That day, I was treated to potato porridge cooked with snakehead fish. The difference is that, the cook also “ballasted” (seasoned) to add one or two tablespoons of delicious fish sauce to the porridge pot to add flavor, before sprinkled with onions and pepper. At first, the pot of porridge gives off an attractive aroma quite similar to rice flour cake soup. But when you taste it, you can clearly feel the bold and light sweetness from cod fish fat and the characteristic sweet aroma of fresh cassava roots. And strangely! It seems that, when swallowing porridge, people immediately feel that the nutrients are “running” there. After drinking a bowl, the person was sweating profusely, so refreshing. Nutritious, easy to digest, hybrid porridge with tapioca soup. In particular, this porridge is not served with vegetables. In particular, this porridge does not need accompanying vegetables. If it feels bland (pale), add a little fish sauce with dangerous chili peppers, it will be very harmonious. When the weather is hot, people are sluggish, so they can easily lose their appetite. However, whenever someone invites me to drink cassava porridge, I am extremely interested. Because it is strange and easy to digest. This dish can be eaten as a filling or as a soup with cold rice in the main meal. More luxurious, add a pot of braised goby with pepper or braised fish sauce with lots of fat and dotted with small dried shrimp, half the size of a chopstick. How much rice! When you eat it, you will feel the sweet, dark and light taste from copper fish fat. The “hybrid” soup of the southwestern countryside, can be cooked with a few copper fish (small, perch, choke) or a bunch of shrimp and shrimp to add sweetness. There are places, even more “playful”, cooked with bamboo chicken or young chicken. So the more I think about it, the more I love the noodle kitchen! Because in order to have the above-mentioned quality soup, the most important requirement is that there must be fresh tapioca, the form that has just been spit up is the best. Old potatoes, will reduce the characteristic sweetness. In particular, the “young” cassava variety planted in 3 months for harvest is more useful than the “old” variety, it takes 6 months to grow the tubers to be large enough. Because the tubers of the 3-month-old potato are always sweet and fragrant. Of course, cassava can be processed into many other delicious dishes, such as: grinding it, rolling it into a curry ball or pouring it into a little sweetened condensed milk pressed into a mold like a printed cake to be grilled over charcoal fire or wrapped. little cakes, steamed silkworm cakes… Shredded cassava ingredients for curry. However, still not as deeply impressed as the “hybrid” soup just described. Because this dish, not only strange and nutritious, but also makes the writer nostalgic about the interesting porridge and soup dishes he has tasted. It’s like, a thin line between really good porridge and soup. And even happier with souls that are always full of a memory of the countryside with the kitchen, the noodles… the fluttering! How to cook “hybrid” tapioca porridge with snakehead fish or chicken is basically as follows: Peel and wash the raw cassava, divide it in half. Half sliced ​​thinly, minced. Cut the other half into large, medium-sized pieces. When the water is just warm, add the minced noodles first and let it simmer. Next, add the rest of the tapioca. Clean snakehead fish, cut into long slices, the size of three adult fingers, drain. Drop the fish into the pot at the same time as the large chunks of potatoes. Soup, cooked fish, then take out. Wait to cool. Drain the lean meat, remove all the bones. Next, put about 1/3 of the amount of fish that has been poached back into the porridge pot, to make the porridge more sweet. Or cook with chicken, cut raw chicken into bite-sized pieces, marinate: salt, sugar, monosodium glutamate about 15-20 minutes before. Fry until golden brown with a pinch of purple onion, lightly stir-fry the chicken and then put it in the pot of porridge/potato soup. Finally, season to taste with common spices: sugar, salt, monosodium glutamate. And most importantly, sprinkle a pinch of finely chopped fresh green onions with a few teaspoons of aromatic pepper powder. Articles, photos: Ta Tri

