Aix-en-Provence is not a popular tourist destination for Vietnamese people. But if you want to get away from the magnificent capital of Paris, find peace and explore the local life, Aix-en-Provence becomes a place worth considering for you. It is about 760 km south of Paris. From the capital, you can take the TGV express train (3 hours) or the night bus for about 11 hours. If you choose to take the night bus, Aix-en-Provence will welcome you with the clear sunrise, green trees and La Rotonde fountain – an important symbol of the city. The town hall with its intricate carvings captivates visitors. In this area, people sell flowers and handicrafts. Place d’Albertas Square is famous for its yellow buildings that are hundreds of years old. Aix-en-Provence has many markets open in the morning. You can easily find fresh, varied food with a warm welcome from the locals. Fresh flowers are sold everywhere. Aix-en-Provence is also known as the land of lavender. Therefore, do not forget to buy bags of dried lavender and essential oil products from this flower, both as a gift and keep good memories of this place. Once a street for carriages, Cours Mirabeau has been transformed into one of the busiest and most vibrant places. This is the ideal place to take a walk, drink a cup of coffee in the morning, enjoy a delicious lunch or drink a beer watching the sunset. L’Occitane is a famous cosmetic brand, originating from Provence. The girls will enjoy shopping many good quality products, reasonable prices. There are many souvenir shops in Aix-en-Provence. You must definitely try Calissons candy – the traditional candy and a specialty of this land. A small box (pink) as shown in the photo costs 260,000 VND. Wandering here, you will be surprised to find a Vietnamese restaurant located in a small street. Traveling for many days and craving a taste of home, stop by for a hot bowl of pho or beef noodle soup. What’s more interesting, you are warmly welcomed by the owner, chatting happily because very few Vietnamese know and travel to this peaceful and small city. (according to the Star)

However, before he had time to prepare the ingredients, Man heard from his neighbors that the alley in front of the house had been blocked off after a person living here was positive for SARS-CoV-2. “At that time, everyone was surprised, did not understand what happened. However, knowing that the epidemic situation is complicated, all of them strictly follow the instructions of local officials and medical staff.” Like Mr. Man’s family, most of the households in alley 287 are trading and trading in food. At the time of the blockade, many households had prepared cooking ingredients, and breakfast shops that had just moved out had to be cleaned up immediately. “A few stalls of ready-made rice, porridge, and soup cakes that can’t be sold are shared by everyone in the neighborhood, each family taking a few portions to eat. They’re all neighbors, and they both work as wholesalers, so they all try to support each other,” Mr. Man said Zing . Alley 287, Nguyen Dinh Chieu Street, District 3, Ho Chi Minh City was blocked on the morning of May 20. Photo: Chi Hung. “Rescuing” food in the blockade area During the outbreak from April 27 to now, Ho Chi Minh City has recorded 6 positive cases of SARS-CoV-2 and is blocking 9 areas in Go Vap District, District 10, District 3, District 7, Binh Tan district and Thu Duc city. Although quite surprised by the blockade information, people living in these areas remained calm and complied with epidemic prevention measures. Especially for business and trading households, despite facing many disadvantages, they still show their concern and help the community when they switch to distributing food and free food to people in isolated areas. Alley 287 Nguyen Dinh Chieu connects with alley 270 Vo Van Tan about 500 m long with 70 households living. In addition to the large concentration of business households, shops, and restaurants, this alley is the place where Ve Chai market is held every morning. Ms. Linh, a fish seller in the market, said that on the morning of May 20, when her family and many other people had finished packing, the ward officials announced the disbandment, no market meeting and quickly erected a fence to blockade the surrounding area. around the alley. People in the blockade area share food with each other. Photo: Nguyen Nhuong, Trang Anh. Both domestic and foreign, fresh food traders like Ms. Linh choose to give free vegetables, fruits, meat and fish to neighbors to bring home to store refrigerators and gradually eat them during the quarantine days. However, what surprised Ms. Linh was that everyone who visited her shop also offered to pay instead of receiving free items. “Many people say that when they sell, people buy to support them, but when they give, they don’t dare to accept them,” she said. Similarly, Mr. Man’s beef noodle shop was also “rescued” by many familiar neighbors. However, because he did not prepare much and did not suffer much damage, Mr. Man refused. “The first day, everyone in the neighborhood kept ‘rescuing’ from one shop to another. Everyone hopes no one gets hurt much. Like my family, we also run to the market to support the sisters selling fish, selling vegetables and at the same time having food for the coming days.” “Health comes first, money comes second” Ms. Pham Minh lives in block A1, Sunview Town apartment building (Hiep Binh Phuoc ward, Thu Duc city, Ho Chi Minh City) – a place under lockdown after recording a Covid-19 case on May 18. Previously, Ms. Minh sold fruit and some drinks online. However, after the block was blocked, she switched to making smoothies and juices to cheer up her neighbors who were quarantined like her. “Every day, I make about 20-30 glasses of juice and smoothies to distribute for free to neighboring households. It’s not much, but it’s also a way to spread positive energy and optimism to everyone around,” Minh said. On each glass of juice, Ms. Minh sticks sticky notes with words of encouragement and encouragement for the recipient. “The epidemic has also affected my business a lot. However, for now, health is still first, money can be earned later.” Parts of bread and sticky rice were distributed free of charge by Mr. Bui Hoai Thanh’s group to people in the blockade area in Thu Duc City. Photo: Bui Hoai Thanh. Although he does not live in Sunview Town apartment building, Mr. Bui Hoai Thanh still regularly delivers food to people in the blockade area for the past 3 days. On the first day, Mr. Thanh’s group distributed 100 servings of sticky rice, on the second day 180 loaves of bread and on the third day 150 portions of spicy rice cakes. “I have a bakery near the apartment building and have been in business since 1992. Many of my regular customers are living in this apartment, so when I heard the news of the blockade, I immediately thought of helping people,” Mr. Thanh said. know. In the past few days, temporarily putting aside the business, every day Mr. Thanh and his group of friends prepare ingredients and make dishes from morning to 5 pm to deliver to the apartment. “We are planning to make 100 more jars of braised fish sauce to support people to bring home to eat with white rice. Everyone is affected by the epidemic season, but I believe that with the spirit of solidarity and the efforts of each individual, we will all win the pandemic together again,” Thanh shared.

