Photo captions Dam Vac is most beautiful in the sunrise. The sun shines through the forest of High Hill, dyeing the water pink. In the sky, flocks of white storks and white cauldrons fly. Occasionally, kingfishers swoop down to the lagoon to catch fish. Under the lagoon, two or three bamboo boats are lined up horizontally, while swimming and knocking the fish to the east. Suddenly, the three boats turned sideways, the sound on the boat was as gentle as the music, sometimes fast, sometimes slow. It is the sound of mincing eel, mincing meat as bait for oil cloves. Chopping up an eel, my grandfather threw the bait into a large basket to soak it in the water. The oil shrimp rush to eat. My grandfather gently pulled up the big basket, hundreds of oil cloves lay white in the basket. He quickly dumped the shrimp into two pickles for my grandmother to carry to the provincial market to sell. People in the street compete to buy, blister oil is a specialty. People along the Vac lagoon have a rhyme: Dam Vac shrimp, lost in the sedge market A meal of nine pigs and ten buffaloes is not as good as an oil clove in Vac lagoon Dam Vac oil shrimp is most delicious at the end of summer and early autumn when it has eggs. My grandfather said, they call them oil cloves because they are very fatty, when fried without lard, the oil cloves are still very fragrant, fatty and delicious. Process oil cloves into many delicious dishes. The oil shrimps picked up from the lagoon are still fresh, squeezing out the intestines, keeping the egg bags, making them a little bit crispy, deep frying, drinking a glass of wine or a beer is delicious. Or buy some pickled cassava tops, cooked with oil cloves are also delicious. My grandmother said, the most delicious in the dishes made from oil shrimp is shrimp braised with soy sauce. She is also fussy. Wash shrimp, sprinkle with a little salt, shake well. New hard shrimp for storage. My grandparents are from Hung Yen, she makes very good soy sauce. The jar of soy sauce is usually left at the base of areca. Before storing the shrimp, a little sugar and ginger must be burned to form a bitter candy. She reserved a pot of land for shrimp storage. Ginger soy sauce with bitter candy boil old, evenly fire. She sprinkled a batch of cloves in and continued to boil. Like that, sprinkle boiled shrimp in turn. The fire is not too big, the pot of shrimp is simmering until the soy sauce is exhausted, reduce the fire, boil the fireflies, burn the edges, the sweet aroma is new to the pot. The dark shrimps are still intact and not broken, Watching her pick up the shrimp on the plate, smelling the aroma of braised shrimp, we both looked at the plate of shrimp and rubbed it. Now that I think about it, I still feel hungry. When we ate with new rice, we all said “delicious, delicious”. My grandfather sipped a cup of wine and read the verse: Even though the horse is nine cows and ten buffaloes, Not as good as the oil in the Vac lagoon. Shrewish!

Like the hierarchy in a certain definition, fish sauce is a dish reserved for the class that still has many difficulties to survive. But I dimly realized that the fish house society still has its own rules and voices. The snakehead fish sauce is cooked with pork fat, sugar + monosodium glutamate + ground pepper, dipped with boiled okra or cucumber, or eaten with purple potato soup cooked with shrimp or minced meat only for the wealthy. The pot of braised fish sauce is even more remote because it is expensive when it comes to bacon, snakehead fish and silver shrimp, … I choose friends with a cup of fish sauce very early. My mother told me to buy a tamarind from her sister’s 5 Pieces, go back and eat with cold rice. Selling sour tamarind to Saigon with lots of zinc, needing to be tall, sister 5 is young but likes to eat betel nut. She’s so cute, she never takes money and keeps telling me to eat as much as I can. Mam ruoc is no longer lonely when choking fish comes to share joy and sorrow. My mother and I often sit and tear fish sauce and eat it raw with herbs, banana chips + star fruit and cold rice. Asking the elders in the West, I received the answer: the West knows how to make fish sauce from Indonesia and snakehead fish sauce is suggested by Khmer people. 2. Lost in the youth in Can Tho for 5 years and 11 months, I know Tay Do is very famous for hot pot with fish sauce, but I have never tried it, because the dish with a lot of money is only for receiving precious guests. Time has passed, it has also been windy and rainy and we know each other a lot, in my eyes, the South is the path of fish sauce and islet pot (hot pot), like a familiar saying from friends: If you don’t eat fish sauce, you are not a local West!. In my young years, I still don’t have a satisfactory answer when Chau Doc – An Giang and Ca Mau are always affectionately called “the kingdom or land of fish sauce”, but Can Tho is resounding with fish sauce hotpot. Asking the elders in the West, I received the answer: the West knows how to make fish sauce from Indonesia and snakehead fish sauce is suggested by Khmer people. Borrowing the method of making beef sauce from snakehead fish in the Ho Sea, Can Tho is the economic center of the Southern Continent, where “white rice with clear water” has created a method of fermenting fish with Vietnamese identity: using Listen to fermented roasted rice, instead of cold rice. The Khmer people are sincere and honest, but the cuisine is still entangled in the wild. Living in harmony between the two rainy and sunny seasons along the Mekong River, both the Khmer and the Southern people gradually perfect the rustic dishes from fish sauce. Khmer people in the West know how to apply more spices to make beef sauce wrapped in green banana leaves more fragrant. Snakehead fish in the pot of braised fish of the West is replaced with basa or howling fish for fatter. At that time, when I heard about the original way of fermenting beef sauce, I did not dare to eat it, not to mention the stories of weaving and adding charms from folk about the Khmer. Then I try to practice and feel very delicious! 3. The time I had a meal in Phnom Penh, it was so delicious with Prahok Kob. Mixed beef sauce with bacon + beef and dangerous chili, wrapped in green banana leaves and grilled on charcoal. Just raw cucumber, eggplant and vermicelli, mixed with fish sauce, I’m full, I don’t care about other dishes… That night, I also learned the national spirit of the Khmer people through the mouth-watering saying “No prahok, no salt”, deeply understood: without beef sauce, the meal cannot be delicious! Southeast Asian countries all have their own “country spirit”, which I have also tasted such as Ngapi – Burma, Kapi – Thailand, Trasi and Petis udang – Indonesia, Bagoong – Philippine, Belacan – Malaysia, Padaek – Laos, … In my eyes, Vietnam deserves to be the “Lord of fish”. The variety and abundance is so rich that I cannot count all the separate categories by region… 4. The rain is pouring heavily, eating fish sauce to realize the bold, honest, and innocent features of the old countryside. Processing is as easy as the identity and life of the fish, when the fish is choked with a little water, boil it to get the juice. If you want the fish sauce to be strong or light, depending on the amount of fresh coconut water you add to dilute the fish sauce. Bring to a boil again, I season to taste. Among the spices I’ve tried, for me, garlic and lemongrass are the best, so I minced them and put them in the hot pot to add extra fat. Looking at the plate of meat, everyone will be amazed, but those who like to eat fish have the same opinion: the best is to eat vegetables with fish sauce! When I cook hotpot, I think of my mother, because she foresaw my fortune: old age, no job to earn money, so I have to eat fish sauce to change day by day…