I am the child of the field. Dozens of generations, both paternal and maternal, are farmers and live in the countryside. Honestly, I don’t feel proud or honored with that cultivated background. Farming is like trading, making salt, cutting firewood, fishing, working as a worker… that’s all. My grandparents and parents were not landowners, but they were also not part of the poor peasantry, so I don’t know how good that part is. But it’s definitely hard work, no one wants to. Running to eat every meal, many people do not have a piece of land to place coffins. It is different from the old poor peasants and proletarians of today. Full cover with super cars, play with enough fingers. As a journalist living in the countryside, I’m sure, in my hometown, 100% of the farming families who work in agriculture have food and property to escape poverty, that family must have a part-time job. other extremes: trading, working as a worker, buying aluminum and plastic waste, trading with the highlanders, or at least knocking noodles or “needle” as far as Saigon. Each worker only has an average of 300m2 of land (a few decades ago), now rescue melons, tomorrow rescue chili. Clean cut sugarcane planting cassava. Tapioca tubers are sometimes several thousand a kilogram. Rich is rich how? About the same size as Doan Nguyen Duc, he went to Laos to grow sugarcane, but his face fell. Yes, dream! In the rural areas, if they are not classified as “having money”, they are also in the category of poor people who are hungry and hungry, which are the following: teachers, healers, local teachers, fortune-tellers, traders of cows, sellers of pig bran, and maters. pig spirit… and so on. And retired, like me. Ah, forgot, commune officials too. I’m a rural person, have a garden, have a field, what do I do if I’m not a farmer? It’s not like day after day playing chess, drinking alcohol, carrying a camera around. Writing sloppy, sloppy poetry doesn’t mean anything. Write a newspaper and your children won the job. Research is “a late-night affair”, often tearing up work. Well, let’s do the gardening so that the little ones can snap clean vegetables in their meals. A little more, bring relatives, friends. Looking for flowers to plant in the yard, watching butterflies in the morning is the momentum, also like. In the afternoon, I went to the yard to water the plants with my grandchildren. After watering, take a shower and then eat rice, feel cool and gentle. But gentlemen, don’t think farming is easy. During my life, my father said; “Farming is a profession that everyone can do, but not everyone becomes a good farmer.” Nowadays, that is even more true. No matter how diligent and experienced a farmer is, he lacks knowledge about climate, organisms, soil, livestock, plants, varieties, markets, consumer habits, etc., how can it be called knowing? farming. My classmate in elementary school, living in the same village, came to my house to visit, saw me nursing melons, reminded me: When melons are about 1 meter up, you roll them into the ground again and then let them crawl on that rig. I pretended to ask: – What are you? – He is a real desk man. Scroll down to increase the rooting while saving the truss space. At this point, I burst out laughing, but said: Very outdated, sir. This melon crawls up about 1 meter to flower and bud. Crawling on corn stalks, harvested chilli stalks. I plant, choose only 1 fruit each wire. Listen to this, my friend has O eyes, A mouth, looks too funny. In the past, even though I was a wage earner on the street, I was still one of the best rice sowers in An Khanh hamlet, growing pumpkins (pumpkin), squash, papaya, and everyone in My Yen village. love. When I retired and returned to farming, thanks to the help of my brother of many hybrids Luong Van Minh Dao, I became one of the very few people (sometimes the only one who didn’t play!) who planted the seeds. The first ST24, ST25 (world famous delicious) rice in Quang Ngai, yield is not inferior to any other rice variety. Anyone who wants to try to know how delicious this variety is, please come to my house. The house has stock goby with pepper stock. Water spinach ball oil cake also. More wine. Tasty and bold. I wrote these lines while out in the field. Yesterday, we cleared the field at dusk, sowed the rice at dusk. This morning I went to the field to look again. Seo a few puffs to worship. Wash hands, face, face, go to the mother’s house to burn incense for the father, water the plants. Going to the wife’s house to burn incense for her father-in-law, mother-in-law and wife. Then back. That’s it. Try to add a few more life terms for fame. This life is so cheap! My Yen hamlet, last day of May, year twenty-one Refer to the newspaper Labor: The miracle of Vietnamese rice “After only 14 years, Vietnam has surprised and admired the world when it rose from a starving country to become one of the rice exporting powers. Especially in recent years, Vietnamese rice has continuously been at the top of the world’s best rice contest. It is a miracle created by Vietnam”. Nguyen Quoc Toan – Director of the Department of Agricultural Product Processing and Market Development (Ministry of Agriculture and Rural Development) – said: Rice export output in 11 months of 2020 reached 5.4 million tons, worth about 2.85 billion USD. . In the rice export category of Vietnam in recent years, the export value of white rice accounted for about 40.3% of the total rice export turnover, Jasmin rice and fragrant rice accounted for about 37%, glutinous rice accounted for about 17.6% remaining. Japonica rice and Japanese rice varieties account for nearly 4.5%. “Farmers and production enterprises have focused deeply on quality, not on quantity; Right at this Winter-Spring crop 2020-2021, in the large fields associated with Trung An Hi-tech Agriculture Joint Stock Company in the provinces and cities in the Mekong Delta region are sowing seeds, the company has completely eliminated plant protection drugs. ) with chemicals out of the field on a large scale, supported and accompanied by farmers, the agricultural sector, local authorities and consumers. Vietnamese farmers are the main force contributing to that miracle!