Southern beef noodle soup is a typical dish with 2 main ingredients from fresh vermicelli and beef of the culinary culture in the South. Vermicelli is mixed with vegetables, beef, fish sauce mixed with some other ingredients to form a delicious dish and is very suitable for hot summer days. Thu Uyen (Hanoi) shared that when making dishes with Nam Bo fried beef noodle soup, your favorite is the combination of many colors and flavors of this dish. The special thing when eating Southern fried beef noodle soup, you will feel all the flavors of heaven and earth because this dish is served with a lot of vegetables. “It’s a dish that when you think of it, it is beautiful and fragrant with full of harmonious colors. Next is the ingredients that make it not fussy, does not require high technology, but when ordered If you put it all together, it’s a work of art.” – Thu Uyen added. You only need to spend about 30-40 minutes from preparing ingredients to presenting, you have a delicious bowl of vermicelli that is easy to eat, can be used for breakfast or main meal. Below is the recipe for cooking dishes according to the instructions of the beautiful 9X Thu Uyen. Resources: – Beef – Crushed roasted peanuts – Fresh noodles. – Bean sprouts – Dry onion – Herbs (basil, lettuce, marjoram…) – 1 small onion, 1 cucumber, 1 carrot. – 1 clove of minced garlic, 2 through chili. – 1 lemon. Seasoning: salt, pepper, sugar, fish sauce, seasoning, cooking oil. Making 1. Preliminary processing – Thinly sliced ​​beef, marinated with 1 teaspoon minced garlic, 1/2 teaspoon pepper, 1/2 teaspoon seasoning, 1 teaspoon fish sauce, 1 teaspoon cooking oil, let it soak for about 10 minutes. – Onions cut areca zone. – Clean herbs, cut into small pieces. – Cucumbers are washed, cut into fibers, washed and cut carrots. 2. Processing Photo: Thu Uyen. – Fry 2 tablespoons of minced garlic, add onions and saute on high heat, then pour the beef into the pan, stir-fry quickly, the beef is just cooked, then turn off the heat. – Sliced ​​onions, sauteed. – Make fish sauce: Mix the juice of 1 lemon, 2 tablespoons of sugar, 2 tablespoons of fish sauce, 2/3 bowl (eat rice) cooled boiled water, 1 teaspoon minced chili and 1 teaspoon minced garlic. When eating, arrange the ingredients of herbs, bean sprouts, cucumbers, carrots, and stir-fried beef in a bowl with fresh vermicelli, sprinkle roasted peanuts and fried onions on top and then add fish sauce. Housewives who want to show off their skills in the kitchen, try to make this dish, delicious from the first time!