Where are the leaves and flowers – a wild plant that grows a lot in An Giang. Photo: Tourism Newspaper Prohoc sauce (prohok – boo hoc), according to my mother-in-law, the climate in the South has two seasons: rainy and sunny. In addition to the rice season, the fish season is also the main season of the Khmer farmers in the South. They catch fish in many forms such as slapping or fishing, spreading nets, fishing nets, etc. Where they can be caught, they can be dried there with large fish, while small fish are made into beef sauce. Every house makes two or three jars to eat all year round. Bo hoc sauce is almost considered as the main dish in the culinary life of the Khmer people as well as the Vietnamese people’s snakehead, choke, and roe sauces. Although their way of making prohoc fish sauce is similar to that in Cambodia, but through the stages to become bohoc sauce, it is necessary that there is no longer a musty smell, especially without maggots. Usually they use snakehead fish more than other types of fish, of course, snakehead fish to make fish sauce will be more delicious. Select suffocated snakehead fish, scrape the scales, scrape the blood on the spine, wash and soak in cold water for a day and a night (24g), then take it out and leave it in a basket to drain. Use a knife to gradually fish the fish, add a small pinch of salt and a little cold rice, mix well. Incubate in a sealed container, the next day take out the fish and place it in a thick basket, cover the basket with a piece of mocha, use a rock or heavy object to ballast the water with a fishy smell. Then, put the fish in a jar or glass glue, use your hands to receive the fish easily, cut the mo areca to fit the mouth of the jar or glue it on, use a bamboo brace to fasten it. Then proceed to cook salt water poured over the fish and then dried in the sun. About three months, the fish sauce can be eaten, but only used for making stewed, fried, seasoned soups, cooked vermicelli or cooked with potted rice noodles with shaved corn with straw mushrooms and snakehead fish or shrimp. If you want to eat it raw, you must leave it for a year or more, the longer you leave it, the more delicious it will be. Beef broth of Khmer people. Usually fish sauce is eaten raw with thinly sliced ​​​​fruit or paired with herbs of all kinds. In particular, when cooking vermicelli, fish meat is shredded, boned, put in a mortar with wormwood vermicelli, boiled, combed for water, then added fresh snakehead fish, pork, minced lemongrass into the pot of water. leo. Those who have never eaten prahoc sauce, when they heard the name mentioned, they were afraid. But if you happen to stand in the wind, someone is cooking fish sauce, the sense of smell can enjoy a faint aroma mixed between the pungent smell of brewed fish and the sweet aroma of fish sauce. That taste makes us drowsy, listening to the hungry stomach. Having a sip of spinach soup or a bowl of vermicelli, there was nothing happier than that. Happier if you can eat a piece of raw fish sauce sandwiched with the fruit, the sour and sour taste of the fish sauce mixed with the sweet and fragrant taste of the fish sauce, the warm and spicy taste of minced lemongrass, dissolved in a sip of wine cooked with rice, is nothing better. It’s like listening to the wine pushing the fish sauce and slowly drifting into the throat, slowly ripening… gradually…, falling into the stomach. Please bear with me, I don’t know what language to use to describe all that “delicious” pleasure! Where is the dried gourd salad with choke fish . Photo: Tourism Newspaper At home, my wife gently washes each bunch of young leaves, each tiny bunch of tiny aluminum flakes, drains before mixing the salad with cucumber, thinly sliced ​​tomatoes, and purple onions. Similar to the way to mix durian salad of the Vietnamese people in Sam mountain (Chau Doc, An Giang), it is mixed with dried snakehead fish, shredded grilled snakehead fish or with shrimp, tiger, boiled bacon cut into pieces and eaten together. coriander leaves. But, with the Khmer it is a little different. After washing vegetables, tomatoes are grated into thin circles; thinly sliced ​​purple onion; cilantro, chopped coriander only; chili, minced garlic. After that, my wife started to process the mixed water and put the cooked tamarind in a bowl to make boiling water, stirring to dissolve the tamarind rice. Then she began to process the mixed water, using cooked tamarind in a bowl or cup, boiling water in, stirring with chopsticks until the sour substance was diluted in the water. Prahoc sauce is also put in a bowl, add boiling water, and crumble until the meat is broken. Then, comb the water to decant the fish baits and bones. Crush garlic, chili, add a little granulated sugar and then add two kinds of tamarind juice, fish sauce, stir well, sweet and sour seasoning. When the shrimp or tiger is cooked, take it out, take out the cooked meat and cut it into thin pieces. Put both in a bowl of vegetables, add the mixed water, mix well with the leaves and flowers, then start enjoying. Unlike at home, where I sit to eat on a chair around the table, Khmer people eat on a plank, all the dishes are arranged in the heart of the board. Everyone in the family, along with my father’s two brothers and my (mother’s) brother, my wife sat cross-legged around the tray of rice. My father is the oldest person in the family, holding a cup and chopsticks to invite: “Each oot kho nia hop bai” (the whole family eats rice). I took each chopsticks of salad into my mouth, chewed slowly, the sweet and sour taste of cucumber, tomato, the spicy taste of garlic, chili, laksa leaves, coriander mixed with the sweetness of shrimp meat, the fat of pork belly. shine in the district with the sweet and bitter taste of sorrow. All of these are imbued with the sweet aroma of beef sauce, creating a delicious taste. Sorrow salad is no longer a favorite dish for men to sip with kh Kha wine, there is nothing better than telling stories in gatherings. My father-in-law holds a bottle of wine that is fermented with home-cooked glutinous rice that my uncle and I bring in according to the Khmer custom in the days of Sene Dolta (anniversary ceremony). He poured out a small glass, clear drops of wine slowly sparkling, showing a very high alcohol concentration. Picking up the glass, he said: “Onh Chon ate every ounce of happiness” (inviting everyone to drink wine). He brought a glass of wine to his lips, gulped it down, then wheezed, said: “Sê Chchanh” (good wine) and then poured a pass for each person. When I came to my circle, I refused because the wine was too strong, but my uncle said: “Num salinh top brother chon” (Ba Thuong Ba just invited). Hearing that, I couldn’t refuse and reached out to accept the wine glass. Before drinking, I picked up a chopsticks of salad, put it in my mouth, chewed it slowly, enjoying the sweet aroma, then swallowed, then gulped down the glass with my breath, the spicy alcohol on the surface of my tongue and then “swallowed” the salad pieces for them. drifting slowly, slowly, heating up as if they were ripening, softening and disintegrating. Enjoying this delicious dish, I realized that, no matter how sad, but when chewing a piece of melancholy salad, the sorrow is also broken and blended into the delicious taste that gradually drifts down to the stomach, leaving only a sweet, bitter aftertaste on the tip of the tongue that we always feel like eating more! Chau Doc (An Giang), where is known as the “kingdom” of fish sauce. Photo: Huynh LamTGTT On that day, when the cool winds swayed the surface of the Hau River, the first rain of the April season watered the fields and awakened the young shrimps that were still sleeping in spring in the shells clinging to the field or in frogs and crab burrows. , eels, snakes… At that time, the uncles started a self-reliant life. This is also the time when Khmer farmers are busy for the rice sowing season. The lush green carpets grow with the water. The shrimps are also growing up. By the middle of the eighth month of the lunar calendar, the rice begins to ripen and the fields are golden, and people are anxious for the harvest. The fields are drained and the water flows down the canals and canals. This is the season of catching shrimp. Children, adults, women, young people, anyone can participate. People use bamboo slats, walk in the deep corners of the fields or use fine nets to drag along the canals. But the most common is to use scrubbing to place the free place to drain the water flowing down the canals to catch shrimp. Shrimp is an inexpensive source of wild food, but rich in protein, calcium, and easy to prepare. Can be boiled with rice paper, raw vegetables; fried dough; warehouse; roasted… but the best is to make fish sauce. The Khmer shrimp paste, called bo-ot, is different from the type of shrimp paste we usually use. The method is also simple, but must be carefully selected, remove moss, snail shells, dead leaves, grass, garbage, etc. Most importantly, remove the ones on the head with luminous substance by putting the shrimp in the ball. dark for easy viewing. If chosen incorrectly, when making fish sauce, it is easy to be poisoned. After choosing, wash, and use 1kg of shrimp with a high concentration of base wine, 50gr of granulated salt, marinate, cover for about 30 minutes, drain water, mix in a cup of cold rice, 100g of white granulated sugar, Get the cloves into the glue. About three days later, add chopped ginger, garlic, and crushed chili, mix well into the glue. Try eating a piece of ginger, if it tastes sour, the fish sauce has been eaten. Bo-ot fish sauce is very delicious, sour, sweet, aromatic, spicy… stimulating the digestive system, it is difficult for any kind of shrimp paste to be compared with its unique flavor. Shrimp sauce is served with raw vegetables of all kinds along with fresh vermicelli, rice paper and pineapple, acrid banana, sour fruit, thin slices when the family has an anniversary, party… But it is also used as food in daily meals. family day. When eating sandwich with grilled catfish, beef sauce gives me its wonderful taste, so I can’t help but “work hard” to bring my wife back to visit her family whenever I have the opportunity. And every time, besides visiting the health of my wife’s parents, and then gathering around the family tray of rice, I often enjoy the unique taste of beef sauce and beef sauce in a meal full of love. feel dear!