Childhood, everyone has experienced beautiful and unforgettable days. The most memorable are family meals with rice with cassava, potato, and corn. Despite hardship and deprivation, it is a memorable childhood memory that only the 7x and 8x generations have. The childhood rice dish is a little rice, most of it is potatoes, cassava or corn so that all family members are full. In this day and age, it is rare for the 9x and 10x generations to eat a meal filled with cassava and sweet potato. Not only is it strange, but it also feels like being discovered something new. However, for the previous generation, this childhood dish is a part of a lifelong memory. In the childhood of the 7x and 8x generations, they did not have much food, nor were they as affluent as they are now, so there were other meals such as cold rice and shrimp noodles. This is considered an “immortal” childhood dish of many people. Mixed rice with sugar is also a childhood dish associated with many generations. The light sweetness of rice mixed with the rich sweetness of sugar makes many people who grow up in poverty still feel full every day. Rice mixed with fish sauce and lard is the “legendary” dish of the children in the past. Just a little bit of fish sauce, add a little pepper mixed with greasy lard, stir well and mix with white rice but still make many people fall in love. Banh da mi is a snack that has been attached to many generations of Vietnamese people and is still sold to this day. Tofu is also a rather expensive dish for children in the past. Popsicles (also known as stick burns) are country gifts reminiscent of the childhood of many generations of 8x, 9x. Made from malt sugar, a little peanuts and peanuts can be added to enhance the taste, candies are a childhood dish that cannot be ignored for many people. Thin slices of waffles, yellow in color, fragrant with cinnamon, have become a childhood dish for generations. Photo: Synthesis Invite readers to watch the video: The “intense” childhood of the old people – Source: VTV24

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.

During the Vietnamese subsidy period, fat tart was a popular dish that was often used to simmer fish sauce, stir-fry garlic, sauté pickles, and chopped rice to roast. However, in recent years, greasy fat has been bought by the rich in Hanoi at a price that is not cheap. Photo: Facebook Depending on the price of pork up or down, but each time, the fat will have different prices, ranging from 300,000 to 400,000 VND / kg. Notably, the special liposaurs cost up to 500,000 VND / kg. Photo: Facebook On Facebook there are many posts selling lip balm, every sale post will see quite a lot of comments to buy. Photo: Facebook Many sellers said that it mainly greases according to customer orders. Each time you make a little extra, you will sell it. But just post it to where it ends. Photo: Facebook Some people even have to close the store, refuse customers because they do not make it in time, afraid that the output will not be uniform, the quality is not guaranteed. Photo: Facebook Sticky rice is a legendary dish during the subsidy period. Today, in Hanoi there are not many selling this dish. Photo: Baoxaydung. Ms. Kim’s cassava sticky rice shop on the sidewalk of Ngo Si Lien market, or her grandparents’ cassava, is one of the rare goods selling this special dish in Hanoi. Photo: Explore. The sticky rice shop has no roof, nor a table for customers to eat, just a small table selling iced tea and sticky rice pots with a pair of iron cages, plastic bowls containing scallions, dried onions … break. The shop opens for sale at 2pm, and only after 3-4 hours is out of stock. Photo: Explore. Especially when it is cold in Hanoi, Mrs. Kim’s tapioca dish is twice as expensive, customers may miss an appointment with this dish if it is too late. Photo: Explore. Video: Smoked land – Strange food of Vinh Phuc people. Source: VTV3

Traditional curry. Centuries ago, the Indians migrated to bring not only recipes but also spices and spices of their homeland to Guyana to cultivate. Today, there is still a clear imprint of India in Guyana cuisine. Guyana people daily eat traditional Indian dishes such as dal bhat, roti, dal puri, parsad … To save cooking time, working families routinely make rice dishes cooked in one pot with shredded meat and vegetables, a cooking common in northern India. Guyana people especially love curry dishes made from chicken, goat, sheep, or duck. The most prominent is Guyana curry made from meat, curry leaves, some flavoring spices and cassareep (tapioca root juice) is only eaten during the holidays of the year. In Guyana, if people do not eat rice, they will eat cassava. Cassava is very popular in Guyana cuisine. Almost all housewives know how to make bread from tapioca; Restaurants are always ready to serve metamgie cassava made from boiled cassava with sweet potato, taro, coconut water and butter. The wise and resourceful Guyana people also take advantage of the juice from the roots of cassava, which is very toxic to make cassareep or kari. Both of these products are non-toxic and have a very unique sweet and bitter taste. Cakes in Guyana. Some of the popular Guyana drinks include lemon juice mixed with vanilla essence, pineapple wine, rum, tea with licorice and dried hibiscus flowers, ginger beer and milk mixed with roasted peanut powder. In the summer, Guyana people often enjoy the above drinks with some Indian and European aftermath desserts such as cassava pone (baked goods made from tapioca, coconut water, milk and sugar), coconut jam. Cakes into small cakes, peera (sweetened condensed milk and boil until thick). Since the Guyana use brown sugar more than white sugar, many of their dishes are very sweet. For those who love sweets, the experience of enjoying Guyana sweets is like going to heaven.

