Be Thui is a speciality of our region, and can be considered as Vietnamese culinary classic.
Look for a delicious, pink, perfectly rare whole calf, slowly turned on a spit over smouldering charcoal on a footpath near you.
It took me a month here to find my first streetside cattle rotisserie.
Our Bar guru Lee Le took my FB director and I to his local Be Thui joint one afternoon and we were instantly hooked.
We were very naughty boys, taking some baguettes and making rare beef sandwiches instead of eating it 'local style'.
Forward a couple of months, and I learned that the 'proper' way to eat Be Thui was wrapped with salad and herbs in rice paper, OR just eaten with crispy 'banh trang' rice and sesame cracker and lots of fresh greens and vaguely identifiable vegetation
Be Thui is definitely local beef, which is reflected in the price. It's pretty cheap.
Not compared to most local dishes, which are REALLY cheap – but bear in mind that most dishes have a decent base of salad or starch. With 'be thui' you're paying for 100% premium meat PLUS the condiments.
Expect to pay 60,000VND ($3) for a portion to 150,000VND ($7.50) for a decent batch to share with the family.
The portion is generous and the ubiquitous local dip is green chilli crushed with salt. It really is delicious.
The choice of drink to accompany this is La Rue beer with ice. Naturally.
Steam-roasting a whole calf is a hot, thirsty job.
This is the original 'combi oven' concept, without spending USD$10,000 on an oven.
First you need a large drum cut in half, or some form of metal pit for the charcoal.
The beast is turned over charcoal, barbecuing gently, and every so often the charcoal is drenched with water, steaming the calf.
The skin gets thick and chewy – a desirable characteristic for local tastes.
After the barbecuing is done, the cow is cut into pieces and displayed for an admiring public.
You can order per portion or per kilo, and they'll either cube it for you or slice it, depending on the venue.
One place to try it in Danang is at 3 Tue Tinh Street in Hai Chau district (the city centre). Call the restaurant on 05113834854 if the taxi driver looks confused.
Another great place to try 'be thui' is on the way to or from the ancient temple ruins at My Son sanctuary.
A small town called Dien Ban hosts a handful of Be Thui shops – we like one called Muoi Quan Be Thui which has great veal.
One on this side of the river in the Eastside of Danang is Quan Thuong Be Thui at 269 Ngô Quy?n, ?à N?ng
Quan Thuong is the one pictured here.
Unfortunately on my frst Be Thui experience I was force-fed Saigon's famous "333" beer, at which point I came to realise it was way too sweet, horrid tasting and extremely punishing to drink.
Since then, I've adopted Danang's Bia La Rue, or Hue's Huda Beer as perfect accompaniments
This is a typical be thui meal. The photo above and below are from Muoi restaurant (Salt restaurant) in Dien Ban town on the way to My Son. These are (fairly uninspiring) ruins 50 minutes drive southwest of Danang.
It's a nice drive though, and some decent sights and eats along the way, so it's worth a casual drive and the Be Thui and beer is a welcome break – especially if you have a driver!
Be Thui is also a popular ingredient.
This is a fantastic dish – be thui veal soup with black beans, onion and coriander. An incredible tasting dish, very healthy and low glycemic load. Great for weight loss.
Another favourite is this dish below – I fell head over heels with this wok-seared beauty. It was 'love at first bite"
Rare 'be thui' with textured skin, stir-fried with onion, tomato and betel leaf. Betel leaf is known as 'la lot' in Vietnam, and has a great taste when cooked with meat or seafood.
The first dish below is from Den Ba Bo 2 restaurant on Chuong Duong, east riverside of Danang, not too far from Pullman resort
The second is our adaptation at the resort – classic local food at its best. Great flavours, textures and also healthy
Another great idea is to do some Western style food using this delicious rare veal.
We made a very popular Tuscan salad, dressing the thinly sliced meat with shaved Grana Padano parmesan, red onion, semi-dried tomatoes, extra virgin olive oil, sweet basil and Kalamata olives.
It was pretty traditional Italian, but suddenly fusion if you check out the calf cookery.
As always, bon appetite, and please share in the comments if you have any "be thui" experiences of your own.