Finger lime (scientific name: Microcitrus australasica) is a species of flowering plant in the citrus family, one of six species of lemons native to Australia. Lemon caviar has different characteristics from normal in their leaves and flowers are very small. The height of the acorn tree is about 2-7m, the leaves are small, 1-6cm long and 3-25mm wide. Flowers are white with petals 6-9mm long. Fruit cylindrical, sometimes slightly curved, 4 – 8 cm long. The peel is thin, has many different colors such as yellow, pink, green, burgundy, purple… Lemon shrimp has the same shape as salmon roe, succulent. Caviar lemon shrimp can separate like grapefruit, looking exactly like caviar. Many people also call this “caviar in the lemon family” because of this similarity. Not only has the effect of creating flavor, the lemon cloves also make the dish more eye-catching and scrumptious with the appearance of colorful pearls, used for decoration. Caviar lemonade has a sour taste that is not much different from regular types, many people think is a combination of yellow lemon and regular lemon. Can be used for cooking, making jams and pickles. If eaten with fresh seafood such as sushi and sashimi can bring out great taste. Caviar lemon peel can be dried and used as a spice. Due to the high demand for this type of lemon, many places put caviar in mass cultivation, farms growing all over France, California (USA). Perrine and Etienne Schaller were the first two French to grow lemon caviar commercially. They create many different varieties with diverse colors, sour taste, characteristic aroma. Breeding sources are selected from nature. Lemon caviar is usually grown by grafting or sowing seeds. The expensive value is also due to the difficulties in growing acorn lemons and the relatively low yield. This type of lemon used to have a time of near extinction because of humans. When the Europeans invaded Australia, they cut down a lot of acorn lemon trees to make room for agriculture and livestock, making this tree almost missing. This lemon variety has been successfully grown in Vietnam. Specifically, Ms. Duong Thi Kim Duyen in Ben Tre is considered the first person to grow acorn lemons in our country. Duyen said that although this type of lemon has tiny fruit, the price is more than 3 million VND/kg, which is nearly 100 times more expensive than normal fresh lemons. Please watch the video: The strangest shaped trees in the world. Source: Happy and healthy every day

