Illustration. I don’t know since when did the Phu Tho people think of a way to pickle the tops of cassava vegetables to process into dishes. Perhaps stemming from years of hunger and deprivation in wartime, the Phu Tho people had to use cassava tops to supplement their meals. And today, cassava vegetables have become familiar dishes in daily life, becoming famous specialties of the people of Phu Tho. Vegetable cassava is not a delicious food, even more not colorful, respecting the form, but it requires the processor to be very picky. From the stage of choosing cassava vegetables was not simple, not all cassava can be picked edible leaves, cassava vegetables used for salting as well as for eating must be glutinous cassava vegetables (also known as tapioca), have green leaves, tubers are used to boil food. As for the dwarf Chinese cassava, also known as bamboo-leaf cassava – because its leaves are small and long like bamboo leaves, purple in color should be limited, because this type has a lot of plastic, if not processed well, it is easy to get drunk. A special point is that cassava vegetables for eating are only picked at the fence, or in the bushes of cassava in the garden to wait for the planting season, because the tops of cassava here are picked more often, so they are younger and softer. People never pick cassava vegetables from crops grown on the field, in the fields to get tubers – because then the cassava plant will have less tubers and the tubers will give less starch. Sour cassava vegetable soup For standard taste, you must choose young, big and stout cassava buds that still have the fine powder at the top of the buds. After picking, it must be preliminarily processed through cassava vegetables, keeping about 2 or 3 petioles from the top down. After picking vegetables, wash them and rub them thoroughly to remove all the plastic. Crunching cassava leaves is an important step to bring out the flavor of the dish, the person must skillfully make the cassava leaves soft, the waves are whole, not broken into pieces. After rinsing, wash the vegetables several times with water until the water is no longer cloudy, that is, the vegetable has no plastic. After grinding, the cassava leaves are mixed with a little salt to make the taste more intense. Doing so also helps to make cassava vegetables sour faster and can be left for a long time without being damaged or scum. Therefore, when adding salt, you also have to choose so that the vegetables are not too salty, nor too light to easily spoil the vegetables. After being mixed with salt, the cassava vegetables are put in a jar or jar and left for 4 to 5 days to silage. It takes about 5 to 7 days to bring cassava vegetables to cook soup. Tapioca can be eaten without rice or processed with other ingredients such as fish, pork leg, meat, or peanuts. Just take out the cassava vegetables, squeeze out the water, and then put it in the pot with the fish, season with a little seasoning, put the water and then simmer it. Cassava vegetable soup stewed as delicious as possible. Because then the fatty, delicious, and sweet taste of pork leg and fish will be absorbed into the cassava vegetables; while the sour taste from cassava vegetables penetrates deeply into the fish, eliminating the fishy smell of the fish, making the piece of fish smell of melon and delicious. The little secret when cooking cassava vegetable soup is not to season it from the beginning, because it is easy to get salty, because the cassava vegetables have been salted relatively recently, so when cooked and then seasoned, it will be more standard. Cook melon with peanuts or pork leg, or stir-fry with garlic, with meat… any processing method creates special delicious dishes. The cassava melon is still delicious, a bit stale, intense and full of sour taste, combined with the same ingredients, making the dish attractive and unforgettable. Although cassava vegetables do not look beautiful on the outside, but they are very delicious, everyone who has tried them is passionate and hard to forget this typical dish. Cassava vegetables are also a catalyst for the nostalgia of the children of Phu Tho away from home, the most simple and loving things of this land. Those who have been attached, it can be a reminiscent and evocative scent, it is a beautiful old memory, highlighting the culinary culture of the people of Phu Tho homeland. For each Phu Tho resident, cassava vegetables are not only a dish, a specialty but also a symbol of their homeland. For generations, cassava vegetables have become a familiar dish on the rice tray of people in the midland area of ​​Phu Tho. No matter where they go, how far away from their homeland, the children of the Ancestral land will always remember the simple bowl of sour soup with vegetables and cassava. Many people have the opportunity to enjoy, have enjoyed and praised the vegetable soup as the number 1 specialty of Phu Tho. If you have the opportunity to visit the land of Hung Kings, do not forget to enjoy this interesting Phu Tho cuisine and buy it as a gift for relatives and friends to enjoy. The land of Phu Tho is loving, the people of Phu Tho are hospitable, “specialty of sour cassava vegetables” is an idyllic gift with the rustic soul of the Ancestral people for tourists from all over the world every visit.