In the early twentieth century when flour appeared in Vietnam, Hanoi housewives created shrimp cakes. It is a harmonious combination between Vietnamese cuisine, which is eaten with many vegetables and Western cuisine with lots of fat. Initially, shrimp cakes were just a popular dish during the subsidy period. Later, Ho Tay Food Company raised the level of shrimp cakes to become a specialty, a gift of Hanoi. Ho Tay Shrimp Cake uses the West Lake shrimp, like small shrimp, but firm meat, soft shell and very sweet. Along with that is a little sweet potato from the Red River field, sliced, creating a ruffled crust, but eaten crunchy and mildly fragrant. At that time, about 40 years ago, there were rarely any restaurants that met the two criteria of spaciousness and beautiful space. Ho Tay shrimp cake restaurant becomes the ideal party place for student groups and couples dating. A serving of shrimp cake 5, each 3 moat, served with beer 3 moat a cup. It is not cheap, but delicious, eating while watching the scenery and enjoying the cool West Lake wind. Remembering the subsidy period, Trang Tien ice cream was the obsession and desire of the 6X, 7X, 8X generation … “Going to eat ice cream, watching the train” was a beautiful memory of Hanoi people. But now, the tinkling sound of the train is gone, but the taste of Trang Tien ice cream remains the same, timeless, with the years. It is called Trang Tien ice cream because the original ice cream was made on Trang Tien street in the 1950s. As a state-owned ice cream restaurant under the subsidy period, experiencing many ups and downs, when state-owned stores gradually lost, Trang Tien ice cream still existed. The original cream flavor was only: rice nuggets, coconut milk, green beans and cocoa, later on, there was a bit of cinnamon. Nuggets are creamy and soft, with a double grain of rice, green bean ice cream is fragrant, bar, coconut cream is creamy, … Many people think that the most delicious is cone ice cream, fragrant with the scent of milk. but not greasy, sweet but not bored, and rich in coolness. Recently, after more than 60 years of existence, Trang Tien ice cream suddenly “put on” a new shirt color with a cool green tone and the design has both the old street look and the breath of modernity. However, Trang Tien ice cream still retains its original sweet and fragrant flavor. Even though more and more different brands of ice cream are imported, diversified and more expensive, Hanoians still look to luxury ice cream as a habit and a hobby that is hard to break. Perhaps, Trang Tien ice cream is not simply an ice cream, a simple Hanoi specialty, but also a sky of childhood memories of many people. Along with the dishes that have been identified in Thang Long – Hanoi such as bun cha, pho, fish ball, nuggets …, cold vermicelli is also considered one of the traditional gifts, marking the time of the land. period. Cold noodle vermicelli is considered a traditional dish, only available in Hanoi with the characteristic flavor of sudden vinegar, vermicelli leaves and especially not eaten with herbs. One of the famous cold vermicelli shops in Ha Thanh is Mrs. Xuan cold vermicelli, located at the corner of Dao Duy Tu intersection with Hang Chieu street. Snail processing must be a type of snail, the snail to sit to be crisp enough and greasy. Snails must be soaked overnight with rice water or alcohol to remove the oil and remove the fishy smell. The soul of cold vermicelli lies in vinegar and chilli. This dish is not the combination of many ingredients such as tomatoes, snails, noodles, ribs, beans … in the same bowl, but everything is separate. Vermicelli is cut into small pieces, stuffed snails are sliced ​​and dropped into the bowl of sauce. When eating, the vermicelli is picked up into the bowl. Close your eyes to enjoy the cool, spicy flavor of the distilled chili, shiny red snail juice, kept without mixing with any other ingredients, just add vinegar and just enough spices. Cakes are traditional Vietnamese cakes and are especially popular in the North. The dish made of soy sauce appeared around the 60s of the twentieth century. Peanut cast and poor sauce is a simple yet dear country gift. There is no need for luxurious ingredients, just from the rice grain of the village with the ingenuity of the mothers and sisters, this cake has made many people far away from the countryside remember. Rice soaked with clear lime water, crushed into powder for cooking pot and stir well. When near, let roasted peanuts and mix well. When the cake is poured into the banana leaf lining, wait for it to cool, then slice the dots with the same soy sauce. The delicious peanut molded cake must not be crushed, but it must be soft, flexible, crispy, without sticking to the hand, smooth and shiny. The pulp of roasted peanuts, along with the delicate and rich rice flavor, the fat leopard blends together, both simple, and evokes a lot of emotions about a very peaceful land. Cakes can be eaten with many kinds of sauces, but the most popular and popular is still the sauce casting cake. Today, cast cakes are sold a lot in the street hangs or markets in Dong Xuan, Hang Be, but the most is still in Tay Ho. Sticky rice in Hanoi is not sold many places, so the sticky rice in Ngo Si Lien is always crowded. Many diners are too familiar with the sticky rice trolley sold by two owners who are over 70 years old. At 2:00 pm, every day, Mr. Luan and Mrs. Kim push