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./.

Nguyet Hang and Anh Tuan knew each other while working together at the Youth Theater. At first, she said, we hated each other very much, because I was very disciplined, old, and Anh Tuan was personality, destructive, mischievous. But then love each other without knowing, unable to explain. Probably due to “fire near the straw” and after going out, eating and drinking are compatible. 4 years later, we got married. And to live together up to now is encapsulated in the word “fast”. Nguyet Hang – Anh Tuan Actress Nguyet Hang said that being an actress has one advantage for her to apply in her family life, which is to grasp the psychology to deal with her husband. Mr. Tuan is a hot-tempered person, she knows how to stop, so the family life has been through many storms. “Every time my husband and wife are stressed, I stop because I can’t argue or talk anymore. Mr. Tuan is hot-tempered, even a little dry. I have not heard any sweet words from my husband, nor bought gifts. For the mother and daughter on the holidays But he brings other happiness that I find much more valuable. It is a gesture of taking care of me every day when I’m tired, understanding my wife and children and living responsibly with family, “Nguyet Hang said. The most difficult time with her husband and wife was when she was newly married and had children. The couple’s salary at the theater was too low, Anh Tuan left the stage to go out to do business. The actor’s time was also the time when the couple’s life fell into crisis when Nguyet Hang heard many rumors about her husband having someone else. She flew in to meet her husband to find out the truth and then decided to write a divorce petition. Now remembering that “event”, Nguyet Hang could not help but laugh: “According to the court’s appointment, we came to settle, but somehow closed that day. The two of them finished making pho. So we can’t quit each other. Nguyet Hang still remains young She said, in fact, the story of “fluttering” in a man is very difficult to avoid. Anh Tuan himself is also an artist, so I sympathize. Only it must be at what level, if we no longer respect our wife and children, our family should not keep it. And that was just a “miss step”. I could only hold back when I turned my head. Anh Tuan himself is a transit person separated from the age of 6, so he is very afraid of divorce and needs family affection. I also know that I used to be busy playing, and I also had many shortcomings, but because of the children, we tried to get along. Until now, after many waves, we still go together is an “achievement” already. Because in an artistic environment, there is not much that can go so long. As for the future, no one can tell, but we determine the happiness that day or that day, what we can ignore, sympathy for each other should be ignored. So up to now, our married life is being stabilized temporarily. Economic difficulties are also a big challenge affecting the life of actor Nguyet Hang – Anh Tuan. Once in a difficult time, Anh Tuan thought about riding a motorbike taxi to have money to take care of his family. “I asked him if he was afraid when he was an actor well known to the audience, if anyone recognized it, would he be afraid? He shook his head to say he would cover his mask. I took off the mask again to take me on stage. That sincerity I cannot forget now, “remembers Nguyet Hang. Full happiness of actor Nguyet Hang – Anh Tuan Every time Anh Tuan had a business at a loss, Nguyet Hang had to worry about it all. From renting a house to supporting families, children studying… She said, sometimes the car does not have enough money to repair it. It took us 15 very hard years, fortunately I have grandparents to support and take care of my children to work as a profession. And Anh Tuan, after many times of opening a restaurant with losses, has been successful in recent years. Although we are not rich, our lives are now more stable, not too hard anymore. In 2018, when her first daughter studied abroad in Germany (then got married and settled there), she gave birth to a baby girl. Being a mother at the age of 45, Nguyet Hang confided that she did not face much difficulty because of her grandparents’ support. Adding a member, her family is also happier because “Anh Tuan likes to have many children. He is an only son, but does not place a heavy emphasis on having a son and a daughter. It is simply like having many children”, Nguyet Hang said. share with joy radiant in the eyes.