Beef vermicelli combined with pork skin rolls, floating fat, crab cakes or beef balls… brings delicious flavors, awakening the taste buds of foodies. No need to spend time cooking, you can go to the following restaurants to buy takeout or order online and you will be served quality meals at home. Co Cuc beef noodle soup Every afternoon, Nguyen Van Troi market becomes a culinary paradise for many people. Here, Co Cuc noodle shop is popular with young people because of its eye-catching presentation. Vermicelli has a combination of lean spring rolls, tendons, and beef fat. The restaurant’s beef fat is the floating fat with a bit of meat on it. Lean ham is soft, not as big as pork belly. Diners commented: Nhan Do: “The broth is fragrant, sweet, and rich. Cha is delicious, the tendons are both soft and crispy, the fat is attached to each slice of meat, served with fresh vegetables, so it is not sick”. Hukha.foodaholic: “The broth is rich, sweet from the bones, fragrant with cilantro, lemongrass. The meat is stewed soft. The satay is crispy and spicy, but sometimes it goes stale if the restaurant is left out for a long time.” Ms Nhu’s beef noodle soup The shop attracts customers with beef noodle soup modified with floating fat. The pot of broth is smoky, fragrant, with a fancy layer of fat floating on top. The shop has beef and pork fat. Beef fat is soft, fatty, melts in the mouth, crispy pork fat is more chewy. When eating, diners dip a piece of fat with satay with lemon juice mixed with fish sauce. Diners commented: Lanwiththi: “This dish is a bit high in fat. Mixed bowl with encrusted, spring rolls, tendon, pork belly, floating fat. The floating fat has a light fat, but it’s tough to eat. The broth is rich. The price is good compared to the taste. downtown location of the restaurant”. Hukha.foodaholic: “She cooks Southern-style Hue beef noodle soup, rich but not strong in flavor. Soft and fatty beef fat enjoy with strangely delicious vermicelli, but will quickly get bored with those who don’t get used to it. I consulted online. The owner advises not to eat this dish often.” Hue Gia Hoi beef noodle soup The restaurant’s bowl of beef noodle soup stands out with pork skin rolls that are rarely found anywhere else. In addition, you can choose marrow or oxtail, sausage, beef balls, tendons, spring rolls, spring rolls or crab cakes… to make the meal more quality. Diners commented: Thu Huyen: “The pork skin rolls are fragrant, crispy outside, chewy inside. The broth is not too rich. Satay, fish sauce are combined harmoniously to increase the flavor”. Ansapsaigon: “Thick piece of beef, delicious yellow beef tendon, delicious pork skin rolls. The broth is just flavorful, not too strong of the fish sauce. The quality is okay in the price range”. Anh Duong Nguyen: “A bowl of vermicelli is priced at VND 44,000 including cartilage, tendon, ox tail, rare beef and pork skin rolls. If you order an extra piece of pork roll, the price is VND 20,000 / 4 pieces. The broth is rich in flavor. Those who have a light taste should enjoy it with raw vegetables, squeeze lemon and add satay.” Hue beef noodle soup 149 The beef noodle shop has a diverse menu with crab cakes, beef rolls, pork rolls, pork rolls, rare beef… The broth is rich, fragrant with lemongrass, with a slight smell. If eating at the restaurant, vegetables and prices will be available. For diners to buy, the shop prepares raw vegetables to eat. Diners commented: Thu Huyen: “The highlight of the special bowl of vermicelli is the 3 types of pork, beef, and crab rolls. It’s delicious and quite large. The taste of the broth is not too impressive. The shop actively serves large bowls, so you need to tell the staff. if you eat a small bowl”. Foodee_f97c27d8: “The vermicelli with spring rolls and rolls is as big as the reviews I read online but it doesn’t have any special taste, the broth is quite light. Staff attitude is not friendly. Price is high compared to quality”. How to make Southern standard beef noodle soup Southern beef noodle soup is a familiar dish of Vietnamese people. This recipe helps you have an attractive bowl of vermicelli with marinated beef.

Illustration. In addition to the vermicelli that is smaller than the traditional Hue beef vermicelli, in the broth mixture of Phan Thiet beef noodle soup, there is no fish sauce and no rolls of any kind. In return, when cooking the broth, people often add something called beef curry to create flavor and after the noodles and broth are scooped into the bowl, people sprinkle some roasted peanuts on top, adding more. Crispy, fragrant part for a bowl of vermicelli. The special thing to create the flavor of beef noodle soup is the secret to marinating beef. The type of seasoning, dosage and marinating time will create a delicious dish with fatty, warm and tender beef just right when eaten. Along with the accompanying ingredients such as bean sprouts, bananas, spinach, herbs and squeeze a little lemon to create a scent that stimulates the taste buds, enhancing the uniqueness and deliciousness for all customers. For the people of Phan Thiet, beef noodle soup is a familiar dish. The beef noodle shops here, whether big or small, new or old, are almost always crowded. Some addresses can be mentioned such as breakfast restaurants on Tuyen Quang street, Thu Khoa Huan street, Le Hong Phong alley beef noodle shop (near old Phan Thiet station) and most recently Phan Thiet beef noodle soup at Phu Long market. … Visitors to the coastal town remember to enjoy Phan Thiet beef noodle soup, a rustic and gentle dish like the coastal people.

