On these days of social distancing, foodies should order food delivery services to limit gathering in crowded restaurants. Vermicelli, shrimp vermicelli, spring rolls, shallot soup, banh xeo, grilled spring rolls are culinary suggestions not to be missed during the time you work from home. Don’t lie The specialty of Cha Lui originates from the land of La Gi (Binh Thuan). The main ingredients include rice paper which is cut into small rectangular pieces, wrapped in shrimp paste with minced meat. “Lui” is a word used to refer to the practice of skewering bamboo sticks through a piece of cake and baking it on a charcoal stove. Crispy fried rice is often served with rice paper rolls with cucumber, lettuce, mango and herbs. The dipping sauce is made from sweet fish sauce mixed with tomato puree, tamarind juice, and ground peanuts. Diners commented: Nguyen Vo: “The rolls are firm, the filling is full”. About Lang: “Fresh vegetables, crispy spring rolls and delicious spring rolls. The price is quite affordable”. Citastyfood: “I ordered a meal consisting of grilled beef with guise leaves, grilled spring rolls, fried spring rolls, vermicelli, raw vegetables with attractive dipping sauce. Only about 100,000 VND, you have a full meal for 2 people.” Rice vermicelli, shrimp vermicelli Rice vermicelli and shrimp vermicelli are famous dishes in Binh Dinh. For vermicelli, a bowl of pounded rice with broth is usually served separately, and the vermicelli is served separately. When eating, people add rice water to the vermicelli little by little, adding herbs, roasted peanuts, broken rice paper … Shrimp noodles are impressed by the taste of the broth, the sweetness of fresh shrimp, fragrant from pepper and crispy of rice paper. Diners commented: Foodee_nh3e8e7i: “Brilliant rice vermicelli, frugal shrimp vermicelli. The restaurant should fry the fish cakes with less fire, it will be better”. Citastyfood: “The special bowl of rice vermicelli has a combination of vegetables, grated cucumber, peanuts, fish cakes, fried rice nuggets with rice rice soup. Strange taste, fat, mix the ingredients to create harmony. , cool bar. Vermicelli with shrimp, beef, fish cake and fresh squid. The price is suitable for the quality”. Pancakes Quang Ngai pancakes are small in size, crunchy or soft depending on customers’ requirements. The filling usually contains bean sprouts, green onions, shrimp and meat. During the time at home to avoid the epidemic, you can enjoy the dish with your loved ones by spreading rice paper, adding pancakes, cucumber, green mango, raw vegetables and then rolling it up and dipping it with chili garlic fish sauce. Diners commented: Hang Lam: “Quang Ngai style pancakes, white rice flour, not mixed with turmeric or coconut milk. The fish sauce is a bit salty. Each cake includes 1 shrimp with a little bacon, bean sprouts. Raw vegetables served with gotu kola, strange mouth. and less bored, but not very clean.” Thao Tran: “I have ordered here 3 times and the quality of the dish is stable, the right style of Quang Ngai pancakes, less oil, so I don’t get bored”. Hukha.foodaholic: “The cake is not eye-catching but fragrant, the shell is slightly burnt. The filling consists of small shrimp, meat, bean sprouts, dipped with salty fish sauce. Overall the dish is not too excellent, the shell is not very crispy.” Chives soup cake Shallot soup cake is a rustic specialty in Phu Yen. The right dish for you to recharge during “work from home” days. The broth is cooked from fish bones for a sweet taste, not much fat. Fried fish cakes, quail eggs are indispensable ingredients in a bowl of green cake soup. Diners commented: Thu Huyen: “The bowl of banh chung is full of shallots but the taste is not pungent. The filling includes fish cakes and mackerel, dipped with sweet and sour sauce, fragrant with lemon leaves. The rice flour noodles are mixed with the broth to taste.” Tran Hanh: “The restaurant uses Phu Yen chives in the soup cake. These chives have small stalks, fragrant but not pungent. The lemon peel dipping sauce is quite delicious.” Lien Khong: “The noodles are small, clear and flexible. The portion is full of green chives, sweet taste, delicious fish cakes, mackerel and quail eggs. When eating, guests can dip the fish balls with a thick green dipping sauce. the restaurant’s features. The price is right.” Baked rolls Grilled spring rolls are a specialty associated with the land of Ninh Hoa (Khanh Hoa). On hot sunny days in Saigon, a piece of thin rice paper rolls with fragrant grilled spring rolls with herbs, cucumbers, mangoes, bananas… and mixed with fish sauce, bring a culinary flavor that attracts all diners. Diners commented: Tran Thanh Gia Huy: “Delicious spring rolls, delicious dipping sauce, clean vegetables”. TrucQuynh Junmi: “Crispy hot spring rolls, lots of meat, not mushy like many other places. Rich vegetables with chives, lettuce, mango salad, chili, garlic, rice paper. The fragrant peanut sauce is the highlight. emphasis of the dish”. Make a rich cauliflower salad for dinner Cauliflower or cauliflower is a food that contains many healthy nutrients. Housewives can refer to the method below to have a new broccoli salad for the family.

