Not delicious, sloppy eating but really, sometimes when I’m not around the office during lunch time, I still remember that industrial spring roll strangely. It’s not that eating a lot becomes a habit, but perhaps because of that spring rolls, it reminds a lot of memories. During the days in Hanoi, also without this snack, a delicious banh gio is really the “splendid paradise” of the stomach. Especially on winter afternoons, when it’s a bit drizzly, let a hot piece of spring roll melt in your mouth. Away from Hanoi for more than 20 years, I don’t know if the “guerrilla” banh mi shop at the corner of Tran Xuan Soan – Ngo Thi Nham intersection, near Hom market, is still for sale or not. Once upon a time, it was our snack mecca, literally. In the afternoon, despite the hustle and bustle of people, we young people stopped by, kicked the car against the car, “pleased her for a cake” and sat down on a small wooden chair and sipped. Hot, fragrant cake, add a little spicy chili sauce, enough to dispel the cold of the drizzle. If the day is “sizzling”, add a piece of cinnamon rolls, it’s really delicious, not only at the level of “warm hearts of soldiers” anymore. By the time he entered the south to set up a business, at first, many times when he wanted to eat spring rolls, he was exhausted. But it’s hard to find a banh gio in the right style of Hom market. Then also discovered that Minh Chau spring rolls house sells delicious spring rolls, North standard. But unfortunately, in Minh Chau, only a few minutes in the morning, the spring rolls are gone. Later in the afternoon, they also sell but they sell out soon. Buying spring rolls there often turns out to be a miracle. Eating a piece of fragrant, soft, greasy, rich spring rolls, I suddenly remembered my childhood. Opposite the house, there are Mr and Mrs. Chi who specialize in selling spring rolls. Their son was the same age as us, loved like a thin egg. We still tease him: “Everybody in your family is muscular when sitting. When you stand up, your thighs are like toothpicks”. The reason there is such a joke is also because of the sight of them sitting and pounding their legs with their hands all day. Two hands swinging the pestle continuously. Working like that, biceps are not billowing. But sitting in one place forever, hands are sometimes bigger than legs. Referring to the profession of spring rolls, when it comes to banh gio, we must admit that our ancestors calculated real talent. Their basis is enough to be the standard and most basic lesson of those who do business and production in any era, any business model. The tiny spring rolls, held in the palm of the other hand, turned out to have a great meaning. It is full use. It is a product that brings added value in the whole production cycle of the people who make spring rolls. Remember the story about a teacher who filled a glass jar with gravel and asked his students, “Is the jar full?”. When the student replied “It’s closed”, the teacher poured sand into the jar again. Continue, after the sand is water. That story we certainly heard boring ears. But in this “spring roll lesson”, it’s not boring at all. The house making spring rolls will definitely use the ingredients of meat and leaves to wrap the cake. A pound of pork has a fairly large volume, with its diameter also having to be about 10cm and the length of the cylinder also having to be 20 to 25cm. So many pounds of ham put into the cooking pot, is it like a big bunch of pebbles put into a glass jar? Then in the process of wrapping the sausage, there will certainly be leftover leaves, shredded leaves, and shredded meat. And so those leftovers are used to make small, pretty spring rolls, as if sand is added in a glass jar. Then, besides banh gio, there is also a bun. The cake is also small and pretty like that, also using leftovers and scraps like that. Those superfluous, petty things can actually be sold. But surely, it will only bring the cheap value of a mere waste product. However, when combined together in the shape of a spring roll, it is placed in a new position, as solemn as the hot, fragrant pork rolls. It is in place of another product line, sold at a very different price. His father is really talented. The ingenuity of starting from good eating is full, well shuffling is warm has become a basic and acumen custom of business people. And in fact, except for industrial spring rolls production facilities, there is no heirloom sausage house that does not sell additional by-products such as spring rolls, pancakes… at all. It can be said that if they are rich by doing that job, it is not the sausage that gives them that wealth, but rather the traditional tradition that has been brought back from generation to generation. How many people peeled away a plate of spring rolls for breakfast, lunch and thought about the way that cake came out of the oven to relate to the work they are doing? It’s like the story of a young tailor I know. She never throws away the rags. But she uses it to sew beautiful doll dresses, make small key chains and sell them online. And I myself was very surprised when I heard her say “That dress you sewed for that woman, the salary is four hundred thousand. But the rags of that dress were thrown away, I made 1 doll shirt and 2 keychain. In total, I sold millions of two.” One million two versus four hundred thousand. And most importantly, that million and two come from what is considered waste. But I always believe, that girl will succeed. Not because of sewing but because of the very scientific calculation that she has. Doing business requires studying and the learning pool is huge. We will easily be eager for the new, with the modernity of the world out there, but let’s not ignore the old lessons that our forefathers have learned. Just like that spring rolls, it has opened up an extremely interesting process. It is a process of experience and not only the experience of a particular person but of many lives. That experience is as precious as any other knowledge out there, and most importantly, it’s not written into a textbook or textbook. It only opens to those who are contemplative, like to enjoy a snack with the discovery of the stories behind that no one has ever told.

