Vietnamese people are masters at “wrapping” food. Beef with bay leaves in Vietnamese cuissine is neither raw nor deep-fried, but grilled on a griddle to soften the outside and infuse the spicy aroma of the leaves into the inside of the beef.
Vietnamese people are masters at “wrapping” food. Beef with bay leaves in Vietnamese cuissine is neither raw nor deep-fried, but grilled on a griddle to soften the outside and infuse the spicy aroma of the leaves into the inside of the beef.
