Fatty convex fish is a specialty that attracts many diners when coming to Phan Thiet. Quite like a stingray, it also has smooth skin, soft and fatty meat, a lot of crispy cartilage, but the fish is smaller in size. Convex fish can be processed into many delicious dishes, the most popular is steaming, drizzled with onion fat, called slurry. When eating, you will roll fish with rice paper, raw vegetables, sour star fruit, acrid banana, dipping sauce or sweet and sour fish sauce… Photo: Vietlifetj. In the waters of Phan Thiet, fresh herring is often used to roll spring rolls, instead of meat and shrimp filling of the usual spring rolls. Herring is fillet, boneless, chopped, marinated with spices, onions, peppers, then mixed with cassava, carrots, scallions… as filling, rolled up with thin rice paper, fried until crispy golden brown. Served with herring rolls, there are also spring rolls, spring rolls, boiled eggs, skin hearing, herbs, peanut fish sauce… Photo: Nguyentuyet0302. Phan Thiet can cake dishes usually have a plate of cake, a portion of fish sauce and food of their own choice. In particular, the ingredients served with banh can are quite attractive and rich, including minced mango, fat omelette, boiled egg, shumai, boiled pork skin, especially braised fish, usually fatty pangasius. service according to customer preferences. Photo: Wheretoeat.inphanthiet. From fish such as apricot, transparent, opaque, herring… the people of Phan Thiet have processed them into attractive and flavorful fish salads. The ingredients for fish salad are usually peanut sauce mixed with a paste, lots of garlic, chili, using delicious fish sauce. When eating, you will use thin rice paper to roll fish, herbs, minced mango, cucumber… Photo: Chocolate_2992. In Phan Thiet, fish cake soup is quite popular. Fish cake is made from fresh, chewy, sweet sea fish that can be steamed or fried. In addition to fish cakes, the bowl of banh chung also has lean fish, quail eggs, pork hoof… depending on each restaurant. Photo: Dbngoc__. Phan Thiet fish sauce is a famous specialty and has protected geographical indications. According to documents of the National Office of Intellectual Property, the main source of raw materials for making traditional Phan Thiet fish sauce are white chalk striped anchovies, charcoal striped anchovies, scads, small scads, etc. Binh Thuan sea area, for fish sauce products with bright colors and high protein content. Photo: Dinh Hoa. Phan Thiet has many delicious dry specialties, which are loved by tourists to buy as gifts. Dried yellow snapper is among them. The fresh yellow snapper is split with butterfly wings and then dried and dried, usually dried or seasoned with spices. You can use dried yellow snapper to bake, fry, rim, mix salads… Photo: Bach.hoa.ngu.

However, unlike other travel books, which often pay attention to describing what is impressive and eye-catching, this magazine talks about the author’s deep feelings for Saigon – the second homeland of Vietnam. Mrs. In addition, the book is also the feelings and attachments of the author to the regions she has passed through, with quiet and affectionate things. Saigon book, nostalgia travel (1st edition), Labor Publishing House and Chibooks published. Photo: Chibooks. Dao Thi Thanh Tuyen was born in Dien Khanh, Khanh Hoa. In 1977, she studied at the University of Fine Arts, Ho Chi Minh City. After 4 years of studying here, she had 3 more years to work in Ho Chi Minh City before moving back to work at Khanh Hoa Department of Science and Technology until her retirement in 2014. In 2015, to live close to her children, she decided to choose Ho Chi Minh City as a place to settle down for her family. “I decided to choose Saigon as a place to settle down for my family, a land that is very loving and generous to me as well as to many people. And Nha Trang, please keep it as a place to go. I love both of these places. I love you so much, I can’t say it all. And a small part of this love lies in Saigon, roaming nostalgia “, author Dao Thi Thanh Tuyen shared. And also starting from here, with the thought that if I don’t write about Ho Chi Minh City – Saigon, it will be extremely regrettable, Dao Thi Thanh Tuyen has set a goal to learn and write about Ho Chi Minh City and start the beginning of the journey on the interlaced roads across the city. With a camera and a bus as her main vehicle, she “scoured” the whole city and went to places that even people who have lived in this city for many years may not know. And from this journey (in the period from 2015-2018) Dao Thi Thanh Tuyen was formed Saigon, roaming nostalgia. Author Dao Thi Thanh Tuyen. Photo: Chibooks. The book consists of 38 articles, divided into 5 parts. Part 1: Saigon , including 15 articles: Morning walk, There is a seat like that!, Where is the sound of cicadas?, Not far away!, Life is still flowing!, There is a very young Saigon!… These are stories and places that are encountered daily by the author in the process of getting acquainted and attached to his second homeland. For Dao Thi Thanh Tuyen, it is very natural for Saigon to become the land of the inhabitants, and each person, with his own reasons, has come to this city as a charm, in which the author no exceptions. Having known Saigon since 1973, when she first came to this land with the first three times, then lived and studied for 7 years here, now coming back, Dao Thi Thanh Tuyen has integrated into its flow, to write. so simple, everyday stories. The author also explores the peaceful, peaceful beauty of the city behind the skyscrapers, behind the hustle and bustle, but only when walking, cycling or sitting on a certain bus route. is being able to meet, to be able to hear, to be able to enjoy it all… Not only writing about Ho Chi Minh City, Saigon, roaming nostalgia talking about some other places, some other countries. Part 2: Tra Vinh with article Green trees, blue sky, white clouds and rice fields and part 3: Ha Giang with article RED Quiet in Meo Vac , the author has meticulously recounted his trip with his own perspective and discovery. Part 4: Southeast Asia with 8 articles: Warm eyes, Some young Vietnamese I met in Parke (Laos), Four days through four countries, Afternoon rain in Yangon… These are the author’s travelogue notes from trips to Laos, Cambodia, Thailand, Myanmar, and Indonesia, bringing new experiences to even those who have been to these lands. Part 5: Wandering the nostalgia, There are 13 articles: Ancient citadel, Eating squid cake at Chut market, Remembering Cua Be Nha Trang, Fence vegetables, Country soul!, Missing eggplant… The author brings us back to Nha Trang with its beloved places, with memories of childhood, with “ specialties “Beautiful homeland, nowhere else has… Comments on Saigon, roaming nostalgia, Literature doctor Ha Thanh Van said: “Reading this book, we know more about the beautiful scenery, know more about the food, know more about the places and the most important thing we know about Vietnam. , especially Saigon has a lot of very beautiful places that we can roam. In addition, we can also open our eyes to other countries.”