The rice cakes are fragrant and delicious, so it is always a favorite dish of many people. – 200g of rice flour – 50g cornstarch – 30g flour – teaspoon of salt – 550ml of filtered water – 600ml chicken broth – 1 tablespoon of cooking oil
Materials for making human: – 300g ground pork (both fat and lean) – 100g of purple onion – 30g dried shiitake mushrooms – 30g wood ear fungus (mushroom) * Spices: Salt, ground pepper, cooking oil, monosodium glutamate … For the leaf wrapping we will use banana leaves. Wash the banana leaves, then pour in boiling water for about 3 minutes. Then take it out and wash it well, cut it into a square size of about 1 glove. Making cake dough
Pour all the prepared cake dough into the bowl, mix well with ½ teaspoon of salt. Then, continue to add 550ml of filtered water, stir well.
After stirring, you let the dough rest for about 3 hours, thus, the new dough is fragrant and has a slightly sour taste, after steaming it will be more delicious.
Meat filling
Shiitake mushrooms and wood ear fungus are soaked in warm water for 30 minutes to soften, then chopped.
Onions peeled, chopped.
Place the pan on the stove, heat a little oil and fry the chopped shallots. When you see yellow purple onions, you continue to add wood ear fungus, shiitake mushrooms, and stir fry, season with 1 teaspoon of MSG, 1 teaspoon of salt, ½ teaspoon of ground pepper for flavor. When the mixture is done, turn off the heat and let it cool. Put ground meat in a pan of mushrooms, wood ear fungus, purple onion just made, mix well.
Stir the dough with the chicken broth
After 3 hours, boil 600ml of chicken broth and slowly pour in the flour above, while stirring constantly to prevent the dough from clumping.
When you see the paste, the plastic does not clump, add 1 tablespoon of cooking oil, stir well and lower the heat to keep warm.
Package of cake
Use 2 banana leaves placed on each other so that the veins of the two leaves are perpendicular. Take a little cooking oil and rub all over the face of the upper banana leaf, in that case, the cake after steaming will not stick to the leaves.
Continue to fold the banana leaves in the shape of a funnel.
Hold the leaf in your hand and slowly add the dough. Note using a spoon to scatter the cake dough so that they are evenly attached to the leaf. Then, add the filling and add a layer of dough to the top to cover the filling.
Use your hands to squeeze the folds of leaves in, then tie them firmly with the cotton wool. Put the cake in the tray, steam it over medium heat for about 30 minutes.
Hot spring rolls can be served with chili sauce, silk rolls, … to increase the flavor. If the cake is finished, if not used, let it cool, you should put it in the refrigerator for storage, when you want to eat, just steam it. Note, the cake should only be left in the refrigerator for 2-3 days. Attention: You should use pork bone broth or chicken to cook dough, that way, the new crust is delicious and rich. When cooking the dough, you should stir well with low heat so that the dough is soft, smooth, not bottle, burnt or lumpy. PV (St)

Ms. Tran Loan CAKE Resources Multi-purpose flour: 300g – Wheat flour (wheat starch): 80g (or cake flour) – Sugar cane: 50g -60g – Dry yeast: 5g – Salt: 5g – Warm water: 60ml about 35-40 degrees – Fresh milk without sugar: 100ml – Egg whites: 1 Fruit Baking powder: 3g – Cooking oil: 1 tablespoon – Making human: 1 small handful of soft soaked noodles, ground meat; 1 teaspoon flour, 1 chopped onion, 1 small green onion; chopped shiitake mushrooms, finely chopped wood ear, peeled boiled quail eggs, spices: ground pepper, soup powder, tiny Street Making – Cake: – Wrapper: For warm water, dry yeast dissolve with rice chopsticks, cover tightly and incubate for 15-20 minutes to float like crab bricks (1). Take another bowl for flour, flour, baking powder, and salt and mix well (2). Add fresh milk, sugar, egg whites and cooking oil, stir well until the sugar dissolves (3). After 20 minutes, add mixture (1) (3) to (2). Mix until smooth when not sticky hands. If you have a batter machine, put in for 10 minutes. After that, round up to cover the resting dough to expand 2 times. When the dough is enough, take a knife to divide each part of the dough, cover with a towel gently to rest for 15 minutes, until the dough is gone. – Making filling: Put all the ingredients in a large bowl, mix well (except eggs). Then take some of the kernels out, round them up, then press flat, put 1-2 quail eggs in, round up again. After 15 minutes, take each round rolled dough (thin edge, thicker middle) to the center, shape, cover lightly, incubate for 15 to 20 minutes, depending on the weather, the cake is nearly twice as long as it will be steamed. – Steamed buns: Pour water into the pot, add 1 tablespoon of white vinegar to the high heat to