– Durian meat: 300g. – Coconut milk: 200ml. – Fresh milk without sugar: 250ml. – White granulated sugar: 100g. – Vanilla essence: 1 tsp. – Fine salt: 1 teaspoon. Durian is an addictive fruit for many people with a passionate aroma, seductive sweet taste (Photo: Viet Bao) 2. How to make durian ice cream Step 1: Wash the blender and then put the durian rice into a puree, then add fresh milk, vanilla, and salt to the mix. Step 2: Put coconut milk and sugar in a small pot and put on the stove to boil. While cooking, remember to use a spoon to stir all ingredients together, until the sugar is completely dissolved, then turn off the heat. Step 3: Mix the two parts of the mixture made in step 1 and step 2 in a large bowl. Then, you pour the ice cream mixture into each small ice cream mold or large box and put it in the freezer for about 7-8 hours to be able to eat. Step 4: When enjoying, you can scoop durian ice cream into round balls, decorate with waffles or desiccated coconut as you like to make the ice cream more eye-catching and delicious. Delicious, attractive durian ice cream. (Photo: lamkem365.com) 3. Some notes when making durian ice cream Durian is a popular fruit in Vietnam, especially in the southern provinces. However, at present, many types of durian are injected with stimulants, soaked in chemicals to have a beautiful appearance and sell at a high price. Therefore, you need to be careful to buy natural ripe durian, ensuring safety. Ideally, you should buy durian at reputable fruit sales. In addition to making ice cream, durian is also used as an ingredient for sticky rice, tea… The finished product of durian ice cream is to have a light sweet taste, with the typical taste of durian combined with the fatty taste of milk, the aroma of coconut milk and vanilla. Above is a guide on how to make simple but delicious durian ice cream at home. Good luck! Phuong Anh (Synthetic)

Mango pickled in sugar This snack is very popular with women because of its attractive sweet and sour taste. In addition, this dish is also a healthy snack option, which does not make you fat but also provides many vitamins. Mango pickled sugar is usually made from raw mango, soaked with sugar, little salt and sometimes a little chili to enhance the taste. A jar of mango soaked in sugar can be preserved for a very long time, so you can store it in the refrigerator to eat gradually. Mango soaked in sugar has an attractive sweet and sour taste. (Illustration) This dish can be canned for long-term preservation. (Illustration) Cake mix It can be said that mixed rice paper is the most famous snack in Saigon. Although mango is not the main character, but without this important ingredient, mixed rice paper is no longer “addictive” so much. The sweet and sour taste is unbelievably harmonious with the tongue-slicing spicy taste of satay and the salty taste of shrimp salt. Just add a few toppings such as beef jerky, quail eggs, roasted peanuts and sprinkle with herbs, and you have a delicious dish for an afternoon meal. Raw mango is an indispensable ingredient in mixed rice paper. (Illustration) The sour taste of mango helps to balance the tongue-tearing spicy taste of satay. (Illustration) Mango salad Salad is a common word to refer to mixed dishes with the participation of southern fruits and wild vegetables, and most salads have more or less the presence of mango, such as dried beef mango salad, mango salad with pig ears, mango salad with shrimp and meat… Usually Saigon people eat mango salad as an appetizer at parties. However, because the nature of the mango salad is also “light”, many people have turned it into a street snack. Just remove the sophisticated boiled meat, instead, dry beef and fried garlic, add a little onion fat and you’re done. From a party dish to a street food, mango salad still makes many people drool every time they remember it. (Illustration) Mango salad is often served with dried beef, dried shrimp,… (Illustrated photo) Mango shake In fact, in terms of “essence”, mango shakes taste no different from other mango dips and mixes, but “old bottles of new wine”, in addition to required spices such as chili salt, Tay Ninh salt, many sellers Also mix a little satay, shrimp paste, onion fat or fried garlic. In addition, the shaking helps the mango to absorb more spices. Depending on the taste, some people like raw mango shakes, others like medium ripe and there is no shortage of people who like to eat fully ripe mangoes. Up to now, although the “mango shake fever” has somewhat subsided, this dish still persists in taking root in Saigon thanks to an extremely stable number of diners. Mango shake used to cause fever for a long time. (Illustration) This is still a snack that is loved by young people. (Illustration) Raw mango with sugar sauce, fish sauce, chili salt… Mango itself is already an attractive dish loved by Saigon people, so there is no need to be too fussy, mango can be combined with any spice. However, the most popular ones are chili salt, Tay Ninh salt, fish sauce mixed with sugar, etc. Raw mango has always been a favorite snack, especially with “union friends”. The position of live mango in the world of junk food can be said to be sustainable over the years, going from the generation of grandmothers and mothers to the current generation of schoolgirls. This snack appears on most fruit carts standing in front of schools or offices… And usually these carts have at least 2-3 types of sauces and condiments. different for you to choose. Raw mango dipping sauce. (Illustration) Raw mango dipped in Tay Ninh salt. (Illustration)