the cart to the top of the alley to sell sticky rice. To have a fragrant cassava sticky rice dish, the two grandparents had to work hard to prepare the ingredients from 5 am: scrap the cassava skin, soak it in salt water for at least 4-5 hours to let the plastic out of the cassava, so as not to be bitter. After that, scoop up and mix with a little salt and then cook. At about 11-12 noon, Ms. Kim mixed cassava with next-class sticky rice to make it sticky and soft. “Tapioca rice padded rice is a popular dish in ancient times, because without money to buy meat and fish, her grandparents have come up with a way to mix cassava cooked with rice to change meals,” said Mrs. Kim. No matter what, what my family eats, they sell it, gradually get support from customers, so I also change some side dishes such as fat tart, beef rolls, sweet and sour pickles … indispensable is scallions with lard ”. From the modifications to a few toppings included, the diners probably had to “wait in line” for a long time. Sticky cassava of the last century is simply cassava stuffed into sticky rice, now served with cucumber, fat … has created a rich taste for this rustic dish. The pulp of cassava is mixed in the aroma of sticky sticky rice, eaten with grease, pickles … just as much as it will dispel the hunger of the afternoon. Braised tea is a traditional dish with bold flavors of the Northern people. The best braised tea must be cooked from green beans with green pepper, whole seeds, tiny, light green, not choose big-bean, crushed yellow beans, which are sold throughout the market. Green beans after being crushed, soaked in cold water for 6 hours. When the shell is loose, treat it well. After that, sprinkle a little salt and drain to bring the contents to the pot to cook. Crush the cooked beans so that they are smooth, and then hold each handful with a small grapefruit. Those handfuls of beans use a thin sliced ​​knife to let the beans fall apart. Done again, bring the beans and cut them into the hand. Just like that a few times, the new beans are smooth. Thoroughly filter the unripe beans. The white sugar is thoroughly beaten with water, boiled to cool it to sugar water, then mixed with the crushed beans. Put this mixture on the stove, stirring with chopsticks both hands and lower heat gradually. Before that, boil some cardamom juice and then filter the clear water and pour it into a pot of tea warehouse. One of the familiar addresses in Hanoi also sells traditional warehouse tea: Sticky rice with Ba Thin tea. Every morning to noon, the corner of Hai Ba Trung street is crowded with people, waiting to enjoy a delicious cup of egg cream and fragrant crispy bread. That is the address of Ms. Khanh’s egg ice cream shop, opened in 1987, starting with the “machines” for making homemade eggs, created by her husband’s hands, so much “age” but sticking to the end. now. Whipped cream or Whipped cream. Called the childhood dish of many Hanoi people, but there are still many people who have never tasted it, even confused with current egg coffee. Because this dish is not too popular, but in the 1980s – 1990s, outside of Hanoi, there was nothing. Each cup of whipped cream contains only 2 egg yolks and a little sugar, carefully beaten until it becomes fluffy, soft, and then flavored with vanilla, coffee, green tea or a teaspoon of beans. big green cooks sugar. Whipped cream eggs of the old days and whipped cream eggs of 30 years later, the taste is still intact, probably because the hands of the craftsmen still retain their love of the profession. Many people who hear the name for the first time often wonder: What combination is so absurd. Ice cream sandwiches, it sounds strange, but actually just a small, soft bread, can be held in your hand with cool, sweet ice cream inside. Accompanying it is a little peanuts and fresh milk directly from the bottom to create a very special flavor. Many people in Hanoi recounted that this dish was invented for the first time by some wagon dealers in Hanoi. Because they spend the whole day on the street eating bread, in the hot sun they come to buy popsicles at Trang Tien ice cream shop or other ice cream shops on the street, to eat with bread to relieve thirst. Some people in a hurry have sandwiched the cream on the bread to make it easy to eat, reduce flow, taste delicious, so others imitate and follow. So “cream sandwiches” was born from there. Ice cream sandwiches have become a “luxury” dish of 7X and 8X generation children. Just hear the loud bell of the ice cream vending machine and the kids gather around. Eyes eagerly watched the cream of the round cream clatter, bringing each round cream ball into the bread. Later, as their lives improved, Hanoians no longer remember ice cream sandwiches as much as they used to, and the ice cream sandwich shops also gradually closed. Ice cream sandwiches are now just nostalgia, only living in the memory of old generations. But even so, the memory of an ice cream sandwich will remind every Hanoian of a past, difficult, needy, but still full of “sweet”. These simple dishes have accompanied our grandparents and parents through the past difficult and difficult. Over time, many new dishes were born, gifts from the subsidized period were no longer so popular as in the past. However, the Hanoians still remember the greasy Khanh’s egg creams, the idyllic dot cake or sweet stewed tea … as a way to cherish the past and past memories./.

