The meals are taken care of by the teachers so that the 12th grade students can rest assured to study for the exam. Starting from 9-6, every day, the canteen of Trung An High School is bustling from dawn. The teachers went to the market to buy food and then went back to prepare and cook. At about 10 o’clock, the dishes were finished, they made a portion of rice so that the children could have rice to eat after school. On the day we arrived, the teachers were preparing 200 meals with 30 vegetarian meals according to the students’ needs, the rest was salty food. The teachers are “non-specialist chefs”, but the meal is very attractive: braised shrimp, melon soup cooked with meat, stir-fried vegetables; and vegetarian dishes are fried mushrooms, vegetarian rolls… and dessert is watermelon. The children who ate the rice were all touched and praised. The image that touched many people was that the teachers were all working in the kitchen. The girls stand in the kitchen to fry, the teachers prepare vegetables, make shrimp, cut meat… the atmosphere is bustling and full of fun. Helping teachers with 12th graders who do not have classes, some parents of students near the school also support and especially students who have just finished 10th and 11th grade assigned to groups. to the canteen to help teachers. Trinh Minh Thanh, who is about to enter grade 12, shared: “I came to help my teachers cook for my brothers and sisters. We want to empower you to confidently enter the exam. Besides, next year I will be in 12th grade, and then I will be supported by the students in the lower grades like that.” Mr. Le Van Dung, Principal of Trung An High School, said: The model of cooking lunch for grade 12 students during the preparation time for the high school graduation exam has been implemented by the school for the past 3 years. This year, the scale of cooking is more with 200 meals per day or more. Because this is the time of “sprint”, the school creates conditions for the children to have lunch, take advantage of the rest to review in the afternoon. Besides, the organization of eating at school also ensures food hygiene and safety, and fosters the spirit of the students to strive for learning. Mr. Dung added that, in order to implement cooking for students, right from the beginning of the second semester of the school year, the school planned and informed the students’ parents, receiving enthusiastic response. The cost of cooking is from the socialization of students’ parents, school teachers and benefactors. Ms. Nguyen Thi Chinh, a clerical worker at Trung An High School, who goes to the market to cook every day, said: Right from noon the previous day, the teachers discussed with each other what the menu for the next day was. After the menu is available, the teacher will notify the class president so that the students can notify their friends and register for a meal, including vegetarian and non-vegetarian. From 6 am the next morning, Ms. Chinh went to the market with a carefully calculated amount of food. Just like that, the meals for students are more and more professional and delicious. Chinh smiled gently: “I’m happy to see the children eat well and satisfy their appetite”. As for Mr. Vo Cong Minh, Secretary of the Union of Trung An High School, always present early every day to finish the meal for the newly returned students, sharing: “Teachers want to contribute a little effort so that the children can have more motivation. Successful completion of the upcoming exam”. For the 12th graders, when talking about school lunches, each student has an emotion, but they all express their gratitude to their teachers for their concern. The children confided that, seeing the teachers who are busy with chalk on the podium every day in the kitchen cooking each dish, it was really touching. There are many children from far away, who register to eat at school in time to rest in the afternoon to continue studying; I have a brother, my parents work all day, so I choose to stay at school to eat lunch with my friends. But there are also children who choose to have lunch at school for a very lovely reason. Truong Thi Bao Tran, grade 12, shared: “I choose to eat at school to chat with friends and teachers. It won’t be long before we have to leave school and teachers.” There are meals that are seasoned with love, cooked with the love of teachers. Therefore, the children borrowed the name of a reality TV show that “varied” when talking about meals at Trung An High School: “Prepare the rice the teachers cooked!”.

Ho Ngoc Ha is one of the Vietnamese stars who likes to share the food they enjoy every day through personal stories. Sometimes it was the simple but delicious meals of her biological mother, when it was a series of dishes sent or ordered by friends. The singer rarely shows off the dishes she cooks. Perhaps because she is busy, Kim Ly’s wife has little time to go to the kitchen. However, during this epidemic season, Ha Ho could not escape the “kitchen universe” like a series of other Vietnamese stars. Recently she enjoyed showing off her day at home: “A day of Ha’s sister. Play with her children, make cakes, cook… please finish them”. In particular, she excitedly shared the results in the kitchen, which were extremely delicious cakes and proudly held in her hands. Ho Ngoc Ha posted a scene while looking after her children and making cakes. She quickly kneaded the dough, next to it was a scale to weigh the ingredients. The singer shared: “Practice making cinnamon buns that Subeo loves. Delicious or not, but very good.” Hand-made, Ha Ho has absorbed the hard work to make the cakes. Ho Ngoc Ha bakes cakes in an oil-free fryer, the result looks quite beautiful, golden color. This type of cake has the Vietnamese name of cinnamon roll bread, a type of sweet roll cake commonly served in Northern Europe and North America. The mother of 3 is proud of her kitchen products when she pleases her son. The eldest son, Ho Ngoc Ha, seems to be very fond of Western dishes. On her personal page, Ho Ngoc Ha’s biological mother, Ngoc Huong, also showed off her daughter’s cakes and also praised her children’s other dishes. She confided: “During the anti-epidemic days at home, gardening, looking after the little angels. And she took advantage of cooking, making cakes. It’s great that the new chef of the manufacturer is full of excellent dishes, unexpected skills. .. Grilled ribs, grilled chicken, grilled fish with all kinds of sauces were brought out… didn’t have time to take pictures… just tried it. This type is finished translating the set of teeth (copy) back here, hic. Introducing a new type of cake that has not been seen with the sauce. Thank her! It’s delicious everyone… I have to have 4-5 of these at a time!” Ms. Ngoc Huong thanked her daughter. An acquaintance witty: “Only on holidays like this can we catch her moments like this, auntie. Everyone has to go to the kitchen, haha”. Earlier on the 3 children’s page, Ho Ngoc Ha captioned: “Our Saturday was very happy, mom cooked 2 meals of pumpkin and lotus seeds, mom made sponge cake for the second brother and grilled salmon for Kim’s father. And the mother eats beef cake and yogurt.” When the eldest son said he wanted steak, the “Entertainment Queen” immediately indulged, buying high-quality beef jerky to make. She is quite loyal to the air fryer, used to make many dishes for her children and family. The female singer also showed off the image of making grilled ribs for Subeo. The dish that Ho Ngoc Ha has for her husband Kim Ly: Grilled salmon with rosemary leaves with boiled sweet potatoes and tomatoes, the “healthy” quality. See how to make delicious and attractive cinnamon bread (Cinnamon buns) like Ho Ngoc Ha made for his son Subeo: Resources: 92g white granulated sugar 7 g salt (equivalent to 1 teaspoon) 78 g butter or cooking oil (at room temperature) 1 chicken egg, large size 454 g flour 2 teaspoons dry yeast 255 g whole milk, keep the temperature slightly warm (32 degrees Celsius) 113 g sugar and cinnamon powder mix (ratio: 6 tablespoons sugar and 1 tablespoon cinnamon powder) Doing: Whisk together the sugar, salt, and butter in a whisk. Add to the mixture above flour, yeast and milk. Mix well until the mixture forms a round ball. Knead until the dough is smooth, flexible but not sticky. More flour can be added if the mixture is too wet. The kneading time is about 6-8 minutes. Choose a bowl to hold the dough, spread a thin layer of cooking oil in the bowl, let the dough rest in the bowl for 1-2 hours or until the dough has doubled in size. Cover with food wrap. Roll the dough into a 35cm x 30cm rectangle. Do not roll too thin. Spread the cinnamon sugar evenly over the dough, then roll it up. Cut the dough into bite-sized portions. Let the cake rest for about 1 – 1.5 hours or until it has doubled in size Baking temperature 177 degrees Celsius, time about 20-30 minutes. Fix the baking tray in the center of the oven. Do not bake for a long time, the cake will dry. Good luck!

The price of small eel seed alone has reached $35,000/kg in January 2018 (about more than VND800 million/kg) – as expensive as gold at the same time. Not only that, the price of eel increases 2 or 3 times every year. In the previous article, we found out why Japanese eel is so expensive (See ). This article will delve into the cooking method of Japanese grilled eel (Kabayaki) – one of the reasons why the value of eel is greatly increased. Grilling eel seems to be an easy job, but for Japanese chefs, it takes years of practice. First, the fresh eels will be put on the cutting board by the chef, who will pin the eel’s head in place with a removable metal pin. Eel pecking is a skill that takes 8 years to learn. Photo: Tofugu Then the eel will be dissected in the Kansai style (cut open the belly but not cut off the head, leave the slices and then grilled) or the Kanto style (cut open the abdomen but cut the head, divide it into small pieces, and then put it back together to bake). The backbone of the eel will also be removed in this step, just learning to peck the eel in these two styles alone will take up to 8 years of apprenticeship! Next is to thread the eel before it is grilled (it takes another 3 years to learn), the cook will have to use metal sharp sticks to pierce the very thin slices of eel meat. This requires dexterity and finesse of the hands. Eel threading is also a skill that takes up to 3 years of apprenticeship. Photo: The Japan Times Finally, bring the eel to the grill, according to long-time chefs, after 11 years of learning to cut the eel and string it together before grilling, it will take… a lifetime to master the skill. this. The griller will have to grill the soft, golden and shiny pieces of eel with the crispy texture that has made the name and attraction in the cuisine of the Kansai region (Osaka) – Japan. To do this, the cook will spread the eel pieces with a little mirin (a rice wine similar to sake, but with a lower alcohol content and higher sugar content). When the grilled eels are done, they are dipped in tare sauce. Grilling eel is a skill that takes a lifetime to perfect. Photo: WAttention.com This is a sweet apple-flavored barbecue sauce, used to marinate grilled dishes, make a dipping sauce or stir-fry vegetables, noodles… Tare sauce will be infused with sweetness inside the eel through grilling the eel once. short time again. Finally, the grilled eel is done, the chef will cut them into small slices to put on the rice with some seaweed, Japanese people often eat eel rice during the day to provide more energy and strength. for the rest of the year. Watch animal video clips:

When choosing the right tomatoes for drying, you should pay attention to those that are medium in size, not too juicy and necessarily red, because pink or yellow tomatoes contain more moisture. Do not give priority to tomatoes grown in the greenhouse, but prefer those grown in the garden in an open space. Of course, given the conditions of city life, this is often problematic. Therefore, it is better to solve the problem of preparing tomatoes for further drying in the summer, when there is an opportunity to buy fruits in the garden. Illustration. Ingredients for making dried tomatoes include: – 1kg of fresh tomatoes – 15ml olive oil – 5g of fine salt – A little garlic, fragrant leaves as you like 1kg of fresh tomatoes will give about 200g of dried tomatoes. Preliminary treatment – You can wash the tomatoes, remove the stalks and cut them into wedges or slices. It will taste better if you peel off the tomato skin! To marinate tomatoes, we need 2 basic ingredients: salt and olive oil. Also, if you want more flavor, you can use any seasoning you like. For example: garlic, pepper, rosemary, oregano… We put olive oil, salt and coriander leaves in the tomatoes and mix well. Marinate for 10 minutes. Drying – Arrange the tomatoes on the griddle. We will have 2 ways to dry tomatoes: Dry in the sun If you use this method, you will need to dry for about 3 days. And pay attention to good preservation, leave tomatoes in a dry place at night between drying days. Oven drying: – If you use an oven to dry, then dry it at 90 degrees Celsius for about 3-4 hours! Pay attention to the tray below, because tomatoes can bleed a lot of water during the drying process. After 1 hour of drying, the tomatoes will begin to wilt. After 2 hours, the tomatoes will start to dry again. You keep drying like this until the tomatoes reach the desired dryness! Dried tomatoes are a bit flexible plus a little fatty aroma of olive oil, so it’s very flavorful Dried tomatoes served with smoked meat and bread are delicious!

Rene Kobeitri’s 155 m long Philly Cheesesteak. Photo: CNN Rene Kobeitri, owner of Rim Cafe restaurant, said that this is the longest Philly cheesesteak in the world, breaking the old record of 146 meters. To complete this product, many chefs from all over the United States came to help Kobeitri, bringing “international taste” to the famous Philadelphia bakery product. “Each chef is in charge of a separate bakery area. We have a Brazilian steakhouse, an English section, and a Chinese section. They make cheese bread. I have never witnessed this,” Kobeitri said. To make this super long cake, the restaurant had to prepare 227 kilograms of meat and it took more than two hours to complete. Less than an hour after “displaying” on the street, everything was gone. According to Kebeitri, this is not simply a birthday celebration, nor is it for the purpose of setting a world record. He personally wanted an opportunity to bring people together after more than a year of living in isolation because of the epidemic. “The only thing that made me do this idea was to want everyone to be happy, to bring everyone together,” the restaurant owner shared. Cheesesteak is considered the best bread in America, originating from the city of Philadelphia, and is called Philly Cheesesteak for short. Philly Cheese Steak is simply a type of snack bread, with a loaf split in half topped with a thin grilled steak with onions and cheese on top. Other variations include steak and mushrooms, steak and green bell peppers, and steak with lots of onions.