boil and bring the cake to cover on top of the cake with a towel dipped in dry squeezed water. Time to steam the cake 10 minutes. Big fire. During the autoclave is not opened. FIRE FISHES IN THE RED SALMON – Oats and pumpkins put in a pressure cooker to cook porridge (size 30 minutes) – Salmon cut to taste, fried garlic, fragrant, seasoned with soy sauce and a little oyster oil. – Porridge seasoned to taste, scoop into a bowl, scoop with salmon, add herbs, sprinkle with pepper. SEARCH BUTTER How to cook crab vermicelli broth: – Dry onions for fragrant, add tomatoes and stir fry with a little fish sauce and boil water to make tomatoes soft, infused with fish sauce. – Pour 1 bowl of bone broth in (bone broth, then let it cool, remove the refrigerator to allow fat to float on the face, remove the fat from the bones, the fat of the bone is the indigestible fat good for the body). – Pour into the bowl of crushed or ground crab juice. Bring the broth to a high heat until the broth is about to boil, then season to taste. People often give out wine, which can be replaced with apple cider vinegar. Really the apple cider vinegar smell and the taste goes well with the crab water. – You can pick up the crab meat floating on the surface to a bowl when you eat it into the bowl to look nice and delicious. Colorful sticky rice Resources – Half a pound of veggies – 150gr green beans – 300gr sticky rice – 300gr of flour (the rate of 8 glutinous rice flour, 2 non-glutinous flour) – 3 ounces of bacon, I like many filling, so each one will give 2 large pieces of meat – Spices: Dried onion, pepper, fish sauce, sugar, salt. – Types of water color soaked in rice: Color of beetroot, turmeric, pea flower, pineapple leaves. However, the color of steamed vegetables will not be very durable, it will be lighter, but safe Making – Glutinous rice is divided into many parts and then each part is soaked with the color of beets, turmeric, pea flower, pineapple leaves … and soaked for 5-6 hours, then drain and mix with a little salt. – Cut the meat to taste, marinate the chopped dried onion, fish sauce, pepper, a little sugar, then stir-fry the meat over high heat, pour a little water and boil for about 20 minutes for tender meat. Take the meat to separate, the meat broth to the separate bowl, and the broth to create a rich flavor for the sticky rice to taste more delicious. – Green beans soak for 2 hours and then let them drain, steam them until they are soft. Pour beans out, crushed and add a little gravy to make it rich and soft, easy to fold. – Pick up vegetables to take leaves and young buds, and drain them. Boil 1 pot of boiling water, quickly release the vegetables for about 10 seconds, rinse cold water to cool, squeeze them dry, cut vegetables into a bowl and crush them to puree them. This step everyone can grind quickly. – Slowly add the flour, mix with the freshly pounded vegetables. Add the rest of the gravy to make the rind rich, mix until the dough is thick. – Seamless thin layer of dough, put the filling and wrap, round up. – Roll each pellet through a thin layer of rice, you can hold it back to make the rice stick firmly, then put it in the basket, each layer of cake sprinkle a turn of glutinous rice that has been soaked to make clothes. Boil the water to boil, then put the rice cakes in and steam it. BREAD ROLLS Resources (This recipe will pack 8 cakes) Wrapper: – 250gr of non-glutinous rice flour – 60gr cornstarch -25 potato powder – 1500ml water / chicken, pig / or filtered water is fine. – Salt, seasoning powder – Banana leaves to wrap the cake, blanch through hot water to make the leaves soft. Cake: – Ground pork – chopped wood ear soaked – chopped dried onions Making – Employee: Aromatic yellow onion, add the meat to the island, add wood ear, season with seeds to taste. Peeled boiled quail eggs. – Wrapper: Mix all kinds of flour with water and spices, put on the stove to medium heat, just cook while turning your hands evenly, avoiding clumping. Seeing that the chopsticks are stirring heavily, take out the pot and continue stirring. Stir well so that the dough does not clump. The banana leaves are washed, dried, and folded into the shape of a pointed tip. Just layer the dough and multiply and finally the dough. Wrap the cake. After the package is finished, put the cake in a steamed tray and steam it for 20-30 minutes. BREAD Raw materials (10x20cm mold) – 200ml of room temperature milk – 2 eggs – 325g powder number 13 – 20g of powdered milk – 30g sugar – 2g of salt – 30g unsalted butter, let soft at room temperature – 4g of yeast – A little flour to rub your hands when you knead the dough Making – Use a mixer to mix all ingredients (except butter) into the bowl, mix at low speed until the dough is soft, add butter. Continue mixing for at least 25 minutes. Cover the dough