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.

Da Lat (Lam Dong) is famous for the folk specialties of the highlands such as hill chicken, green rice, beef hot pot … Not many restaurants and restaurants in the mountain town serve seafood. If you are a fan of sea cuisine, you can save the following addresses. 1. Oyster Bistro With a variety of seafood menu, the restaurant is loved by the gourmet association in Da Lat. In addition to the menu specializing in oysters, the restaurant also serves a variety of seafood such as oysters, squid, octopus, shrimp, crab … Most dishes are grilled, porridge, fried rice or hot pot … Oysters are not to be missed when coming to the restaurant. Oysters are processed in many ways such as grilled cheese, onion fat, tamarind sauce, fried fish sauce, made salad, scooped rice paper, rolled flour … Festive grilled oyster with 7 flavors, 165,000 VND, is a suggestion for diners who want to try many styles at the same time. Evaluate: Trang Tran: “Location is a bit difficult to find. Fresh oysters. Friendly staff”. Jenny Lam: “Good oyster porridge, but left quite a lot of pepper”. Ngo Duy Dung: “Affordable price, fast food. The shop has private space”. Nhat Ha: “Service is too boring. I ordered food for 1 hour without food”. 2. Seafood Yen Located in the city center, the restaurant serves basic seafood dishes in a popular style, suitable for families or groups of friends. The restaurant has a fresh seafood tank for diners to choose from such as tiger prawns, clams, cockles, tomato snails, nail snails, nhum … In addition to seafood, here you can sip fried chicken feet with fish sauce, fish balls, pork scapes, quail, fried corn … Evaluate: Trang Ha: “I especially like snails fried with garlic. My oyster dish 20 tastes not very impressive. The shop is spacious, the day I was away, the stuff was fast. The price was quite affordable.” Lngthth: “The owner is cute and enthusiastic. The space is a bit small”. Duyen Huynh: “The shop is mainly local, little-known tourists. I ordered 5 dishes with the price of 30,000 VND, and the quality is evenly delicious”. Zkcuong: “Snails are many types, processed into Saigon style is quite satisfying”. 3. Exotic Seafood Noodles This is the only address in Da Lat specializing in seafood noodle dishes. A portion of 60,000 includes vermicelli, a variety of seafood such as clams, fish and crayfish, and a rich and spicy broth. In addition, you can enjoy a variety of noodle dishes such as fish vermicelli, vermicelli or seafood multi-cake. Other seafood dishes such as Ca Mau crab meat, crab, baby lobster are served with prices from 100,000 to 180,000 VND. Evaluate: Sy Hoang: “Nice restaurant. Delicious rice noodles, fresh seafood, affordable price. Eat at the place or bring back is fine”. Vu An: “The owner is cute, gives enthusiastic advice. The view is quite beautiful”. Thu Ngoc: “It is cold to eat a bowl of hot vermicelli. The broth is rich, served with fresh Dalat vegetables”. Sang Nghiem: “Due to making fresh food, the processing time is a bit long. The shop should prepare some dishes”. 4. Bich Cau Seafood 3 The menu of all kinds of snails, crabs, crabs, squid, octopus, surface, shrimp … Diners can choose seafood in the fresh tank, then thanks to the kitchen processing into many types such as boiling, steaming beer lemongrass. , stir-fried with vegetables, stir-fried with tamarind and cooked hot pot. In addition to seafood, dishes such as grilled chicken with salt and chili, grilled goat, and beef salad … also attract diners. The bar space is large and crowded with staff, and can book parties for meetings, celebrations, birthdays, company programs … Evaluate: Anh Vuong: “The space is polite, the staff know how to take care of the customers. The food is not too delicious but fresh”. Maxmara Nguyen: “Cheap seafood, there is a promotion every day. The day I went to eat grouper, there was a 30% discount. A cheap and delicious seafood dinner is less than 400,000 VND”. Lam Nguyen Viet: “Fresh food should be baked very well. The sauce is not excellent”. 5. Seafood Can Cake – Nguyen Van Troi The shop has an area not too large, simple space. Unlike many places in Da Lat that sell canary cake or quail eggs, the restaurant brings a new seafood taste for diners to experience. One piece of cake can be mixed 6 pieces, 40,000 VND, including squid, shrimp, chicken eggs, quail eggs. You can order canned squid cake or shrimp separately, with the price of 35,000 VND. Supermarkets cost 5,000 VND. Evaluate: Thanhngoc91: “The restaurant is small, quiet, clean. The couple is cute and gentle. When there are customers, she starts to pour cakes, not before like many other shops. Fresh seafood, bold sauce, after eating, hot ginger tea helps to quickly pepper. Phuong Trinh Nguyen: “Eating at a restaurant does not have to wait as long as other places”. People of Bich Chuong: “Although seafood is frozen, it is fine to eat. The cozy atmosphere is like eating at home”. Cheri LiNg: “Shrimp eat well, squid is a bit fishy”.

