Photo captions Dam Vac is most beautiful in the sunrise. The sun shines through the forest of High Hill, dyeing the water pink. In the sky, flocks of white storks and white cauldrons fly. Occasionally, kingfishers swoop down to the lagoon to catch fish. Under the lagoon, two or three bamboo boats are lined up horizontally, while swimming and knocking the fish to the east. Suddenly, the three boats turned sideways, the sound on the boat was as gentle as the music, sometimes fast, sometimes slow. It is the sound of mincing eel, mincing meat as bait for oil cloves. Chopping up an eel, my grandfather threw the bait into a large basket to soak it in the water. The oil shrimp rush to eat. My grandfather gently pulled up the big basket, hundreds of oil cloves lay white in the basket. He quickly dumped the shrimp into two pickles for my grandmother to carry to the provincial market to sell. People in the street compete to buy, blister oil is a specialty. People along the Vac lagoon have a rhyme: Dam Vac shrimp, lost in the sedge market A meal of nine pigs and ten buffaloes is not as good as an oil clove in Vac lagoon Dam Vac oil shrimp is most delicious at the end of summer and early autumn when it has eggs. My grandfather said, they call them oil cloves because they are very fatty, when fried without lard, the oil cloves are still very fragrant, fatty and delicious. Process oil cloves into many delicious dishes. The oil shrimps picked up from the lagoon are still fresh, squeezing out the intestines, keeping the egg bags, making them a little bit crispy, deep frying, drinking a glass of wine or a beer is delicious. Or buy some pickled cassava tops, cooked with oil cloves are also delicious. My grandmother said, the most delicious in the dishes made from oil shrimp is shrimp braised with soy sauce. She is also fussy. Wash shrimp, sprinkle with a little salt, shake well. New hard shrimp for storage. My grandparents are from Hung Yen, she makes very good soy sauce. The jar of soy sauce is usually left at the base of areca. Before storing the shrimp, a little sugar and ginger must be burned to form a bitter candy. She reserved a pot of land for shrimp storage. Ginger soy sauce with bitter candy boil old, evenly fire. She sprinkled a batch of cloves in and continued to boil. Like that, sprinkle boiled shrimp in turn. The fire is not too big, the pot of shrimp is simmering until the soy sauce is exhausted, reduce the fire, boil the fireflies, burn the edges, the sweet aroma is new to the pot. The dark shrimps are still intact and not broken, Watching her pick up the shrimp on the plate, smelling the aroma of braised shrimp, we both looked at the plate of shrimp and rubbed it. Now that I think about it, I still feel hungry. When we ate with new rice, we all said “delicious, delicious”. My grandfather sipped a cup of wine and read the verse: Even though the horse is nine cows and ten buffaloes, Not as good as the oil in the Vac lagoon. Shrewish!

Ham Ninh fishing village is located at the foot of Ham Ninh mountain in Ham Ninh commune, Phu Quoc island district, Kien Giang province, about 20km northeast of Duong Dong town center. Photo: Bestplus. The fishing village is an ancient, unspoiled village with a rustic look of very simple thatched-walled houses. People mainly live by fishing, catching crabs, shrimps, diving to catch sea cucumbers, catching pearls… Photo: Khanh Dao. The fishing village is located at the foot of Ham Ninh mountain. Photo: Hqha1255. Standing at the vast Ham Ninh beach, but the beach is very shallow to the far reaches, when the tide recedes to reveal a vast sandy beach, you can go under the beach to find snails and clams to make peace. As a friend or as a souvenir, when the tide is high, the sea water rises to the edge of the forest, this is also the shelter of boats and ships, when the sea breeze in Indochina is busy, come here to take shelter. strong wind. Photo: Mapio. Ham Ninh wharf. Photo: Salindaresort. In the afternoon on Ham Ninh beach, you can watch the blue sea, in the distance are the Hai Tac archipelago, Nghe islet looming in the sea. Photo: Eric Khoa Vu. Photo: Rosa. The two grandchildren are catching oysters. Photo: Tony Pham Tran. Coming to Ham Ninh fishing village, you should not miss the opportunity to watch the sunrise. Photo: Highlandbungalow. Photo: Itours. Coming to Ham Ninh fishing village, it is impossible to ignore the fresh seafood dishes, almost always there is a fresh stop for you to enjoy, the crabs and shrimp here are very cheap and very delicious. Crab is considered a specialty seafood in Ham Ninh fishing village. Photo: Roxmaf. Photo: Chuong67