“Before starting the workday, military doctors tested my food in the lab. I have to wait for their permission to set the table for the president under close supervision,” said the French chef. Former French chef Jerome Rigaud of the Kremlin. (Photo: Instagram) In addition, Mr. Rigaud also revealed that he hosted a reception for the Russian elite of up to 2,000 people, but noted that he was obliged to keep the state secret, so he could not give details about the publicity. his job in the Kremlin. “Russians are very sincere people who like to sit at the table for hours. Hunger has left a mark on their memory, and therefore they never throw away their bread and respect the food.” The French chef further explained, the party usually starts with vodka, then the dishes appear and continue until the end of the meal. The French chef admitted he was really surprised that no one invited the Russian chef to France. According to Mr. Rigaud, they have reached a high level and should have received 1 or 2 Michelin stars (the highest honor in the international culinary industry). The press secretary of the Russian leader Dmitry Peskov also commented that Putin is a modest person in eating, he avoids flour products. Before that, in 2020, Mr. Anatoly Galkin, the Kremlin’s head chef with more than 30 years of experience, knew very well the culinary preferences of many Kremlin bosses, starting with General Secretary Leonid Brezhnev to to future Russian Presidents. “Vladimir Vladimirovich Putin is nothing ‘supernatural’, he likes minced meat, lamb, veal, sometimes he eats a piece of fish,” Galkin said. El Confidencial newspaper also previously revealed President Putin’s diet in a study on obesity in world leaders. Specifically, Putin has a body fat percentage of 25.7%. Putin’s standard diet consists of lean meat, fish, fruits, vegetables, whole grains and eggs. President Putin tries to avoid processed products and alcohol, however, if there is a party, he will choose wine or beer. According to the press, he often gets up late and combines breakfast and lunch into one. Putin’s breakfast is usually very rich, including: omelet or drink raw quail eggs, dried fruits and vegetables, buckwheat porridge, Altai honey. With dinner snacks like dairy products or yogurt. Such a diet helps Putin stay in top shape, he regularly plays sports such as swimming, martial arts, skiing and hockey.

Many diners enjoy this dish with the outdoor space on the terrace of the restaurant in Paris, praising the food that is quite new to the European region. The ornate dish won many nods and compliments from the adventurous clientele. A chef from Paris who has just prepared a pasta dish of insects, sweet potatoes and sautéed larvae, said: “This is an ideal dish for beginners to eat insects. Their taste is quite attractive and very little. who don’t like it.” French restaurant serving food of the future is not for the faint of heart In January 2021, the European Food Safety Authority (EFSA) deemed the larvae of the beetle, Tenebrio molitor, fit for human consumption. By May 2021, this agency approved the sale of this ingredient in the food market. It is predicted that to meet the growing world population, insects will soon be included in the cuisine of the future. The European Food Safety Authority has studied more than a dozen different applications for insect food products, including crickets and locusts. Insects in general can provide a sustainable and low-carbon food source for the future. Local resident Soheil Ayari, after dining with her two daughters, said: “I feel like I’m in a traditional restaurant except for what I’m eating. But honestly, the taste is very good. like regular food”. Ayari’s young daughter is also very excited about the new dish, saying: “Insects are eco-friendly and more than that, they are also very good.” Laurent Veyet raises worms at the store, their food is porridge and vegetables. Although, at first glance, the larvae look like maggots unappealing to enjoy, they are in fact the larvae of beetles, which are rich in protein, fat and fiber. With a versatile ingredient, the beetle larvae can be used to cook curries, salads, or ground to make flour into pasta, cookies or bread. Stefan De Keersmaecker, spokesman for health and food safety at the European Commission said: “Insects are very nutritious. They really help us transition to a healthy diet and food system and more sustainable”. For chef Laurent Veyet, he faces a two-part challenge. It is about winning public opinion and learning how to create attractive insect dishes combined with a variety of foods. “You have to find the right flavors and the right accompaniments. That’s what any chef will tell you,” says Laurent Veyet.

Donating meals to doctors and nurses of Bac Giang Provincial General Hospital. The Love Meal program, implemented by the Institute of Nutrition together with the Hanoi Professional Chefs Association and the Hanoi Media Association, today started delivering the first nutritious meals to Bac Giang General Hospital. . The first 300 nutritious meals of the program are worth 50,000 VND/serving, including rice soup, nutritional value of about 800-900 kcal. These meals are all prepared by skilled chefs of the Hanoi Professional Chefs Association and its members; All food is provided from partner Mega Market and the National Institute of Nutrition advises on developing the menu. Participating in the preparation of loving meals is a member of the Hanoi Professional Chefs Association such as Sao Mai Cooking Center; Hotel Metropole, Sheraton; Megamaket supermarket; Drum Dong wedding event center… The menu includes main dishes (grilled chicken, steak, fish cakes…) and side dishes (salads, mannequins, desserts, drinks…) are changed daily, ensuring sufficient energy and appetite for the medical staff. Meals are prepared with clean ingredients. The program aims to support the frontline medical staff who are struggling against the epidemic, especially in many localities with high infection rates such as Bac Giang and Bac Ninh, helping to ensure daily nutrition for medical staff. have enough health to work and resistance to disease. The goal of the program is to provide 10,000 slots (and possibly more) in a 20-day period. The meals are nutritious and delicious. Prof. Dr. Le Danh Tuyen, Director of the National Institute of Nutrition – Head of the Organizing Committee of the program said, “The meals of the doctors are calculated to meet the nutritional needs of health workers who work with high High temperatures, extreme temperatures require health, endurance and immunity to infection. Food safety is also of special concern to us. At the same time, the menus are diversely selected for the doctors and nurses to enjoy despite being tired. Therefore, the meals are made from food of clear origin, at the production facility to ensure the requirements and stored and transported in safe temperature conditions, then heated on the spot to serve the customers. doctors on the front lines”. After five days of launching, the program has received the support and contribution of many individuals, groups and businesses. Mr. Ha Hai Doan, Chairman of the Hanoi Professional Chefs Association (HPC), said, “HPC’s members are honored to participate in preparing meals for frontline medical doctors in the fight against the pandemic. The meals are affection and thanks to the doctors and nurses participating in the fight against the epidemic.”

Chef Bun Lai prepares to make deep-fried cicada sushi at Fort Totten Park, Washington, USA. Photo: AFP Cooking cicadas is becoming fashionable in the US this summer, when billions of cicadas like Brood X have just emerged from the ground after 17 years of cyclical “hiding”. US authorities have warned curious people to think twice before eating this dish. On Twitter, the US Food and Drug Administration (FDA) warned: “Do not eat cicadas if you are allergic to seafood, because this insect is related to shrimp and shrimp. lobster”. The warning comes as people are sharing millions of recipes for ticks. At a park in Washington, people flocked to catch ticks after tasting deep-fried cicada sushi prepared by the hands of Bun Lai, a chef who supports the sustainable food movement. Cyclically, this year comes a time when billions of ticks have lived underground since 2004, when they were still larvae, swarm to the surface, molt, find a mate, lay eggs and die. The chirping sound of ticks is the male’s way of attracting females. Swarms of these fuzzy-winged red-eyed insects have appeared in US states such as Maryland, Pennsylvania, Virginia, Indiana and Tennessee. This year, the ticks appeared unevenly and later than usual due to cold weather conditions and heavy rain in some places. However, that does not reduce the love of enjoying dishes made from ticks.

Chicken eggs are a very common food, processed by people around the world with different types of dishes. But in China, people have a strange egg dish that at first glance can make diners not want to eat – the “brass egg” of Indochina, Zhejiang. It’s an egg boiled in a boy’s urine. “Intangible Cultural Heritage” of Indochina China has many strange specialties, including the dish boiled eggs in the urine of boys. Due to being popular since ancient times in many real historical records, the dish “boiled eggs with urine” was officially recognized as part of the “intangible cultural heritage” of Indochina, in in 2008, and proposed the recognition of a world cultural heritage for this unique dish. They believe that urine-boiled eggs are a part of Chinese cuisine and deserve the same honor as Korean kimchi or Japanese washoku. This dish of boiled eggs with urine in Dong Nam is considered a typical Chinese culture and is widely sold on the streets of Indochina city. In 2014, traditional Chinese chefs plan to introduce this dish to the world during Easter. With a certain amount of confidence, the chefs from Zhejiang province consider these eggs to be of an exceptionally high standard. Although they are processed by a method that scares many foreigners, their taste and effects are excellent. Visitors to the city of Indochina often cannot ignore the famous boiled egg dish here. This specialty has appeared thousands of years ago with its taste and healing effects. The dish is considered a tangible cultural heritage of Indochina. Similar to boiled eggs in tea, but with a special ingredient that is soaked, boiled and stewed in the boy’s urine and eaten as an elegant animal of the Chinese, this urine boiled egg dish Also known with a rather “beautiful” name is a boiled egg with pupil’s urine, or a boiled egg with a male’s urine. The dish “boiled eggs with urine” has a fairly simple recipe, consisting of only eggs, time and pupil urine. According to Mr. Lu Ming, the chef who wants to bring this dish to the world said that the urine for boiled eggs is obtained from primary schools. “The boys will pee in buckets and we collect them every day to ensure the best quality,” he said. Only boys’ urine is used, especially from boys under 10 years of age. There is no answer to the question of why it has to be a boy’s urine, only that this somewhat bizarre cooking method has existed for centuries here. In particular, people will use the entire amount of urine during the day instead of keeping it for use gradually to ensure the quality of boiled eggs. This egg recipe has been passed down through generations. Eggs boiled in boys’ urine are of an extremely high standard. Eggs are first soaked in urine, then boiled. The dish “men’s egg” is considered an elixir of life. Once the eggs have been hunted, the shell is broken to allow urine to penetrate into the egg, then continue to flush with urine at room temperature to prevent the egg from being overcooked. During the simmering process, urine is continuously added, along with some herbs. This recipe leaves the egg whites a pale yellow color, while the yolks turn green. After ripening, dong quai will usually have a pale yellow white and a green yolk, salty, sour and of course indispensable the characteristic “smell” of urine. However, this dish is considered not too difficult to eat. Recently, urine has added a distinct sour taste to eggs. The chefs were also unable to explain why. They think this sour taste is special and delicious. They want the dish to be exported widely so that the whole world can fully appreciate the value of Chinese cuisine. Considered a medicine Since ancient times, Eastern medicine has given “tieu dong’s juice” as a medicine, which can cure many different diseases. Therefore, it is said that boiled eggs with urine also have the effect of enhancing blood circulation, increasing vitality, and reducing pain in hips, legs and joints and even preventing stroke. Because of those “fanciful” uses, boiled eggs with pupil urine cost four times more than the price of ordinary boiled eggs. The ancients did not consider urine as a waste product of the body, but considered it a valuable medicine. That’s why people call this water samsara, reverting ladders. Modern researches today show that urine contains many substances that are beneficial to health such as urea, uric acid, hipuric acid, purine alkali, amino acids, fatty acids, endocrine substances (hormones) vitamins and enzymes. .. Thanks to the chemical composition and effects of these ingredients, scientists have been able to explain the medicinal uses of urine recorded in ancient documents that were previously unexplained. Accordingly, children’s urine is effective for postpartum women who are weak, cough, fever, and vomit blood, used to prepare some medicines. Mr. Ge Yaohua, an egg seller, introduced: “My family eats eggs in every meal. Families in Indochina love them. This type of boiled egg is very good for health, avoids back pain of the elderly, and gives more energy to work.” However, not everyone likes this dish. Whether it is an “intangible cultural heritage” or an oriental medicine with many healing and health-enhancing effects, not everyone is brave enough to try a strange and delicious dish. This unsanitary look. And there have also been many doubts and arguments, giving many warnings for this dish about the “unsanitary” problem not only in the way of eating but also in the air at the streets selling boiled eggs with urine. become “smelly”. According to Reuters, health experts have warned about hygiene issues surrounding the use of urine to boil eggs. The people of Dongyang themselves also split into two streams of opinion. One side said that this dish is “good for health and prevents colds”, the other side “does not believe it and is afraid to eat it”. In addition, the chefs could not explain why the egg dish has a very characteristic sour taste. Surely enjoying this egg dish will be a big challenge for diners from far away. However, if you are brave enough to try, this dish is extremely easy to find when coming to Indochina. Each boiled chicken egg costs 1.5 yuan (about 4,800 VND), twice as much as other boiled eggs but not too expensive for tourists. In addition, if there are acquaintances living in this city, it is highly likely that you will also be treated to a special egg dish by the host because the people here also often eat boiled eggs as a daily snack. This dish carries the two words “elite” in the culinary industry and the time element is inseparable. Whatever you say, boiled eggs with urine have existed for a century and become an indisputable cultural feature in the cuisine of Indochina in particular, and of China in general.