again and incubate for 60 minutes or until doubled. After incubating the dough, it feels a bit too sticky, just use a little powder to rub it on the dough and rub a few times to make it not stick. – Apply non-stick butter to the mold. Divide the dough into 3 equal parts. Vo each member round smooth. Cover with food wrap, let stand for 10 minutes. – Rub a little non-stick powder for the dough roller, roll each part of the dough into a long oval. Roll the dough from the short end of an oval, like a roll of cake. Do the same with each powder and do as much as you want, put it in the mold. Use your hand to gently press the surface of the dough rolls to smooth. – Incubate for about 30 minutes until about 80% more. – Sweep the cake surface with milk or beaten egg mixture with a little water. – Bake at 180 degrees C for 25-30 minutes, depending on which mold you use and whether the cake is taller. – Put the cake on the shelf, let it cool completely, cut it. The cake that has not been eaten yet needs to be wrapped thoroughly with a wrap, so that the temperature is usually 2-3 days. Refrigerate for longer. CHICKEN POTATO Resources – Chicken broth – Shredded chicken breast meat – Pomegranate carrots, American corn. – Flour – Mushrooms – Boiled quail eggs, peeled – Scent onion How to cook – Scented onion fried with carrot, corn, shiitake mushroom, seasoning with a little fish sauce to infuse spices. – Then pour in chicken broth, cook until vegetables and mushrooms are tender. – For the powdered energy mixed with water to pour into the soup pot, stir well and cook in low heat. – The remaining white is poured slowly into the soup pot and gently stirred. – Finally, add the chicken vs quail eggs and stir the herbs. Tasting to taste. FISH NOODLES – Boil a pot of boiling water, drop tomatoes, add a little turmeric to make the water light golden. Then season the fish sauce, seasoning seeds, apple cider vinegar to taste, and you’re done with a simple, sour, gentle pot of broth. – Sliced ​​fish, marinated for 30 minutes. – Galangal, ginger, pepper, onion, seasoning, a little turmeric juice, put in an oil-free fryer, fry at 165 degrees for 15 minutes. – Put the noodles in a bowl, place the fish on top of the noodles, add onions, dill. Then sprinkle the broth, sprinkle with pepper, add a little chili sauce. Remember to eat hot will be delicious. Serve with herbs: perilla, coriander, lettuce. BANANA COCONUT MUFFIN Resources – 50g multi-purpose flour – 1/3 of a diced apple – 2g baking powder – 1/2 crushed banana – 1g cinnamon powder – 10ml of cooking oil – 15g of unsweetened yogurt – 20ml of fresh milk without sugar. – 1 small chicken egg Making – Mix flour with flour, cinnamon powder, and sugar (A). – In another bowl, mix the banana, unsweetened fresh milk, yogurt, and cooking oil, then add the apples to the stir fry (B). – Pour (B) in (A), then mix the dough in the fold quickly evenly (about 15 seconds) – Scoop the cake dough into the mold (should only be 2/3 full because the cake is still blooming). Sprinkle as desired, sprinkle with raisins, coconut chips, almonds. – Preheat oven, bake cake 180 degrees for 20 minutes.

In old Hanoi, sitting on the sidewalk, only coffee shops opened by the French. The old photos show that. But this is again a habit passed from the old country. Until now in Europe, coffee on the sidewalk was normal, not encroaching on but hired by a decent and licensed government. In Hanoi, Le Van Huu street is bordered on Lo Duc, a section of the sidewalk has an empty wall. Watches are hung up there to sell. The wall is slightly recoiled in comparison with other houses to create a small space of about 1 m and adding a small glass cabinet with wristwatches is a livelihood. And tea (tea) cups on the sidewalk. In front of hospital gates, this form was very popular. A corner of the wall, a three-level steps are the citadel, toad shops. Or on the corner of Ngo Thi Nham street, close to Mo market, there is a row of rolls. A few large baskets are displayed, small plastic chairs spread anywhere by the wall, and you can sit and enjoy a rustic gift. This gift must have been around for 30 years on that street corner. Just giving a few typical examples, but in Hanoi, the sidewalk economy is probably a characteristic feature of popular life. city”. Hanoi has a functional zoning plan for the four old inner city districts. A plan a bit slow compared to the history and development of a thousand-year-old civilized capital, but it is later than indecisive nagging. In this plan, it is expected that there will be some calculation for the sidewalk in its economic use function. In fact, the culture on the sidewalk is not a bad culture, it’s just how we manage it to improve civilization. Because planning cannot be separated from economy and society, it is organic entities together.