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.

Just soak the knife in the rice water for about 3 hours, then wipe it away to remove any rust. To turn the pot to shine again, fill the pot with water to fill the rice, then put it on the stove, cook until the water is boiling, let it sit for a while and then turn off the heat, then drain out the water, rinse the pot with water. You should see the pot more shiny than usual. Illustration. Rice water to remove fishy smell By rinsing the fish thoroughly a few times under running water, soaking the fish in rice water mixed with salt and salt water for 10-15 minutes, then rinsing with clean water, draining it before cooking will help eliminate fishy odors. Rice washing water deodorizes paint You may not know, just cleaning the house several times with rice water can remove the smell of paint. Watering the rice for flowers Rice broth is rich in nutrients, starch and protein is good for plants, watering flowers can provide plants with wonderful nutrients. Illustration. Rinse the rice water to remove the pesticides on the leaves of the vegetables You can soak the leaves in the rice water for 20 minutes to effectively remove the insecticide on the leaves. Water wash rice to wash dishes Using a soft cloth rag with good rubbing properties, combined with water to wash the rice, will make the dishes cleaner. Washing is complete, just rinse with clean water. Washing dishes and chopsticks with rice water is not only environmentally friendly, clean but also does not pollute the environment, the cleaning effect is also better than dish soap. Illustration. Detoxify, whiten cassava with water to wash the rice Fresh cassava often has toxins that make us eat when we eat. To avoid this situation, soak the peeled cassava in the water to wash the rice for 15-20 minutes. This stage not only helps to detoxify the cassava but also helps the roots to be white after cooking Water wash rice to treat acne, prevent bruising After washing the rice, store the water to wash the rice in a clean bowl, then leave it in a cool place for about 4-5 hours for the rice starch to settle down, pour the water above it away. Wash your face and use this layer of rice starch to gently massage on your face in a circular direction, let it dry naturally then use your hands to gently brush, then rinse with warm water, use a cotton towel to pat dry. Perform regularly 2 times / 1 week will have the effect of deep cleaning the skin inside the pores, helping the bruises to fade and disappear while promoting extremely gentle but effective acne treatment.