Hue also stores more than 1000 typical dishes of the ancient capital, including the good dishes of the Nguyen kings, from everyday dishes, folk dishes to delicious dishes. Among them can mention 10 most typical basic dishes that when coming to Hue, no one can ignore. Bun Bo Hue Bun Bo Hue is a famous and popular dish of many people. The first dish when coming to Hue must be the beef noodle soup. The dish carries the flavor characteristics of Hue, so this place name is attached to the dish as a proper noun of the dish itself. The main ingredients of the dish are beef, pork leg, and pig blood. Some other ingredients are rare beef, crab cakes. The dish is usually served with herbs, banana flowers, bean sprouts. The broth of beef noodle soup in Hue is often seasoned with a little fish sauce to create its own unique flavor. The broth has a characteristic red color, sweet and rich taste to the last drop. Bread flour The cake is made of tapioca starch filtered, with a filling made of shrimp that have been marinated with spices. The filling can be made with pork or both shrimp and meat. The crust is wrapped with banana leaves. The cake is cooked by steaming or boiling. The cake is served with dipping sauce to add more flavor. The filter cake is both tough and chewy due to the outer layer of cassava flour, and the fatty flavor of shrimp meat with the inner layer. Banh beo Banh beo is usually served in small bowls. Just the size of a bowl of dipping sauce. The main ingredient of banh beo is rice flour. The top is covered with a layer of onion oil and greased. The highlight of this dish is the fish sauce. If you just eat it, you will only have the fat taste of the fat and the aroma of onions. Even the food was pretty bland. But when combined with the dipping sauce made from shrimp broth combined with fish sauce and a few slices of chili, it brightens up the taste of the dish. Nam cake Also a typical Hue traditional cuisine similar to flour cake, banh beo. Banh Nam is made from rice flour, the filling is made of green beans or shrimp, minced meat. Cake served with diluted chili sauce. The cake has a fragrant, fatty taste that seems to melt immediately when placed in the mouth. Because the cake is very fragile, when eating, diners should use a spoon instead of chopsticks. Put the cake on a plate and peel the cake, then pour the dipping sauce on the surface of the cake, then take a spoon to remove the cake from the leaves and eat. Wet cake The crust is made from the main ingredient of rice flour coated in a thin layer. There are wet cakes such as wet cake with grilled meat, wet cake with sour shrimp, etc. The cake is soft, hot, and wrapped with wood ear, minced meat. Top sprinkled with dried onions, served with dipping sauce, herbs. Mussel rice and dishes from mussels For only 10 thousand VND, diners can enjoy a bowl of Hue-style mussel rice. You will be surprised when with only tens of thousands of dollars, you can get a rice bowl full of mussels. This is the type of rice mixed with ingredients including: white rice, fried mussels, tofu, fried onions, herbs… Season with a little fish sauce, fish sauce to make the rice more fragrant and then mix well. The sticky rice is mixed with the salty taste, the spicy taste of spices, the crunchy fat, the sweet taste of mussel juice, the chewy sweetness of mussels creating the unique character of the dish. Hue tea Coming to Hue without enjoying tea is extremely flawed. One of the famous tea shops in Hue is the alley tea on Hung Vuong Street. The shop is located deep in the alley, quiet space, inside there are a few small wooden tables close together. At the counter, there are rows of tall glasses filled with tea of ​​all colors and flavors, neatly arranged. Diners just need to add ice to enjoy. The tea has flavors to choose from such as corn tea, purple potato tea, water drifting tea, green bean tea, é seed tea, bean curd tea, red bean tea, roasted pork filter powder tea,…. In which, roasted pork powder tea is the most unique dish that everyone wants to try. Transparent filter powder wrapped inside is a square piece of roast meat with skin. Tea has both sweet and salty taste, both crispy and greasy. And purple potato tea is the dish that pleases the most diners because of the gentle purple color mixed with greasy, fragrant coconut milk. Vegetarian vermicelli Called a vegetarian dish, vegetarian vermicelli is not inferior to any other savory noodle dish. That must be the sophistication in the culinary culture of Hue people. Still the eye-catching red-yellow color, still the rich sweetness of the broth, but the ingredients are completely free of the presence of animal fat. Ingredients are used entirely from nature, usually vegetables, tubers, fruits and mushrooms, skillfully combined with spices to form a nutritious, safe and unique dish. Mixed duck eggs The restaurant only serves the evening, located on the sidewalk with about 3 plastic tables but crowded with customers to eat and customers to buy and take away. Diners can order a dish of duck eggs or they will be given a whole egg, accompanied by a plate of pickles. Or order mixed eggs, the hostess will perform the “mixing” stage before bringing the finished product to diners. The ingredients of the mixed egg dish include: shelled duck eggs, melons including figs, green mango, Thai chi, laksa leaves …. Combined with clever spices to create a dish that is both strange and familiar. The spicy, crunchy, and strangely sweet flavors create the attractiveness of the dish. The price of the dish is only about 7k / fruit. Salt Coffee If Hanoi has the famous egg coffee, Hue has salt coffee – a specialty of the ancient capital. Talking about salted coffee, people will mistakenly think that coffee has the salty taste of the sea, but that cannot fully describe the flavor that this coffee brings. Salted coffee still has the charming aroma of coffee, the greasy taste of fresh milk, the salty taste of salt, the bitter taste that remains at the end of the coffee. Diners can choose to drink hot or add ice. This is probably also the unique point of salted coffee when it can be enjoyed hot or cold but still retains the same taste without fading.

