H’Hen Niê and in the national costume performance, at the Miss Universe 2018 contest (Photo: CTV/Vietnam+) The National Costume Competition at Miss Universe is always one of the most awaited performances in this beauty arena. The beauties express their national colors through costumes ranging from elegant and simple to the most elaborate and sophisticated. Audiences all over the world have witnessed the most unique performances on stage Miss Universe during the past decade. In particular, on a news aggregator site in the US recently announced the vote for Top 10 most impressive national costumes in Miss Universe history, including the national costume “Banh Mi” that Miss H. Hen Nie performed in 2018. Indeed, the contestants from Vietnam always know how to make a strong impression on the stage of this cult contest. Miss H’Hen Niê’s costume “Banh Mi” was inspired by a unique dish and was voted as one of the most attractive dishes in the world. Recently, Miss Khanh Van also appeared on the Miss Universe stage with a costume that simulates a cocoon inspired from the origin of Vietnamese silk products. Previously, runner-up Hoang Thuy brought to the design contest “Iced milk coffee” with a coffee filter-shaped hat. Miss Bahamas Shauntae Miller at Miss Universe 2020. (Photo: Miss Universe) Not only H’Hen Niê, the top 10 impressive national costumes voted also included designs by: Miss Bahamas Shaunae Miller (Miss Universe 2020) performed an elaborate costume simulating the airline’s representative plane. national airline Bahamasair; Miss Malaysia Shweta Sekhon (Miss Universe 2019) showed her pride and love for food by attaching a table full of food at the end of her dress; Miss Laos On-anong Homsombath (Miss Universe 2018) took home the title of Best National Costume in 2018 with a performance with two dolls, inspired by the Kinnaree, a half-human, half-bird creature in the god. phone number of his country; Miss Singapore Zahra Khanum (Miss Universe 2018), delivered a unique performance in a dress inspired by the summit between US President Donald Trump and North Korean leader Kim Jong-Un held in September. 6/2018 in Singapore; Miss Malaysia Shweta Sekhon at Miss Universe 2019. Miss Thailand Aniporn Chalermburanawong (Miss Universe 2015) was inspired by a tuk-tuk – a three-wheeler version popularly appearing on the streets of Thailand – which has attracted special attention from fans. In addition, the voting list also includes Miss Puerto Rico Kiara Ortega (Miss Universe 2018); Miss Germany Johanna Acs (Miss Universe 2017); Miss Canada Chanel Beckenlehner (Miss Universe 2015); Miss USA Erin Brady (Miss Universe 2013).