Be surprised on the legendary Ho Chi Minh street A Luoi district is located in the west of Truong Son mountain range. This is the revolutionary land of the Pa Ko ethnic group, a resistance base of the army and the Tri Thien people during the fight against the imperialism and independence for the nation. Back then, because the heavy consequences of the war could not be overcome, from Hue, if you wanted to get to A Luoi, you had to go back to Dong Ha (Quang Tri province), turn to the legendary 9th Street, through places like Cam Lo, Huong Hoa … then runs along Ho Chi Minh Road next to the majestic Truong Son range. A Luoi years after the reunification of 1975. (Photo provided by the author) A Luoi today has changed flesh. In the photo: Students come home from school on the streets of A Luoi town Our mission of about 40 people was assigned to remote villages. Morning on the road, Hue was very cold. Before that, we were told that this season, the climate in the mountains was very cold, so we had to bring enough warm clothes, blankets … When the cam-gong drove us across the Dakrong bridge – the suspension bridge was full. When the statue leads into A Luoi area, it rains heavily. The sky was overcast, and dark clouds hung in front of him. The cold air rushed in and out of the cold, unlike when it was on the plain. The majestic Truong Son range is hidden behind a hazy cloud. Large, deep and dense bomb craters on Ho Chi Minh Road were the result of enemy bombing. Every hole is full of water up to half a wheel. Small streams cut across the road, making the car ceaselessly tilting. On both sides of the road, there are houses on stilts of ethnic minorities curled up in the cold wind. Departing from 7 am but not until 5 pm, our delegation arrived at the district center. After a night of rest in the dormitory of a boarding high school, the next morning, I and 3 other colleagues were assigned to a commune nearly 80 km from the district center. It is Hong Van commune, a commune located deep in the Truong Son range. When I arrived in the commune, I was led by a young man named Ho Tau to hamlet 4. Anh Tau is also a teacher at the commune’s primary school. In the voice of the Kinh-speaking ethnic minority, he said: “We have to go through a forest road about 5 kilometers long to reach the residence of the people. In our village, there is only one trail. Only, I try to remember so that if there is a need, the commune will not get lost “. Hearing him say that, I was also a bit shy, Truong Son forest road, if I get lost, I know who to ask. I was brought by Mr. Tau to live in a long house on stilts owned by Uncle Ho Ha and his wife. Uncle Ha is in charge of the culture of the hamlet. His house is long and wide, divided into about 5-6 small houses for each family member to live and live in. In the middle of each apartment, there is a fire with very large sticks of firewood that are always red and buried in ashes. My apartment is on the outside. The center of the house is that of Uncle Ha and his wife, this is also the place where I “stand class”. The class consists of 6-7 tables with chairs, made of pine wood from cartons. After receiving the accommodation, the first thing I did was to send him some rice stamps and food stamps from the commercial level, but Uncle Ha refused. He said: “Whatever our family eats, you will eat it. You can keep these things for later!”. Literacy classes The first night of teaching, I was provided with a hurricane lamp, a blackboard and a chalk box. The first class starts around 7:00 pm. After Uncle Ha’s squeaking sound, from the trails, many small oil lamps scrambled, those were the students who brought lamps, exercises and pens to the “opening”. When I received the list of students, I was very surprised because they all wore the surname Hồ. It turned out to show respect for Uncle Ho, the people here took Uncle Ho’s surname as their surname. My class is about 10 students, most of them are women aged 30-40, only a few are men, most speak Kinh language very poorly and are a bit hard of hearing. Due to the prior instructions, I try to give the lecture very slowly, with a simple and easy-to-understand way of speaking. The first lesson was very fun with the voice of the ladies and uncles loudly reading in unison. Butter (shore), avocado ba. Mechanical, muscle a ca. Dirty, dirty … Then there were very hilarious laughter. Just like that, even if the rain is cold, every night the class will be crowded. In the free mornings, I often follow the practitioners to trim rice, pick corn, dig cassava (tapioca) … Upland rice can only grow one crop a year due to the lack of water. The people here cultivate on a large plot of land that has been cleared, one person goes first, holding two sharp-pointed sticks, walking while thrusting sharp stakes into the ground. The follower took the grain of rice from the small basket and put it in the hole and covered it with soil. But perhaps the most interesting is that according to Uncle Ha, he hunts small animals such as mites, hares, porcupines … or even boars come back to disturb the fields. Every time he hunted one, he shared it with his neighbors to improve the meal together. The food here is mainly corn, cassava, vegetables, dry meat … cooked together in a pot. At that time, the whole country was in the period of overcoming the consequences of the war, so the life of the people here was very difficult. After only 3 months of work, I have seen two students in the neighboring neighborhood get injured when digging up leftover bombs and ammunition. As a rule, on every Saturday at the end of the month, our group of teachers must go to the Commune People’s Committee to meet and report on difficulties and advantages in the working process. The first month I went to the meeting, because I had to go alone early, I was somewhat worried. But then went deep into the shady forest and followed the trail that Mr. Ho Tau took, so he was very confident and spoiled for the view of the mountains and forests. Through the third month, the curriculum reached its end. Students can self-rhyme for reading and writing. At that time, my wife was about to give birth to my first child, so I took 2 nights off to visit home. Uncle Ha gave me a bag of fresh corn to bring back to foster my wife. Hearing the news, Mr. Tau said: “Let me go with you, from childhood to big, I do not know where the street is!”. That morning, I got up early, Mr. Tau came to me and brought me some cassava roots wrapped in banana leaves for breakfast, then we both went to the national highway to take the cam-gong bus ride to Hue. Arriving at the street, I took Mr. Tau to Dong Ba market to eat Hue beef noodle soup. Seeing everything he is also interested, looking intently. I bought him a warm shirt, some scarves. He gave me back the dagger that he always had on hand while on the road. Three months of teaching here also ended. The day I broke up was very sad because I knew that there would rarely be a chance to reunite with everyone. I also know that due to the circumstances and life here, if students only learn to know without the conditions to improve, the risk of re-illiteracy can occur. I know that but how can it be! A Luoi district is not the same as before. The road up here now goes straight from Hue, the distance is only 1/3 of the distance we had to go more than 40 years ago. Now the people of A Luoi are no longer living in stilt houses, but instead are bricked red tiled houses. The village has been planned more neatly. Electric lights illuminate all over deep areas. Many places have become attractive tourist destinations. Thanks to the mechanization and expansion of irrigation, farming is much more efficient. On the two sides of the national highway, many shops sell all kinds of items that do not lack anything like in the town. The revival of this land has been soaked in blood, sweat, and tears of the people here. COMPANION UNIT