Here are the delicious breakfast restaurants that I had the opportunity to experience in my trip to Dalat. Banh Butter Commercial Can Tho Banh can is a dish not to be missed in my culinary journey in Dalat. Located right under the avocado tree on Tang Bat Ho Street, this bakery is a familiar address for many mountain street diners. I arrived early in the morning, when the store just opened. The dining space is quite narrow, at first glance nothing outstanding. However, the hot cans, crispy gold, combined with bold dipping sauces are the true catch for diners. Here, banh can has only one type of egg filling. The peach-shaped quail egg cake is my “guts” every time I go to the restaurant. Diners who are accustomed to eating multi-filled cakes such as beef, seafood, I think this is not the ideal choice. Each piece of cake has the same price of 35,000 VND. The soul of the dish lies in the sauce. The mixture includes fish sauce or seasoning fish sauce, added with onion fat, satay, bringing a rich, spicy, unforgettable taste for the first time to enjoy. Compared to the cake cans I tried in Da Lat, the restaurant has a flavor-catching sauce, eating less because the small commercial is not too fat, greasy. Moc broken rice As a familiar street food of Ho Chi Minh City, broken rice in Dalat still has its own attraction to many culinary devotees. A restaurant on Nguyen Van Troi Street is a place I often visit whenever I miss the taste of Saigon cuisine. Searching on Da Lat culinary sites, this is not a famous place to eat broken rice. Modern design, neatly decorated is my first impression when arriving at the restaurant. The menu here is mainly grilled ribs broken rice with fried eggs, rolls or squid. The portion of the rice is not too much meat, but it is quite good quality. The grilled meat is soft, fragrant, adding onion fat and creamy crunchy fat and a few slices of tomatoes and cucumbers to create coolness. The fish sauce is thick, sour, salty, and sweet. When eating, diners can add chili to make it spicy. Each piece of broken rice will have a cup of vegetable soup. Rice dishes are priced from 45,000 to 55,000 VND. A delicious, full breakfast here makes me satisfied. However, the minus point is that it takes a long time to order, about 40 minutes. Pho Uyen I found Pho Uyen in a chilly early morning on the outskirts of the mountain town. Over nearly 3 decades, the pho restaurant has kept the essence of Ha’s cuisine into a rustic wooden space with old hand-painted signs. Coming here, I was like going back in time to Dalat many years ago. Shop owner Nguyen Thi Thuc (71 years old) shared: “In the past, my husband and I taught, economic problems were a bit of a problem, so we opened a new noodle shop. Pho Uyen was named after my daughter”. Not only a simple dining place, Pho Uyen also reminds the image of old Dalat. Ms. Thuc said all the signs, paint colors and pictures of the shop were chosen and designed by her husband. “My husband, although teaching foreign languages, has a passion for painting, wants to keep the beautiful memories of old Dalat”, she added. Pho here is cooked in the southern style, the broth is characterized by fat scum. Soft pho stalks, submerged in a fragrant herbal broth. Above are the types of meat such as ground beef, encrusted beef, beef balls with scallions, a little spicy pepper. I was recommended by the owner of a special noodle bowl, including poached eggs, beef, balls … The broth is fragrant, rich in flavor, however, the greasy cream above makes me unfamiliar. Each bowl of pho here ranges from 35,000 to 40,000 VND. Doan Vien steamed beef noodle soup In an early wandering on Tran Phu Street, I stopped at Doan Vien beef noodle shop because of a curious food sign. This is the first shop to use a rock form to make a bowl of beef noodle soup in Da Lat. This type of stone is used a lot in Korea because the food in the bowl will stay hot longer than usual. Different from my image of steaming beef noodle soup, the dish is served in a stone bowl, but it is not “boiling hot”. The restaurant said that diners can instruct staff to prepare hotter dishes if they want. A special feature of the restaurant is that the spices are left on the table for customers to taste according to their taste. The dining table is fully decorated with spring rolls, spices such as fish sauce, satay … and yogurt cheese dessert. There are 2 types of beef noodle soup here: traditional (ceramic bowl) and premium (Korean stone bowl). The menu has many flavors for you to choose from such as vermicelli beef ribs, corn, crab rolls, pork rolls, beef ribs, beef marrow … I ordered a vermicelli beef ribs 45,000 VND. Bar broth, those who like to eat bold can add shrimp sauce, fish sauce. After eating beef noodle soup, I was given hot pea flower tea for free. After breakfast, I combine to explore many check-in points on this route such as Con Ga church, Dalat station … Bun Nga (Restaurant 77) Food Street Nguyen Van Troi concentrates many delicious food, especially water dishes such as vermicelli, pho. Quan 77 is located in an easy-to-find location, and is loved by diners because of its varied breakfast menu. The owner is a Dalat, said he has 25 years of experience selling vermicelli. Bun rieu and beef noodle soup are fixed dishes of the restaurant. In addition, the menu changes by day, including many other dishes such as duck noodle vermicelli, chicken vermicelli, beef stock, Quang noodles … I ordered a bowl of mixed rice vermicelli 40,000 VND, full of rolls, crab, blood, beans, spring rolls, tomatoes … Quite quality meal with large crab sticks and crab sticks, beautiful red brick broth eye. Served vegetables include banana corn, shredded cabbage, bean sprouts … Having breakfast while watching the peaceful streets of Dalat in the morning is an unforgettable experience for me.