Seafood Tostadas (Huitzuco, Mexico) : “Tostadas (a round and thin cake, soft or crispy shell, made from corn or wheat) combined with shrimp, oysters, clams or octopus all create a wonderful, fresh texture” , Carlos Gaytan, kitchen manager of Tzuco restaurant (Chicago, USA). Image: Taste of Home . Hot dogs (Graz, Austria): “Hot dog with sausage, sauerkraut, bread makes for a quality culinary version,” said Agustin Ferrando Balbi, chef and founder of Andō restaurant (Hong Kong, China). Image: Shutterstock. Vadai (Sri Lanka): “Vadai is a dish of deep-fried lentils with onions, sometimes also modified with deep-fried shrimp. The dish is popularly sold, along the beach or even on the train. This culinary taste makes me really happy. heart,” Samantha Fore, kitchen manager at Tuk Tuk Sri Lankan Bites (Lexington City, Kentucky, USA). Image: Shutterstock. Griot (Miami, Florida, USA): “‘While living in Miami, I had the opportunity to enjoy a griot (which consists of pork shoulder marinated with citrus fruits, braised and fried) made with flavor by a Haitian woman. original”, Brian Jupiter, kitchen manager of Ina Mae Tavern and Frontier (Chicago, USA). Image: Haitian Open, Inc. Spicy fried noodles (Bangkok, Thailand): “The food streets in Bangkok attract visitors by the aroma of fresh, hot food. In which, spicy fried noodles are the most attractive dish I have ever eaten in my life,” said Chanthy Yen, chef at Bangkok. Parliament Pub & Parlor (Montreal, Canada). Image: Shutterstock. Pastel (Brazil): “Pastel is a delicious deep-fried cake filled with cheese, ground beef or chicken… You can find this traditional culinary flavor in every street market in Sao Paulo,” said Nicolas Fagundes, sous chef of the Pichet restaurant (Dublin, Ireland). Shaved ice (Taiwan, China): “My latest favorite is a bowl of cool, sweet shaved ice topped with hot, supple sesame mochi. This delicious dish is sold at Tonghua Night Market in Taipei.” Erchen Chang, owner of Bao restaurant (London, UK). Photo: Shutterstock. Ros omelette (Goa, India): “Ros omelette is an omelette with a spicy coconut curry sauce, enjoyed with the typical local bread. The dish stands out with a spicy and sour broth, eggs and rich bread reminiscent of the taste of old. poetic, nostalgic,” said Prashant Chipkar, executive chef and culinary director of Masti restaurant (Dubai, UAE). Image: Dusty’s Foodie Adventures. Roast Pork (Jamaica): “My mom and I drove for hours just to buy the best roast pork from the Boston Jerk Centre. The meat is seasoned and smoked for hours. The dish reflects the local culinary culture.” Anthea Stephenson, co-founder of Wild Radish (UK). Image: The Barbecue Bible . Cachapa (Venezuela): “My all-time favorite is the cachapa, a thick, flat cake made with sweet corn and stuffed with fresh cheese and rich butter,” said Nelson Gonzalez, Kinship’s chef ( Hong Kong, China). Image: Shutterstock . Pincho (San Sebastian, Spain): “Pincho consists of a stick skewered into bread and ingredients such as tuna belly, braised veal cheeks, grilled anchovies… Dishes often served at bars contribute to an enjoyable dining experience for people who enjoy” Emily Yuen, executive chef of Bessou restaurant (New York, USA). Image: Shutterstock . Bunuelos (Colombia): “Bunùelos are golden brown donuts with fatty cheese ingredients. When you eat it, you can easily feel the crunchiness of the crust, soft and chewy inside. The taste is perfect”, Cesar Zapata , restaurant chef Phuc Yea and Pho Mo (Miami, Florida, USA). Image: Colombia . Tteokbokki (Seoul, South Korea): “Tteokbokki or Korean spicy rice cake stands out for its spicy, sweet and chewy taste that I once couldn’t stop eating”, said Bill Kim, kitchen manager of Urbanbelly restaurant and Bill Kim (Chicago, USA). Image: Shutterstock . Street food (Lebanon): “Shawarma (meat is thinly sliced, stacked like a cone and grilled vertically) served in crusty bread, falafel (deep-fried pellets made from chickpeas or peas), or ice cream booza with natural flavor… are the dishes that always make me fall in love,” said Marwa Alkhalaf, chef and director of Nutshell restaurant (London, UK). Image: Shutterstock . Pad Thai (Bangkok, Thailand): “Pad Thai (fried rice noodles with eggs, shrimp, meat, tamarind sauce, tofu, bean sprouts, onions… and add lemon, chili when eaten) is both simple and delicious,” said Richard Zaro, owner of Cutlets Sandwich Co. (New York, USA). Image: Hillary Levin. Grilled Crab (Veracruz, Mexico): “Food in the port city of Veracruz features a rich chili paste, often used to coat seafood dishes to create a delicate flavor. I will never forget the feeling of enjoying grilled crab marinated in the mixture. smoked peppers, herbs, spices and garlic”, Thomasina Miers, founder of restaurant Wahaca (London, UK). Image: ARS Primitive Cooking . The talent of street chefs Even if it is a street food, sellers can still create works of art through processing and arrangement techniques.

Chef Bun Lai’s cicada sushi invites Washingtonians to enjoy it for free on May 23. Photo: AP Accordingly, the number of cicada species “Brood X” has emerged from the ground for the first time since last weekend after 17 years hidden deep underground. The largest population of cicadas is believed to be in the eastern states of the United States such as Maryland, Pennsylvania, Virginia, Indiana and Tennessee. With this in mind, a chef in Washington DC took the initiative to “take advantage” of this rare insect invasion as an opportunity to show off his talent for processing cicadas into a new dish. Hong Kong-born American chef Bun Lai said his actions fit an aspect of food ethics. Accordingly, chef Bun Lai, a supporter of the sustainable food movement, invited locals to go catch cicadas in city parks, then prepare and invite them to enjoy fried cicada sushi made by himself. he created. This chef also teaches people how to catch, prepare and prepare dishes from cicadas as a way to talk about alternative food sources. Fried cicadas and wrapped with rice with vegetables. Photo: AFP “In a world where humanity is suffering from a multitude of diet-related diseases – we will have to take a revolutionary approach to eating habits,” said Bun Lai. On his personal tweeter, the chef constantly “invited” Americans to go hunting cicadas and enjoy free dishes from this “nearly 20 years old” insect. Stella Roque, a 36-year-old local resident who grew up with a fear of all insects, said she wasn’t too eager at first but took the opportunity to overcome her phobia. “I came here today because of Bun Lai’s invitation to try cicadas over the fire, and I thought it would be an interesting experience. I decided to join the event because I had previously heard about the mysterious day of the cicada “Brood X” occurring in the area.” Chef Bun Lai and local people catch cicadas that have just escaped their bodies to be processed into dishes. Photo: AFP Magazine The Washingtonian In the end, she’s not alone in trying out some of the macabre dishes, and hopes cicadas will become a staple on restaurant menus. Responding to the press, chef Bun Lai happily warned not to let cicadas become “food for gourmets”, for fear that they would be “slaughtered” for food like humans did. with so many species that we’ve been obsessed with. Under the guidance of chef Bun Lai, the harvested cicadas are washed and salted before being fried in a pan and turned into sushi along with rice and vegetables. This cicada dish is gluten-free, high in protein, low in fat and macronutrients (carbs), the chef says. After enjoying the cicada sushi, Ms. Stella Roque said: ‘I was expecting the worst, but then I was “pleasantly surprised” by how delicious it was. An American citizen enjoys cicadas cooked into sushi at Fort Totten Park in Washington DC on May 23, 2021. Photo: AFP Brood X cicadas are creatures that spend 17 years living underground, unlike other breeds with a life cycle of 13 years. They suck the sap of tree roots for food but do not harm people, except make noise. In their 17th year they will emerge from the ground in billions, if not more. According to entomologist Michael Raupp, cicadas have come to the surface earlier in recent years because of climate change. In the pre-1950s, they usually appeared at the end of May, but now they appear a few weeks earlier.

The Ambasssador Cruisse docked at the old Bai Chay Ferry Terminal and was arranged by the Quang Ninh Port Authority in a separate anchorage area. Photo: baoquangninh.com.vn As VNA reports: 182 tourists and staff of Ambassador Cruise are temporarily isolated on board in Ha Long Bay because the ship’s kitchen staff is F1 of a COVID-19 case related to the outbreak in Ha Nam province. . Ambassador Cruise of Ha Long Pacific Company Limited left the wharf to bring the number of tourists to spend the night on Ha Long Bay at noon on May 2 and is expected to dock at Tuan Chau port to disembark at noon on May 3. The kitchen staff of the Ambassador Cruise ship returned to Ha Nam and played games here. However, the owner of the game shop in Ha Nam was determined to have COVID-19 so this chef became F1. With the first negative result, Ha Long city will implement a plan to monitor, manage and isolate visitors and employees of Ambassador Cruise according to regulations, ensuring reasonable, strict and appropriate. actual conditions. Ha Long City directs the Urban Management Department to coordinate with the City Police to urgently compile a list of tourists and staff on the Ambassador Cruise ship, provide it to the medical room, the health center, the People’s Committee. Bai Chay ward to coordinate management and take measures to monitor, manage and isolate according to regulations. The People’s Committee of Bai Chay Ward in collaboration with Ha Long Pacific Company Limited, Tuan Chau International Passenger Port is responsible for managing the Ambassador Cruise-QN8879 ship and the tourists and staff on board as an area. isolated until final results are available. City police, Ha Long city health center and health department cooperate with People’s Committees of relevant communes and wards to urgently trace and clarify the locations where the F1 case has been and stayed. , service use … widely information to promptly implement measures to prevent and control the epidemic when there are complicated developments.

Puffer fish is one of the poisonous fish and can take the life of diners. However, in Japan this fish is still popular. Photo: byFood. Even puffer fish is an expensive specialty that not everyone can afford to enjoy. Photo: Kokoro Media. In the puffer fish, the toxin-causing substance Tetrodotoxin is stronger than cyanide. The poison of the puffer fish can kill up to 30 people. After eating it for about 20 minutes, diners may experience symptoms such as nausea, dizziness, stomach pain, muscle paralysis, cardiac arrest. Photo: 8chan.se There are 120 species of puffer fish in the world. In Japan, the government has allowed restaurants to use 20/120 species of puffer fish to prepare dishes. Photo: Internet However, not all restaurants serve puffer fish. Only chefs who are certified by the Government can cook. Parts of fish after preliminary processing must also be destroyed. Photo: Internet Tiger puffer Takifugu rubripes is the most famous puffer fish dish in Japan. This type of fish is auctioned right at the fish market instead of selling it in bulk. Photo: Wiki. In the high season, this type of puffer fish can be up to 265 USD/kg (more than 6 million VND). Even the price of puffer fish is increasing day by day due to overfishing. Photo: Internet During processing, the fins and mouth of the fish are removed, followed by the skinning and handling of the internal organs. The non-poisonous fish meat is separated and after a few cuts, they become the famous sashimi. The dish has a delicate, fresh taste, completely different from other sashimi dishes, so despite the danger many diners still want to enjoy it. Video: Adding a Japanese retail giant to Vietnam. Source: VTV24

Using eel to make pate is not common in Vietnam. According to the traditional way of processing, eel is often stir-fried, braised with banana or cooked in porridge, soup… At Esta Eatery, eel is processed into a premium smoked pate. At first glance, the dish has an unusual form, consisting of a monochromatic milk-brown pate, accompanied by 3 slices of sourdough bread. However, smoked eel pate has always been a “superstar” on this restaurant’s menu since the first days of opening. “Currently, there is no second restaurant in Ho Chi Minh City serving this eel pate”, chef Francis Thuan introduced the dish. Eel pate is the first item on the restaurant’s menu. The dish has a modern Asian flavor when using local ingredients, applying European cooking methods. The Vietnamese flavor embodied in this dish is Phu Yen field eel meat, a cross between European cuisines through pate making and smoking techniques. This type of eel is caught wild, gives firmer and sweeter meat than conventional farmed eel. In addition to Phu Yen eel, the restaurant also uses eel caught in Nam Cat Tien. Referring to eel, most diners will think of traditional Vietnamese dishes. On the other hand, pate is a dish of French origin, usually made from pork, beef or foie gras. It is the use of pure Vietnamese ingredients to make French dishes that makes eel pate so special. Upgrading a familiar eel dish to a premium version depends a lot on the choice of ingredients. Wild-caught eels give fresh meat quality, hunting, and sweeter taste than farmed eels. In turn, the eel size is not uniform. The fat will give more meat and fat, the meat flavor is stronger. To make pate, in addition to the main ingredients, eel, there are also sour cream, olive oil, tare sauce, wasabi, wild pepper, foie gras and sourdough bread. Chef Thuan shared that foie gras is the highlight, marking the perfection of this eel pate. Originally, the eel pate recipe did not include foie gras. After 6 months of serving diners, the chef added wild pepper foie gras ingredients. This ingredient adds the missing greasy taste of the dish. At the same time, the use of foie gras represents the culinary intersection of modern fusion cuisine. Foie gras is grated to ensure that the eel pate retains the dominant flavor. The chef of Esta restaurant shared that the work of creating dishes is not standardized, so it is difficult to give a specific reason why adding this ingredient or removing another ingredient in a dish. “Creativity sometimes lies in the moment when suddenly thinking of an ingredient and forming a new dish at that moment,” said chef Francis Thuan. Making delicious food is like building a house. There are drawings with creative ideas, but the house is beautiful and good or not depends much on the construction process. Cooking is the same. The finished product is perfect, the taste conquers diners thanks largely to the processing stage. The process of making eel pate is the most elaborate in the smoking part. Before each batch of pate comes out of the oven, the eel is smoked for 4 hours. The smoking technique creates a distinctive flavor for this dish. When smoked at low temperature, eel will retain moisture, eel meat is soft, succulent, fragrant with typical smoked aroma. Before smoking, eels are carefully cleaned. Raw eel is very viscous, if not processed carefully, it will have a fishy smell, affecting the quality. The chef uses white salt to rub all over the eel, then rinse with lemon juice. The remaining oil is flushed 4-5 times until completely clean. While chatting with me, the chef shoveled charcoal to heat the oven. Because it is an open kitchen, the wood stove is designed to ensure that no smoke enters the dining area. When the oven reaches the right temperature, the chef arranges the eels about 40 cm long on a metal tray. The tray is placed about 2 hands away from the charcoal, the fire is adjusted just enough for the eel to cook slowly from the inside out. The oven is covered so that the smoke does not escape, sticking to the eel meat. After 4 hours of smoking, the chef carefully filters the eel meat. The small filtered eel meat is pureed with sour cream, fish sauce, pepper and lemon juice. The finished product is a smooth, creamy, milky-white pate. Pate is placed in a light brown ceramic bowl, almost the same color as the dish, making the portion less prominent. The chef uses a spoon to make a small circular groove in the middle of the pate, then put wasabi, olive oil, tare sauce in. These condiments are hidden by a layer of grated foie gras on top. The complete dish is served with a basket of crispy hot and sour bread. The complete appetizer to diners has a simple form. “It is only when the tip of your tongue tells you that this dish is not ordinary, when you bite into a slice of hot bread spread with pate, you will understand why eel pate holds the star position in the restaurant,” said the chef. Francis Thuan describes the taste of eel pate. The highlight of the dish lies in the spices hidden in the soft pate layer. Roll a piece of pate, diners will see a layer of tare sauce overflowing, along with wasabi and olive oil. The appearance of these two ingredients in the pate by Chef Thuan is inspired by the taste of Japanese eel sushi. “It sounds unrelated, but I separate ingredients such as eel, wasabi, tare sauce of Japanese eel sushi and combine them into pate,” said Mr. Thuan. When eaten with bread, diners will clearly feel the pungent taste of wasabi, the salty taste of the brown sauce similar to soy sauce. There is another spicy taste that makes you numb the tip of your tongue, which is wild pepper soaked in grated foie gras. This seasoning helps foie gras reduce fat, suitable for Vietnamese taste. Each dish that arrives at the table will be carefully introduced to the ingredients and how to enjoy. Following the chef’s instructions, I rolled the pate from the middle so that the spices flowed out evenly on both sides. I used a knife to get the pate, not forgetting to mix it with the seasoning. Holding a slice of hot sourdough bread from the basket, I spread the pate evenly on the cake, slowly enjoying the dish. From the first bite, I felt many layers of flavors. The crispy bread is blended with the soft, fatty pate, in which there is also the salty taste of tare sauce, the taste of olive oil clinging to the tip of the tongue, the spicy aroma of wasabi and wild pepper. The aftertaste that lingers in the throat is a distinct smoked smell. After having this appetizer, the chef suggested I drink a glass of riesling (white grape wine). I can’t figure out how to look at it, that’s how I think about this dish. When I first heard the name, I imagined the fishy smell of the eel that I had eaten before, so I didn’t expect much. Moreover, the food looks really unimpressive, if not boring. However, the taste surprised me after using all 3 slices of bread with eel pate. The fishy taste of the eel is no longer due to being carefully prepared, mixed with spices to increase the smell. If you are afraid to enjoy eel in the traditional way, eel pate served with sourdough bread served at Esta restaurant is a combination worth experiencing.

