– Durian meat: 300g. – Coconut milk: 200ml. – Fresh milk without sugar: 250ml. – White granulated sugar: 100g. – Vanilla essence: 1 tsp. – Fine salt: 1 teaspoon. Durian is an addictive fruit for many people with a passionate aroma, seductive sweet taste (Photo: Viet Bao) 2. How to make durian ice cream Step 1: Wash the blender and then put the durian rice into a puree, then add fresh milk, vanilla, and salt to the mix. Step 2: Put coconut milk and sugar in a small pot and put on the stove to boil. While cooking, remember to use a spoon to stir all ingredients together, until the sugar is completely dissolved, then turn off the heat. Step 3: Mix the two parts of the mixture made in step 1 and step 2 in a large bowl. Then, you pour the ice cream mixture into each small ice cream mold or large box and put it in the freezer for about 7-8 hours to be able to eat. Step 4: When enjoying, you can scoop durian ice cream into round balls, decorate with waffles or desiccated coconut as you like to make the ice cream more eye-catching and delicious. Delicious, attractive durian ice cream. (Photo: lamkem365.com) 3. Some notes when making durian ice cream Durian is a popular fruit in Vietnam, especially in the southern provinces. However, at present, many types of durian are injected with stimulants, soaked in chemicals to have a beautiful appearance and sell at a high price. Therefore, you need to be careful to buy natural ripe durian, ensuring safety. Ideally, you should buy durian at reputable fruit sales. In addition to making ice cream, durian is also used as an ingredient for sticky rice, tea… The finished product of durian ice cream is to have a light sweet taste, with the typical taste of durian combined with the fatty taste of milk, the aroma of coconut milk and vanilla. Above is a guide on how to make simple but delicious durian ice cream at home. Good luck! Phuong Anh (Synthetic)

Ms. Dam (Thoi Ninh area, Thoi An Dong ward, Binh Thuy district) is wrapping coconut leaf cake. Salted pork skin cake, also known as salty cake, is created into various types of flatbreads, vegetarian cakes. According to Ms. Loan, making savory pork skin cakes is not difficult, but you must have your own secret to make the cake crispy, chewy and have a characteristic fatty taste. To have a delicious pork skin cake, the main ingredient is rice flour; The filling is made from cassava root, red radish and dried shrimp. And an indispensable ingredient is coconut milk, which contributes to making the cake more flavorful, fatty and fragrant. Currently, when technology develops, many bakers switch to electric ovens, but Loan still maintains the method of manual steaming, pinching with rice husks to adjust the temperature accordingly. Every day, Ms. Loan steams about 150 salty pork skin cakes, priced at 3,000 VND/piece, with dried shrimp filling; 2,000 VND/piece for flatbread and cake filled with cassava, red radish. Ms. Loan said: “Every day, I sell salty pork skin cakes with other dishes, such as silkworm cakes, wet cakes, etc. Depending on the number of orders from customers, I increase or decrease the number of cakes.” For most folk cakes, although the ingredients are easy to find, it also requires a lot of care and ingenuity of the workers to produce eye-catching and delicious batches of cakes. Huynh Thi Ha’s family, commonly known as Ms. 3 Dam, 65 years old (living in Thoi Ninh area, Thoi An Dong ward, Binh Thuy district), making coconut leaf cakes has helped her family “eat well, made” over the past 14 years. Ms. Dam said that, when she was a girl in the countryside, everyone knew how to make cakes, because they were taught the craft by their grandparents and learned from neighbors. While quickly wrapping the cakes, Ms. Dam shared: “I can pack 17 cakes for 1 kg of sticky rice. To get a delicious, fragrant coconut cake, you have to go through many stages. First buy a plant (coconut leaves) used to wrap the barrel of the cake. Glutinous must choose to buy new sticky rice to stir-fry, squeeze coconut milk and mix it with coconut carcasses, add salt, sugar, and beans. To make the cake, must cook green beans, cut ripe bananas. After all the preliminaries were done, I started wrapping the cake.” Every day, on a small bicycle, Ms. Dam only sells coconut leaf cakes around the area of ​​Thoi An Dong market. Her cakes sold quite well, by 6 a.m. sold out. On average, she packs over 100 cakes every day, both retailing and removing termites for 5,000 VND/piece; minus expenses, she made a profit of over 120,000 dong. Particularly on holidays and Tet, neighbors come to her to order a package of Tet cakes. Although the money is not much, it also helps her to live with the profession, satisfying her desire to preserve the taste of country cakes. Currently, with the pace of urbanization, many types of cakes have been born, meeting the increasing tastes of customers, but folk cakes still have a certain place in the market, helping many small business households to earn income. stable input. Through the skillful hands of artisans, the folk cakes are more delicious, rounder, and converge the essence of home products.