Without any advance plan, two friends and I quickly booked a plane ticket to Hue on the first weekend of April. The ticket price at this time is quite cheap, the round-trip ticket plus our fees is about 1 , 2 million dong. Arriving in Hue, we stayed at the hotel to rest in the center and rented a motorbike for 120,000 VND / unit to explore the city. Besides visiting famous destinations, we also experience the delicious Hue flavor here. Breakfast with Hue beef noodle soup A friend introduced Bun Bo Loan restaurant on Phan Chu Trinh street, about 300 meters from my hotel. Around 8am, the shop was crowded with diners, I had to wait for the seating arrangement for about 5 minutes. Noodle cooking place is placed on one side of the door, the other side is the path leading to the dining table area. I am impressed with the rather fancy aluminum pot for making vermicelli. At first glance, it looks quite like a cot. The owner explained that aluminum is a good heat-retaining material, the pot has a large capacity, the mouth is small, so the broth will boil faster. An eye-catching bowl of Hue beef noodle soup costs 50,000 VND. We ordered 3 full bowl of Hue beef noodle soup. The meal is beautifully presented with a large crab pie, attractive meat. When enjoying, I can feel the bar broth, not too salty like some addresses in Ho Chi Minh City. Therefore, for diners with strong taste, the food here seems a bit pale, does not smell like fish sauce. My biggest questioning point is that the noodle here is small, unlike my experience and default of Hue beef vermicelli. As a follower of Hue beef vermicelli, in Ho Chi Minh City, whenever I hear delicious sounds, I come to try and sell big noodle almost everywhere. I have always thought, that is the characteristic of Hue delicacy until I enjoy it here. Asked some friends born and raised in Hue, I received a solid answer: “Must be a microfiber”. On forums or social networks, the question of small or large Hue beef noodle soup is still a matter of controversy. Overall, a bowl of vermicelli priced at VND 50,000 here is too perfect to start a new day in Hue. Lunch at Dong Ba market was not impressive After about 3 hours visiting Dai Noi, our group decided to stop by Dong Ba market for lunch. The market is introduced as one of the symbols not to be missed when traveling to the ancient capital. This place was formed in 1899 under the reign of King Thanh Thai. Walking along the side aisle, I went to the dining area and decided to stop at the stalls selling the most food, the most crowded, above which hung a check-in photo of chef Anthony Bourdain. Because there is not enough space, most customers will sit in the rows of chairs placed around the counter, choose dishes and chat with the owner. I ordered banh beo, cha, banh beo, spring rolls, but quite disappointed. The dish is not heated so it is chewy and loses its inherent flavor. The only bright spot is spring rolls made from pureed pork, seasoned, wrapped in a skewer and dotted with fish sauce. The meal is about 30,000 VND / person. Meal in Dong Ba market is cold and not delicious. Also during lunch, I moved to Mrs. Mung mussel rice shop located on Truong Dinh street. The restaurant is not too popular in the tourist community but is loved by the locals. Mung is 69 years old this year, selling mussel rice for 35 years. In addition to mussel rice, the shop also has bread of all kinds and Hue beef vermicelli. At noon, the restaurant is quite empty compared to the opposite brand. In return, we enjoyed delicious food, cheap price and enthusiastic service attitude. The dish is a combination of cold white rice, herbs, thai banana corn, chili, fat tart, crispy pork skin, pork belly, peanuts … served with a cup of hot mussel water is quite complete. Meals and drinks totaling 86,000 VND. Three servings of mussel rice, drinking water cost 86,000 VND. In the afternoon, on the way from Thien Mu Pagoda to the city center, I stop by to try Huyen Anh grilled meat rolls. This is famous as a long-standing restaurant, attracting a lot of tourists and local people. The space is spacious, the tables and chairs are arranged scientifically, so even though it is crowded, I still feel comfortable. We order a portion of wet cake and grilled pork vermicelli for 80,000 VND. Thinly coated wet cake, wrapped with vegetables and grilled meat inside, dipping with spicy fish sauce reminds me forever. Many people comment that the meal is a bit small and the price here is quite high compared to the general premises. Wet cake rolled with grilled meat dipped in a strange spicy fish sauce. Hue at night is not sad If you have time, you can enjoy the juices. 17-18h, the restaurant of Ms. Hue, located on Le Ngo Cat Street, is very crowded, we have to wait about 15 minutes before the food is served. As the name suggests, the cake is made from fresh filter powder, grease, onion, and egg pressed on a cast iron pan. I rolled cake with raw vegetables, sour food and dipped in sweet and sour fish sauce. The toughness of the pressed cake mixed with fragrant eggs, fatty grease and salty fish sauce made me fall in love. Snails, snails smoking with salty marinade and lots of chili, spicy ginger fish sauce is a night dish you should not miss. A snail like a photo costs 30,000 VND, suitable for sipping and watching the romantic Perfume River at night. Try snacks at night in Hue. We end our day exploring Hue cuisine with a cool, unique cocktail at Aura Mixology. Behind the soundproof glass doors, the cocktail bar on Tay Chu Van An street has a soft color that is completely different from the bustle outside. Around 22:00 we were the last guests at the restaurant. “Since it opened at the end of 2020 and during the outbreak, there is still a small number of people visiting the shop,” said a bartender, pouring drinks into a glass and said. In the dim light, soft music playing, I became relieved after a day of traveling quite a lot. The impressive Nguyen Dynasty Cocktail costs 140,000 VND. I chose a cocktail glass Nguyen Dynasty (Nguyen Dynasty) according to the recommendation of the staff. Drinks have a rather fancy form, a mix of modern and traditional when placed on a wooden tray, with a cup of Chuon village rice and incense. The drink leans towards the sweet, sweet taste that I like, not too heavy and with a hint of the familiar apricot flavor. The bartender likes to chat with guests, enthusiastically asking how the drink is. In a short day, I have not had the opportunity to try many dishes as well as to visit these famous attractions. However, with about 350,000 VND, I brought myself experience and kept my appointment to return to Hue at the earliest opportunity.