Fried rice husk shrimp Rice husk shrimp is also known as riu shrimp, seaweed shrimp, gull shrimp or copper shrimp… This is a small species of shrimp, light green or white, transparent, proliferating naturally and sweetly aromatic. Some delicious dishes to mention are fried rice husk shrimp with coconut milk, making papaya salad, fish sauce, rim or cooking vegetable soup. In Ho Chi Minh City, the flavor of rice husk shrimp in the fried version also gives diners a new experience. Address: 79th Street, District 7 Price: 120,000 VND Business hours: 17-23h Diners use green vegetables to roll fried rice husk shrimp and dip it in chili fish sauce. Photo: Onghoangtrasua. Diners commented: Onghoangtrasua: “Waiting time for fried rice husk shrimp is about 15 minutes. The shrimp is rolled with fried flour and shredded taro. The dish is golden in color, crispy. Diners enjoy it with raw vegetables, dipped in dark chili fish sauce. taste”. Noodles with fish sauce Bun Mam originated from Cambodia, cooked from beef sauce. When imported to Vietnam, the noodle dish stands out with the broth flavored with fish sauce or fish. Crispy roasted pork, shrimp, fresh squid or chewy fish cake are the ingredients that contribute to creating a rustic and strange version of cuisine. Diners enjoy noodles with split spinach, lily stalks, bitter vegetables, banana corn … Address: Khanh Hoi, District 4 Price: 67,000-80,000 VND Business hours: 9-21 o’clock Bun mam has a typical flavor from Linh fish sauce and choke fish. Photo: Ntnamhair. Diners commented: Khiem Nguyen: “Delicious vermicelli, you should choose a regular bowl because the special type is not too impressive, the price is much different”. Vo Trang: “A bowl of shrimp, squid, fried spring rolls, chili rolls, roasted pork, vermicelli and vegetables. The broth is not really rich. Fried rice is the best ingredient in the bowl of vermicelli. The price is high compared to the quality. Quantity of dishes. The plus point is polite staff, clean space”. Fish sauce hot pot, islet hot pot Islet hotpot, mam hot pot cooked in the Western style are the dishes that attract Saigon cuisine followers. The restaurant uses a pot with a coal-fired tube in the middle, which is like an island, a mound of earth floating in the surrounding water. In addition to the main ingredients such as meat, fish, shrimp, squid, okra, mushrooms, diners enjoy hot pot with chili fish sauce and bitter vegetables, light vegetables, rice balls, tubs … Address: Nguyen Xi, Binh Thanh District Price: 159,000 VND Business hours: 16-22h The islet hot pot has a coal burner in the middle like a mound floating in the water. Photo: Samlacareview. Diners commented: Hoanglamfoodie: “Cu Lao hotpot has a flavor of bar water, a variety of ingredients including pork, heart, liver, duck gizzard, shrimp … You can choose noodles or instant noodles. The price is quite affordable”. Hieu Ng: “The fish sauce hot pot is full of noodles, vegetables, beef, seafood and 3 pieces of howling fish are available in the pot. The broth is a bit salty, the seafood is not too fresh but edible. The shop is easy to find, free parking. fee, fast service. Clean space, indoor and outdoor seating.” Pancakes The Western version of banh xeo is usually large in size, served with a variety of vegetables and dipped in sweet and sour fish sauce. The following restaurant is an ideal rendezvous for you to sip pancakes with a thin and crispy crust, folded in a semicircle. Rich ingredients include shrimp, meat, squid combined with enoki mushrooms… depending on the customer’s choice. Address: Dien Bien Phu, District 3 Price: 50,000-60,000 VND Business hours: 15-22h Western pancakes are large in size, served with a variety of vegetables. Photo: Caoduongtamlinh. Diners commented: Leosnak: “The restaurant is crowded but quite clean. The cake is delicious, the sauce is rich in flavor, the crust is not too much oil. The highlight is the green vegetable tray in the West.” Your Little Penguin: “Pretty big pancakes, crispy, thin crust. Priced mixed cakes, enoki mushrooms, shrimp, squid, meat, green beans and eggs, fatty panther taste. Reasonable price, free parking. “. The satay noodle dish of the western river region This special noodle dish requires sophisticated processing, combining many spices together to create a delicious and irresistible final product.