“Oh, really delicious”, Mr. T said, “this one of it is this. Selling price?”. “Very cheap. Not tens of thousands of a bag. This boy also came up from rice paper. Now it has been sold to several provinces. I take you to visit the factory later. See if there is any way for him to export or not.” Mr. D goes straight to the point. This trip was organized by him. The only purpose is just to ask Mr. T to find directions for some local businessmen. I still look out of the car window. And remember my maternal hometown, also a locality in the Central region. Memories of my childhood are rushing back because of the green steps on the road passing through the small window. That day, every summer afternoon, at 3-4pm, an old lady comes in (alley, alley – as called in the Central region) her grandmother sells rice paper. Children dirty from playing soccer and shooting marbles gathered around her selling rice paper. Someone who has money then cheats on his pants and takes out an odd note that is wrapped very carefully. Those who do not have money stand waiting, waiting for him to break a piece of it. And my most impressive point of the foreign country rice paper is the bright red area located in the center of the cake. It is chili sauce. Each piece of cake sold, before handing over, was scooped up a little chili sauce by the old lady with a beautiful little spoon and sprinkled it in the middle. Sun cake, I used to think. It was like a crimson sun, with an open halo of gold. And the kids kept breaking each “piece of sun” and dot the little sun. They are so talented. After three years of age, he can already eat chili. I absolutely do not dare to touch that sun, although my grandmother’s rice and soup is always spicy, as if I train me to get used to it. The way of eating banh mi in the countryside is indeed unique. It is different from the way to eat banh mi in Hanoi, where I grew up. A small street corner, group a beautiful red charcoal oven, and then whoever comes to buy them, they fan the charcoal to bake. Childhood rice cake in Hanoi is purely vegetarian, is it not dipped with spices (or because I did not eat spices that day so I can’t remember)? And the piece of cake baked on charcoal it often has “bubbles” scattered on the cake. In that “explosive bubble” is the air. The little ones often like to play with that explosive foam before eating it. True discovery is an extremely curiosity. It’s just a bubble that explodes, just squeezed it yesterday, and knowing there’s nothing inside, still stimulates the next day to continue exploring in the hope that it will be different. Oh, if only I grew up, people loved each other that way, just discovering each other every day without being bored, the world would never have separated and depressed love songs. Later, growing up and traveling a lot, I began to understand that normal rice cake was just like that, but it turned out to be in many “magnificent” delicacies of Vietnamese cuisine. What are the mussel rice cakes, the sautéed sautéed with chili peppers, the broken rice bread in a bowl of Quang noodles, the rice cake with the classic sautéed shrimp in the West … If you have to vote for a snack best in the world, I do not hesitate to nominate Vietnamese banh mi. Hey, what if we go to a pub in the West and instead of eating their “snacks”, how about we use tabasco dumplings? “Hey, Mr. D, does he make some kind of uncooked rice paper for customers to microwave themselves. I tell the truth, this cake is delicious. I can recommend to Europe, I have some clues over there. But if you pay the cake (container), it will occupy the first area and easily break the cake, lose the aesthetics is Monday “, Mr. T said. Mr. D affirmed “It is not. Because baking in the microwave it will not be as beautiful as this industrial cake, and the cake will not be as flat as this. But I will say it try.” Saying to do, he picked up the phone and called the owner of the production facility, his voice loud and loud. The wheelchair moved onto a newly renovated inter-village asphalt road, then turned into a spacious, spacious house, crowded with people in and out. “Here, its workshop. The owner is on his way from his house”, Mr. D introduced. Soon, a new seven-seat Peugeot slowly entered the courtyard. From the car, the owner of the workshop, a big, strong, black body must be cheerfully down. His hand carried a … microwave oven. “Uncle D just arrived. Just stay at the factory. Because you said the microwave oven, I ran too blood to try it. It’s delicious. You can do it all,” said the owner of the workshop. Then turned to us cheerfully: “Hello, you two. Please come in and play, I can try it immediately”. Say and do. The owner of the workshop led us into the living room, looking for an electrical outlet to place the microwave in the middle of the table while the staff was making tea. Then his hand quickly opened the bag, took the cake, turned on the oven, baked. It is really beautiful. The cake is still flat, the yellow color is still, only different from the industrial baked goods in one point is that the rim is slightly burnt brown. But I like that burnt brown color. It gives the feeling of a slice of cake that is baked with charcoal. Then the story revolves around production capacity, around the current distribution market, around the factory owner tinkering with how to make a rice cake dryer to avoid depending on the sun, rain and weather of drying methods. traditional cake. The talk lasted until they all got in the car, looking for a small riverside restaurant nearby for lunch. Also at the same lunch table, the story reached the “finale” of the intention to export the cake. “Now you can work directly with Mr. T. He promised to do it. He will help you export this cake to Europe”, Mr. D said, “if I have anything else to add, please report this S guy, It is the number one assistant, I do many things for me “. The factory owner’s eyes were filled with hope when he heard Mr. D say that sentence. And Mr. T was also open-minded, when he said that the factory owner should send samples directly to the city to quote prices. HCM for your office. The factory owner was happy to face. His face shone with pride mixed with a belief in something that could change his career. “Geez, that’s fine. If you help me, you can help the people in my commune too. They work for me if I can sell, they also add income. It’s also very tiring, bro. Please give me your address and office phone number “. Mr. T immediately read the address but after half a sentence, I saw him leaning under the table, as if he had dropped something to search. Coming back, he read the address again. But also with three words, he bent under the table again. For the third time, I found he seemed annoyed. Then he said quickly to the owner of the workshop, “Give me your phone number. I’ll text you later. Now have a drink.” On the taxi ride home from Tan Son Nhat, I kept silent, not daring to say anything. But the more silent I became uncomfortable. Remembering the boss’s overly enthusiastic, humble figure, I feel bad. And unable to bear that torment, I quietly asked “Will you help them?”. Being told as if opening his heart, Mr. T opened the phone and showed me the message. Then he said, the other three footsteps belonged to S. It was S himself who told Mr. T after that, when the group got back to the hotel, the idea was “let me worry, she wants you to help export, I have to ask for it. Color for you. There is no “how to”. “You are so mad Minh. You said that I helped people out of work and asked for money. Besides, I am not rich yet, but I want to do big things to do something about this three hundred million. Look at people being hot.” In this situation, I believe you can help people, they do not pay money for me Besides, even if you help me for free, I also help them. They are farmers like my parents. “Mr. T said. No wonder, I texted the owner of the factory the great news “Here is the address. You can contact me directly. I will help you with no penny. You rest assured. But S it says whatever you do, please don’t mind.” “. Turns out, Mr. T is much more awake than I thought. No wonder, on the way back, he definitely didn’t touch a piece of rice cake. Despite S bravely carried two barrels alone from the Central into the city. “If Mr. S brings the sample, I will say it was sent in outside the workshop. Let him understand”, said Mr. T while smiling, “It’s strange, you only like to eat people”. Rich – poor it has numbers. I can help anyone, just help me, right? What is shared with each other is extremely important. Like a piece of cake still shared childhood, there is no regret. People are better than each other in that “generous”, but where are “cunning” than each other in the “cunning” thing …