Invest in experience: Expensive restaurants emphasize the dining experience of their diners. At the same time, visitors to these locations are looking for unique flavors and experiences rather than filling their stomachs. With small servings, they will be able to taste a variety of foods and be able to feel and distinguish the fresh and delicate flavors of each dish. Tasting menu: Most restaurants serve a three-course meal: starter, main course and dessert. While with fine dining, the number of dishes for a meal can be up to 12, even 20, including finger food, appetizer, soup, salad, fish, first main course, palate wash , second main course, dessert… If all of these are served according to the regular portion, diners will quickly fill up before tasting all of the dishes. That’s why restaurants reduce the amount of food served. Small amounts raise expectations: In fine dining, small servings keep diners excited to taste and enjoy the richness of the meal. Seeing a plate of food with a small portion makes people curious as to what is special about it, and after eating it, they will expect more about the next dish. Expectation is what is fun and makes the dining experience even more memorable. Each dish has expensive ingredients: Dishes with carefully selected ingredients, delicate, popular in high-class restaurants. For example, half a kilogram of Wagyu beef can cost $200 and caviar costs about $10,000 a kilo. A dish that includes both these foods and adds Italian truffles (about 7,500 USD/kg) will definitely cost a lot. In addition, luxury restaurants often import ingredients. This increases costs and affects menu prices. To keep prices from getting too high, they serve smaller servings. Smaller servings look more elegant: With time, the minimalist trend also entered the culinary world and high-end restaurants have begun to consider “small is elegant”. With small servings, the chef will easily create decorations and customers will feel the elegance from sight to taste. Each dish is a work of art by the chef: For expensive restaurants, cooking techniques have evolved into a blend of aesthetics, art and design. Like a work of art, the smaller portions allow the chef enough space on the plate to show off their artwork. French dish Gargouillou consists of at least 16 vegetables cooked individually, then arranged on a plate like a work of art that can impress any diner. Diners do not get bored with the dish: The first bites make diners feel the food tastes the best. Human taste buds will get used to a taste after 4-5 chews and will become less sensitive. Small servings will avoid boredom and help your mind remember the flavors for a longer time. Therefore, the chefs focus on the quality of the dish rather than the volume.

Not all but most of the boats on Cai Rang floating market often hang what they sell. For example, a fruit seller will hang that fruit. Or the vegetable seller will hang vegetables… This is the “hanging something for sale” culture of the famous floating market in the West. Photo: Anh Tu. When they need to sell canoes or boats, people will hang roof sheets or pandan boats. This is also known as “hanging leaves to sell boats”. Photo: Anh Tu. Gordon Ramsay used to sit on a boat selling vermicelli and noodles on Cai Rang market. This is the commemoration when the “Chef King” performed the show “Gordon’s Great Escape”, recorded in 2009 and broadcast globally in 2010. Photo: Aloviet. Aunt Hai was the one who received compliments from the famous chef. Aunt Hai’s vermicelli and noodle soup used to be specialties of the floating market. However, at present, Aunt Hai no longer sells goods on Cai Rang floating market. Photo: Pham Ngon. The time of the fair starts quite early, from about 4-5am and ends at 8-9am. The best time to explore the market is 5am. Visitors can rent a small boat separately or join a group with a large boat. Photo: Pham Ngon. The market was formed in the first half of the 20th century. At this time, the land travel of the river was not yet developed. Photo: Asianway Travel. Exactly on March 10, 2016, Cai Rang floating market culture was recognized as a national intangible cultural heritage. Photo: Tripadvisor.

That is “Dry-aged” beef, because there is no equivalent name in Vietnamese, it is temporarily called “aged” beef (aged can be translated as “aged” or “aged”). But that name does not say all the meaning of this special dish. Dry-aged beef is a specialty of many famous Steakhouse in America. (Photo: Internet) The simplest way to describe this beef is that people will let the meat dry naturally for so long that a moldy layer begins to appear on the meat. At this time, the chef will use a knife to cut off the mold on the outside, revealing the taste that is considered “excellent” inside. Many foreign diners are also willing to pay a higher price for these “moldy” beef pieces. Don’t be scared by looking at this moldy beef specialty, because people will cut off the mold first and only use the inner meat for cooking. (Photo: Internet) Dry-aged beef can be processed like normal beef, by baking, frying and pan-frying with many popular ingredients such as butter, dill, salt, and pepper … This dish after processing. The appearance does not look very different from ordinary beef, but the taste – according to the experience – is extremely delicious. Principle of deliciousness of Dry-aged beef The taste of Dry-aged beef is like “a bomb”, because when eaten it will cause a flavor explosion in your mouth cavity. The principle behind the deliciousness of Dry-aged beef is similar to why people like to eat aged cheddar, and may not even hesitate to taste green mold cheeses. Food created by aging, if properly cooked, has a great taste. Once processed, the moldy beef is a great treat. (Photo: Internet) Jack Kawa, owner of Omaha restaurant with a seniority of steak sales since 1922, said that the reason for the deliciousness of Dry-aged beef is that the muscle fibers will be “broken”, making the meat texture become softer. . Inside the moldy steak are soft, “explosive” flavors of meat. (Photo: Internet) However, you cannot arbitrarily leave a raw steak out and expect it to taste good. To “aged” beef, or “aged” beef properly is also an art. Not simply for “mold”, aged (or “aged”) to crawl requires technology Most Dry-aged beef steaks are more expensive than regular beef and there are good reasons for that. Page Eater says a 25 to 30 pound serving of fresh meat can “shrink” enough for only five to seven steaks. Also, this should take at least a month. So theoretically, those who want to eat Dry-aged beef will have to pay extra for the “losses” in processing with effort and time. There are two ways to “age” a steak, according to Thrillist, “dry” and “wet”. (Photo: Internet Drying a piece of meat means letting it dry naturally in an environment where the temperature and humidity are precisely regulated. The wet method must be stored in vacuum packaging. If done right, the end result will be a tender, hydrated meat with a hidden “bursting” flavor. Many people even hang meat in an enclosed room filled with Himalayan salt, because the salt concentration in the room helps distribute the appropriate humidity for the Dry-aged beef environment.

Kieu Minh Tuan was known to the audience as one of the famous actors in the Vietnamese entertainment industry. He impressed audiences through a series of film projects such as “Scandal: Halo is back”, “I’m not yet 18”, “Flipped face: Three guys with a disability”, “Uncle, don’t marry your mother”, “Mother’s happiness”, “Monster brother” and “Sunny 3 “. Most recently, Kieu Minh Tuan successfully participated in 2 new movie projects “Blood Moon Party” and “I am a goldfish brain”. He has won the hearts of the audience for his success in acting. Also known as the 18-year-old young lover of comedian Cat Phuong, Kieu Minh Tuan often cooks for his girlfriend. He is also praised as a true chef for his professional cooking. The daily meals performed by Kieu Minh Tuan do not have to be luxury dishes but always have an appeal, especially the dishes he makes are very rice-friendly. His Friday dinner featured wild vegetables dipped in a crab sauce. Surely everyone is curious about this crab sauce! What’s so special that it’s “armpit pain” as proud Kieu Minh Tuan In addition, the main dishes are cooked and presented neatly and beautifully, including roasted chicken with pepper, fish soup cooked along the mosquito net, fried cabbage eggs, fish balls Recently, the actor “I’m not yet 18” also shared how to boil eggs like onsen tamago. Egg onsen is a technique of slowly boiling eggs in the hot spring water of people in the area near Mount Fuji, Japan. Different hot mineral springs will produce a finished product with different flavors depending on the trace minerals in the spring water penetrating the egg shell. Eggs after boiling are soft and smooth, from the white to the yolk. Fans are very excited about this way of boiling eggs, but when hungry, if you want to eat noodles and wait 18 minutes, you cannot stand it, a fan shared. Kieu Minh Tuan enjoys an onsen bath with hot noodles, some fresh seaweed and 3 peru chili peppers (arguably the most expensive in the world). It was the chili peppers that were in the spotlight when he posted a photo of his meal. Kieu Minh Tuan’s onsen tamago egg finished product after boiling, the white is soft and creamy, the yolk is hard, but it still retains the taste as if it was not cooked. “ How to make an onsen bath egg is very simple, but it also needs dexterity to meet the requirements of the finished product. The first step, rinse the eggs, keep the eggs at room temperature. Put 1 liter of water in the pot and turn on the high heat. Just boil water, you immediately turn off the stove and add 200ml of plain water, stir well. Gently drop 5 eggs in the pot and then cover tightly for 18 minutes. Then you take out the egg and let it cool for 5 minutes and then drop it in a bowl of cold water to let the whites peel. Eggs after being boiled and broken, we have finished products are smooth and fluffy eggs from the white to the yolk.

2. If you cut the tomato with a bread knife, the tomato slice will not be crushed and the tomato juice will not drain. 3. Place a batch of french fries under the rack of roasted chicken. Potatoes will taste better. 4. You can get more chicken wings in a medium-sized tray by skewering the wings into wooden sticks and placing in the oven. 5. Place a folded damp cloth or tea towel under a chopping board or chop food to secure the cutting board. 6. Food defrosts faster if you put it in a frying pan. The cold will dissolve faster because the metal has a strong thermal conductivity. These chicken thighs were completely thawed in 3 hours. 7. Use a slice of bread, plastic wrap and sealed box to preserve your homemade sushi. 8. You can peel a hard-boiled egg in seconds using a spoon. 9. When weighing a serving of pasta, use a napkin container to prevent pasta from falling off. 10. Why wash grease containers by hand if you can do this? Put a paper towel in a can of grease, add some dish soap and some water. Close the lid, shake the box, take out the dirty paper towel and rinse the box. It’s done! 11. Use a wooden scoop to make a lid on a pan that doesn’t fit. 12. If you don’t have a dishwasher, you can wash the grease-stained sponge drawers and plastic containers with the washer. Dust and grease will disappear immediately and there will be no more stains.

Normally, people would use carp, the body is cooked covered with sauce, while the head is kept fresh, the eyes and mouth are still moving. Yin Yang Fish is the creative result of a Taiwanese chef. Yin Yang fish dish started appearing on news sites in China and Taiwan for quite some time, but it wasn’t until photos and videos of it went viral on social media that more people became known. This dish is the creative result of a Taiwanese chef. He developed a special cooking technique, causing the cooking speed to be so fast that the mouth and eyes of the raw head of the fish still twitch when served. Invite readers to watch the video “Smoked land – A strange dish of Vinh Phuc people”. Source: VTV3. It is known that the fish’s scales are carefully removed without injuring it. Then, the head is wrapped in a towel with ice cubes to keep its freshness, the body is dipped in an oil pan and fries quickly for 2 minutes. It is then carefully placed on a large plate, covered with a sweet and sour sauce and served to the guests. Although the chef said that the fish was actually completely dead, the eyes and head were still moving due to uncontrolled nerve spasms. However, the video of this dish still angered animal activists and part of the public. Finally, the dish. Although the yin-yang fish dish is banned in Taiwan, it has not completely disappeared. This dish is still served in some parts of China to this day. Some videos on Youtube show that when people stick chopsticks into their mouths, the gills of the fish are still in motion. In addition, some TikTok videos posted in March this year have views of more than 3 million, proving that this dish is still being served in some restaurants.