Banh can: popular dish is very popular on the streets of Da Lat with typical images of “many holes” earth pots. Dalat cake can be poured in pairs, mostly filled with quail eggs or chicken eggs, soft, fragrant, fragrant with rice, especially delicious when served with fragrant chewy balls in a bowl of rich, green, green onion sauce. .

Wet cake with chicken heart: just the name is enough to excite diners. The dish is an impressive combination between the wet pieces of cake “placed on the lips, drifted into the intestines” with the chicken, sliced ​​with sweet meat, sliced ​​chicken (or pork belly), young eggs, herbs, onions. .. soaked in sweet and sour sauce.

Combo soy milk, cakes: not strange, but will bring a different taste when enjoying on the sidewalk one cold night in Dalat. Soy milk, green beans, hot peanuts, mixed with sweet and fatty condensed milk, served with cheesecakes, peppercakes or fragrant croissants are enough to warm your heart and juicy the story.

Avocado ice cream: the greasy taste of pureed freshly mashed butter blends perfectly with the cool ice cream, a little bit of durian on top, creating an attractive, unforgettable buttercream ice cream.

Cheese yogurt: Yogurt is creamy, creamy and smooth, with a bright yellow color on the surface. Yogurt with added cheese has a sweet and sour taste. This dessert snack is available in most cafes and refreshments.

Hot pot of all kinds: the hot pot seems to be better when sagging in the cold of the foggy city. You can choose a buffet hotpot with a variety of fresh vegetables grown in Da Lat, a changing chicken hotpot or a lumpy oxtail hotpot.

Strawberry shake: Strawberries are bright red, ripe specialties of the plateau, shake well with a little sugar or salt, which is easy to crush. In addition to strawberry shake, the Dalat night market area is also very popular with shakes of mango and fruits.

Grilled rice paper: it is thought that the baked rice paper originated from Da Lat. Not only has a delicious taste, but watching the funny salesgirl making cakes is also an interesting thing: the rice paper is crispy on the charcoal, spread evenly over the scent scallion, green green onions, beaten eggs, scooping. chopped chains, shrimp, dried shrimp, shredded chicken, sprinkled with chili sauce or colorful cheese.

Grilled skewers: chicken, beef, fish, shrimp, squid, marinated with all kinds of soya, chili salt, lime leaves baked on the charcoal stove until radiant aroma, hot, delicious.

Fruit jam: no need to wait for Tet, Da Lat always has sweet fruit-based jam dishes with the flavor kept almost completely by many different processing methods: plastic drying, drying, crispy drying, adding sour taste. plough,…

Artichoke broth: can only be found in the highland city. Special artichoke cotton with natural sweet stew carefully stewed with rich pork rolls create a dish that is both cool and nutritious.

Fresh vegetables: Da Lat is famous nationwide for vegetables, so if possible, visitors should try to go to the market to cook wonderful dishes with fresh, safe and unique vegetables in both quality and origin. models.

Coffee: Guests enjoying coffee in Dalat can satisfy their tastes by the rich coffee flavor characteristic of the Central Highlands and satisfy both eyes and eyes. The most beautiful cafes of the city have open spaces, stretching out to valleys, mountains, and even sipping coffee while visiting the garden, picking ripe coffee fruits.