Succeeding from failures, Ms. Thuy Hong always has a passion for food in her heart Accept failure to move forward Born and raised in Hanoi city, Ms. Vu Tran Thuy Hong is the youngest in a family of 4 sisters. Since childhood, her mother had to work from early morning until late at night, so she taught the sisters in the house to cook from a young age to know how to take care of each other from a young age. This is the beginning of her passion for food. Growing up, due to the good fortune of traveling a lot, she has been exposed to culinary cultures in the country and the world, from which the passion for food has grown in her. Like most young people who are enthusiastic but inexperienced in starting a business, Thuy Hong started her own business according to her own experience, without a method and without a foundation of business knowledge and experience. Therefore, she has encountered the most basic difficulties from team operation, financial management, human resources, restaurant communication to time management… “At that time, technology, the internet had not yet developed and social networks did not exist as it is now, so I had to depend on my brothers and friends in the same industry to guide, support and instruct me to grow up. from accumulating knowledge, experience, and gradually improving herself”, said Ms. Thuy Hong. In order to receive more and more support and love from customers, Ms. Thuy Hong has boldly tried many different culinary schools. And in order to accumulate a lot of experience, she has met many failures, but after each fall like that, Thuy Hong always tells herself to try harder, to look at the positive face is to take it as a lesson and an action. strength to make the next steps stronger, on the right path. She said: “The most memorable trip was when I opened my first restaurant with the Vietnamese restaurant model. Daily cooking and professional restaurant cooking are two completely different fields. capital of 100 million borrowed from friends, pressure comes from shopping design for restaurant, monthly rent, first few months without customers, loss of customers, staff management, optimization of raw materials, development new dishes … have really become a big burden and there were times when it seemed to make me fall.” But in the face of such difficulties, she said to herself: no matter how difficult it is, I am luckier than many others, because I still have a place to return to, that is, my family is always supportive and loving. ; There are friends who are always there to encourage and support, and even diners who are always smiling with delicious dishes that Thuy Hong has poured all her heart into. That’s what helped her get through that crisis. In order to receive more and more support and love from customers, Ms. Thuy Hong boldly tried in many different culinary schools. Thereby, she also realized that at every start-up with a new model, everyone needs to learn more, will encounter new problems and difficulties, but to be successful, just don’t wallow in difficulties but focus on the challenges. focus on the solution. And more than that, she always takes customers as the center, bringing customers services and products that exceed expectations. Authentic Vietnamese cuisine Her love for the culinary industry never goes away, she has burned her passion to launch a Vietnamese food brand with Vietnamese essence and soul – that’s also the reason why Kop Co Hong brand came out. life and is loved and accepted by many customers as it is today. With the snack brand Kitchen Co Hong, she has launched quintessential fast food or appetizers, which are most loved by customers with her culinary experience. The food is delivered to your home so that customers can enjoy it without having to go to the restaurant or go to the kitchen. “The first product that Kop Co Hong launched was VuVu salted chicken feet, a street food of the Vietnamese people. It was chicken feet soaked in spicy and sour chili salt, which was responded by male, female, old and young customers as ” Addictive” by the chewy, chewy flavor of chicken feet mixed with the strong aroma of green chili, reminiscent of the dear memories of Vietnamese people with stories, at the drinking table, and in the trays of rice. In the coming months, Kitchen Co Hong will release dishes such as dried chicken with lemon leaves, peanuts wrapped in garlic and chili, fish skin with salted eggs, fried rice with shrimp paste…”, Ms. Thuy Hong shared with joy. twinkle. Co Hong Kitchen is always picky about choosing delicious ingredients, Vietnamese-style recipes, combining the use of the most advanced technologies. Talking about the secret to having fresh and delicious products with many customers, Ms. Thuy Hong said, Kitchen Co Hong is always picky about choosing delicious ingredients, recipes with Vietnamese flavor, and results. Using the most advanced technology today such as food irradiation technology to help preserve the freshest and safest products. Irradiation technology is one of the technologies that must be used for some food products in order to meet export standards to the US and Europe. Through Vietnamese-flavored dishes, Ms. Thuy Hong wishes to bring customers meals with loving family, helping them save time and still have a warm meal with their family. Help the brothers have more dishes with friends, boys and girls have more fun snacks in every fun. Currently, Co Hong Kitchen products are distributed in agents, convenience stores, and grocery stores nationwide, but anyone can easily order products via shopee, lazada or facebook. and instagram. Succeeding from failures, Ms. Thuy Hong always has a passion for food in her heart, and that fire is getting warmer when she receives positive feedback messages from customers, so that she can more sources of encouragement, continue to create delicious, strange and bold Vietnamese dishes in Hanoi. Ms. Vu Tran Thuy Hong – Owner of the culinary brand Kitchen Co Hong; Hotline: 0792094889 – 0896624993 Sales link: https://shopee.vn/bepcohongofficial?smtt=0.0.9 Fanpage : https://www.facebook.com/mammambepcohong ; Instagram: https://www.instagram.com/bepcohongofficial/