Have you ever tried to have a dinner without even knowing its name, until the dish presented in front of you still could not imagine how it smelled? For me, dinner at Å by TUNG, restaurant located on Dang Dung street, was such an experience. There is only one menu of 20 dishes ranging from appetizers to main desserts. The only information I have is the two main ingredients that make up the dish – over. It’s a curious 3-hour tasting journey called the Tasting menu. Tasting menu has been a mainstream culinary trend, receiving the attention of European gourmets since the 1990s. Today, this style of menu appears in most luxury culinary addresses and is used as a way introduce new dishes to customers. As its name implies, “Tasting” means “tasting”, each dish consists of only a small amount of food but elaborate, making diners feel the full flavor and texture of crunchy, soft or melt in the back mouth. 3-4 chewing times. This type of menu offers the opportunity to a creative, skillful chef. They have to carefully calculate and detail each person’s diet. How do customers leave with the most comfortable mood? “The service time is too fast, users easily overeat their taste buds. On the contrary, the dishes that rise slowly make the feeling of eagerly waiting for the food to disappear, instead of being bored, depressed”, Hoang Tung said the chef and the owner. Compared to Fine dining, À la carte or Bistro, Tasting menu is not known by many Vietnamese people. So what makes young chefs confident in building a culinary brand that only focuses on this new type of menu in Ho Chi Minh City? According to Hoang Tung, the chance to work at a Michelin star restaurant such as Ask, Demo (Helsinki, Finland) or Kiin Kiin (Denmark) helps him get in touch with the Nordic cuisine and cherish his intention to bring style. Tasting menu about water. “The quality of life of Vietnamese people is being improved significantly. Not only ‘eat well, drink enough’, diners also aim for artistic and emotional elements in the culinary experience. High-class restaurants also gradually take over. get affection, “the chef shared. With about 200 ingredients, young chefs start their daily work from 10am, pre-process, cook to meet guests at 6pm. According to the chef, high-end cuisine is the experience trip of all senses. Customers expect 3 hours to enjoy a meal with a variety of emotions from taste, color to space and service, so everything needs to be thoughtful. To maintain the values ​​that mà by TUNG aims to, the restaurant is not open at noon. The menu consists of 20 dishes, changed after about 3 months, using seasonal vegetables and cooking ingredients. Hoang Tung invited us to visit the open kitchen located on the ground floor, where he and his associates were busy preparing food for 6 guests who booked a table in the evening. When asked about his favorite flavor on the menu, the chef hesitated, finally, he chose cod with apple sauce and Chinese aroma. Perhaps, this is the dish that shows the best intention of combining European ingredients and processing methods with the familiar Vietnamese spices. Cod fish living in the deep, cold waters in the Atlantic becomes fragrant, delicious and strange when served with apple sauce, Chinese aroma. It is also cod, but the ingredients of this restaurant are wrapped in seaweed leaves to absorb water, helping the meat firm. People “activate” seaweed leaves by spraying rice wine sake on, partly, fish dish absorbing natural salty taste, partly reducing fishy smell. First, the fish is taken from seaweed wrap, sprinkled with salt and pepper on the surface and then fried with butter, rosemary until fragrant. The smaller the dish, the higher the accuracy must be. Chefs do not cook for long, avoid overcooking the fish, becoming dry, chewy and no longer succulent. The secret to fish having a characteristic smoky smell is to bake it over charcoal before pouring the sauce. The most important ingredient is cod, but the element that creates the soul of the dish lies in the mixture of apple sauce and the smell of the Chinese restaurant that the restaurant representative loves: “The processing takes a long time, in return for most greasy dishes: Blending green apple juice with sugar, cook until caramel color changes, then add Chinese flavored juice.Original apple flavor, Chinese aroma blends to create a fragrant and chewy sauce. like candy “. Green apple sauce with a sour taste eaten with cod follows the rule of combining ingredients in the cuisine. The sour taste of the sauce pulls the fat down, and a little sweetness of the caramel keeps the dish from getting too bad. Soak the fish in the sauce and enjoy, I can feel the tender meat but not easily. The fresh apple flavor in the sauce is kept to 80%. In 3 hours, from 19h, I started the culinary discovery that Hoang Tung introduced earlier. The ingredients used or the order of service are in compliance with the rule of going up, the taste is stronger. First, diners test three snacks first, followed by snails, mussels, seafood with vegetables. Strength increases gradually from the white meat of fish, chicken, duck to red meat such as beef, lamb or pig. The menu ends with dessert. Four appetizers were served at the same time, beautifully arranged on the table. The sour, sweet, and refreshing taste of custard-apple yogurt spreads in the mouth as the outer shell melts, and the “pop” of the secret candy ingredient is perfect to start the experience with. Oysters covered with fennel sour cream, green apple do a great job of balancing the flavor. I finished the appetizer with a piece of brown rice cake, glutinous rice, seaweed, dipped in a crisp tom yum sauce. In the second part, the pan-fried Hokkaido scallop with brown avocado hollandaise sauce and chicken eggs has the most striking flavor that impresses me. The dish scored in the crispy crust topped texture, chewy scallops, fresh pureed green zucchini blended with a fine sauce. Up to 3-4 layers, the complexity of the flavor of the dish is evident here. Enjoying all the main dishes, diners can somewhat feel the desire to find the connection between European cuisine with the chef’s Vietnamese tradition. For example, he loves Hanoi pho and tries to change and bring it to the menu. The broth cook for 24 hours, served with foie gras, lemongrass oil, cinnamon instead of the usual beef, pho. Famous Beef Tartare – The famous Steak Tartare of French cuisine can be enjoyed with sweet and sour Vietnamese fish sauce. Instead of being put in a cup, the fish sauce here is condensed with a sauce made from egg whites. Diners just need to apply fish sauce on the ground meat to enjoy. Just like drinking tea to eat green bean cakes, sipping rice noodles with a fresh cup of iced tea, Beer Pairing or Juice Pairing (non-alcoholic) is a drink you should try when using the Tasting menu. In the beverage menu, the chef brings many specialties of craft beer with Vietnamese brand, typical Northern European juice flavor … Throughout the dinner, the staff will suggest what to drink with the dish. that you are enjoying. After many complex techniques, diners experience a variety of tastes. In the end, the simple flan dessert was made to justify my expectations. Tropical dish with mango ice cream, crushed ice, mint leaves, lemon juice has a cool sour taste, cuts the fatness and rigidity of milk, eggs and cream … “Creativity is not just for artists” – I thought as the staff brought the last 3 desserts on the table. The hearty party closes with petit fours – a small, pretty sweet dessert consisting of blueberries – green lemon, peanuts – coriander and passion fruit – thyme. Diners enjoy with coffee or tea. The 3-hour meal is served in a liberal Scandinavian-style architectural space with arched windows, drop-ceiling stalactites or magical auroras … The founder of Nordic restaurant is His second hometown, he tried to bring that space closer to the diners of Ho Chi Minh City. After all, if you are a fan of fresh emotions, looking for exotic high-end culinary stories, the Tasting menu will delight you. The price of one-time enjoyment here is nearly 2 million VND / person, excluding wine and beer.

Before starting the 4 day 3 night journey to conquer the largest cave in the world, the whole group will gather to listen to the guide to disseminate safety information and receive equipment. At the same time, people will meet porters (porters), safety assistants, chefs … Son Doong cave belongs to Phong Nha – Ke Bang National Park (Quang Binh), this is the address in the list of 20 destinations to break natural records voted by Insider (USA) in 2020. In 1991, the cave was discovered by Mr. Ho Khanh while going to the woods and looking for a place to avoid rain. Then the British Royal cave experts, led by Mr. Howard Limbert, have researched, measured and officially confirmed this is the largest cave in the world. Day 1: Phong Nha – Hang En The first day of the group was the journey from Phong Nha to Hang En. The group will start to walk down a long slope, across the forest with many climbing and downhill sections. After that, you continue to walk and wade streams. Due to going on a rainy day, the water in the cave is quite cold. Going all this way, you will come to Ban Doong, the village of the ethnic minority community of Bru Van Kieu. Group stop for lunch and rest here. After lunch break, the group continues to move about 3 hours to reach Hang En door. This is the third largest cave in the world with a length of about 1.6 km. This location used to be the setting of a famous movie Peter Pan . After more than half a day of traveling, the members were divided into tents and camps. Next to the camp is a blue lake, you can go swimming if you like. The first night in the cave, the chefs will serve the group with a variety of dishes. All processed ingredients are brought from the outside by porters, the dishes are processed deliciously, both taste and attractive. After dinner, the whole group will exchange, chat and end the first day. Day 2: Son Doong cave entrance – Bai Trai 1 In the morning, the whole team explores deeper in Hang En to come to Son Doong. After that, the group stopped for lunch before wearing seat belts and climbed down to the mouth of Son Doong cave. Although I still had a lot of confusion in handling situations, I finally set foot on the cave floor. With its majestic looks and giant size, the store surprised the whole group. From here, the group continued to cross many underground streams. The water is flowing fast, the porters have to stand in line to reduce the water strength, helping the group pass through safely. However, I boldly swim through this stream. In the afternoon, the delegation arrived at the first campsite of Son Doong cave. From here, you can look to sinkhole 1, also known as “Dinosaur’s Void”. This sinkhole was formed as part of the cave ceiling collapsed thousands of years ago. After dinner, I went to bed early because the day 2 itinerary was quite tiring. Day 3: Garden of Eden – Beach camp 2 Garden of Eden and Hole 2 is the most impressive place in this journey. From the very beginning, the group had to overcome very high and slippery rock slopes, so down quickly. You have to wriggle through many narrow rocky niches to reach sinkhole 1 – “Dinosaur’s Vape”. Continue to go deep and climb the rope over some steep rocks to get to the other side of the sinkhole 1. From here, you can capture the magnificent scenery of Son Doong cave. The group stops for lunch to prepare to conquer “Garden of Eden” at the second sinkhole. Because there is a sinkhole, light can enter the cave, creating a diverse vegetation. After exploring the forest, the group rested at camp No. 2 and continued to go into the dark cave to learn about the unique creatures, admire the masterpieces of stalactites. Finally, the group returned to the campsite, had dinner and rest, ending the third day. Day 4: The Vietnam Wall The last day, the group wore seat belts to conquer the Vietnamese Wall. This is an important milestone of the journey to conquer Son Doong. Before that, you are instructed on essential skills such as climbing ropes, operating safety equipment … First, you need to take a boat ride on an underground lake 600 meters long to reach the foot of the wall. You will start with a 20 m of iron ladder. The challenge increases in difficulty as you continue to swing with your hands to successfully conquer the wall and out of the cave. After leaving the cave, the group had lunch and continued to cross the forest for about 2 hours to go to the gathering point. About 15-16h, the transfer car took the group to the hotel, ending the journey. I stayed at a homestay for one night, then moved back to Hanoi. Note If you are planning this trip, you should register for the tour early. It was 8 months from the time I registered to the start of the journey. The number of visitors to explore the cave is limited per year. – Before starting the journey, it is necessary to practice according to the instructions of the tour provider. – About supplies, I prepare according to the list provided. In particular, you must bring organic shampoo, shower gel (organic), to not affect the environment in the cave. Good trekking shoes will decide 70% of your trip. Tour cost: 58.2 million VND / person Difficulty: 6 – difficult Age of participation: 18 years old and above Distance: 17 km through the forest, 8 km to explore the cave, 800 m up the slope, 90 m to climb the rope – Vietnam wall, across the river, stream or underground river in the cave. Do you have a trip this summer yet? Please share with us about the schedule, costs and beautiful pictures at: lifestyle@zing.vn The articles will be edited and published in the Zing Travel column.

The delicious dishes using Phu Quoc fish sauce are prepared by professional chefs. Phu Quoc is not only famous as a paradise of tourism and relaxation but also a paradise of cuisine, with fresh seafood and famous fish sauce products that have been preserved for hundreds of years. Setting national records contributes to promoting the specialty brand of Phu Quoc fish sauce with a variety of culinary dishes serving tourists; spread the use of fish sauce products in Vietnamese cuisine, thereby developing traditional culinary tourism of Phu Quoc. Mrs. Ho Kim Lien – President of Phu Quoc Fish Sauce Association said: “Until now, Phu Quoc fish sauce is still sold and served in tourism. With the program of 100 delicious dishes using traditional fish sauce, we want to promote Phu Quoc fish sauce; this product not only stops at the sauce but also becomes a specialty, indigenous cultural heritage of Phu Quoc “. A member of the Vietnam Record organization watched the show 100 delicious dishes. Mr. Ho Dac Thuan – Director of City Center for Culture, Sports and Broadcasting. Phu Quoc said that setting a record this time to propagate to all Phu Quoc people to preserve their local traditions and to preserve Phu Quoc fish sauce products. This is also a program to promote and introduce tourists to Phu Quoc on the occasion of 30/4 – 1/5 to enjoy the special culinary features of Phu Quoc and Vietnam./.

