Barbecued Quang Nam veal recognised as national specialty

Dien Phuong Village, situated near the UNESCO World Heritage My Son Sanctuary on National Highway 1, is home to 30 households who serve the dish. 

Le Thi Dinh, an official from Dien Ban’s economy department, said the food has been popular for decades. 

“The recipe has remained true to its origins since our ancestors began the trade during the previous century, but it only became popular in the 1960s,” Dinh said. 

Duong Thi Loan, a restaurant owner in the village, said she was the third generation in her family to take up the trade. 

“I inherited the recipe from my grandfather and my father. My family hosts tourists and foodlovers, and it’s often crowded at weekends.” Loan said. 

The veal must be eaten with local salted anchovies, rice paper rolls, sliced green banana and herbs. 

This dish and various ethnic minority cultures and crafts from mountainous districts will be showcased at the Quang Nam Heritage Journeys Festival from June 21-23 in a bid to boost tourism in the province.