Packaging Roll The envelope looks simple, but it combines all the flavors in the world: fragrant scent from raw vegetables, fresh chives to chewy vermicelli fibers and crispy skin. Dipping the envelope into the thin fish sauce, adding pickles to eat is delicious to know. The envelope saw it was so compact, but eating 2-3 books was enough to fit. The price is “low”, only from 5,000-7,000 VND / book, no wonder this dish is loved so much by many “snacking” people. Squid – the dish looks simple, yet addictive. This dish is very popular with office workers because it is fast, the price is “chestnut” but attractive. Banh mi commercial Simple, easy to eat and available for a long time, it is not too difficult to find a row of small commercial bread in Saigon. Accompanying tiny trade, the skin also “contributes” to create a charming chewy and lumpy charm. Although the skin makes up a relatively small proportion of the bread core, if it is lacking, the dish will lose the harmony in each taste level. Crispy bread, a chewy fat leopard must have something that is both chewy and neutral. And of course, pork skin is the “standard without needing” choice. Although it is just a “supporting character” in this dish, the pork skin still shines as bright as any ingredients. Broken rice If the grilled ribs are rich and delicious, the pulp from the rice hearing of the skin completes the flavor. It is no exaggeration to say that without skin, it will not be able to create the famous Saigon broken rice dish. No flashy, fussy, light brown skin just blends in each hot rice grain, silently smelling fragrant. Chan a little fat onions, fish sauce, bite more ribs, eat with a little chewy, that’s enough to fill your stomach. Simplicity and sophistication are what diners feel about Saigon grilled pork and pork ribs. For standard Saigon broken rice dishes, there must be a few pieces of shredded skin. Silkworm cake Silkworm cake filled with coconut milk is both fat and greasy, making people feel bored easily, so it is necessary to have skin to reconcile the flavor. The tare fiber together with the chopped meat is dried and drained, covered evenly on the surface of the silkworm cake bowl. Not only emphasizing more color to help reduce boredom, but the crunchy, fragrant, fragrant skin of the skin also enhances the flavor of this popular dish. Adding raw vegetables, fish sauce or a tiny commercial is a complete convergence of all factors that make people fall in love. Pork skin neutralizes the fatty taste of coconut milk, no wonder why this dish is not bored forever. Noodles Vermicelli is a type of vermicelli mixed with raw vegetables and some ingredients, depending on your preference, filled with fish sauce and enjoyed. Simple as that, but also enough for people to eat and satisfy their taste buds. Fresh and chewy noodles, mixed with fragrant rice, all absorbent fish sauce mixed with sour – spicy – salty – sweet flavors. Many people like to add crispy fried spring rolls, thinly sliced ​​silk rolls, so there’s an instant bowl of quality vermicelli. This dish is easy to eat so it suits all tastes even the most difficult. All the ingredients are cheap, but it creates a bowl of vermicelli that can’t be better.