Resources: – 200g of copper shrimp – 1 pack of fried flour – 1 teaspoon ground pepper 1/4 teaspoon salt – 1/2 teaspoon of seasoning seeds – Chopped scallions – 1 cup of filtered water Making: Shrimps bought and washed through plenty of water. Mix all ingredients including fried flour, water, salt, seasoning seeds, pepper, onions into a even mixture. Put the washed shrimp in, mix well and fry the oil in medium heat, take out to absorb the oil on the paper. Eating with raw vegetables, cucumber, sweet and sour fish sauce is very suitable. Shrimp soup with star fruit Resources: – 200g of copper shrimp – 3 sour star fruit, 2 ripe tomatoes, green onion, guise leaves – 1 teaspoon powdered soup, 1 teaspoon fish sauce, 1 teaspoon sugar Making: – The shrimps are picked and washed, stirred evenly with a pinch of salt. – Star fruit cut off the edge, sliced ​​fruit horizontally. Tomato peeled, cut areca zone. The guise leaves and green onions are chopped, the head is white and left on. – North the pot on the stove to add oil to the aromatic chopped purple onion, pour the shrimp into. After that, add tomatoes, followed by star fruit and sauteed. – Pour 1400ml of water into the pot, season to add 1 teaspoon of soup powder, 1 teaspoon of fish sauce, 1 teaspoon of sugar. – When the soup boils evenly, turn off the heat and add the sliced ​​green onions and guise leaves on top of a few slices of fresh chili. Ladle the soup into the bowl, use it hot. Green shrimp salad Resources: 200 g Shrimps Papaya 1 / 2kg 1 lemon Chili Fried onion Roasted peanut Herbs Other spices Steps: Shrimps must be fresh, washed to drain. Marinate the shrimp with 1/2 teaspoon of salt + 1/2 teaspoon of MSG. Then bring the shrimp to high heat. When the water is depleted, lower the heat and add 1 tablespoon of water ball + 2 teaspoons of sugar and 1 tablespoon of cooking oil to make the shrimp shiny. The papaya portion of the papaya you use is shredded to grate and put in dilute salt water to soak. Then take out the papaya juice to drain the papaya, you should choose the fruit that is red but not too ripe for it to be crispy and sweet. You prepare roasted peanuts and golden onions, if not they can be ignored. Prepare the most raw vegetables, the herbs that create the scent of basil, or cinnamon. And if there is sesame rice paper to serve, the better. Make sweet and sour fish sauce to mix the salad with lemon, garlic, chili and fish sauce, adjusting by cooking a little at a time. When the papaya is finished, add the roasted shrimp. Finally, add chopped cilantro + sprinkle with peanuts and scallions wait a moment for the ingredients to infuse each other. Vegetable salad with copper shrimp Resources: – 1 bunch of water spinach
– 200g of copper shrimp
– 1 lemon
– 1-2 chili
– 1 garlic bulb
– 100 roasted peanuts
– Salt, sugar, water
– All kinds of herbs (basil, oregano, aromatic) Making: Step 1: Morning glory pick up all the leaves, wash them and drain them. Step 2: Boil a pot of water on the stove, add water spinach to boil. Take out water spinach and soak it in boiling water to cool with ice. This will keep the vegetables crispy and green. Step 3: Wash the copper shrimp, add some cooking oil and then cook it. (When roasting teaspoon of seasoning powder), roast dried shrimp and then place on a plate. Step 4: Wash all kinds of herbs, finely chopped. Step 5: Lac brings lies. Step 6: Put the dried water spinach into a clean bowl, add the cooked shrimp with herbs, then slowly add the sauce to mix well (Mix fish sauce: fresh lemon juice (2 tablespoons): 2 tablespoons of sugar : 3 tablespoons of water: 1 tablespoon of flour with minced garlic, chili. (The way to mix fish sauce is only corresponding) you should re-season the salad to taste sour – salty – sweet balance to suit the taste family seasoning). Step 7: Sprinkle roasted peanuts with the rest of the herbs and mix again. Put the spinach salad on the plate to decorate it beautifully and enjoy it. Tieu Bao (Synthetic) Photo: Collectibles