Remove the pit fish from the net. On summer days, the sky is calm and the sea is calm. Although the journeys of the fishermen in my hometown are difficult, when they return to the shore, they are always full of laughter. On the ships docked, there are not only dried squid – an expensive export seafood – but also dried sea bass – a fragrant, delicious fish that is now very popular. Throughout the fishing ports and beaches in the communes of Binh Son district (Quang Ngai), hundreds of fishermen are very excited about the beginning of the fish season, while the price of this commodity is increasing. The people of the sea are happy because of the fish season. When the boat came ashore, far away from the motorbikes buying fish, carrying fish was busy. These days, coastal fishermen begin to exploit pit fish. This is a high-value seafood species that is exported to many countries. Starts sporadically after Tet, but from March to May is the time when the fish starts to be in season and is the most fat, fat and fragrant. According to the coastal seniors in Binh Chau commune, the fishing season is mainly from January to April of the lunar calendar because at this time the fish come back a lot. After the voyages to sea, the majority of the marine catch are usually pit fish with bright silver chalk, which is pleasing to the eye at first glance. Ho fish is very popular in foreign markets, so when it is exploited, traders also follow fishermen to go far to sea to buy and preserve on the spot. Hogfish is a special type of fish known as the sea fish with a dragon body because of its silvery sparkling appearance and fins running down its spine. Just like the fish in the sea, the fish in the open sea, the body is long and the body is flat, but black, the skin is covered by a thick, hard bone that runs from the head to the tail, looks very solid, the meat is lean, with little fat. than. The big one is about 1m long, the small one is about 50cm. They have a long body (average 60–90 cm), flattened on one side, with pointed teeth. Although it is a fierce fish, difficult to catch, but with high nutritional value, cobia is classified as a nutritious food for many people. The fish is very delicious when it is fresh and only those who directly practice at sea can enjoy it. Because before returning to the mainland, fish must be dried to ensure quality and keep for a long time. This year, the weather at the beginning of the year is favorable, the sea is calm, so the boats and boats are all hit by fish. Mr. Thanh, a fisherman in Binh Chau shared: “The fishermen usually go out to sea to catch fish from 3-4 am every day, then return to shore, every trip back to the sea is full of fish, so everyone is excited. “. At 4 a.m. every day, Binh Chau fishermen reach out to catch fish. They use a net 7 m wide, more than 300 m long, and drop it about 5 to 10 km from the coast. At 11 a.m., they reached the shore with a thick net and began to unload the fish. But seafaring is also very industrial, because only seasoned fishermen can see the flow of fish in action, in addition to the help of the locator and locator. According to local people, Ho fish often go in groups in the sea, at the beginning of the lunar year, they come to the shore. “This year, the weather is favorable at the beginning of the year, the sea is calm, so the boats and boats all hit fish holes, some people gain a few tens of kilograms, some people have a few hundred kilograms each trip,” said fisherman Nguyen Van Thinh. The fish meat is very delicious and is loved by many people. After collecting the net, the fish will be carefully removed, avoiding scratches, stored in a foam box with enough ice to ensure quality or temporarily dried on the boat. After that, the fish is transported from the sea to the mainland, a part is brought to the market to sell fresh, and part of the fish is salted for 2 days. Then let it dry in the sun to dry naturally. In the early morning, people have bought fresh pit fish from fishermen who went fishing in the sea. Ho fish is very popular in foreign markets, so when it is exploited, traders also follow fishermen to go far to sea to buy and preserve on the spot. Ho fish meat is very delicious, popular with many people, white hole fish for export currently has a high price of 70,000-75,000 VND/kg. Compared to previous years, the price of fish this year has increased. Sometimes through the large amount of catch, fresh fish cannot be consumed, the rest is transferred to dry by fishermen. Before being dried, the fish is washed in fresh water. After catching the fish, people will cut open the belly of the fish, clean it and strung it on bamboo strips about 5m long and then dry it. This stage is clean, the fish will be delicious to eat later and preserved for a long time. Dry fish pit. The fish head is the thickest place, so it will be spread out to let the sun shine in, helping to dry quickly. People in the coastal village often dry the fish by crossing a rope or pole to dry. After half a day of drying fish, people take the fish’s tail together to hang the fish head down, helping the fish to dry quickly and straight, convenient for packaging later. Although fresh fish brought back to dry, although it is laborious, it is very expensive to sell and gives a higher price than selling fresh fish. On average, 2kg of fresh halibut after drying in the sun, about 1kg of dried fish is obtained and sold for more than 120,000 VND. Under the sun over 37 degrees, the fish is dried for 8 consecutive days. The houses in these coastal villages all dry fish in season, from the front porch, on the pole to the fence, the long striped fish is brought out to dry.