In addition, many people still feel hungry after eating salad so they continue to add other dishes so they cannot change their weight. Therefore, you must consider when using salad foods. In addition, you should only add a moderate amount of sauce, with a lower fat content. Green vegetable salad The foundation of the right salad with your diet should be green vegetables. Most dieters will choose lettuce for their salads because they are very low in calories. Beans also make a great salad, they are high in protein and fiber. In addition, you should choose bok choy, spinach, watercress, broccoli, spinach … Busy people can use a handful of cabbage in the salad bowl to increase the crispness of the dish. You can chop the vegetables into smaller pieces to better fit your mouth. Some chefs even add herbs. Vegetable salad colors In addition to green vegetables, colorful vegetables are also great for making delicious salads with weight loss effects. – Red: Tomatoes chopped or sliced, sliced ​​or sliced ​​radish, chopped shallot, sliced ​​bell peppers … – Orange: Shredded or sliced ​​carrots, diced sweet potatoes. Yellow and white: Pomegranate onions, boiled corn, split yellow tomatoes, chopped shallots, white cauliflower, white asparagus, – Purple: Chopped purple cabbage, eggplant – Green: Thinly sliced ​​scallions, peas, broccoli, sliced ​​cucumbers, celery. Venture outside of your comfort zone when choosing vegetables. Sometimes combinations you never thought would be delicious become your favorites. Also, don’t worry too much about calories when you add vegetables. Most vegetables are low in calories and high in many nutrients. If you are concerned about the sugar or starch content of certain vegetables (like beets or potatoes), cut back. Healthy fats Your salad will taste better with a source of healthy fats. Of course, adding fat to salads that match your diet will increase your calorie intake. So, smart dieters should supplement them in moderation. Choices include avocado, olive oil, almonds, walnuts, sunflower seeds, pumpkin seeds, and more. Add protein If salad is the main course of your meal, you should add lean protein to build muscle. You will also find that salads with protein help you feel full for longer. Remember lean roast beef or chicken. You can choose to add salmon, tuna, shrimp … Many people add cold cuts to salads, note that some cold cuts are high in sodium and saturated fat. Mix the seasoning vegetables One of the best ways to add flavor to a salad is to add chopped herbs. The list includes basil, chives, cilantro, parsley … Limit sauces If you have all the delicious and healthy ingredients in place, the last step is to add a salad dressing. Most sauces are high in fat and calories. You may find that you don’t even need sauces, just sprinkle a little salt and pepper or mix with olive oil. Some dieters add a little citrus. An Yen (According to the Verywellfit )

