06 Veal Spring Roll in Moc Chau - Vuong Anh's c

Mộc châu is about 6 hours drive from Ha Noi. It is a beautiful plateau with endless scenes of grass fields, green tea plantations, and plum gardens. In Moc Chau, they are very famous for their veal and of course extremely fresh vegetables. Therefore, I decided to combine those Moc Chau's specialties to make Veal Spring Roll. For the dipping sauce, I used fermented bean sauce (Tuong Ban), which is a very famous sauce in Northern Vietnam. The veal was poached to medium rare and then cooked again in lime juice. This dish is very simple, and you can do it at home too. This was the best spring roll that I have ever made. The veal was incredibly tender, and the vegetables were fresh like they were just harvested that morning. Also, look at my background, it's insanely beautiful. I felt very lucky to be able to cook in the middle of a huge green tea plantation.

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✦ Director: Na Son
✦Food advisors: Thu Thuy Doan, Francis Thuan
✦Videographers: Nguyen The Hung, Rai, Tran Manh
✦Editors: TienQ, Vuong Anh