Khum Bridge is located in the east of Yen village (Thach Xa Commune, Thach That, Hanoi City) adjacent to the Thach Xa – Huu Bang inter-commune road. In the past, the bridge spanned a stream flowing from Huong Ngai, Canh Nau, Dong Bui to Tich River, the water rushing all year round. Now people have adjusted the flow to make a large fish pond, and the bridge is also less crowded. Although, the bridge is no longer used for travel as before, but this is a spiritual place for people around the region in particular and throughout Hanoi in general. The bridge is designed in the form of “upper family, lower house”, meaning the upper is the house, the lower is the bridge. That’s why the people in the village gave this bridge the name Khum Bridge, which looks like an upside down bamboo boat from afar. When talking about the longevity of the bridge, the village elders all shook their heads, because they were born with this bridge. Only know that born in 1935, the bridge was badly damaged and was rebuilt by the people in the village as it is today. Mr. Do Duc Long (70 years old, Yen village, Thach Xa commune, Thach That district, Hanoi) a member of the Management Board of Yen village’s communal house and temple relics shared: “The bridge has the characteristic that the upper is the house, the lower is the bottom. is a bridge for water to flow through, so it is called upper house, lower house. The bridge is shaped like an upside down boat, so there is a verse: Crouching on the shrimp’s back / Squeezing the scales / Water flows through / Swallowing people in and releasing people. Now, this address has become a spiritual place, people often come to pray for health and fortune. In the past, Khum Bridge was the main way for people in the village. All production and living activities pass through this way. Later, people’s lives were more developed, and vehicles began to travel. When they felt that the road was no longer suitable, they began to build outside roads. The part on the bridge deck is built like the architecture of a house. The middle space is planned to be an altar with a set of 6-leaf door panels, the two sides are left empty to make a wooden stall that can be used as a place to rest. Thuong Gia’s house is made of wood, with 2 rows of female columns and 2 rows of military columns. The because of the connection by rafter, with momentum connecting 2 tops of the rafter, armpit beams connect the main column with the child column. The two sides of the middle compartment are sealed to make an altar to worship Quan Than Linh, the two borders are left empty to make wooden stalls. The architecture inside the temple is made of wood, roofed with tiles from ancient times, the Upper part is over 12m long, divided into 5 compartments. Inside the temple, there is also a place for the villagers and the guardians of the temple to sit and rest. The bridge over the flowing water leads to Dong Hoa Temple, both a bridge and a place of worship for the people of Yen village. The fish-scale tile roof of Khum bridge. The entire wall is built of ancient laterite. According to people here, the bridge was repaired in the year of the Pig 1935, in which the lower part of the country was completely redone. In 1948, the French invaders swept over, burned the bridge, the villagers came to put out the fire to save it, the dark gray burns remain to this day. Every day, especially on the full moon day, the first day, people around the area come to burn incense to pray for good luck.

Located in Yen village (Thach Xa commune, Thach That, Hanoi city), Khum bridge is a hundred years old, an ancient tile bridge with unique and rare architecture. This is a bridge made in the style of Thuong Gia Ha Kieu, which means the top is the house and the bottom is the bridge. From a distance, the bridge looks like a side-down boat, so it is called the Khum Bridge. The people in the village do not know exactly how old the bridge is, even the oldest people in the village were born to see this bridge. Khum bridge spans the stream of water flowing from Huong Ngai, Canh Nau, and Bui field to Tich river. In the past, the only path to Yen village had to cross the Khum bridge and the bridge acted as the village gate. All activities of production, daily life and communication of the villagers all pass through this bridge. The bridge was repaired in year 1935, in which the lower part was completely redone. In 1948, French invaders swept over, burned bridges, villagers came to extinguish fire to cure, the remaining dark gray burns are up to now. The entire front part of the bridge. Above the gable, there are concave boxes, thread edges, flowers and leaves, zucchini, lantern pillars, very sophisticated artifacts. The bridge roof is covered with funny nose tiles. The entire wall is made of ancient laterite, the rest of the truss system and rafters are made of solid wood, under the upper house there are 3 sluice gates which are swept with laterite, hewn orange, very strong. In the low water season, the middle drain is nearly 3m wide so small boats can pass. The Thuong Gia section is over 12m long, divided into 5 compartments, 2 of which are made of quartet wood, with 2 rows of pillars, 2 rows of pillars. The middle part is higher and lower to the 2 gable heads, creating a characteristic “cambered” shape for the project. Bridge frame structure is made of trusses throughout, with a bridge connecting the two trusses, the armpit beams connecting the female column with the child column, no screws, following the traditional construction style of the Vietnamese. Khum bridge structure. And the two sides of the nave were rebuilt to serve as a worshiping committee of Quan Than Linh, Than Kim Quy, and Than Dai Eagle. The three sides are left empty to make wooden stalls, which is the resting place of the villagers. Old man Nguyen Van Toai – 70 years old, the keeper of this bridge said that, in the last few decades, when the roads were built, the Khum bridge did not have much transport value but was still an important spiritual place. of the local people. People around the area still regularly come to the bridge to burn incense to pray for good things, especially on holidays and the full moon. Both a bridge and a place of worship, Khum Bridge makes many people think of the famous Japanese Covered Bridge of Hoi An ancient town.