Resources: – 1/2 carrot – 1/4 big cabbage – 3 mushrooms – 50g bean sprouts – 50g of sprouts – 1 tablespoon sesame oil – 1 teaspoon pepper – Salt, seasoning seeds – 15 spring rolls – 2 teaspoons of flour Making: – Cut cabbage 3-4mm thin, washed to drain. – Cut mushroom, erect mushroom and slice into thin slices. – Peeled carrots, finely grated. – Wash bean sprouts, drain. – Cut vegetable root, wash, drain. – Dissolve the flour in 1 bowl of water. – Heat the pan, add two tablespoons of cooking oil to the pan evenly, add cabbage and carrots to the pan, then add bean sprouts, mushrooms, and sprouts to the island for about 30 seconds. – Season with sesame oil, pepper, 1 teaspoon sugar, 1 pinch of salt, 1 teaspoon of seasoning seeds to taste, stir the vegetables to infuse the vegetables. – Spread the spring rolls on a clean, wide surface, scoop a teaspoon of the vegetarian spring roll filling mixture in the middle of the cake, fold the edges on the sides, then fold the center edge, roll the vegetarian spring rolls. – At the bottom edge, apply a little tapioca water to prevent the spring roll from coming out. – Heat the pan, add cooking oil to deep fry the spring rolls, wait for the oil to boil, then drop each piece into golden fry. Pick up the rolls to a plate lined with oil blotting paper and then use it hot. Vegetable lotus seed soup Resources: Lotus seeds: 50 grams Fresh shiitake mushrooms: 50 grams Fresh Ganoderma: 50 grams Carrots: 1/2 bulb Young tofu: 1 piece Coriander Spices: Soup powder, mushroom seasoning seeds, lotus seeds, pepper. Steps to be followed: Lotus seeds: You bring them clean and dry. If the lotus seeds have not been informed, you should remember to know how to reduce the bitterness of the lotus seeds. Carrots: Wash, peel, prune flowers and cut into pieces about 1 cm. Shiitake mushrooms, Ganoderma lucidum: Pick up, wash and take out to drain. Young Tofu: Cut into small pieces to taste. Cilantro: Pick up and wash, bring tangled. You put a small pot on the stove, add lotus seeds and pour cold water in. Bring to a boil, lower heat, simmer until the lotus seeds are tender. Don’t forget that you need to taste a little more seasoning seeds and broth powder. Soft lotus seeds, you add shiitakes and reishi mushrooms and boil for 6-7 minutes. Next will be the carrots and soft cooked. Finally, you add the tofu, tasting the spices to taste. Boil for 1-2 minutes, then add the peppercorns and turn off the heat. You spread the mushroom soup out, put the vegetables and the soup in a bowl, served with coriander. Chicken thigh mushroom mixed with satay Prepare: 3 – 6 chicken drumsticks.
1 stalk of celery + some cilantro.
2 teaspoons soy sauce.
1 teaspoon flour.
1 teaspoon ground pepper.
4 garlic cloves (depending on vegetarian taste you can add or not).
1 teaspoon sesame oil.
1 teaspoon roasted white sesame seeds.
2 tablespoons satay (you can give more if you like spicy food).
1 teaspoon of vinegar …
Perform: Chicken thigh mushrooms are washed with salt water and then tear the vertical strands into bite-sized pieces.
Boil the pot of water, let the mushrooms boil for 2-3 minutes, the mushrooms are just cooked, then north down, take out the basket to dry.
Crushed garlic, chopped. Add mushrooms, minced garlic, satay, vinegar, roasted sesame seeds, powdered wings, ground pepper into a large bowl, mix well.
Add soy sauce, sesame oil, celery into the above mixture, mix again, leave for about 5-10 minutes to absorb spices. Crispy corn pies Resources: Medium-sized corn (corn): 2 fruits Crispy flour: 2 tbsp Chicken eggs: 1 fruit Purple onion: 3 tubers peeled, minced Scallions or chives (can be substituted with cilantro) have been finely chopped Spices: Cooking oil / unsalted butter, salt, pepper Making: Corn is split into seeds, note when choosing corn, you should get the kind with moderate seeds, you can press your nails through. Grind the corn puree and add the purple onion, crispy powder, chives, pepper, and salt and mix well to make the corn infused with spices. After mixing the corn with spices, continue to add a mixture of 1 chicken egg and mix well. Place the pan on the hot stove, add 4 tablespoons of oil to the pan. When cooking oil floats, you scoop each spoon of the corn mixture into the pan (note a moderate amount), use a spoon to gently press the mixture to spread evenly and not be flat. You fry until the edges start to yellow, then turn to the back. After both sides are golden fried, you take them out to a plate, don’t forget to put oil blotting paper on the plate to make them taste better. You prepare a plate of raw vegetables, chili garlic fish sauce or chili sauce to serve with corn pies. Young tofu with shiitake mushroom sauce Resources: 1 pack of young tofu (can be purchased at the market or supermarket).
100g fresh shiitake mushrooms.
Scallion, 1 cilantro branch.
Spices: vegetarian oyster oil, soy sauce, salt, sesame oil.
1 teaspoon of flour.
Tools: Knife, cutting board, pot, kitchen … Making: Step 1: Shiitake mushrooms cut the old leg, rinse, soak in dilute salt water for about 15 minutes to clean. Then picked out thin slices to eat. Young tofu is washed, sliced ​​to taste, then steamed. Step 2: North pan on the stove, add 1 teaspoon of sesame oil. When the oil is hot, add the top part of the onion to the top and fry it. Next, add the mushrooms and stir-fry, add a little vegetarian oyster oil and soy sauce to stir thoroughly. Mix 1 teaspoon of flour with a little water, stir in a pan with mushrooms, taste to taste. Step 3: Finally, put the mushrooms with the sauce above into the plate of cooked young tofu. Spread the sauce over the beans with a spoon so that the tofu is evenly absorbed. So the food is done and ready to be enjoyed. Tieu Bao (Synthetic) Photo: Collectibles