– 400g lychee – 200ml fresh milk – 200ml coconut milk – 100g sugar – 50g grated coconut – Popsicle mold Lychee is a popular fruit in our country in the summer. (Photo: Knowledge and Life) 2. How to make delicious lychee ice cream Step 1: Peel the lychee skin, remove the seeds, and put the pulp in a blender. Step 2: Add fresh milk, sugar, coconut milk, grated coconut to the blender along with lychee pulp and grind for about 2 minutes until the mixture is smooth, then turn off the blender. Step 3: After grinding, pour the mixture into the mold and then insert the ice cream stick, put in the freezer for about 6-8 hours for the ice cream to harden. Step 4: When the ice cream is frozen, remove the ice cream from the mold and enjoy. Delicious coconut milk lychee ice cream (Photo: https://congthucmonngon.com) 3. Some notes when making and preserving lychee cream Lychee is a popular fruit in our country in the summer. Lychee contains many nutrients and vitamins to help fight many diseases, care for the skin, and nourish the body. When making lychee ice cream, buy fresh lychees. Cool lychee ice cream with natural sweetness from lychee fruit, delicious aroma from milk and coconut milk, will definitely be an ideal snack to help cool off on a hot day. The lychee ice cream can be kept in the freezer for many days and the quality is still delicious. Before eating, you should put it in the refrigerator for 20 minutes for the ice cream to separate or leave it out for 5-10 minutes to make it easier to eat. I wish you success in making fabric ice cream! Phuong Anh (Synthetic)

Purple sweet potato ice cream Resources 100g purple sweet potato, 25g condensed milk, 190g unsweetened yogurt, 50g fresh cream. How to make purple sweet potato ice cream Buy sweet potatoes, wash them and then steam them. Then use a spoon to mash the sweet potatoes. Then pour 25g of condensed milk and mix well. Next, add 190g of unsweetened yogurt and mix together. Finally, add the fresh cream and mix to get a homogeneous mixture. Have your ice cream molds and ice cream sticks ready. Scoop each scoop of ice cream into the mold. Then close the lid and insert the ice cream stick into each ice cream. Put the sweet potato ice cream in the freezer overnight and the ice cream will freeze completely. Purple sweet potato tea Resources 1 purple sweet potato, 40g tapioca starch, 60g white sugar, 250ml coconut milk. How to cook purple sweet potato tea Purple sweet potato peeled, washed and steamed. Bang powder in a pot of water, boil for about 12 minutes, then cover the pot and let stand for 10 minutes. Remove the starch from a bowl of cold water. Put coconut milk in blender, add sugar and purple sweet potato and puree. Finally, pour the purple sweet potato coconut milk into the bowl and then add the boiled tapioca flour and it’s done. Purple sweet potato cake Resources 3 purple sweet potatoes, 180g glutinous rice flour, 50g flour, 20g sugar, 90g red bean jam. Making Purple sweet potatoes are peeled, washed, cut into thin slices, then steamed for about 15 to 20 minutes or until the potatoes are cooked. Put the steamed potatoes in a bowl and mash while still hot, add a little sugar and honey to the mix. Add glutinous rice flour, flour to the bowl of sweet potatoes and mix well. Knead the dough into a smooth, non-sticky mass. If the dough is dry, add a little hot water, and if the dough is wet, add a little flour or glutinous rice flour. The red bean jam is made into small round balls. Discard the appropriate amount of sweet potato powder, flatten it, and then put the red bean jam filling into a sealed bag. Put the cake into the mold to press to shape. Put the cake on a plate and put it in the steamer, steam for about 25 minutes, then the cake is cooked. Purple sweet potato bread Resources 200g purple sweet potato, 400g flour, 10g sugar, 5g dry yeast. Making Purple sweet potato peeled, washed and then steamed. Put purple sweet potatoes in the blender, add a little water and puree. Sift flour into a bowl, add sugar, yeast, and purple sweet potato puree. Mix the ingredients well, if you find it dry, you can add a little water. The dough after mixing will have a thick texture. Cover the bowl of dough with cling film and let it rise to double in size. After the dough has doubled in size, use a spatula to mix the dough again. Prepare a pan lined with baking paper. Pour the dough into the mold. Add some raisins on top of the dough. Incubate the dough a second time until the dough has doubled in size. Put the cake mold in the steamer or steamer, steam the cake for