Hyacinth is also known as Western water hyacinth or Japanese duckweed, there are many in the river. In the past, water hyacinth was just an aquatic species drifting along the water, an unusable herb but a very dear, close image to Mekong Delta farmers. The hyacinth has a delicate purple heart color with no fragrance, and on its yellow-spotted petals looks like peacocks showing their tails. The average football stirred the song Water hyacinth is picked and washed, cut off the book to drain. Put the oil in a pan, fry the garlic for fragrant, pour the marinated shrimp into the pan. The aroma is soaked up, the hyacinth is added, and the lid is closed. Just a little, the hyacinth has fallen, seasoned it again to taste it and reminded it from the kitchen that there was a delicious, clean and rustic dish. Pick up a shrimp with hyacinth flower and dab it in a cup of soy sauce and bring it to your mouth to chew slowly, you will “keep listening to” the sweet, chewy taste of the shrimp; The taste is soft, sweet, and the typical aroma of hyacinth, once eaten, will forever remember the taste of the country. What is better than when enjoying a hot meal with the family with a plate of water hyacinth stir-fried with shrimp, both simple and delicious, while not worrying about vegetables being “dirty” by fertilizers, chemical drugs. Previously, the dishes from water hyacinth were only the dishes of the poor, now they have become attractive and classified as specialties, already present in many restaurants for visitors to enjoy. when I have the opportunity to come to the West.

Shrimp sauce is one of the typical dishes of Western people, never absent from simple and rustic meals. The typical taste of the western shrimp sauce is different from that of any other region. The sweetness of Bac Dat Mekong River shrimp together with the crispness of the western platypus has created an unforgettable taste. Fish sauce served with white rice, boiled meat, boiled vegetables, … or banh tet, banh chung, … creates a unique resonance, remembering it forever for the first time. Aunt Tu Co fish sauce was born from Aunt Tu Co’s passion for cooking with family members. I got up at 5 a.m. to go to the market to buy the live Bac Dat shrimp, and picked each papaya by hand. I did all the steps myself because she said: “ The papaya should be well-sliced, otherwise it won’t be crunchy. Fish sauce must soak at the right time or else there will be no meat left. ” This is a homemade dish that does not use borax, colorants or preservatives, but only contains memories of the countryside, the simple meals that gather with the family. Posts: : Nice News