The talented Hungarian architect Tamás Bene has designed a lovely boat house for a young couple from Budapest. The boat house is originally a local fishing boat, anchored at Lake Tisza – an artificial reservoir located in a 7,000-hectare nature reserve, home to wildlife including more than 100 species of birds together. The ship is made of two main materials, aluminum and treated wood. When going into practice, the designer develops the idea based on the needs and wants of the couple. And the most important thing is to design boats in harmony with nature and in harmony with the surrounding environment. To get as close to nature as possible, the boat has a large panoramic window, sliding doors that create a seamless connection to the starboard deck. The interior uses red wood and heat-resistant wood, including a kitchen, dining room with two benches and a table. At night, the table can be lowered by chair to form a unique, space-saving and multi-purpose bed. Each object placed on the boat has its own implications, not redundant by small, narrow space. The boat house also has two roof-mounted solar panels that power electrical appliances, including front and rear headlights, lights, and a small refrigerator. “Drinking water is taken from a 20 liter bottle and can be delivered to the tap with a foot operated pump, so no electricity is needed,” explained the architect. The boat itself is powered by a combustion engine with a capacity of 9.9 horsepower, allowing the operator to navigate around the shallow, winding canals of Lake Tisza./.

Thanh Chuong tea island in the early sun. Lenh floats on a boat that turns water around the tea islands, breathing in the romantic atmosphere of the tea that wafts in the wind, as if to soothe all the chaos and sorrow in the crowded city, smoke and dust. Every space that opens before the eyes of visitors is a poetic and peaceful scene. Stop by the small huts on the top of the hill, visitors can enjoy a crispy piece of Cu Don candy, sip sweet green tea on the tip of the tongue, listen to tales, tunes, and revel in the love of country. . Coming to the tea island in summer, visitors feel lost in the dreamlike purple color of the simcum flower clusters reflecting on the blue lake surface. The faithful flower color, as a message, holds the footsteps of visitors near and far. In addition to admiring the charming scenery, visitors can stop at a restaurant floating on the water or enter the house to enjoy famous specialties such as Nhut Thanh Chuong, Mat fish from Giang river, bamboo shoots. Chua market, La Mac potatoes, hill chicken cooked … It can be said that Thanh Chuong tea island is an ideal destination for tourists to relax, recharge together to experience, admire the beauty of the countryside of Nghe, filled with love …

Khum bridge photo Close-up of ‘unique bridge’ in Hanoi. Khum Bridge, also known as Moi Bridge, is located in the East of Yen village, Thach Xa, Thach That, Hanoi. The reason the bridge has a unique name because of its unique shape, like a boat upside down. There is a design in the form of “the upper house, the lower house”, the upper is the house, the lower is the bridge. This bridge no longer functions to travel as before, but is the sacred place of the village. In 1935 the bridge was badly damaged and remodeled by villagers to this day. Going through the two compartments is to the nave of the bridge, this is the worship hall “Spirit”, the middle is high and lower to the two gables. Ms. Nguyen Thi Tuyet (Thach Xa, Thach That, Hanoi) said: “The name of the new bridge has not been determined from where there is, it is all hypothesis, there is no concrete evidence”. Villagers in the village said that Khum bridge did not know when it was built, only known that the bridge was made of wood before. The wall was built of ancient laterite and the roof was covered with fish scale tiles. The two sides are making wooden stalls that can be used as a place to rest. The two sides of the outer gate are the opposite sentence: “Bodhisattva, a guest horse. Tuong Phung Tuong Tuong, ancient kim Huong “tells us that in the old days there were frequent wagons and horses, a place of cultural exchange in the four directions.