One of the snacks you need to try when coming to the land of Nư is “put on”. The name may seem strange and confusing at first glance. In fact, boiled dishes are familiar snacks including grilled skewers, beef roll with betel leaves, and rolls. Grilled skewers and beef roll with guise leaves are not too strange to many people, but skewers are quite special. Along the coastline of Tuy Hoa, you will see many smoky roadside shops. On the grill are fragrant skewers that are hard to resist. The raw material to make a Phu Yen standard skewer is minced pork, which is processed to fit your mouth, rolled outside is a layer of rice cake. Unlike other places, Phu Yen Banh Mi is coated with a thick layer, so when grilled, it has a fragrant and crispy taste in the mouth. Served with thyme are raw vegetables, sliced ​​cucumbers and green mangoes. In addition, many people also have a habit of rolling the skewers with salad. In addition to the sweet and sour garlic and chili fish sauce that is properly prepared to dot with, there is also a black soy sauce that is a special feature that is rarely eaten with boilers in Phu Yen. Most people will usually give half chili sauce, half of the black sauce mixed with the ready-to-eat fish sauce will taste better. Every evening, along the coastline of Tuy Hoa, you will find rows of fragrant roadside. The aroma of the skewers spreads making people involuntarily stop and enjoy. Pierced are sold in many nooks and crannies on the streets of Phu Yen, but the best ones are probably the ones near 1/4 square. With the price of only 2,000 VND / skew, visitors will surely not be able to ignore this snack when coming to the land known as the land of “Yellow Flowers of Green Grass”. Fatty grilled meat mixed in the crispy crispy crispy of the grilled pork, the more you chew you will feel the harmony of each ingredient in the taste. Photo: IT. Invite readers to watch the video “Fluttering the price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.