Drying shrimp paste in Son Tra, Da Nang. There is a dish that smells of home town in Da Nang, which is fish sauce. So much so that people here consider themselves the people of “the region of sauce”, the “people of the sauce”. Fish sauce has long been a specialty of Da Nang, being produced a lot, sold around in the south and north, and exported to foreign countries with an unforgettable taste. Mam ruoc is an indispensable dish in daily meals as well as holidays, Tet, communal events, and ceremonies of the people of Da Nang from past to present. If the Northern people love shrimp paste, the Central and South people prefer shrimp paste. Mam Ruoc Da Nang is famous for a long time and has become a traditional dish of this Quang country. Since ancient times, the people of this place have a profession of fishing and making shrimp paste. Whenever enjoying the taste of this rustic dish, many people remembers their old homeland. Waiting for the sun just enough to stand the shadow of people, Ms. Nguyen Thi Hao (59 years old, Tho Quang fishing village, Da Nang) reversed the place where the shrimp paste has been incubated for a long time, the raw material of the shrimp paste in Da Nang land is made of a torch. sea, a type of sea shrimp in the South called a moron. Rinse and drain, mix the shrimp paste with large-seed salt, let it soak for a few hours, then spread it out in the hot pot, the cement yard is clean, dry for about an hour and then put it in the stone mortar to mash it with white salt. The formula is smooth with 3 torches 1 salt. Done, put out a basket, underneath there are brass, pots, saucepan, pot to catch water pouring down. Then put in the jars or jars to be equal, sprinkle a thin layer of powdered salt, cover with cloth, nylon to seal to prevent mosquitoes from laying on. For about ten days, the sauce is sour fermented, the purple sauce turns from purple to bright red and the aroma is ripe and edible. Every Danang woman knows how to make a few fish sauce dishes to gradually eat in family and as gifts for friends. Making sauce is not easy and has to go through many stages. The bowl is salted according to the ratio of large or small torches. After the salt has melted, to the stage of drying and then grinding and incubating. Finally, reprocess and grind 4 times to separate the shrimp and close into the box. About 3kg of shrimp can make 1kg of fish sauce. Ms. Hao said that each processor has its own secret and has an heirloom flavor that is why. Although making fish sauce is simple, it takes experience to create delicious and hygienic products. But the decisive factor for good or bad fish sauce depends on the time of drying and maturing so that neither sooner nor late. Dried with just enough to wilt, not until dry. As for incubation, the time is just right. The time to incubate the sauce is usually from 6 to 8 months. Purple brown, sweet taste. Before, when monosodium glutamate was not available, people used to replace monosodium glutamate with food, and the food would taste better. Want to be delicious and delicious, you need more spices. The main spices of fish sauce are ginger, crushed galangal, squeezed a little lemon juice is just fine. Fish sauce to eat without rice is also delicious. Want to dipping vegetables, add a little boiling water or rice water to dilute it to have a very typical sauce of the sea. The stages of preliminary processing, salt fermentation or distillation are carefully conducted to create the best quality fish sauce. According to Ms. Tran Thi Hue, the profession of making shrimp paste does not have to invest much capital, and can take advantage of her free time to do. While many places are increasingly improving the production of fish sauce to make the most of the profit, her family still maintains traditional recipes. The stages of preliminary processing, salt fermentation or distillation are carefully conducted to create the best quality fish sauce. “We use new technology, new methods only to help shorten the time and increase productivity, but the quality and traditional taste of the product will never be changed” – Ms. Hue said. Her family does not make seasonal sauce like most other households are following this profession because they are always proactive in input materials. So, her factory can distill fish sauce all year round, even in times of crop failure, boats cannot go out to sea to catch. Ms. Hue has found the best way to preserve and store the raw materials, so she is not afraid of prolonged bad weather. Therefore, her fish sauce establishment always has products to sell to customers. Da Nang fish sauce from the everyday folk dish of the people of Quang is now becoming a highly competitive culinary brand in the market. The sauce of Da Nang has long been a very special specialty of this Quang country, playing an important role in the culinary arts of Da Nang. Every Danang woman knows how to make a few fish sauce dishes to gradually eat in family and as gifts for friends. Da Nang market almost always has fish sauce. Con market also forms a bustling “fish street” bustling around the clock selling all kinds of specialty fish sauce of Da Nang. Da Nang fish sauce from the everyday folk dish of the people of Quang is now becoming a highly competitive culinary brand in the market. Dry seaweed and shrimp paste are specialties of Da Nang this season. Not only supplying shrimp paste to localities in the country such as Hanoi, Ho Chi Minh City, the central provinces and the Central Highlands, many establishments producing shrimp paste in Da Nang have exported this rustic dish to many countries such as the US. , France, Australia, Japan … where the Vietnamese community lives in large numbers. Then, when enjoying the taste of this rustic dish, many people reminded of their old homeland.

Aquarium or aquatic shrimp is a common term for many types of shrimp. With a size slightly larger than the tip of a toothpick, the shrimp have many different names such as red cherry, bee, tiger, Kinh kong, red nose, white dot, green, yellow pumpkin … depending on the type.

This ornamental creature has a colorful appearance, eats vegetables in a glass tank, cleans the environment, so it easily “attracts” many players. Most of the common types of shrimp in Vietnam are originated from Japan, Taiwan, Indonesia …

Although ornamental shrimp is popular, it is quite “picky” for farmers because the life expectancy of this species is very low, susceptible to disease and highly contagious. At the same time, breeding shrimps requires farmers to have high technical skills.

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Mr. Le Tuan Anh (Ha Huy Tap ward, Ha Tinh city) revealed: Shrimps are sensitive to weather, food, water and light so players need to be very clear about their pathology, closely monitor abnormalities to avoid them falling ill.

The most important factor for the beautiful color and healthy life of the shrimp is the water quality.

If you see shrimps swimming weak, lethargic need to change the water immediately. If there is discoloration or fading in the aquarium shrimp, the water quality is deteriorating. (In the photo are kinds of shrimp that are quite easy to live like: RC red shrimp, Chocolate shrimp, Blue Dream …)

In the summer, players of ornamental shrimp in Ha Tinh also struggle to maintain the ideal temperature because most of the ornamental shrimp lines prefer cool temperatures. At temperatures higher than 28 degrees Celsius, shrimp will not be able to lay eggs, even fading.

In order to maintain the ideal living environment for shrimp, players also have to invest in some additional tools such as filtration system, projector lamp, background distribution, cooling fan, PH meter, thermometer …

Shrimps are omnivores that do not require special food. In addition to algae, harmful algae, and plant foods, players can also add some specialized foods.

The cost of shrimp depends on the type, pattern, color of the shell and its rarity. The most popular and affordable one is the Red cherry (cherry shrimp) about 20 to 50,000 VND / pair. More expensive, there are types of yellow shrimp, black shrimp, Kingkong, Panda, Red Ruby … from 100,000 VND to several million / animal. In particular, there are types of hybrids, mutant shrimp that are offered for tens of millions of dong.

Although the hobby of playing shrimp is a bit fussy, with many people taking care and cherishing each small shrimp becomes a hobby. Mr. Nguyen Cao Cuong (Bac Ha ward, Ha Tinh city) shared: “After a long and hard day, the time I spent watching the shrimps brought me a feeling of comfort. Taking care of shrimp also trains me to be patient, because it is difficult to be impatient and impatient to control the care of the tank and keep the shrimp ”.

