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Bê Tái Chanh -
Rose Veal Cured in Lime Juice
There are two components that are necessary for understanding this popular Vietnamese dish: what exactly is rose veal, and understanding the classic preparations of Tái Chanh (or lime curing). While there is a long history of young beef or water buffalo calfs being roasted whole for celebrations, veal truly began being a delicacy in Vietnam following the importing of French milk-producing culture to the highlands of Vietnam during the colonial period. Veal has a long history of being associated with the cow milk industry and Vietnam is no exception. However Rose veal (the predominant form in Vietnam) differs from European veal in that the calfs are generally older, are allowed to pasture range along with being suckled, and is considered by many to be a more ethical style of veal. Since it is not fully developed, it’s skin is still tender enough and is prized in Vietnam.
Lime curing of meats can be found in many iterations throughout Vietnam. Similar to ceviche, after a quick poach it is left in lime juice to continue to ‘cook’ the meat. Various types of meats from beef, water buffalo, even shrimp are given this limey treatment.

BÚN VỊT ÁP CHẢO KIM MÃ - KIM MÃ STYLE ROASTED DUCK LEG WITH RICE NOODLES 28
Roasted duck leg + Vietnamese Plum sauce + Bun noodles + Sauteed Finger bamboo shoots+ duck fat braised shiitake mushrooms
Our favorite place to get this dish in Hanoi:
Nhà hàng Vịt Áp Chảo, Luận Hương
Address: 217 P. Kim Mã, Giảng Võ, Hà Nội, Vietnam.

We’re currently looking to add a Line Cook to The Paper Bridge team as soon as possible! With summer fast approaching and some of our staff heading out on vacation, we’re excited to welcome new team members to join us during this busy season.

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