Ben Hen village is located on the bank of La River, Truong Son commune has a history of more than 300 years. For many generations now, people have lived by raking clams, cooking mussels and selling them. In the village there are thousands of households, currently there are nearly 200 households sticking with the profession. The mussel job is maintained all year round, the main season is in March, April and the occasion of summer establishment. The villagers go to rake clams according to households, on average each household has about 5 people supporting each other. In the past, the clam rakes were made of bamboo rake, the length depends on the depth of the river, with the rake longer than 5 m. Nowadays, the economy is better off, many families have invested in motor boats with iron rackets and umbrella nets to rake mussels. On average, on a river trip, each boat picks up several hundred kilograms of mussels. Ben Hen village where there is a mussel village for over 300 years. For generations, people here have lived by raking clams, cooking mussels and selling them. In the village there are thousands of households, currently more than 70 households stick with the profession. The mussel-making job is maintained all year round, but the main season is from March to June. That means in the hot weather in January, the dishes made from mussels are more popular. A corner of the village makes mussels. This work is done by each household. Accordingly, families will cover the whole process of making mussels: from catching mussels on the La river bed, boiling and treating the intestines to sell. In the past, the mussel catcher used tools made of bamboo, weaved into buckets and then connected to a pole. Poles length or short depends on the shallow depth of the river bed but is usually 3-5 m long. Nowadays, the economy is better off, many families have invested in motorboats with iron buckets to rake mussels. The mussel has just been caught in the La River, then boiled so it is very fat and sweet. The clam raking is quite heavy so it is for men. Also cook mussels, treat mussels, bring to the market to sell to women. Clam will be washed after catching, then put in a large pan to boil. People boil 20-30 kg of mussels each time for 10-15 minutes. With 10 kg of boiled mussels, you will get 1kg of mussel gut. Clams are sold on the spot for 50-60 thousand VND / kg. The mussel is caught in the morning, in the afternoon, it is taken to cook. Every day a household here cooks 2-3 quintals of mussels. After being cleaned, the mussels are put in a large saucepan to boil. Ms. Nguyen Thi Thuy (47 years old, Ben Hen village) has over 25 years doing this. “Boiling mussels must be big, but not too fast, not too long. For them to keep their taste and sweetness, then boil them for 10-15 minutes,” Ms. Thuy said. The batches of mussels that have just been boiled are smoky. According to Ms. Thuy, the profession dates back to the time of grandparents and parents. Until life, she continued to maintain. “Ben Hen village has become a famous place for this mussel cooking job. On average, my family cooks more than 2 quintals of mussels every day.” This work has helped us to have a stable income and escape poverty “, Ms. Thuy added. After boiling, mussels are brought to the treat to separate the intestines from the shell. This work requires vigorous stirring to be able to separate all of the mussel gut. According to the people working here, after deducting all expenses, a family can also earn 500 thousand VND to more than 1 million VND / day. The special thing is that the La River clam here is very sweet, has no mud smell, so it is favored by consumers. Hen here is taken to all markets in Ha Tinh province for consumption, even going to Nghe An province. Mr. Nguyen Van Tuyen, Chairman of Truong Son Commune People’s Committee, said this trade village must have been more than 300 years ago. “At present, there are more than 70 households working as clams. If the crop is successful, many families will earn hundreds of millions VND. The mussel job is quite stable and really helps many families escape poverty,” said Chairman of the People’s Committee. Truong Son commune said. Clams can be processed into many delicious, cool and nutritious dishes such as: stir-fried with rice cakes … Clams can be processed into many delicious, cool and nutritious dishes such as: stir-fry with rice cakes, cook hot pot, porridge, mussel rice … especially on these hot summer days.

The image of Rosé wearing feminine items is no stranger to fans when she stands on stage. With a slim body, the female idol born in 1997 is very suitable for the feminine, feminine outfits, typically a unique color combination dress with multi-layered ruffles. Dressed in delicate dresses while standing on stage, Rosé really exploded in beauty. She often wears dresses with fluttering materials, long flaps and high slips showing her slim legs and gentle appearance. Admittedly, these highly detailed, ruffled and layered costumes are very picky to wear. However, with her slim body, white skin and lady-like temperament, Rosé is still full of elegance, beauty and charisma. Rosé is compared to a princess when she wears a flowing, elegant dress. The design of a sleeveless dress, a lace combination covered with pure white tones helps Rosé highlight the elegant, gentle but also youthful beauty. Rosé also shined with princess-style outfits when combining a peplum with pleated sleeves with short pleated skirt. This set gets points for being both outstanding, attractive, and suitable for her princess aura. Not only on the stage, Rosé also often chooses the feminine duck cake style as the main style when attending events. Dressed in a two-wire blue dress, she skillfully perfected her elegance with sandals and handbags. In real life, Rosé’s banh beo dresses are often worn by Rosé. Choose a short dress with blue flowers and white flowers, the Black Pink rose exudes a gentle and feminine look. The square-necked dress helps her show off the blue straps and her slim body. The polka dot skirt helped her to score by its sophistication and elegance with a subtle classic but still modern youth thanks to the short design. The black dress has a design of ruffles, spreads, covered with floral patterns, helping Rosé to exude a sweet and elegant look. Shoulder skirt, hands mixed with youthful sneakers help her shine at the airport. It is also a polka-dot pattern, but instead of a neutral black tone, this blue design makes her stand out with a lovely lovely look. Jinn Photo: Collectibles