Crab soup, a seasonal dish Then just eat a bowl of crab cake soup plump, fresh to please the god of speech, which is too dainty. In fact, living in a country where there are ten types of pho, there are dozens of styles of noodles, noodles, vermicelli, banh canh, a variety of cakes and “as much as the Nguyen army”, it’s hard to choose the right dish. most with this season’s intercourse. But why is crab cake soup? Simple, because it is a bold “seasonal” dish like the weather and the mood now. The food is delicious not because it is processed from high-quality foods, by sophisticated methods … but it is delicious only because of the circumstances, the situation. The fiber of banh canh was white as if it looked like it, taut and smooth. Banh canh made of non-glutinous rice flour (different from the kind of rice cake made from filter flour in Hue) with is a popular rice fiber, popular in the cuisine of Central and South. In the North, in the past, banh canh was not present because it could not squeeze its legs with vermicelli, pho, vermicelli, noodles, and rice cakes out here. However, there is also one thing that looks a bit like banh canh, which is the noodle noodle with a noodle the size of a rice chopstick, which is used to cook vermicelli soup with anabas and celery or crab with vegetables. spinach, onion … However, it is still vermicelli because it is not chewy, crispy, and smooth like banh canh. But between vermicelli and banh canh, there is a great sympathy, because it is the kind of rice thread of the popular people, the street. Snakehead fish soup, fish soup bone cake, fish cake soup, chives soup cakes are all delicious, cheap and bold local dishes. With its rustic rice powder nature, banh canh easily combine with many other ingredients, from simple to high-class. Therefore, we can die with a bowl of chives soup (including only bone broth and fresh chives) priced at 10,000 in Tuy Hoa or faint with a bowl of crab cake soup, luxury seafood on the sidewalk of Cho Old ( Saigon). It is the famous dish of banh canh with crab or crab and the famous seafood of the South is the way for banh canh to introduce itself to Northern cuisine. About 5 years ago, crab cake shops began to appear in Hanoi, and gradually became a favorite dish with brands such as OSON crab cake soup … On the base of the fresh, crispy and smooth rice cake, the aroma of the rice flour blends very well with the sweet, fatty, richness of the crab meat, the surface peeling and the fish ball. However, the factor that brings the above harmony is thanks to the fragrant, viscous water, the scent of salty seafood. The broth is what makes up the attractive flavor of the crab cake bowl. That is the secret to bring unique deliciousness that can not be found anywhere. Fresh soup cake, crab meat, pork belly, fish ball, herbs, green pepper is a small thing, but it is a big thing to have that broth. The broth wraps the other ingredients into a unified form, making the banh canh fibers branched and cooled under the dark yellow broth; makes the pieces of the crab meat richer and sweeter. It can be said that the broth has mixed the ingredients in the bowl of banh canh together, enriching the flavors, making the banh canh yarn the taste of seafood and the crab meat fragrant with rice and herbs. In order to get that broth, the sweetness of the pork bones and crabs must be distilled during slow simmering with low heat for several hours. Thanks to that, the sweet substances are secreted slowly, intertwined, creating a truly sweet and viscous water that no seasoning powder or monosodium glutamate can bring. Crab cake bowl is a complete combination of fresh ingredients from the sea, rivers, and forest fields. Take the first teaspoon of broth to awaken the taste cells in your mouth, then bend your face down to inhale the salty ocean flavors and see the beautiful bowl of banh canh like a picture with the main warm colors. Then lightly bite the slippery banh canh, enjoy the refreshment as it slips on the thorns to see the aroma of the rice. Discover other pieces to enjoy the crispy white crab, the sweet and chewy surface, the peppercorn flavor suddenly brightens when you bite the fish ball. Chew more pieces of green pepper to burst all the pleasure, and feel the cook’s heart that deliciousness is real. So, on one day when the weather is hovering over the spring to summer season, pamper yourself and your emotions with a bowl of crab cake soup!