about 30 minutes, then turn off the heat, let it sit for 5 minutes and then remove the cake. Let the cake cool down and then remove it from the mold. Cut the cake into bite-sized pieces. Purple sweet potato smoothie Resources 1 purple sweet potato, 20g instant oatmeal, 500ml unsweetened soy milk, 2 tablespoons honey. Making Boiled purple sweet potato, peeled. Then mash with a spoon. Put purple sweet potatoes, soy milk, honey, and oats in a blender. Blend until the mixture is smooth, then turn off the machine. Pour into a glass and enjoy. You can also put it in the fridge for a while and then enjoy it much more delicious. Purple sweet potatoes are rich in plant compounds, which are good for the body. Moreover, it is also rich in vitamin C, which helps keep cells in the body healthy, increases iron absorption, and protects DNA from damage. Therefore, the more purple sweet potatoes you eat, the better everyone’s health will be. Purple potatoes contain powerful antioxidants, including anthocyanin pigments and vitamin C, which protect cells from damage caused by harmful molecules, linked to cancers, heart disease, and diabetes. , neurodegenerative disorders. Consuming a lot of vitamin C can increase antioxidant levels by up to 35%. In addition, anthocyanins in purple sweet potatoes are also used to fight allergies, increase the ability to protect liver cells, prevent fatty liver and liver tissue necrosis, and regulate blood cholesterol. Besides, anthocyanin is also a strong antioxidant, helping to delay aging and improve skin texture, helping to beautify the skin. According to the Vietnamese life

Banana buttercream has a particularly delicious taste. PANANA BUTTER CREAM Resources – Ripe bananas: 03 fruits; – Ripe avocado: 400g (02 small fruit or 01 large fruit); – Fresh coconut: 100g; – Peanuts (peanuts): 100g; – Yogurt: 02 boxes; – Fresh milk: 200ml; – Coconut milk: 160ml – Tools: Shape mold: square mold, rectangular mold, type to be frozen. Note: If you don’t like sweets, you can use unsweetened fresh milk or unsweetened yogurt. How to make banana butter cream Step 1: Prepare ingredients – Banana peeled and cut lengthwise into slices about 01 cm thick. – Peel avocado, remove seeds, cut into thin slices. – Small shredded coconut; – Crushed peanuts. – Put fresh milk, yogurt and coconut milk in a large bowl, stir the mixture. Step 2: Make ice cream – Put a layer of bananas on the bottom, followed by a layer of butter, then scoop the mixture into the banana and butter, add a layer of coconut and peanuts on top. – Layer the layers in such order until the ice cream box is full and the top layer is coconut and peanuts. – Leave the ice cream box in the refrigerator for 6-8 hours to be able to eat; Before eating, put it in the refrigerator for 30 minutes and then cut it to enjoy. Delicious and nutritious watermelon ice cream BENEFITS CREAM Resources – 2 egg yolks – 60g in diameter – 200ml of milk; – 150ml fresh cream; – 1 pinch of salt – 5-7 sticky leaves (pineapple leaves); – 5 ml vanilla – 100g melon (peeled, seeded, cut into small pieces) How to make melon ice cream – Step 1: Chop pineapple leaves/sticky leaves into small pieces, put them in a blender with a little water and squeeze out the juice. – Step 2: Beat eggs with sugar thoroughly until it turns lemon yellow. – Step3: Pureed melon with fresh milk. – Step 4: Boil melon milk with pandan leaf juice, then pour slowly into the egg-sugar mixture, stirring while pouring. – Step 5: Put on the stove to simmer for about 2 minutes, while stirring quickly. Turn off the heat, add salt, vanilla and stir well. Let cool and then add fresh cream (beaten, not necessary). Place in the fridge for about 1-2 hours. Take it out and put it in the ice cream maker. Or if you do it manually, put it in the freezer, every time the ice cream is frozen, take it out and mix or grind 1 time (about 1 hour / time x 4 times). Or you can also make popsicles with the available molds. Ice cream nuggets COM CREAM Still the same ingredients as the melon cream above, but replace 100g of melon with 100g of fresh nuggets or 50g of dried nuggets. Dried nuggets soaked in warm water until soft. The nuggets are divided in half, 1/2 is mixed with milk in step 3. The remaining 1/2 leaves the seeds whole and put in the fresh cream in step 5. That’s the delicious nuggets. Wax coconut ice cream COCONUT CREAM Still the same ingredients as melon ice cream, but replacing 100g of melon with 120-150g of waxy coconut and not giving sticky leaves we get waxed coconut cream. The steps are still the same. Good luck!