Crab soup In Ho Chi Minh City, crab soup is combined with a variety of ingredients such as pork brain, fish bubbles, oysters, fried bread or whole crab … In addition, you can also sip a delicious cup of crab soup. , nutritious with shrimp, scallop, and herbs eggs … right in the heart of Saigon. The dish will be more attractive and bold when diners add soy sauce. Address: Nguyen Thi Minh Khai, District 1 Price: 25,000-55,000 VND / piece Business hours: 11am-21h Crab soup combined with scallops attracts diners who love seafood. Photo: Hukha.Foodaholic. Diners commented: Hukha.Foodaholic: “The soup is seasoned to taste. The taste is not too good but has a more exotic composition than other scallops.” Ansapsaigon: “I ordered a special soup for 55,000 VND / bowl. Servings with quail eggs, ribs, herbal eggs with fat pork brains and fresh shrimp. You should order the item to take place or buy “. Xi Ng: “The thick soup, ingredients such as mushrooms, crab meat and shrimp are all quite large pieces, so people can easily feel the taste. In particular, there are a lot of scallops in the soup. The price is relatively suitable. with the quality of the dish “. Dry noodles with char siu, squid shrimp Dried noodles are enjoyed by many people on a hot day because of its cool and easy-to-eat flavor. A portion includes egg noodles or instant noodles, seafood such as shrimp, squid and bacon, green cabbage char siu, covered with fat and onion for you to satisfy your taste after studying and working. Address: Co Giang, District 1 Price: 30,000-45,000 VND / bowl Business hours: 12h-22h30 Chewy noodles, fragrant char siu meat, fresh seafood and cool vegetables create an attractive dish. Photo: Citastyfood. Diners commented: Luong Manh Phat: “Delicious food with high prices, but full of shrimp and meat”. Citastyfood: “Noodles impresses fresh shrimp, the squid is quite thick. The soup is perfect. The mixed sauce is not as strong as before. If you want to eat spicy, you can add satay.” Chaubau: “The most delicious is the char siu and scallion. The dish may not be suitable for those who like the rich flavor because the sauce is not special, depending on the way each person tasted. Mixed bowl for 45,000 VND includes 5 pieces of char siu, 1 shrimp, 1 squid and 1 squeeze of noodles with extra vegetables “. Vermicelli with fish sauce Bun Mam is a famous dish in the West. This culinary version stands out with a broth flavored with Linh fish sauce or fish. Roast pork, shrimp, squid or fish ball are also used in the ingredients. Bun Mam served with split spinach, lily pads, bitter vegetables, banana corn … creates a rustic taste, worth a try on hot days in Ho Chi Minh City. Address: Ly Chinh Thang, District 3 Price: 65,000 VND / bowl Business hours: 11am-18h A bowl of noodles and fish sauce stands out with a whole fresh shrimp and rich ingredients. Photo: Citastyfood. Diners commented: Citastyfood: “The noodle here is quite delicious, the broth is fragrant, and the sauce is rich in fish sauce”. Tram Ho: “The dish is tasted to suit the taste. The bar space is decorated in the style of Hanoi Old Quarter, many beautiful photo angles”. Mixed rice cakes Mixed rice cakes can be varied in many ways such as crab, spring rolls, beef … The chewy red rice cake is the most important ingredient to make the dish’s soul. Peanuts, sauces, vegetables … are also combined to create an attractive taste. In the middle of Saigon, you also have the opportunity to sip the strange and delicious fried fish cakes. Address: Truong Sa, District 3 Price: 35,000-60,000 VND / bowl Business hours: 7am-9pm The mixed rice cake has a variety of toppings and is indispensable for crispy poached vegetables. Photo: Ansapsaigon. Diners commented: Ansapsaigon: “Mixed mixed rice cake bowl costs VND 60,000. The main ingredients include fried tilapia, fried tofu, ground beef, sausages, crabs. You can tell the owner to fry it again if you want to eat it hot and crunchy. The broth has a sour taste, not too strong, but it is quite harmonious with the noodles. Ham Eat Turtle: “The broth is sweet. The mixture is full enough. In addition to the rice cakes, you can also choose vermicelli or vermicelli with fried fish, crab, beef, silk rolls, spring rolls depending on your taste The restaurant is located close to the riverside, so I can eat while watching the scenery. The secret to cooking delicious vegetarian vermicelli Not less attractive compared to traditional crab vermicelli, the vegetarian version below only takes 20-30 minutes to process. A housewife can add scallions to enhance the flavor of the dish.