1. Garlic is too white or dark in color

Many people when buying garlic often think that garlic has a very white outer skin, large, shiny bulb that is delicious and clean. In fact, the nutritional value of this type of garlic is lower.

In general, you should choose garlic bulbs that have a white outer skin with a hint of purple, or the whole skin is purple. This type of garlic has a relatively high nutritional quality and is very aromatic.

Note, if the peel of black garlic means that during storage, if not well preserved, the peel will start to get mold. Such garlic is absolutely not buying.

2.The garlic sprouted

Take a look at the top of the garlic, if you find it sprouted, I advise you not to buy.While sprouted garlic is not toxic, even has many health benefits, but overall, the sprouted garlic. When it comes to cooking, its taste is no longer as good as the un-sprouted garlic. Buying and preserving is also not beneficial, so when choosing garlic, you should choose garlic that is not crushed, does not sprout.

3.The garlic is too soft

When choosing garlic, we often hold the garlic bulb to gently squeeze to see if it is fresh and firm or not. Fresh garlic with enough moisture to touch will be very hard, if you see the tender garlic, it means it has been too long, losing moisture, smell. The taste is very bad … If it is saggy after being crushed, the garlic inside is definitely damaged, degraded, and should not be bought.

4. Garlic is broken

When buying garlic, it’s best to choose bulbs that are as intact as possible. Do not buy tubers with damaged or cracked cloves, as garlic contains a lot of bacteria and dirt, poor storage will degenerate and turn black, so if you want to have safe garlic bulbs, choose full tubers. regular, no shrimp spoilage.

It is also important to store garlic in a well ventilated, cool, cold storage place that can inhibit the germination of garlic.It can also be left in a net basket and hung on a balcony. in a well-ventilated place.

Refer to a few dishes from garlic:

GARLIC POTATO CHILI POTATO

Resources:

• 500gr garlic

• Chili: about 10 fruits

• 400ml rice vinegar (or fruit vinegar)

• 2 teaspoons of salt

• 1 cup old boiling water

Making:

• Garlic peels off the outer shell. Next, wash off the garlic cloves.

• Then prepare 1 cup of old boiling water and add 2 teaspoons of salt.

• Put the garlic in a bowl of old boiling water with dilute salt soaked for about 10 minutes. This will help the garlic dish soaked in vinegar always be crispy white.

• After soaking in boiling water, remove the garlic from the basket to drain.

• Put garlic and chili in a clean jar, followed by vinegar to cover the chili and garlic.

SWEET CHILLI GARLIC

Materials:

• 4 garlic bulbs (choose new and young bulbs, types with cloves)

• 6-7 red chili (frozen or fresh)

• 250ml white vinegar 5%

• 250ml of water

• 70g of sugar and 1 tablespoon of sugar used when soaking garlic at first

• 10g salt

Making:

• Peeled garlic, sliced ​​as thick as you want, remember to remove the inner core, which makes the garlic taste more pungent and not delicious.Pour 1 tablespoon of sugar in the same water just enough to soak for 10-15 minutes ( This step helps to remove the pungent odor of the garlic).

• Rinse several times with cold water, let it dry, spread out to dry in a windy place for the garlic to dry quickly, while waiting for the garlic to dry, cook the vinegar.

• Put vinegar, water, sugar, salt in the pot, boil it for about 5 minutes, then turn off the heat, let it cool. Those who are less fond of sweetness, remember to reduce the amount of sugar a little bit!

• Wash, dry, cut chili peppers to size

• Put the garlic and chili into the sterilized pot / jar, add vinegar, cover and refrigerate.

• About 2 days, the garlic is absorbent and delicious.

The shoots of chili served with pho, vermicelli, and shrimp noodles are all delicious.

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Garlic is a wonderful medicine in every family. People can use garlic in treating a variety of diseases with good results. In oriental medicine, garlic has a spicy taste, is temperate, in two cans and flavors, the effect of heat, detoxification, poisoning, antiseptic, except for leprosy, pepper boils, phlegm …

Clean the stomach

Eating raw garlic on an empty stomach helps cleanse your stomach. Garlic is considered a natural antibiotic, has the power to remove toxins and harmful bacteria in your stomach, especially when you eat raw garlic on an empty stomach.

Toothache treatment

Garlic’s anesthetic properties are useful for toothache. When this phenomenon occurs, you should apply a little garlic oil on your teeth or suck on the crushed garlic is effective.

Cancer prevention

Garlic’s natural anti-cancer properties are proven to be good for the immune system. It has the ability to prevent many different types of cancer such as colon cancer, stomach cancer, pancreatic cancer, prostate cancer and breast cancer. In addition, this tuber can destroy cancer cells in the body.

Anti-infection

Vitamins C, B6, allicin, potassium, calcium, selenium, magnesium and flavonoids in garlic fight infections very well. These substances also effectively destroy bacteria, viruses, and candida cells.

Reduced blood sugar

Due to the effect of increasing the amount of insulin in the blood, garlic is useful for people with diabetes. However, this is only a supporting food, can not eliminate diabetes completely, so you should take medicine as directed by your doctor for better treatment.

Relieve a sore throat

Garlic contains antioxidants, which are beneficial for treating coughs, sore throats and laryngitis. If your throat is itchy, chew raw garlic or eat with carrots to reduce the smell. In addition, it is also an effective natural remedy for flu.