Sugarcane juice inherently has a simple sweet taste, later mixed by many people with different types such as Saigon people or adding kumquat to make sugarcane juice more delicious. Today, many people also mix it with many different types: coconut milk, pineapple juice, strawberries, orange juice and sugarcane juice for a nutritious drink. 1. Sugarcane juice with coconut milk You may have heard of sugarcane juice with coconut milk, this is a pretty famous beverage in My Tho. Sugarcane juice with coconut milk has the sweet and fatty taste of coconut milk, the cool natural sweetness of sugarcane juice, and adds a few chewy coconut fibers to ease the pain in the mouth. To prepare the best amount of coconut milk, you should buy grated coconut from outside rather than pre-packed and squeeze the juice. Put cane juice (cane juice must be fresh and sweet) and coconut milk in turn into a blender, press the button to run the machine for about 30 seconds to get a fresh coconut milk cane dish. Putting sugarcane juice and coconut milk in the blender instead of putting it in a glass and just stirring helps to blend the coconut milk with the sugarcane juice better, and above all, you will feel the full flavor of this drink without being too much. material separation. What’s better than a breath of cool coconut milk on a hot day? 2. Fragrant sugar cane juice This fragrant sugarcane juice may be a bit new to Saigon people, but Westerners are very familiar, they often call it pineapple juice. Besides sugarcane juice with coconut milk, fragrant sugarcane juice is also a variation of the people of My Tho, Tien Giang. The effect of pineapple is also one of the reasons why people use aromatic juice in this aromatic sugarcane juice such as enhancing energy, supporting digestion… Buy fragrant, clean, use only 1/4 piece of fragrant. 1/4 piece of pineapple you cut, slice and squeeze to get aromatic juice or you can puree chopped pineapple and squeeze out the juice. Also add sugarcane juice and aromatic juice in a blender like sugar cane juice with coconut milk, wait for about 20 seconds. When enjoying this fragrant sugarcane juice, you also need to pay attention to some cases of people allergic to pineapple (swelling of lips, cheeks or tongue when eating pineapple, increased blood sugar …) to be able to enjoy Enjoy this fragrant sugarcane juice to the fullest. 3. Sugarcane juice with orange juice Have you ever enjoyed orange-squeezed sugarcane juice? Both cooling and very nutritious, the sweetness of sugarcane juice along with the characteristic sweet and sour taste of oranges make this summer drink more perfect. Oranges for making sugarcane juice should be selected yellow oranges to ensure moderate sweetness, squeeze orange juice. However, you can completely use oranges if you like the sour taste more. Put cane juice and orange juice in the blender (add 1 teaspoon of honey/sugar syrup if using oranges to adjust the sweetness accordingly) for about 20 seconds. Sugarcane juice with orange juice is also one of the drinks that are beneficial to the body, because oranges have a lot of vitamin C to add essential minerals, the taste of orange juice will make many people fall in love. 4. Strawberry cane juice Not only can be combined with coconut milk orange juice, sugarcane juice can also be combined with strawberries to produce a drink that is so delicious that it is irresistible. The taste of traditional sugarcane juice mixed with the wonderful sweet and sour taste of strawberries not only helps to cool down, delicious but also helps the body strengthen resistance. Strawberries soaked in diluted brine, washed and cut into 4 small pieces for easier blending. Put the cane juice and 2 small strawberries into the blender, with this strawberry combination, you should grind longer than the 3 recipes above so that the strawberries are pureed and blended with the sugarcane juice more evenly. The amount of strawberries depends on the weight of each fruit, if the strawberry is too big, you only need to use 1 fruit to avoid when grinding with sugarcane juice overpowering the inherent flavor of sugarcane juice. You can improve your health by combining sugarcane juice with fruits. Besides refreshing your own drink taste, you also help your family enjoy 4 new and more delicious sugarcane juices on this hot summer day.