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”: “The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a little hotly, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ” Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish. Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine. Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand. That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics and chemistry to the processing, altering the structure of the dish, providing an alternative culinary experience. Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs. Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, taste can change at salty, sometimes light. On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different. “Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily receive and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern. “The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes. First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp. In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients. To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color. This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauces. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce. In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. Shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the deep fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then sautéed golden. Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer. The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel. The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds. The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version. Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, and fixed the falling ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel. The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, on a table with candles, knives and forks, there is a attentive service staff. Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops. Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor. In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes. It is difficult to judge which version of the cake is better because each type of processing has its own characteristics. If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing intact shrimp with fish sauce, you should choose the original version of shrimp cake. If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine. For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail. These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners. The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right away when it touches the tip of the tongue. The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste. In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

Pho Vietz restaurant at Utama Shopping Center. (Photo: Manh Tuan / Vietnam +) “I not only want to introduce to Malaysians Vietnamese cuisine but also want many international friends to know Vietnamese food . If the COVID-19 epidemic did not happen, in 2020 I would send Pho Vietz to the UK and the US, “said Mr. Ton Ngoc Hiep. Malaysia is a multi-ethnic country with more than 50% of the population being indigenous Malaysians, also Muslims, the rest are mainly Chinese and Indian, which means humid. Malaysian food is also very diverse and rich. Therefore, finding a foothold in the culinary market of this country, especially in the central supermarkets, is very difficult, yet Mr. Hiep has 10 Pho Vietz restaurants in the capital Kuala Lumpur alone. Not stopping at this impressive number, he also cherished to open 5 more restaurants this year, besides running a Pho Vietz restaurant in Hong Kong and the “daring” projects to bring this brand to Manchester. and New York. As a chef of the five-star Equatorial hotel in Ho Chi Minh City in the 1990s, Hiep brought the responsibility of introducing Vietnamese cuisine to Switzerland with a 3-month program. That long business trip aroused in him joy and pride when witnessing with his own eyes foreigners welcome and appreciate the cuisine of the country. The predestined relationship to Malaysia was surprising when Equatorial continued to bring him to Malaysia to promote cuisine. Here, he had the opportunity to interact with Chinese chefs who wanted to conquer Vietnamese cuisine and put Vietnamese cuisine on their menu, so they persuaded him to come work for them. At first it was just a pilot plan, the more he worked, the more he realized that this is a place that could be developed because there are so many “fans” of Vietnamese cuisine here. In the process of working for a Chinese restaurant, he realized that his food was no longer “pure Vietnamese”, the “origin of people” spices made the bowl of pho no longer in standard, the Hue beef noodle bowl became more sour. .. Not satisfied with the “hybrid” that, in 2014, he together with some shareholders found Pho Vietz restaurant. Here, he is able to prepare food according to his own wishes, using Vietnamese ingredients, seasoning with a standard noodle soup or a standard beef noodle soup. Mr. Ton Ngoc Hiep (third from the left) – The owner of the Pho Viet chain store in Malaysia. (Photo: Manh Tuan / Vietnam +) Being a meticulous person, Hiep not only wants his dishes to be “original,” but also impresses diners from the first time they order by decorating the dish. To do this, he had to fly back and forth between Vietnam and Malaysia many times to find a stable supply of quality raw materials and meet Malaysian import requirements. Sharing with reporters, he emphasized: “I try my best to have all the ingredients as in Vietnam. Although I cannot make fresh pho, in Malaysia I have been able to set up a factory to produce 90% similar noodle. Keeping the essence or “soul” of Vietnamese food is what I always aim for. This makes the difference and uniqueness of our food. ” Thinking a bit as a reminiscence of the 20 years before coming to Malaysia, Hiep confided: “To open a restaurant in a Malaysian hypermarket, or more specifically, in a hypermarket in the capital city. In Kuala Lumpur, the Supermarket Management Board will send a person to assess the quality, and then if all the members of the Management Board agree, the Board’s representative will write an invitation to do business at the supermarket. ” “They do this very secretly, and I don’t know where the appraisers are, what the customers are.” After many rounds of appraisal, when he received the invitation letter, he knew that they (the supermarket management board) had noticed and assessed the quality of their food. “Just like that, after 6 years of launching the Pho Vietz brand, I have now developed 10 restaurants and have about 120 employees” – he said. The interior decoration at Pho Vietz restaurant at Pavilion Shopping Center evokes Vietnamese image. (Photo: Manh Tuan / Vietnam +) His eyes lit up when asked about the name Pho Vietz, he shared: “Pho is a typical Vietnamese dish that all foreign tourists know, Vietnam is Vietnam. These two words together remind tourists of Vietnamese cuisine. ” In order to run 10 restaurants at the same time and ensure the same food quality at restaurants, he has established a “kitchen center” – a place where food is processed and manufactured. Before the restaurant opens, dedicated cars equipped to transport food will deliver food from the “kitchen center” to each restaurant. “Managing and operating like this, I feel more secure about both input and output. Product quality, fresh fruit quality, coffee, ”he said. He is busy with his working schedule, but he still does not forget to tinker and creatively change the menu with the dishes that customers prefer most with bold Vietnamese flavor. Pho Vietz’s “cabinet dish” includes Beef Pho, Chicken Noodles, Hue Beef Noodles, Bun Nem, Roll, Bread, and of course, many types of coffee. Young Malaysian couple Richard Chong and Summer Lee said that their two favorite dishes at the restaurant are beef noodle soup and coffee. “The coffee here is great, rich and fragrant. The taste of the pho is delicious, I love the recipe of this restaurant. I can eat pho every day and every week. ” Sipping with me a cup of iced milk coffee made by himself in a Pho Vietz restaurant at Utama Shopping Center, he introduced me to his Chinese soul mate – Eric. “Thanks to Eric, I overcame the initial difficulties. He is also an effective assistant to Pho Vietz in legal terms. Eric is the messenger of Chinese cuisine, and I am the messenger of Vietnamese cuisine. We are a pair of identical, mutual cards to bring Vietnamese cuisine to international friends./.

The contest attracts many people to watch. 7 teams participating in the competition include: Imperial Hotel, Quan Tre Restaurant, Ocean House Restaurant, Nori Food Restaurant Chain, Grand Palace Hotel, Binh Quyen Restaurant and Petro House Hotel. Each team makes a main dish for the 5-person serving in 90 minutes. Grand-Palace Hotel chef cooks 3-course Lobster. The Grand-Palace Hotel’s 3-course Lobster dish is displayed at the contest. The chef of Quan Tre Restaurant presents the food at the contest. The Imperial Hotel’s chef decorated the food at the contest. After completion, the teams gave presentations about the name, topic, ingredients to be processed, the processing process, and the meaning of the dish. The judges scored based on the criteria such as presentation form, materials selection, processing method, hygiene, message transmission … The chef of Petro House Hotel introduces the Malaysian-Char Kway Teow Spicy Noodle. The Imperial Hotel’s chef introduced the pan-fried Scallop dish at the competition. The jury scores the dishes. As a result, the Organizing Committee awarded the First Prize to Imperial Hotel with Pan-Fried Scallop, 2 Second prizes were awarded to Grand-Palace hotel with 3-course Lobster and Nori Food restaurant chain with Nori red grouper. ; Third winners are Petro House Hotel with spicy Malaysian-style rice noodle – Char Kway Teow) and Binh Qoi Restaurant with bui leaf snail). The Food Processing Contest creates a useful playground for chefs inside and outside the province to exchange, contest skills, exchange experiences in food processing, promote culinary quintessence typical of businesses and localities. . On April 27, “Vung Tau Beach Town Week 2021 – Vung Tau Taste Week 2021” continued to take place with activities such as writing and giving calligraphy, performing street magic, food. News, photo: SIGN UP

District 5, a part of the area that Ho Chi Minh City people call Cho Lon, is the place to keep many unique cultural, culinary and architectural features of the Chinese people. This is also the location of many restaurants serving Chinese dishes in a nostalgic atmosphere, taking diners temporarily away from the bustling atmosphere of normal days. I choose to enjoy my meal Ngan Dinh restaurant, located on An Duong Vuong street. The staff took me to the pre-set table, lying right the window, looking down at the bustling five-wheeled circle below. Here, I admire the “show” of Beijing roast duck skin which is famous in the Chinese culinary community. Cuisine is an important aspect when people mention the culture and history of a country or region. Beijing roast duck, for example, is the pride of Chinese cuisine in the world. The dish was born in the Ming Dynasty, about 600 years ago. In the royal kitchen, roast duck is created and perfected by the best chefs from all over the country. After the fall of the Qing dynasty in 1911, royal chefs began opening restaurants around the capital and bringing recipes for Beijing roast duck outside the Forbidden City. Delicious dishes quickly appeared in the meals of the elite at that time. The process of making Beijing roast duck requires skill. Chef Li Suen Wai, who has more than 20 experiences, directly cooks this dish in the kitchen. He said that the duck selection stage is the prerequisite for a good, bad and standard product or not. Duck is raised for about 65 days, weighing about 2.8-3 kg, ideal for cooking. With that number of kilograms, the duck skin after roasting has enough thickness, fat and the most delicious taste. The roasting process only takes about 45 minutes, but before that, the duck has been marinated and allowed to air dry overnight. The dish derived from the royal family still remains aristocratic when it requires elaborate and time-consuming preparation. There are no exceptions, the “phase burning” not only detracts from the spirit of the dish, but the taste is also affected more or less. First, the duck is plucked, off the organs, and washed with water. The whole process must ensure the skin is intact. “Many people come to the restaurant just to enjoy Beijing roast duck skin with crepe, so be very careful,” the chef noted. Duck is thoroughly marinated with some familiar ingredients, including five flavors, salt, anise, fragrant leaves, pepper … The chef inflates the air into the duck body, making the skin separate from the meat. The dry skin determines the crispness of the final product. Next, the chef heats a mixture of water, vinegar, and malt candy to lightly rinse the duck. The mixture acts as a glaze with sugar from malt and vinegar acids to help the duck dry quickly and absorb taste. The chef hangs ducks on the hook of the automatic rotary oven located in front of the restaurant, where diners can easily observe them moving inside. As mentioned, the spinning takes approximately 45 minutes. This is the reason why Chinese restaurants always advise customers to book in advance if they want to enjoy roast duck to the fullest without having to wait long. Just before being served, the duck is quickly poured with boiling oil to make the skin hot, crispy and possess a beautiful honey brown color. I choose a three-course roast duck menu, including duck skin wrapped in crepe, fried duck with noodles and duck bone in soup. Leather is always served first and at the table. I call this cut duck skin “performance” because the chef is so proficient, manipulating quickly and precisely when taking each thin, square skin layer into the plate. He starts with the neck, cutting steadily at an angle until the skin is completely separated. Duck is served with scallions, long sliced ​​cucumbers and crepes in small rolls, barely enough for two bites. Once the best skin has been removed, the chef continues to make the noodle stir-fry. Li Suen Wai quickly cuts the meat separately, so that diners don’t have to wait too long. You know, emotions when eating are very important, having to wait too long makes us less excited and excited, which directly affects the experience of the person enjoying it. In a modern kitchen space, always busy, the sound of cooking, the sound of footsteps walking around, Li Suen Wai focuses only on her large pan. He turned on the stove, added water and used a cleaning broom. When the pan is dry, a certain amount of oil is poured, followed by noodles, duck, chives, shiitake mushrooms, carrots and seasoned with salt sugar, seasoning powder … Without removing any of the duck, the chef processes the soup with the final ingredient, bone. The dish is still cooked on a multi-purpose round pan. You can even steam, fried, boiled, braised, stewed, cooked soup, smoked and even roasted nuts on this amazing item. Very quickly, the dish is brought to the table, where diners are eager to discover the Chinese taste in the heart of Ho Chi Minh City. Enjoying the duck skin wrapped in crepe is indeed an enjoyable journey that I can even describe my feelings in detail. Biting the first bite, the teeth and tongue touch the soft, soft, sweet taste, then almost immediately meet the thin but crispy duck skin, melting quickly in the mouth. The cucumber and scallions are responsible for neutralizing the whole dish, making it cool. And it would be flawed if I ignore the rich sauce that makes the flavor different. The thick, sweet, savory and aromatic hoisin sauce is created from the individual recipe of each restaurant. The dish scores in the contrast between soft, chewy and perfect crunchy, each ingredient has its own mission, to satisfy fastidious diners. The duck skin is almost exclusively enjoyed with the other two dishes on the menu. The striking color of the duck plate fried noodles impressed me first. Next is the taste, the duck meat is moderately tough, spice-absorbing combined with the thin but not dry noodles, scallions, chives, carrots, crispy lumpy. In the third dish, the rest of the duck is cooked together with tofu, vegetables, and you can see the ginger flavor spread in your mouth, the broth in the separate bowl is also rich, sweet from the bones. I finish my meal by sipping my hot tea as the chef suggested: “Like most Chinese dishes, diners should use hot tea when enjoying Peking Duck to reduce the oil in the recipe. eat and cleanse the body “.