Crab soup, a seasonal dish Then just eat a bowl of crab cake soup plump, fresh to please the god of speech, which is too dainty. In fact, living in a country where there are ten types of pho, there are dozens of styles of noodles, noodles, vermicelli, banh canh, a variety of cakes and “as much as the Nguyen army”, it’s hard to choose the right dish. most with this season’s intercourse. But why is crab cake soup? Simple, because it is a bold “seasonal” dish like the weather and the mood now. The food is delicious not because it is processed from high-quality foods, by sophisticated methods … but it is delicious only because of the circumstances, the situation. The fiber of banh canh was white as if it looked like it, taut and smooth. Banh canh made of non-glutinous rice flour (different from the kind of rice cake made from filter flour in Hue) with is a popular rice fiber, popular in the cuisine of Central and South. In the North, in the past, banh canh was not present because it could not squeeze its legs with vermicelli, pho, vermicelli, noodles, and rice cakes out here. However, there is also one thing that looks a bit like banh canh, which is the noodle noodle with a noodle the size of a rice chopstick, which is used to cook vermicelli soup with anabas and celery or crab with vegetables. spinach, onion … However, it is still vermicelli because it is not chewy, crispy, and smooth like banh canh. But between vermicelli and banh canh, there is a great sympathy, because it is the kind of rice thread of the popular people, the street. Snakehead fish soup, fish soup bone cake, fish cake soup, chives soup cakes are all delicious, cheap and bold local dishes. With its rustic rice powder nature, banh canh easily combine with many other ingredients, from simple to high-class. Therefore, we can die with a bowl of chives soup (including only bone broth and fresh chives) priced at 10,000 in Tuy Hoa or faint with a bowl of crab cake soup, luxury seafood on the sidewalk of Cho Old ( Saigon). It is the famous dish of banh canh with crab or crab and the famous seafood of the South is the way for banh canh to introduce itself to Northern cuisine. About 5 years ago, crab cake shops began to appear in Hanoi, and gradually became a favorite dish with brands such as OSON crab cake soup … On the base of the fresh, crispy and smooth rice cake, the aroma of the rice flour blends very well with the sweet, fatty, richness of the crab meat, the surface peeling and the fish ball. However, the factor that brings the above harmony is thanks to the fragrant, viscous water, the scent of salty seafood. The broth is what makes up the attractive flavor of the crab cake bowl. That is the secret to bring unique deliciousness that can not be found anywhere. Fresh soup cake, crab meat, pork belly, fish ball, herbs, green pepper is a small thing, but it is a big thing to have that broth. The broth wraps the other ingredients into a unified form, making the banh canh fibers branched and cooled under the dark yellow broth; makes the pieces of the crab meat richer and sweeter. It can be said that the broth has mixed the ingredients in the bowl of banh canh together, enriching the flavors, making the banh canh yarn the taste of seafood and the crab meat fragrant with rice and herbs. In order to get that broth, the sweetness of the pork bones and crabs must be distilled during slow simmering with low heat for several hours. Thanks to that, the sweet substances are secreted slowly, intertwined, creating a truly sweet and viscous water that no seasoning powder or monosodium glutamate can bring. Crab cake bowl is a complete combination of fresh ingredients from the sea, rivers, and forest fields. Take the first teaspoon of broth to awaken the taste cells in your mouth, then bend your face down to inhale the salty ocean flavors and see the beautiful bowl of banh canh like a picture with the main warm colors. Then lightly bite the slippery banh canh, enjoy the refreshment as it slips on the thorns to see the aroma of the rice. Discover other pieces to enjoy the crispy white crab, the sweet and chewy surface, the peppercorn flavor suddenly brightens when you bite the fish ball. Chew more pieces of green pepper to burst all the pleasure, and feel the cook’s heart that deliciousness is real. So, on one day when the weather is hovering over the spring to summer season, pamper yourself and your emotions with a bowl of crab cake soup!