Resources:

2 eggs

2 small tomatoes

1 pinch of salt and pepper

1/4 cup cooking oil; 1/8 teaspoon of sugar; 1/2 teaspoon salt; 1 chopped scallion

Making:

In a small bowl, break the eggs and add salt and pepper. Beat well until the eggs are small, shiny yellow.

Cut tomatoes in half, remove the core, then cut into small pieces.

Heat cooking oil in a pan, then pour the eggs in, wait a few seconds for the eggs to slightly coagulate, then turn off the heat.

Use chopsticks to turn the eggs to break into small pieces. Then put the eggs in a bowl, between the cooking oil in the pan.

Place the tomatoes in the pan and fry them until soft. Pour eggs in, add salt, sugar, scallions, stir-fry quickly so that all ingredients blend, then scramble eggs with tomatoes on a plate with hot rice.

Eggs in soy sauce

Resources:

• Eggs: 10-15 fruits

• 200ml soy sauce, choose the better soy sauce, the better the sauce will be.

• 200ml of water

• 100ml of malt (can be substituted with brown sugar, or use corn syrup- corn syrup)

• 1 teaspoon sugar

• 1 teaspoon of vinegar

• 1 teaspoon sesame oil

• 2 tablespoons of kiri wine or white wine

Half an onion

• 7 chives branches

• 3 scallions

• 1 large red pepper

• 1 teaspoon of roasted sesame seeds

Making:

• Eggs boil at an optional time to get the desired results. Then immediately put in a bowl of cold water, add salt and vinegar to make it easy to peel.

• Add water, soy sauce, malt, sugar, vinegar, sesame oil, wine, half an onion in a saucepan. Stir well and then add to decrease according to taste.

• Simmer for 5 minutes and then turn off the heat to cool

• Chives, scallions, chopped chili

• With cold sauce, eggs are cold, then put the eggs in a box, pour the sauce and sprinkle with chives, onions, chili, and sesame seeds on top. Keep the lid closed to the refrigerator for 6 hours or overnight. The sauce is not used up can be boiled more eggs to soak and then eat again.

Eggs fried with chives leaves

Prepare materials:

50g lean meat

25g chives

1 chicken egg

1 sweet pepper

Mayonnaise

And other spices

Processing process:

Step 1: Preliminary processing of raw materials

Lean meat washed, ground or minced. Then, marinate meat with a little pepper, fish sauce, sugar, dried onion.

Wash chives, cut off all yellow leaves. Then chopped.

Pomegranate horn peppers. You should remember to choose red peppers, when coated with eggs, they look very delicious.

Break the eggs into a bowl, beat them, then add the chives, fish sauce, mayonnaise and beat them together.

Step 2: Frying eggs

Heat the non-stick pan, add a little cooking oil, stir fry the meat, then spread evenly over the pan, then pour the eggs into the pan, sprinkle chili on top. Cover and fry for about 2 minutes for eggs to cook, then turn off the heat

Stir-fried eggs with garlic

Materials need to prepare:

• 1 bunch of garlic

• 4 eggs

• 1 tablespoon soybeans

• A little salt, cooking oil

Making:

• Step 1: Soak the garlic, wash, and cut into small seeds.

• Step 2: Break the eggs into the bowl, add a little salt and 45ml of filtered water to dissolve.

• Step 3: Pour cooking oil into a hot pan and then pour the eggs and stir clockwise for the eggs to be fried evenly. Pour the eggs into the bowl.

• Step 4: Pour a little cooking oil into a hot pan, let the garlic pan and fry over medium heat until the garlic goose turns color, add soybeans to the stirring.

Finally, add the eggs to the stirring until the ingredients are fully cooked.

Eggs

Resources:

• 300gr bacon

• 12-15 shiitake mushrooms

• 30g dry vermicelli

• 5 eggs (keep 2 separate yolks for face scanning)

• Spice

Making:

• Wash the noodles to drain. Shiitake mushrooms soaked and washed, shredded and minced garlic onion.

• For the bacon just wash and mince or puree.

• For meat, vermicelli, eggs mixed with spices such as pepper, garlic, seasoning powder, chopped scallions. Then put the meat mixture in a mold lined with parchment paper.

• Sweep the egg yolks on the surface of the egg mixture and bake at 180 degrees Celsius for 30 minutes. If your family does not have an oven, you can also steam it.

• Grilled eggs, let cool and then cut into a plate to taste.

Tieu Bao (Synthetic)

Photo: Collectibles