Two Vietnamese restaurants are in the list of 100 best restaurants in Asia. (Source: ngoisao.net) Webpage Theworlds50best Just announced the list of 100 best restaurants in Asia, including 2 Vietnamese representatives. The surprising thing is that both are not luxury restaurants in 5-star hotels but creative dining venues of Vietnamese chefs. Tung Dining in Hanoi is at 98 and Anan Saigon at 39. Anan Saigon (Saigon Dining) was created by chef Peter Cuong Franklin – a Vietnamese-born chef who was well trained in world-renowned culinary schools. The restaurant serves Vietnamese menu but is processed and presented with a blend of world cuisine such as Da Lat pizza, tacos pancakes, rolls, grilled rolls, Quang noodles, pho, Hanoi fish cakes. … In addition, the restaurant serves tasting menu for VND 680,000 with 8 dishes for diners who want to experience. Anan Saigon is an ideal place to chill on weekends with an open-air rooftop, open space. Diners can order a few cocktails, wine or beer to enjoy with creative dishes. Tung Dining is located in the center of Hanoi, located on Quang Trung Street, founded by young chef Hoang Tung, just 28 years old. The restaurant follows the rules, avoids cooking with fats and cream, uses healthy vegetables and cooking techniques, keeping original taste. In the high-price segment, Tung Dining’s menu serves creative dishes, combining many ingredients such as oysters, scallops, foie gras, eel, saffron, orange fish … The restaurant used to be appreciated by many food bloggers for the chef’s creativity. The dishes are decorated, elaborate, and score points from the view. In the ranking of Theworlds50best This time, Asia’s best restaurant belongs to The Chairman in Hong Kong (China). This is a traditional restaurant located in Trung Hoan area, which still serves seasonal dishes. The dishes have bold flavors of Port fragrant cuisine, served in a 2-storey old house, bringing many nostalgic experiences for diners. (According to ngoisao.net)

1. Thoroughly cooked meat Most chefs advise you not to order thoroughly cooked meat except for special cases for the elderly or pregnant women … Because well-cooked cuts of meat are often less quality meats, they’re usually thinner or firmer, tougher, and even more risky, you get stuck in “reused” cuts of meat. 2. Soup Soups are usually stored in large containers and are not stored properly at night. Also, sometimes the ingredients for the soup are old foods. An employee who used to work at the sandwich shop revealed that the standard tuna salads will be sold to customers. When it fails, they will be used to make soup with sauces, herbs … 3. Specials, or promotions Some restaurants make specials based on expired foods. Ideally, if you want to eat fresh food, you should eat the dishes of local origin, not using the goods imported from a distance, or they must be imported within the day. 4. Mushroom oil Fungi oil is very rarely made from natural mushrooms, instead they often use different chemicals to create a taste that resembles the real mushroom flavor. Therefore, the chefs recommend that we should not order dishes containing mushroom oil, because most likely the flavors will make your dish lose its original taste, and you will certainly not want to lose. Add money for some flavoring, right? 5. Vegetarian food Many restaurants still use animal fats in sauces, as a natural thickener. 6. Oysters (frozen seafood) in restaurants far from the sea Well preserved fish and shrimp can still be fresh overnight, but oysters alone, chefs advise against eating if the restaurant is hundreds of kilometers from the fishing site. Because they easily die over the long haul and are not properly preserved. At that time, the oysters will secrete toxins. This note is also true for seafood that requires strict refrigeration (squid, octopus, mackerel …). Budget restaurants can buy cheap spoiled seafood for marinated and fried so you do not realize their true quality. In general, seafood dies at a faster rate of spoilage, decomposition than even meat, and produces histamine toxin. 7. Mussels Mussels are really a favorite dish that many people love but the chefs still advise us not to order this dish because most of the mussels at the restaurants are not preserved and cooked in the best way. It will definitely affect the taste before bringing it to diners. Celebrity chef Anthony Bourdain said that he only ordered mussels when he knew who the chef was cooking. 8. Popcorn in the early morning Usually the popcorn from the night before, reheated in the oven the next morning. 9. The food at the restaurant is too crowded For restaurants with a large number of customers, they often have to prepare many dishes the day before, then freeze and cook the next day. Or food must be refrigerated for 2 weeks or more, making sure to always serve enough guests during the day. The processing will also not be strictly controlled. (According to GiadinhNet)

Vegetable steak in Dalat The contest attracted a large number of professional chefs from restaurants, hotels, restaurants, brands, farms, kitchen training establishments, food suppliers … nationwide to register to attend; in which chefs in Lam Dong account for 65%, HCMC 19%, Hanoi and other provinces and cities 16%. Artichoke stewed pork rolls, the dish is popular with tourists Because the number of registered dishes has exceeded 100 dishes, the Organizing Committee will choose special dishes to include in the official list of participants such as artichoke grilled ribs; asparagus soup, wild eggplant; organic curried bowl of zucchini; beef rolled with mulberry sauce; roasted chicken with ginseng, dong quai; Lam rice, grilled meat and Da Lat vegetable skewers with black garlic, mustard sauce; Tasty soup with Dalat flavor; chili cream; Pan-fried sea bass, spicy sauce Da Lat … Mixed vegetables sleep well Mr. Nguyen Nhat Vu, Head of the Organizing Committee of the program “100 dishes from vegetables and flowers of Da Lat”, said that the grading of dishes is based on criteria such as theme, color, taste, food presentation, status attitude (cooked, fresh), skill – professional manners, using ingredients from Da Lat – Lam Dong. Presenting beautiful dishes The award structure includes: 21 professional skills awards (of Lam Dong Department of Labor, War Invalids and Social Affairs) and 60 awards for record setting (of Lam Dong Tourism Association – Da Lat). Vegetables and grilled beef skewers The culinary program “100 dishes from vegetables and Da Lat flowers” will be held on April 8 for the authorities to consider setting a record in Vietnam. Fresh organic mushrooms are grown in the mushroom village of Da Lat According to Ms. Tran Thi Vu Loan, Vice Chairman of Da Lat City People’s Committee, this is the opening program for the chain of activities in response to the Da Lat Flower Festival in 2021. The contest creates a highlight on an attractive tourism – tourism culinary calendar , promote the strengths of vegetables and flowers of Da Lat, contribute to attracting tourists after a period of depression caused by the COVID-19 epidemic.

When processing shrimp, you should not season too much because shrimp already has a natural sweet taste, plus they are quite soft, so it is not necessary to add too many different spices, making the shrimp taste overwhelmed. completely. Women just need to add a little salt and pepper to get a delicious dish. Illustration. Shrimp thawed incorrectly Food, especially meat, fish and seafood, if thawed incorrectly for a few hours, will contain up to 10 billion germs / 1 gram of food at room temperature. Two common methods are quick thawing and slow thawing. Microwave Fast defrosting: The advantage is that it is quick, but susceptible to infection if you do not cook it immediately or freeze it. Take the right amount of time to avoid overcooking. Thawing time for small shrimp is about 30 seconds and large shrimp is about 1 minute. Slow defrosting: remains the best method for food flavor and texture and minimizing contamination. Thawing frozen shrimp is best kept overnight in a sieve. Limit direct immersion of shrimp in water, because shrimp will soak in water and affect muscle strength. If you are processing shrimp, you should avoid soaking the shrimp, because oil will cause burns during frying. Cook shrimp for too long Fish and seafood cook much faster than meat and poultry. The muscles in seafood are made up of bundles of fibrous protein cells. In seafood, however, these bundles are much shorter and the connective tissue that holds them together is much thinner. Overcooked shrimp will be difficult to peel, the meat will chewy and reduce the sweetness. Do not cook shrimp shells and heads Maybe you didn’t know: The head and shells of the shrimp help retain the most flavor of shrimp and also contain a lot of calcium. Keeping the shells of shrimp while cooking will help the shrimp dish taste sweet and fragrant. In addition, the shrimp head can also be used to cook various types of soup such as gourd soup, squash soup, and melon soup. To get the most out of the head, including the antennae, you just need to remove the shrimp feces. Then puree the shrimp, filter the water and use that water to cook the soup as usual. The soup is guaranteed to be sweet and very “bring rice”! In general, it only takes you a few minutes to process shrimp, namely: Boiling: When boiling shrimp depending on size: small and medium shrimp takes 3-4 minutes, large shrimp takes 5-8 minutes. When ripe shrimp look a bit cloudy, some will float on top. Bake: Great for large shrimp and seafood. For added flavor, you can marinate with a little fish sauce, salt, and pepper. Baking time takes 3-4 minutes and remember to stir shrimp while baking. Pan: Use 1 teaspoon of butter or olive oil, cooking oil in the pan, add a little seasoning, depending on you. Let the fire just turn continuously, the shrimp turn to a beautiful red color that is ripe, you will take 3-5 minutes. Frying: Flour roll shrimp, shrimp wrapped with rice or potatoes need a crispness and a golden color. Fry at a temperature of about 190 degrees Celsius, for about 3-5 minutes, depending on the size of the shrimp, the amount of oil and the temperature. Steaming: Put some seasoned shrimp into the steaming tube, depending on the quantity and size of shrimp, it will take about 3-5 minutes.

Recently, TUNG Dining appeared in the top 100 most highly rated restaurants in Asia The World’s 50 Best Restaurants , the website about culinary reviews in the UK voted. The owner of the restaurant is chef Hoang Tung, who has worked at a Michelin star restaurant in Northern Europe. On the occasion of my business trip in Ho Chi Minh City, Hoang Tung made an appointment to meet me at his other “property” on Dang Dung Street, District 1. The young chef said his way to food was entirely accidental, originating from the public. the kitchen assistant during the study abroad period. Kitchen accessories in Finland At the age of 18, Hoang Tung left a reputable academy in Vietnam to apply for a Finnish scholarship. He said this remote Nordic country was the place where he found his passion and greatly influenced the culinary philosophy later. To have money to cover living expenses, Hoang Tung found a part-time job as a kitchen assistant. His first task was to wash dishes and cut vegetables. “Making a kitchen helps me experience things I have never tried before, which can be called a big turning point in my life. Before becoming a petty foot at a restaurant, I didn’t even know how to hold a knife. The kitchen was at home, she was all worried about everything, “he recalls when he first spent time in Finland. Over time, Tung was trusted with more tasks. His love for the kitchen has also grown since then, he developed the intention of serious study, becoming a true chef after graduation. The boy knocked on the door of a Michelin star restaurant with the desire to grow up at the hands of the masters in the culinary industry. “At that time, they had no reason to accept a newcomer like me. Without proper training, I was just an extravagant youth but eager to learn. In an expensive area like Northern Europe, I gave up. Working for 3-4 months without work, asking for nothing but two meals “, he confided. “Having the opportunity to cook at famous kitchens has taught me discipline and courage,” said Hoang Tung. Most of the restaurants in Northern Europe are quite small, the chefs can undertake many stages and try their best to make different dishes. Serving days at Michelin star restaurants such as Ask, Demo (Helsinki, Finland) or Kiin Kiin (Denmark), Tung gets used to working schedules in 16-18 hours, even 20 hours / day with events. important. Hoang Tung explained, the Michelin star is important in the culinary industry, as the Oscar of cinema or Grammy in music. Winning Michelin stars, the restaurant is known all over the world, but the restaurant must always be in the best state, ready to welcome anonymous inspectors to check at any time. That means the employees of these brands also have to fulfill their responsibilities under high pressure. “Leaving the kitchen past midnight is a specialty of a high-end restaurant.” Tung admits cooking opportunities at reputable brands teach him many things, including discipline and courage. “Bravely follow your own dream, become a good chef,” he said. But then one day, he thought “I am in the happiest country in the world, so am I really happy when life has only restaurants, no friends and privacy”. The boy decided to return to 2018. Nordic space in Hanoi From the kitchen of high-end European restaurants, Hoang Tung cherished his intention to bring the Tasting menu style (tasting menu) to Vietnam. Tasting menu has been a mainstream culinary trend that has received the attention of European gourmets since the 1990s but is too new to Vietnamese. Having just returned to Hanoi, Tung and his three associates embarked on building a new culinary brand. When I asked about the idea of ​​building a Scandinavian restaurant with warm wood tones on Quang Trung street, the chef became more excited. He showed me pictures taken during 8 years living and working in Nordic countries: “The land is a part of my youth, associated with study, work and winter trekking, camping. by the lake or watch the aurora in the sky “. He soon considered that place as his second hometown and wanted to bring the wonderful atmosphere he used to enjoy to his customers. When entering the restaurant with only 80 m2, they can feel the warm but comfortable atmosphere of the typical cold country house. Nordic wooden house in Hanoi. To maintain the values ​​that TUNG Dining aims to, the restaurant is not open at noon. The menu consists of 20 dishes, changed after about 3 months, using seasonal vegetables and cooking ingredients. Every time you visit, guests will have a completely new experience. Talking about his restaurant that has just reached the top 100 best in Asia, Tung confided: “Although there are only about 25 seats, we have to put in a lot of effort. The dish is prepared from 10am to 6pm, processing. Must take care of both taste and presentation “. I was fortunate to start a business at the right time when the young generation returned to the country, the quality of life was also improved, customers began to look to high-class restaurants. I came back about 4-5 years ago, surely the road is much more arduous, “Tung shared. Tasting menu with 20 dishes According to Hoang Tung, high-class cuisine is the experience trip of all senses. Customers spend money and expect 3 hours to enjoy a meal with a variety of emotions from taste, color to space and service. He excitedly described the 20-course menu divided into three parts including snacks, main dishes and dessert, which he loves. The ingredients used or the order in which the dishes are served are in compliance with the rule of going up, the taste is stronger. First, diners test three snacks first, followed by snails, mussels, seafood combined with vegetables. The strength of flavor gradually increased from the white meat of fish, chicken, duck to red meat like beef, lamb or pork. The menu ends in desert. Food is cared for both taste and presentation. Photo: Chi Hung. Unlike spicy Asian dishes, the sauce is considered the soul in Western cuisine, as the dress makes a woman more splendid. Good cooks are usually good fever makers. “Therefore, I always try to focus on how to prepare the sauce, combining local ingredients so that it is delicious and different.” Tung gives an example of the sauce served with cod in the menu. The sour taste of green apple, the sweetness of caramel combined with the characteristic aroma of cilantro – a very Vietnamese vegetable, not only reduces the fat and greasiness of cod but also creates its own flavor, only at home. this row. Just like how you love pho and try to change and bring it to the menu. The broth cook for 24 hours, served with foie gras, lemongrass oil, cinnamon instead of the usual beef, pho. The 28-year-old chef admits that Vietnamese cuisine is the strongest in the street segment. “In terms of high-end cuisine, we are still quite young. It has only really developed from about 2012 onwards. However, at present, Vietnamese cuisine is making great strides. Vietnamese restaurant in the top 100 in Asia is the first step towards many other awards “, he said.