Besides the image of Nang Tho, which makes many people curious, Hoang Dung’s compositions also have some interesting information on the sidelines. Let’s see what that is!

According to Hoang Dung, he has already started writing the first notes of Muse Since 2016. For 4 years, he has edited this song many times to get the official product as it is now. The male singer shared: “I love this song so much that I always want what I put into it with enthusiasm and quality“.

Initially, Muse not composed by Hoang Dung for himself, but for someone else. After that, for many different reasons, this song was kept in storage for 4 years before it was released by the owner. Regarding the information of the donor, Hoang Dung wants to keep it confidential. This information made many Hoang Dung fans breathe a sigh of relief, because if someone sang Muse, maybe not a hit like now

Asked whether Muse Is Hoang Dung’s mind to give a certain girl, the male singer shook his head in denial. He said that the inspiration for composing this song was the love affair of the late musician Trinh Cong Son and Mrs. Dao Anh. Specifically, one evening, casually reading about his love story, Hoang Dung thought up the first lyrics.

The female lead in the MV Muse is young actor Hoang Ha. She was known to young Vietnamese through the role of Thu Phi Mong Diep in the MV Can not be together throughout life by Hoa Minzy. An interesting surprise is that Hoang Ha is also her Dao Anh in a movie about musician Trinh Cong Son. Hoang Dung said, he considers this coincidence to be a certain success of Muse in gratitude to the late musician.

Clean ink, squeeze many horizontal lines on the back and then cut into small pieces. Celery washed, cut into pieces. Non-aromatic garlic onion, cook the squid and sauté first over high heat, add a little cooking wine, pepper, oyster oil, salt, then add the celery to the stirring. Finally tasting the spices to taste and then turn off the heat.

Stir-fried pork liver with garlic

Pork liver cut into small pieces, washed, put in a pot with 2 teaspoons of cooking wine, blanched for a while and then picked out to drain. Clean garlic, cut into small pieces, heat a little oil in a pan and then add ginger to sauté, followed by adding pork liver, adding pepper, cooking wine, salt, pepper, stirring to avoid sticking the pan.

Ribs with tomato sauce

Boil the ribs, pick up hot water, take out and drain. Put the ribs in a 2-sided golden frying pan, take out and drain. Cut tomatoes, add a little ginger and minced garlic, put in a pan to make sauce.

When you see a lot of tomatoes, add soy sauce, oyster oil, salt, sugar, and stir. Pour a little water into the tomato sauce pot, turn to medium heat, add the ribs, stir well, cook the pot for 20 minutes, then taste the spices for the last time.

Natural flower soup cooked clam

Thien Ly flowers washed, drained. Soak clams first in water, add a few drops of oil to remove sand. Put the clams in the pot, add ginger, cooking wine, boil over high heat, when you see the clam is full, add natural flowers, seasoning, seasoning again.