The village head, Nguyen Dinh Hoa, said that the traditional craft of making multi-craft cakes in Trung Yen has been around for a long time. According to the calculation of the village chief, this trade village has existed for a hundred years ago. His life, his father’s life has done this profession and is followed by descendants. Photo: Tran Canh Yen Traditional dry cakes (sesame cakes) in Trung Yen hamlet are produced by hand. Mr. Nguyen Dinh Hoa – hamlet chief said: On average, every day, households consume 5-6 quintals of raw rice for the production of rice cakes, thus contributing to the consumption of agricultural products in the area. Photo: Tran Canh Yen. The mass-produced spring rolls undergo sun drying for just a few hours to collect. As for sesame cakes, they must be dried all day dry enough to bake before consuming. Photo: Tran Canh Yen. Each household producing spring rolls attracts 15-20 laborers with a working day of 170,000-250,000 VND / person. Children and the elderly still contribute labor to making rice cakes. Photo: Tran Canh Yen. The process of rolling the cake and collecting the rice cakes was hard and very urgent. If it is sunny, the drying cake starts to reach the point where it will pull out on the drying pad, then immediately collect it from the torn crackers; When it rains, people hang the cake “put their feet on the neck” and collect the cake from the wet. Photo: Tran Canh Yen. Trung Yen’s baker has contributed to poverty reduction and legitimate enrichment. Mr. Nguyen Dinh Hoa said: For every quintal of raw rice for making rice cakes, minus the cost, he also earns a profit of 900 thousand – 1 million dong.

If District 1 is home to many upscale restaurants, District 3 attracts diners because of its nostalgia mixed with newness. The eateries in this area have beautiful design space, little change, food focusing on quality.

As an experience lover, I often look for interesting dining spots to enjoy with friends or meeting partners. One day in District 3, I choose a variety of restaurants with Vietnamese, Japanese, Chinese flavors and impressive atmosphere.

Suggested dishes: Shrimp and crab cake soup, fish cake soup, home rice dishes …

The address I often visit is Mr. Phung’s rice flour soup shop. Although this place is small, the tables and chairs look neat and clean. I like the way the shop decorated the two lotus pots in front of the door and used ancient porcelain utensils, bowls and bowls.

The banh canh here is not quite as excellent, but it is round and rich in flavor. The noodles are chewy and transparent, the ingredients for fish cakes, crab cakes, and blood rolls are introduced at home and made quite fresh and delicious. Such a portion for breakfast is just enough.

Suggested dishes: Special braised beef, braised beef with noodles, braised beef noodles …

Open from 6:30, Bo Kho Tron is the ideal place for you to enjoy breakfast in Ho Chi Minh City. A good quality part, special bowl with beef flower corn. Corn meat is tender, succulent, with alternating vein and tendons. The broth is cooked with a thick consistency, sweet and flavored with cinnamon anise, but lacks a hint of aftertaste. For a better stomach, diners often choose to eat beef stock with bread, noodles, fresh noodles or instant noodles.

The space has only one ground floor but it is airy, with high tables and chairs to sit comfortably. The menu is simple and easy to see.

Suggested dishes: Fried abalone mushroom with sesame seeds, mushroom and tofu with rice cake, fried tofu with black garlic, young tofu mushroom with Sichuan pepper sauce …

I went to Pi Vegetarian Bistro with my colleagues during lunch break. Contrary to the high outside temperature, the rustic space of the restaurant from the layout of wooden tables and chairs, Buddha statues to wall paintings makes me feel softer. In addition to the greenery, the shop also takes advantage of natural light to help users feel comfortable and delicious when dining.

The menu is varied from salads, Vietnamese cakes, vermicelli, vermicelli, hot pot … I like the most delicious crispy fried abalone mushroom, sesame seeds, tofu mushroom with hot spicy Sichuan pepper sauce. Some of the dishes here are tasting a lot of spices and grease, so they may not be suitable for those who like frugality.

The price is quite high but suitable for the space and quality, worth a visit. The point I am not satisfied with is the slow time to order, even though the service is not too many customers.

Suggested dishes: Grilled duck breast with butter orange sauce with mashed taro, lobster with Sargon lemon butter sauce, foie gras with raspberry sauce, cocktail chunk …

I came to Sargo Bistro on weekend noon, because it was just opened, so many young people stopped to check in. This place stands out with the main white tones, minimalist design and the highlight is located in the 4-storey pine wells receiving natural light. However, the shop has arranged many lights and air-conditioning is not enough capacity, so it is quite hot.

Unlike the old branch, Sargon Bistro at Nguyen Thi Minh Khai serves both food and drink, and operates in a restaurant style. The shop mainly sells European dishes, the prices are quite high compared to the general premises. In return, the food was delicious and beautifully decorated. Two dishes I appreciate are the grilled duck breast in butter orange sauce with mashed taro and a double chocolate cake.