The five-color vegetable salad is crafted by the chefs of Lam Dong Chefs Association (Photo: Nhat Quan) This is one of the activities to introduce culinary Da Lat – Lam Dong, in order to stimulate tourism demand and contribute to creating an event to attract tourists to Dalat – Lam Dong after the time of COVID epidemic. -19; at the same time, the event also aimed to set a Vietnamese record of “100 dishes from vegetables, flowers, tubers, and fruits of Da Lat” and responded to the Da Lat Flower Festival in 2021. Information from the Organizing Committee said: Because the number of registered dishes has exceeded 100 dishes, the organizers will choose special dishes to include in the official list of participants such as artichoke grilled ribs; asparagus soup, wild eggplant; organic curried bowl of zucchini; beef rolled with mulberry sauce; roasted chicken with ginseng, dong quai; Lam rice, grilled meat and skewers of Da Lat vegetables with black garlic, mustard sauce; Tasty soup with Dalat flavor; chili cream; Pan-fried sea bass, spicy Da Lat avocado … The grading of the dish is based on criteria such as theme, color, taste, presentation, status (maturity, freshness), skill – professional style, using Da Lat’s ingredients – Lam Dong./.

Chef Angel Leon is working on separating seaweed seeds for food. Photo: Time According to Aponiente’s research, lab tests have revealed the enormous potentials of seaweed seeds: Specifically, this seaweed seed is gluten-free, high in omega-6 and -9 fatty acids and high in content. 50% more protein than rice grains. And the most important thing is that this marine plant can grow all over the ocean field, giving normal yield without any conditions like fresh water or fertilizer. The discovery by Spanish three-star Michelin-certified chef Angel Leon made him wonder that the sea meadows stretching across the turquoise water near his home in Cadiz Bay in the past, are now This is an extremely valuable plant. The 44-year-old chef has become even more famous when he is known as one of the most innovative chefs in the world for his efforts to study the nutritional ingredients in seagrass or eel. considered “the rice of the sea”. Thanks to the culinary instinct that has been honed over the years at the famous restaurant and food research firm Aponiente, Mr. Leon is continuing to research and analyze each ingredient in the seeds of this seaweed that soon becomes. the new food of humanity. This discovery opened up the opportunity for three-star Michelin chef Angel Leon to continue on the mission of processing regular eel grass as a potential superfood. “In a world that is three-quarters water, it can fundamentally transform the way we think about the oceans. This will probably be the start of a new concept of the sea as a large garden in the future, “Mr. Leon said. If you first hear this, being told by a chef will be immediately skeptical. But in Spain, Mr. Leon has been known as el Chef del Mar (chef of the sea), has long crossed the boundaries of seafood from tinkering with research and processing of marine plants. discard and turn them into delicious food at restaurants near Cadiz Bay. Close-up of seaweed, also known as eel is seeding. Photo: Aponiente “When I founded Aponiente 12 years ago, my goal was to open a restaurant serving everything that was still considered worthless in the sea. The first years were really bad because no one understood why I went to serve customers with products that no one wanted to use, ”Mr. Leon said. However, he did not give up, the chef continued to pursue “the menu of the unknown of the sea” and his efforts were recorded in 2010 with the first Michelin star. . And by the time his restaurant Aponiente won its third Michenlin star in 2017, Mr. Leon has become an important, defaulted player in the Spanish cuisine as the “chef at the forefront. in an attempt to reposition the way humans treat the oceans “. What Mr. Leon and his colleagues call eel algae seeds “sea grain” or “rice of the sea” in order to continue to deepen and expand research on this issue, is still one of the ambitious projects. most of him so far. Climate change superfood After discovering eel seeds by accident in 2017, Mr. Leon began a search for any documents mentioning the count of eel seeds used as food. The experimental model of growing seaweed for seeds in the Cadiz saline swamp is highly appreciated by environmental scientists. Photo: Aponiente Fortunately, he found an article from 1973 in a scientific journal stating that the seeds of the seaweed eel are an important part of the diet of the Seri, an indigenous ethnic group in Sonora, Mexico. And that is also the only known case of this sea grain, used as a food source for humans. Shortly thereafter, Mr. Leon’s next plan was to consider developing this plant to be harvested in the current Cadiz Bay area, a plant that once grew naturally well before has now been harvested. The narrow area combined with the impacts of humans and climate change makes sea meadows in general decline sharply every year. Mr. Leon personally questioned the researchers at Cadiz University and the local government conducted a pilot eel-seaweed project in three subdivisions of 0.30 ha of salty swamp to become a place where he called “sea garden”. Juan Martín, the environmental director of Aponiente, said it took up to 18 months after batches of eel seaweed seeds to be finished and Leon performed the final tests on his own. “Then one day he asked me to come in a very serious voice and said, ‘Juan, I want to try some cereal because I don’t know what it tastes like.’ And unbelievably, he jumped into this project blindly, pocketing money to find a way to turn this sea grain into different menus, “Mr. Martin said. Mr. Leon says: It’s interesting that you eat eel seeds with the hull tires intact, like brown rice, it has a bit of the taste of the sea. But when the husk is separated, the salty taste of the sea is gone. When he cooked it, he found that the rice tasted very good, and when it was cooked, the rice took two minutes longer and simmered for a longer time, the softer it would be. The positive impact of the sea eel restoration project does not stop there, this seagrass field also has the ability to capture carbon 35 times faster than the tropical rain forest. They are described by the World Conservation Union (WWF) as an “incredible tool” in combating the climate crisis, because seagrasses absorb 10% of the ocean’s carbon each year. although it only covers 0.2% of the seabed area. The good news about Chef Leon and his team was immediately “turbulent” around the world. “When I first heard about it, I said ‘it was interesting’,” said Robert Orth, professor at the Virginia Institute of Marine Science, who has spent more than six decades studying seagrasses. What this chef did “. According to Professor Orth, seagrass has been used as roofing material, insulation and even for packaging seafood, but it has never been grown as food. It is a challenging and mysterious initiative. The wild sea meadows have been dying at an alarming rate in recent decades, while very few researchers have been able to successfully breed and develop seagrass varieties. However, with Leon’s first “sea garden” project, the average yield potential could reach about 3.5 tons per hectare. Although the yield of this eel is only one-third of what humans can achieve with rice, it is valuable that the team has shown the potential for low-cost and friendly farming. environment. “If nature gives you 3,500 kg of food without doing anything – no antibiotics, no fertilizers, only seawater and waves – then we can recommend planting plants. New food – sea cereals ”. Seaweed seeds are considered a superfood in the future because they contain 50% more protein than rice and this plant stores carbon much faster than tropical rain forests .. Photo: Aponiente Now another project is being pushed to expand the scale of the growing eel seaweed to 5 hectares and every step is carefully monitored, in the hope that researchers will better understand the conditions – from temperature. water to salinity – which this new crop needs to thrive. Mr. Leon and his colleagues envision their project to one day go global, paving the way for people to exploit the potential of this new crop to promote aquatic ecosystems, to feed. ocean populations and effectively combat climate change. “We have opened up a window,” said Léon. I believe it is a new way to feed humanity “.

On April 8, in Da Lat city (Lam Dong), Lam Dong Tourism Association – Da Lat coordinated with sponsors and organized “Da Lat Contemporary Food Contest”. At this event, set a record of processing 100 dishes from Da Lat vegetables and flowers at the same time. The contest brings together 100 contestants who are professional chefs in Lam Dong province and many provinces and cities nationwide. With rich and characteristic ingredients of Da Lat, such as artichokes, lettuce, tomatoes, dandelion, strawberries, butter, cordyceps … have been processed into 100 by talented chefs. attractive and delicious dishes, such as flower Dalat soup, seafood artichoke salad, dandelion mushroom soup, mimoza flower soup, beef stuffed with vegetables, Da Lat, artichoke sturgeon, city hotpot … Hotpot “Dalat city of flowers”. According to the organizers, the contest aims to perform and set a Vietnamese record of 100 dishes from Da Lat vegetables and flowers, contribute to promoting the brand of vegetables and flowers in Dalat with diverse culinary products to serve tourists. ; spread the use of clean agricultural products in Da Lat in Vietnamese and international cuisine; creating an event bearing the mark of typical cuisine of Da Lat – Lam Dong. This is also a valuable learning opportunity for young professional chefs. Pigeon dish stewed with artichokes and cordyceps. At this event, the Vietnam Record Organization awarded a record setting certificate to the Lam Dong Professional Chefs Association, with the event “Processing and demonstration of dishes from vegetables, fruits, and flowers. Most Lat at the same time in Vietnam ”. Pumpkin dish stuffed with vegetables, Da Lat tubers. The Da Lat Contemporary Food Competition and the “100 dishes from vegetables and flowers of Da Lat” are the opening events in response to the 9th Dalat Flower Festival, taking place at the end of this year. This is also an activity that stimulates tourism demand from Da Lat – Lam Dong after the impact of the Covid-19 epidemic.

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”:

“The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a bit impatiently, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ”

Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish.

Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine.

Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand.

That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics, chemistry in the processing, altering the structure of the dish, providing a different culinary experience.

Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs.

Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, the taste can change when salty or light.

On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different.

“Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily accept and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern.

“The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes.

First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp.

In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients.

To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color.

This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauce. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce.

In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. The shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then pan-fried.

Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer.

The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel.

The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds.

The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version.

Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, fixed the spilled ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel.

The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, candles, knives and forks on the table, there is a attentive service staff.

Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops.

Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor.

In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes.

It is difficult to judge which version of the cake is better because each type of processing has its own characteristics.

If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing an intact shrimp flavored with fish sauce, you should choose the original version of shrimp cake.

If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine.

For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail.

These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners.

The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right when it touches the tip of the tongue.

The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste.

In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

Gökçe is the owner of the Nusr-Et Steakhouse restaurant chain with branches in many countries around the world. Gökçe became famous after a clip of his expressive salt spraying went viral on Twitter and Instagram.

Salt Bae “Holy Salt” performs his signature salt sprinkle show at the Nusr-Et steakhouse in Manhattan. (Photo: Cole Wilson / The New York Times)

According to the New York Post, the extremely famous male chef on this social network is currently caught in a $ 5 million lawsuit due to copyright infringement by American artist William Hicks.

Specifically, William Hicks accused Salt Bae of using his work for commercial purposes without his permission.

Previously, in September 2017, Salt Bae “holy salt” hired William Hicks and colleague Josphe Iurato to make a mural of him in the famous “salt sprinkling” pose.

A painting by painter William Hicks and his colleague Josphe Iurato of Salt Bae in the famous “salt spray” pose. (Photo: NYPost)

Until early 2020, Hicks discovered that Gökçe and the male chef’s company used the image on a variety of products such as digital signage, restaurant menus, napkins, paper bags and spices. without permission from 2 original artists.

In February 2021, Gökçe launched a special line of spices for baking, and continued to use images created by the duo artists Hicks and Iurato.

Salt Bae was accused of using the work of painter William Hicks for commercial purposes without his permission. (Photo: New York Times)

“The defendants unilaterally adapt and distribute the derivative versions of the original works for display at the Nusr-et steak restaurants in many cities and countries such as Abu Dhabi, Ankara, Etiler, Mykonos and Bodrum Yalikavak Marina, “the allegation said.

Previously, Hicks sent a letter asking chef Nusr-et Gökçe to stop using the original painting in off-agreement products in April 2020.

Salt Bae “Holy Salt” became famous after the clip recording his expressive salt spraying scene went viral on Twitter, Instagram. (Photo: JERRITT CLARK / GETTY IMAGES)

However, Salt Bae and the company still “doubled the scope of violations, intentionally using images in other locations”.

Boiling delicious shrimp first depends on whether the shrimp you buy is fresh or not. In addition, the housewives boiling shrimp not in accordance with the standard recipe also makes the shrimp much less attractive. The following recipe for boiling shrimp will give you a shrimp dish:

Boiling shrimp in cold water helps shrimp to be more delicious

Resources

• You should go to the market and choose for your family fresh shrimp, clean and dry. You should prepare about 500g of fresh shrimp is enough.

• Spring onions try to wash to dry and cut into pieces to taste

Making

First, pour water into the pot, then add the shrimp, add the appropriate amount of onions and ginger, add a spoonful of salt to the shrimp broth for more flavor. Submerge the prawns in the water and turn the heat to the appropriate level. Depending on the type of shrimp large or small, choose the time to boil shrimp. If the shrimp are big, about 10-15 minutes while the small shrimp is a little less. Note: When you add seasoning to the broth, you should not add too much seasoning to make the shrimp cooked beautifully.

Delicious shrimp dish than remember this little secret

Thus, when boiling shrimp, using cold water to cook makes the shrimp more delicious, housewives note. When eating shrimp, you need to prepare shrimp sauce with lemon pepper salt mixed with mustard or soy sauce.

Hopefully, with what we send above, the housewives will have the secret of boiling shrimp deliciously.