That is how residents at 20 Thuoc Street (now Hoang Dieu Street, District 4, Ho Chi Minh City) show the way for diners to Mrs. Ngoc’s restaurant. Nested next to the alley wall, the shop has only one stall, 3 folding tables and 2 neat rows of plastic chairs. Every day, the shop only sells from 6am to 10am, then makes room for other people to do business. With no address, no signboard, the restaurant of Ms. Ngoc (73 years old) is still crowded with customers to eat. Beef noodle soup owned by Mrs. Ngoc is nestled next to the alley on 20 Thuoc Street (District 4, Ho Chi Minh City). “For 20 years in the business, I just put up a board to let people know what I sell. This is a small item, sitting on the street, so I don’t need a sign. Whoever wants to eat will come by himself”, the owner just said. with Zing , just quickly scoop up soup for new visitors. “No cutlery” noodle shop In 1984, Ngoc took her small family with her, leaving Hue to go to Saigon to do business. 10 years later, instead of trading dishes as in her hometown, the owner chose to sell Hue beef noodle soup as a livelihood. “Many years of trading are many years of ups and downs, nothing has been done,” she said. In the early days of the business, Mrs. Ngoc’s restaurant was even smaller than the present, with only 2 tables and chairs arranged around. “Back then, I just dared to make it small. I sat close to the alley, the shop did not have many customers to know it, so just that was enough”, the owner said. Ms. Ngoc’s business is still troubled many times due to opening a shop on 20 Thuoc Street – a place notorious for robbery and gangsterism in the past. About 15 years ago, every time she opened the goods, she was anxious to fear that someone would steal things and fight at the shop. Furniture, pots and pans used for trading can be stolen at any time. Years of trading in a place that is notorious for robbery and arguing in Saigon made the owner in the habit of storing knives and scissors under a drawer of raw materials. “Back then this place was called the Gypsy district, the people living here were also very badly known. Actually, there were this person, that person, not everyone in Kho 5, area 20 Thuoc, alley 148 Ton Dan. , Oxi Brick village, Dua village … are all bad people “. In addition, afraid of people on the street causing fights, riot and then taking cooking utensils to fight, Mrs. Ngoc was forced to hide all knives and scissors. Now, when order and security has been ensured, the owner still keeps the habit of storing knives, pulling down the cabinets containing the ingredients. “In recent years, this area has completely stopped robbing and fighting. Even so, I used to hide the cutlery, so it was not used to leave it on the table”. Standard noodle bowl with Hue flavor Originally from Hue, each bowl of vermicelli is carefully cared for by Mrs. Ngoc from broth, cake fibers to rolls, vegetables. To have a delicious, flavorful broth, she has to get up at 3 o’clock every morning to cook broth, stew and season to taste a typical fish sauce. Other ingredients such as beef, crab cakes, beef rolls … and herbs are all well known to be Mrs. Lanh (age 60), sister-in-law and also the owner of the woman who sells and goes shopping early. With carefulness in the cooking process, the bowl of vermicelli when served to customers is always hot, delicious and hygienic. A bowl of Hue beef vermicelli made by Mrs. Ngoc has a strong taste, aroma of fish sauce and full of ingredients. “Each cook can give different flavors, but delicious or not by the customer. Therefore, I always try to make a reasonable change according to the taste of the user.” Share with Zing Many diners at the restaurant, Ms. Ngoc, said that the standard taste of Hue and the warm attitude of the owner are the reason why they often come to eat. Many people even become customers, being the owner of the owner, remembering their face and their taste. Ms. Loan, residing at Ton Dan Street (District 4, Ho Chi Minh City), considers herself “a match” at Mrs. Ngoc’s restaurant. A few years ago, she came to this store with an ad from her grandmother – who lived in the opposite alley. “The owner tastes it well, but in the afternoon, the guests are very demanding. I have eaten here for a long time, used to the taste, so sometimes I will come to eat,” she said. Not only welcoming patrons, the noodle shop also attracts many curious visitors to enjoy. Hoang Le (22 years old), a student from Hanoi, shared with Zing that the food Mrs. Ngoc made has a different taste than the vermicelli bowls she has eaten in the capital. The difference is not only in the ingredients but also in the rich, sweet soup. “Hue beef vermicelli in Hanoi is very different, there is no crab roll and a lighter broth. Each place has a way of processing, but I really like the taste of this bowl”, she complimented her friend. Thanks to delicious food and a welcoming owner, this noodle shop has become the “gourmet restaurant” of many diners in Ho Chi Minh City. “As for strength, I still cook beef noodles” For the past two decades, Ngoc has led the noodle shop business with her sister-in-law. Food vendors, drink shops, and the two sisters rely on a small alley to do business. For several years now, due to their high age, two women have had to ask their sons to push the trolley to the point of sale. At that time, the hostess sisters arranged neat furniture and tables to welcome guests to eat. A full bowl of spring rolls is sold for 40,000 VND, but the price may vary depending on the level of diners. Even the owner often sells cheaply to poor customers who lack money. “Someone who doesn’t have enough money but wants to buy a bowl of vermicelli 10,000 dong, I also sell it. I have a fixed price, if there are customers who want to eat but don’t have money, it is very bad!”, Aunt Ngoc shared. “Selling very good food, the children do not want to follow the profession. As for me, I will still cook beef noodle soup. Working by myself, I have money for myself to spend, and have the opportunity to mobilize hands and feet, no one is happy. Blessed with me, “said Ms. Ngoc. Over the past 20 years, Ms. Lanh (left) has always helped her sister-in-law to do business in Ho Chi Minh City.

