Danang afternoon.