In the early days of May, Lang Lang flowers begin to bloom all over the streets of Hanoi. The flowers of the mausoleum make people feel fluttered by the immense purple color. Lang Lang flower originated in South Asia but is now present throughout Southeast Asia, including in many major cities of Vietnam. This is a woody, straight tree with many branches at high altitude, so it has a fairly wide canopy. The flowers usually grow in clusters at the top of the branches, with a length of 20-30cm. Lilac flowers bloom in the bright sunlight of the early days of May. Purple lily flowers always evoke beautiful stories about pure and innocent school days The purple color of the mausoleum seems to be too familiar to the people of the capital. But besides that, the lotus flower also has a light purple or pink color. Lang flowers are planted on many streets in Hanoi. In which, some streets such as Kim Ma, Dao Tan, Nguyen Thai Hoc, Hoang Quoc Viet, Tho Nhuom, Dinh Tien Hoang… are the places where the most trees are planted. The tree has a thick and wide canopy, so the tree also creates shade for pedestrians to avoid the sun. A few pictures of the mausoleum tree in Hanoi in the early days of May:

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!