Vermicelli with stir-fried beef Nam Bo beef noodle soup is also known as stir-fried beef noodle soup. This is the form of vermicelli mixed with many different ingredients such as beef, green vegetables, roasted peanuts … When eating, customers just need to sprinkle sauce on the ingredients and mix well and enjoy. To have a standard bowl of Nam Bo beef vermicelli, beef ingredients must be thoroughly marinated with sugar, fish sauce, pepper and many other spices. When the customers order, the cook begins to cook the meat. After stir-frying beef, it must be kept soft, not chewy and has a natural sweet taste. A bowl of fried beef noodles attracts customers thanks to its eye-catching appearance and refreshing taste. Photo: Bababunbonambo. Address: Nguyen Thai Binh, District 1 Price: 65,000 VND / bowl Business hours: 7h30-20h30 Diners commented: Thao: “The price is a bit expensive, but the vermicelli is delicious, seasoning to taste, full of spring rolls, soft beef. The dish is carefully packed when ordering.” Quyen Nhu: “A bowl of stir-fried beef noodles with small noodles, soft and medium tender beef. Pickles, carrots, kohlrabi, peanuts, scallions and raw vegetables are also combined. 4 spring rolls for 30,000 VND, crispy but not evenly colored, somewhat scorched “. Bread pan Enjoy the hot pan bread, rich flavor with the combination of tiny trade, pate, cold meat, fried eggs, fish … and sauce will be the ideal suggestion for you to recharge. long day. Address: Calmette, district 1 Price: 30,000-40,000 VND / piece Business hours: 6am-12pm The bread pan filled with bread is a culinary suggestion worth trying in the morning. Photo: Biteallfood. Diners commented: Tebefood: “A mixture of many ingredients such as chili, fried egg, canned fish, cheese, pate, pickles, cucumber helps diners to avoid being sick. Especially, the shop uses crispy and fragrant cartilage in a few places. There is no thick cut, chewy cheese and light fat pate. Toast with a light sauce, you should add soy sauce and chili sauce for a richer flavor. ” Thai mixed rice noodles In Ho Chi Minh City, the noodle dish is varied with many unique flavors. In addition to types such as noodle soup combined with egg rolls, beef stock, fish … you have the opportunity to change taste with strange sour mixed Thai noodles. Address: Hoang Sa, District 1 Price: 40,000 VND / bowl Business hours: 7am-20h Mixed noodles have an attractive spicy and sour taste. Photo: Foodcollectionsmy. Diners commented: Foodcollectionsmy: “Thai mixed noodles include rich ingredients such as liver, kidney, pork, quail eggs, beef balls, squid, octopus, chives. The sauce is pre-poured, guests can add chili if you want to eat spicy. Rice noodles are medium to medium-sized, soft and chewy. You can order more crispy and greasy greases to make the dish more attractive. The minus point is that the dry-mixed noodles do not have a cup of soup to eat. Grilled spring rolls, fish cake soup If you want to enjoy the delicious dishes of Nha Trang (Khanh Hoa), fish cake soup, grilled rice noodles are the right choice. The noodle cake made from rice flour blends the natural sweetness from the broth and the fish cake slices with the rich taste of the sea. Grilled spring rolls conquer diners again thanks to each strand of fresh noodles, fragrant grilled spring rolls, fresh fresh vegetables. This cold vermicelli dish is usually served with sour food, crushed peanuts and chili fish sauce mixed with sweet and sour sauce. Address: Mac Thi Buoi, district 1 Price: 35,000 VND / bowl Business hours: 7am-14h and 16h-20h You can enjoy the taste of Nha Trang cuisine in the heart of Saigon. Photo: Foodcollectionsmy. Diners commented: Foodcollectionsmy: “Noodle bowl with extra crispy rice paper, mixed sauce is made from minced meat shrimp. The fish cake soup attracts diners thanks to its delicious broth. Chewy fish cakes, original sweetness, crispy aroma”. Phoholic: “The restaurant has a variety of menu, including grilled rolls, spring rolls, all kinds of vermicelli, spring rolls, fish cakes or banh canh … The sauce at the shop is quite delicious, I feel that the mix or roll is better. water dish “. Recipe for making noodles with beef, broccoli With just a few minutes of ingredients preparation and preparation, you can make a delicious bowl of beef noodles for the whole family.