Ms. Thuy in Hoang Mai, Hanoi – a small trader selling ant eggs on her personal facebook-said: “Every day in addition to all kinds of worm cake, cassava cakes in the highlands, I also sell about 300 more interesting egg tarts. called as muffin cake. These are the cakes made by their parents and children in Cao Bang. Therefore, the cake is very delicious and typical of the Cao Bang people ”. This trader said that the ants egg cake is not available for sale all year round, although it is very expensive. Ant eggs are usually available in the 2-3 months of lunar month every year This special cake is considered the specialty of the Tay people in Cao Bang, Bac Kan. The main ingredient of the cake is the ant eggs. Because of this dependence on this special ingredient, it is only possible to make cakes from the beginning of April to the end of May of the solar calendar year, equivalent to from the end of February to the end of the third lunar month. This is the period of strongest growth of the forest black ants. Ms. Thuy revealed, as the name of the cake, the main ingredient to make the ant’s egg cake is the young egg of the ant. The cake is made of glutinous rice flour, filled with ant eggs, wrapped with young leaves of the fig tree. In addition to simple ingredients, the process of making ant eggs is not too fussy. Young ant eggs are the size of rice grains, milky white from the forest and will be washed, non-fragrant with dried onions. “Many families add some minced pork, crushed roasted peanuts and a few small palanquin leaves mixed with ant eggs and onions. But our family only filled ant eggs with palanquin leaves, did not mix with pork or other ingredients, ensuring delicious cake, traditional Cao Bang ant egg cake “, Ms. Thuy said. So the ant egg cake is only available for 1-2 months The cake crust is wrapped from glutinous rice flour that has been kneaded and thinned. Then, put that piece of glutinous rice powder into a fig leaf, sprinkle the filling on the cake dough, finally put the next piece of fig leaf on the surface of the cake. The cake is steamed for about 45 to 50 minutes in a water bath. When eating ant eggs, people peel the fig leaves (honey-leaf leaves) wrapped outside if the cake has 2 layers of leaves. If the cake has a layer of leaves, you can always eat this leaf. Buying cakes just need to preserve the refrigerator, when eating and steaming, there are instant cakes. “This type of cake can be eaten hot or cold depending on the taste because you can feel its own delicious taste every way. In addition to the soft taste of sticky rice, the soft taste of fig leaves, diners also feel the fatty taste of the cake made from ant eggs “, Thuy shared. The typical ethnic cake in Bac Kan and Cao Bang is being sold by Ms. Thuy for 60,000 VND / 5 cakes, 120,000 VND / 10 cakes. Packed with young fig leaves, when eaten can eat the whole leaf wrapped cake “Customers who order egg ants are mainly from the city because of their exotic and delicious cakes. If they eat less, they deposit 10 to try them. Eat more, they buy a few stakes to eat gradually. Sales but I still recommend, women who are allergic to pupae, bees should consider before eating this kind of cake ”, Ms. Thuy noted. As a person who has been to Bac Kan many times in May of solar calendar, Mrs. Thu Hoa in La Khe, Ha Dong, Hanoi many times has enjoyed this interesting ant egg cake. This year, because she could not go to Bac Kan, Hoa saw a small trader selling this kind of cake online immediately ordered 3 piles of cakes (10 each) to the whole restaurant. “I eat this kind of cake a lot so I know well, not all ant eggs are selected for baking. Bac Kan people only find big black ants to nest on branches and high cliffs because eggs are usually delicious and clean. Our whole family is addicted to eating this kind of cake, “said Hoa.

In recent years, stone grouper (or ninja fish, demon fish) has become a specialty that many people love. They are found to live most commonly in Quy Nhon (Binh Dinh), Khanh Hoa. Photo: HaisanTrungNam

Possessing a strange, ugly appearance, the stone sea foam is even considered a “monster” of the deep sea. Photo: Hieuhaisan.

At present, the stone grouper has a quite high price from 200,000 to 300,000 VND / kg, but still attracts customers to buy. Many people have to book in advance to get stock. Photo: Hieuhaisan.

Bamboo worm is a specialty of forest in the Northwestern provinces. As a type of larvae, the bamboo worm lives in bamboo groves. Photo: Internet

For those who first meet, they will be afraid of fear, but for the Northwestern people, bamboo worms are extremely delicious dishes. Photo: Internet

This worm is only available from September to October of the lunar calendar. Therefore, the selling price of bamboo in the market is quite high, 550,000 VND / kg (frozen) and 600,000 VND / kg (fresh goods). Photo: Youtube.

Despite its terrifying appearance with limbs and thorns, cassava leaf silkworms are hunted by many women to enrich their husbands with the price from 110,000 to 150,000 VND / kg. Photo: Vietnamnet

In some provinces such as Phu Tho, Tuyen Quang … raising cassava leaf silkworms has become the main source of income for many households. Photo: Vietnamnet

There is a picture that is not different from a worm, even scaring many people, but it is a specialty that city residents are looking for at prices ranging from 350,000 to 600,000 VND. Photo: Internet

Luoi has many localities in the plain of the central region, but the most is Kinh Mon (Hai Duong). Photo: Worker.

In Hai Duong, many households turn to farming specialty green rice. Years of crop failure, scarce rice, the price up to 800,000 VND / kg. If the family has less, the profit is over 100 million dong, and the family raises more than 500 million dong per year. Photo: Dan Viet

Video: Belgian businessman building his career thanks to Ben Tre coconut water. Source: VTV24