Each floor has a supervisor, when I need something, you are very enthusiastic to support. This is a big plus.

Suggested dishes: Tai chi fish with Chongqing fever, cucumber with garlic sauce, Sichuan beef corn, grilled frog skewers, fried dumplings …

HAO YU Grilled Fish, specializing in serving Sichuan grilled fish for 2-3 people, is the right place to go with a group of friends or family.

Next time, I got a counselor to use the chongqing fish and the pumpkin fish sauce. The fish is cut in half, pre-baked and then placed in a metal tray with sauce and ingredients. The fish tray is continuously boiled so it is always hot, the meat of the fish is tender, not fishy. Sichuan food features greasy and richness, featuring the spicy taste of pepper and chili. Those who cannot eat spicy can tell the staff to adjust the appropriateness.

The space at HAO YU Grilled Fish is characterized by Chinese style from decoration to music. The tables and chairs are arranged not too close together, there is a natural distance for diners.

The restaurant is usually crowded on weekends, so you should reserve a table before you arrive to avoid waiting too long.

Suggested dishes: Wagyu sushi, grilled chicken Torimomo Aburiyaki, Kyo Watami salad, Watami Sukiyaki hotpot …

Similar to many other Japanese restaurants, Kyo Watami uses wooden decorations combined with yellow lights to bring a cozy and polite space. I choose to sit in a screened table area because it creates a sense of privacy, suitable for relaxation after a long working day.

At Kyo Watami, most dishes are prepared in a traditional way, emphasizing the original flavor. I ordered quite a lot, of which the most impressed with the grilled beef tongue Gyutan Shioyaki and grilled chicken Torimomo Aburiyaki. If I have a chance to come back, I will try the 10-course Kagoshima set from Satsuma Wagyu A5 beef, premium grade.

In addition to individual dishes, the restaurant also has many different combos for diners to choose from.

Note, there is no parking space in front of you, but the support staff arrange and pick up your car.

Spring rolls are usually made of ingredients such as vermicelli, minced meat, onions, carrots, wood ear fungus, shiitake mushrooms, eggs … Although according to preferences, spring rolls can be changed accordingly.

When mixing spring rolls, the amount of eggs should be just enough. Too few eggs will dry the kernels. Fried spring rolls are not crispy, the filling doesn’t have the necessary moisture content. Also too wet will make fried spring rolls easier to peel.

Make sure all ingredients are completely drained before mixing. Vermicelli should not be too big or too soft because it can easily cause fried rolls.

Spring rolls

When wrapping the spring rolls, you should not splash too much water on the spring roll because it makes the spring roll soft and easy to crack. Just put a little water on the edges to stick. You can also take 1 teaspoon of rice vinegar mixed with 1/2 cup of water to soften the rice cakes when wrapping and help make the spring roll more crispy, more beautiful when fried.

Do not roll too tightly because when frying the filling with vermicelli and the eggs inside hatch a little, the rice paper (rice paper) will be podium. Only moderate, may be a little loose.

Nem should be of moderate size, not too big or too small.

Put spring rolls in the refrigerator before frying

You should not put spring rolls just wrapped in the fry, but let them in the refrigerator cooler for about 20 minutes to make the rolls tight, dry. This is the secret to making fried spring rolls even more crispy.

Illustration.

Crispy fried spring rolls

Sisters often mix a bowl of dilute sugar water after spreading on the rolls of non-fried spring rolls. Sugar water will help spring rolls to be golden, crispy and delicious.

When frying wedge, do not add too little oil. Frying oil must be close to the surface of spring rolls. When the oil is boiling, you start to drop the rolls into the pan and lower the heat gradually. Should be fried in batches, do not fry pillows evenly to avoid forgetting which ones to fry first, the ones to fry later.

Add a few drops of lemon juice to the oil pan to keep the oil from splattering while frying and the seasoning will also be crunchier.

When preparing to take out the spring rolls, let the heat rise up. This is a way to prevent the oil from sticking to the spring rolls. Take the spring rolls out of the pan quickly.

You can put a blister on the top of the frying pan to drain the rolls, then put them in a basket lined with clean paper and cover it. When eating, open the wrapping and take out spring rolls. This way, you will keep the spring rolls crispy.