Vegetable soup with cassava and sour fish cooked with fish – a simple dish of the people of King Hung’s land. For many people, cassava is a rustic dish, not important to the form, not a delicacy, but this dish requires elaborate and thorough processing. That shows right from the selection stage of cassava vegetables. Not all cassava can be harvested with edible leaves. According to the experience of the Phu Tho people, only green leafy white cassava vegetables can process this attractive dish. If you choose the wrong type of bamboo-leaf cassava, the color of the leaves is purple, it is easy to get drunk because this is a poisonous cassava. Cassava must choose green leafy vegetables to correct standards. In the dish of sour cassava vegetable soup, it is necessary to choose the chubby young cassava buds with the smooth chalk layer on the top of the buds, after being washed, they need to be crushed to get all the plastic. The crumpling of cassava leaves is also an important step to bring out the flavor of the dish, the torturer must be skillful so that the cassava leaves are soft, the waves are even buds, not crumbled into segments. Fresh cassava vegetables must still have new buds to taste. The cassava resin is then thoroughly crumpled to remove the cassava resin. After the crushing step is the sour salt step. At this time, cassava leaves are mixed with a bit of salt to make the vegetables more flavorful and help cassava vegetables become more sour, can not be damaged or dizzy for a long time. Therefore, when adding salt, you must choose so that the vegetables are not too salty, not too light because they easily spoil the vegetables. After the salt has been mixed, bring it to a jar or jar, and let it sit for 4 to 5 days to ferment. The fermented cassava vegetables have an even yellow color, giving up an attractive aroma, leaving a simple taste that is unforgettable. Cassava vegetables 4-5 days after sour salt have a very fragrant smell. Vegetable and sour cassava soup cooked with fish has a very strange taste, more attractive than fish cooked in the lowlands. The dish of cassava and fish cooked on the wood stove is very rich: the smell of kitchen smoke, the smell of sour taste, the aroma of fish meat, … intertwined. This dish does not need to add any seasoning vegetables to eat is still very delicious. A bowl of sour cassava and fish soup does not need to be seasoned much, it is still very “rice”. Anyone who comes to Phu Tho must try this dish, otherwise the trip is considered incomplete. Cassava vegetable soup at first glance nothing flowery. However, when eating, diners will be conquered by the delicious and strange taste. It is also the simple taste of this midland dish.

Ba Vi National Park (in Ba Vi district, Hanoi) is a complex of recreational, discovery and resort tourism areas. About 60km from the center of Hanoi to the West, this is the ideal destination for young people or families to have fun and relax on weekends or holidays. https://dulich.petrotimes.vn/ What makes Ba Vi National Park attractive is the fresh, cool air and the wild and majestic scenery of the forest and nature. Here you will have the opportunity to explore a whole forest of immense green and tall trees, spoiled for taking pictures of extreme virtual life like being lost in a wonderland. In the autumn, the whole forest is engulfed in the yellow color of the leaves, the scene is romantic now like in Korean movies. Of course, when you come to Ba Vi tourist area, you can not ignore specialties such as barbet fish, Da river catfish, goat dishes, badger pig, goat milk, grilled goat meat, taro soup, sauteed pickles, cassava vegetables … Besides, visitors participating in the picnic can burn campfire and show their cooking skills, organize a barbecue party in the middle of the vast space of the forest. This is a great place to relax mind after hours of hard work and stress. Nui Coc lake tourist area Nui Coc Lake is located 90km from Hanoi. Nui Coc Lake tourist area is one of the famous eco-tourist sites for the charming natural landscape, so it is also known as the miniature “Ha Long Bay” of Thai Nguyen city. https://dulich.petrotimes.vn/ Amusement park at Nui Coc Lake is also a popular attraction for many tourists. There are countless interesting games for you to choose from such as: roller coaster, pirate, shooting, swing in the country … There is also a water music entertainment and puppet show with an area of ​​over 1 hectare, visiting the wild zoo with many different species, Ben Thien Duong entertainment area, water park over 2 ha is also very unique with games such as: carp garden, carp, whale, dolphins … with many types of swimming, playing … In addition, it is impossible not to mention the population Theory of cause and effect located in Nui Coc Lake tourist area stands out with the majestic and magnificent 45m-high statue of Shakyamuni Buddha. Inside the Buddha statue is Thieng Vang pagoda with bold national identity with majestic landscape. Tourists come here not only to admire the unique architecture but also to offer incense to worship the Buddha. Cuc Phuong National Park Cuc Phuong National Park (National Park), 120 km south of Hanoi, lies deep in the heart of Tam Diep mountain range, every year Cuc Phuong National Park attracts hundreds of thousands of visitors to admire the beautiful natural landscape and explore destroy the rich and diversified fauna and flora system characterized by tropical rain forests. Regarding flora, according to recent survey data, Cuc Phuong National Park has 2,234 species of plants belonging to 117 orders, 260 families. In terms of vertebrate animals, 7 sets, 38 families and 659 species have been investigated, in which many species of mammals are classified as rare species such as white-leopard langur, leopard, fire leopard, and horse bear. .. Many species recorded in the Red Book of Vietnam and the world. https://dulich.petrotimes.vn/ In particular, in the period from April to the end of May, Cuc Phuong National Park appeared thousands of colorful butterflies flying in the sun, creating a very magical scene. Besides, you can visit places like Ancient Cave (also known as Dang cave), Con Moong cave, Trang Kieu cave, May Bac peak, Yen Quang lake – Pho Ma cave … Take a round at Cuc Phuong, do not forget to enjoy the special mountain goat, special mountain snail only here as well as many other attractive dishes such as grilled garden chicken, crispy anchovies with a cup of Muong rice wine. … https://dulich.petrotimes.vn/