Easy but difficult Soybean ingredients include soybeans, glutinous rice and grain salt. The cooking season usually starts around March to May. Sticky rice is cooked, dried and molded. This stage of making this milestone seems to be easy but very difficult, it must be experienced by the similar workers to calculate how the milestone is reasonable. “Horizontal hand” that goes in makes it easy to damage like playing. Soybeans are roasted in gold and crushed, then soaked with water and salt. The soy sauce maker determines the “lean soy sauce” of the roasted soybean soaking water to calculate the process of pouring mold into soaking. After the mold has been poured in, make sure to make the jars of soy sauce carefully, cover with a ceramic lid. Everyday, open the sun to make the soy sauce ripen. After the drying process is to incubate for very carefully, very tightly. Just incubated like that for about 3 months, it is similar. Soy sauce is a special sauce and has many uses in meals. In the past, ca dao used to enumerate all three “national souls” of the nation in one sentence: “You go, I miss your homeland / Remember the water spinach soup, remember the tomato sauce”. There are many ways to combine soy sauce and water spinach. The simplest is water spinach boiled with soy sauce, vegetable broth brought with crocodile vinegar, and a meal with salt-cured tomato is enough. During the subsidy period, my grandmother used to cook ginger soy sauce morning glory soup. Water spinach washed, crushed. Vegetable cooking water add a little soy sauce and a little salt, crushed ginger root, drop into the water, when the water is boiling, drop water spinach in, vegetables are cooked, then turn off the heat. Water spinach cooked with soy sauce is usually very green, giving it its own flavor. It seems to be a dish of the past, now no one can cook anymore. What about ketchup? Previously, in the countryside, every home had to have a jar of soy sauce, a pot of rice, which are almost 2 indispensable things and look at it to be assured of the time when the seeds are in front. The eggplant here is a bowl of salted eggplant with the whole fruit pressed. During the coffee season, many people buy weights, peel off the nipples skillfully, release each nipple with a pinch of salt, then compress it tightly. Usually salted eggplant takes a month to eat and salty then… draw your tongue. But there is a new salt for long The traditional way of making tomato sauce is that the tomato is soaked in salt for 20-25 days to reduce water, then soaked in a soy sauce jars for a few months. Currently in Tam Hiep, Phuc Tho still has many families producing this specialty. Sometimes sell up to 50 thousand VND / fruit. Specialty of … country Usually, families who want to eat tomato sauce will do it in a very quick way, when the salt is cooked, then tear it into small pieces. Now, there is a way of taking a knife and slicing salt into pieces (in the old days, the tools only tear their hands). no sugar is fine). Just soak for a few hours to make the soy sauce infused. In addition to water spinach and tomato, tofu is also very delicious if combined with soy sauce. Boiled tofu with soy sauce is a very affordable dish for the hot season. Crispy tofu with soy sauce is always the number one dish from generation to generation. During the subsidy period, my grandmother used to store tofu with soy sauce. Braised beans are white beans, not fried, cut into pieces, put in a pot, pour a little soy sauce, add some lard or grease and simmer on the stove, until the soy sauce is evenly adhered to the bean and is dry, then turn off the heat. Braised soybeans are both fatty and plump, eaten with rice very well. Now, when my grandfather has disappeared from the mountain, his family still maintains his old dishes. Once you came to the house and saw me stewed in the old style, you were very surprised because I had never eaten. Also somehow, this dish is less popular on a large scale, or it may also be the “personal initiative” of a housewife. Or maybe it was a dish from the subsidized and difficult times, now the society has developed, people are used to the full of high-quality dishes, so no one remembers. Referring to soy sauce, it is impossible not to mention the presence of this sauce in the stock dishes. The first to mention is the fish stock. Usually fish stocked with soy sauce is river fish, copper fish, mainly tilapia, crayfish, catfish, and carp. Rarely, people choose to store the carp with soy sauce. Crayfish eggs, a little bacon (choose the fatty part), a little ginger sliced ​​to the bottom of the pot, can store with a little star fruit, add a little water to make the fish beautiful. In the past, in many rural areas, rice husks were also cooked, and the way the fish were kept in rice husks made the fish make the bones but it was very fleshy. Talking about it, but forgetting to mention the castings is of course extremely flawed. The cake is made from non-glutinous rice soaked in clear lime water, the rice is ground into powdered water and then brought to the kitchen stirring with peanuts. Peanut molded cake is delicious, not crushed, but soft, flexible, crispy, without sticking to the hand. The molded cake is only suitable for the sauce, add a little fresh chili, eat both stick and cool. Along with the cake mold, there is also goat meat that cannot be delicious without soy sauce.