Ka Tum cake shell is knitted from young palm leaves The first time I knew about Ka Tum cake, I suddenly thought of the fairy tales that my mother used to tell me in the past. They always attract listeners right from the title. And so is the Ka Tum cake. Looking at me pinching my lips, pronouncing the name of the cake according to the tone of the language of the Khmer ethnic group, artisan Neang Phuong laughed and explained: “In Khmer, Ka Tum means pomegranate cake”. This is a sacred cake, conveying the desire for a full, affluent and full life. So only on traditional New Year days such as: Chol Chnam Thmay, Bonh Dolta, Bonh Oc-om-bok… do the Khmer people make this cake to offer to heaven and earth. And only O Lam land in Tri Ton district still makes this kind of cake, so Ka Tum becomes a “rare, hard to find” specialty in the land of An Giang jaggery. Ka Tum cakes are meticulously perfected by artisan Neang Phuong Having been taught the craft of wrapping by her mother since she was a girl, up to now, artisan Neang Phuong has been attached to the Ka tum cake of his people for 40 years. Is it because of that, that in the whole O Lam commune, no one has ever surpassed her reputation of skillful hands and good bakers. In the process of making a cake, the hardest part is making the crust, which is introduced by artisan Neang Phuong as creating a unique characteristic for Ka Tum cakes. Ka Tum cake shell is made from young jaggery leaves, cannot be made of old leaves because old leaves will be hard and hard to bend, no fragrance and green color is too dark and unsightly. The leaves after being picked up will be washed, then peeled off piece by piece and begin the process of knitting into a pomegranate shape, with flowers blooming on top. The ratio of the cakes must be the same, not the big ones, the small ones, if carelessly tied, the cake will not have its shape. So it can be said that this is the most difficult and time consuming stage. Artisan Neang Phuong who won the gold medal in the Southern Folk Cake Festival 2016 “Make this cake, every step is difficult. Peeling is already difficult and elaborate, when it comes time to put the filling, it becomes even more difficult. Even though it’s difficult to make, I still like this cake very much, because it’s beautiful, small and cute, “smiling artisan Neang Phuong. Although she is proficient and familiar with her hands, because of the small shape of the cake, the mouth of the shell is narrow, so it takes a long time to put the filling inside, so she can only make about 100 cakes a day. In the past, the Khmer people often made Ka Tum cakes with Chol Ho sticky rice, which had a very fragrant growing time of six months and even soaked the rice overnight. Now, everything “payroll” in the cake has been simplified more or less, you can use regular sticky rice combined with white beans, sugar, salt and coconut milk. After wrapping the cake, people boil it for a period of 30-45 minutes depending on how big or small the cake is. When the cake is cooked, take it out, blanch it in cold water, and let it dry. Artisan Neang Phuong fervently passed on Ka Tum cake making to the young generation of O Lam When completed, Ka Tum has a light yellow color, the cake inside is not sticky, the sticky rice is soft, smooth and fragrant mixed with fatty panther coconut milk, making visitors from far away fall in love. It is because of that wonderful taste that in the Southern Folk Cake Festival held in 2016, Ka Tum cake won the Gold medal. Realizing that traditional cultural values ​​are being cared for and promoted again, in recent years, artisan Neang Phuong has devoted himself to teaching the recipe and how to make Ka Tum cakes to the young generation of O Lam, contributing part of preserving the identity and culture of the Khmer nation.

Wax coconut, a famous specialty of Tra Vinh province. Photo: MD. The Board of Evaluation and Acceptance of Scientific and Technological Tasks of Tra Vinh Province has just accepted the topic “Design and manufacture of equipment to determine the percentage of wax in coconuts” by Dr. Nguyen Minh Hoa, Tra Vinh University as the chair. Wax coconut is a famous specialty of Tra Vinh province. However, determining the percentage of wax in coconuts has long depended on the experience of gardeners. The use of Deep Learning classification equipment helps gardeners determine the percentage of wax in coconuts with the correct probability of up to 95%, determine the percentage of solid wax and liquid wax with 80% probability, should be graded by the council. rather. Mr. Luu Van Nhan, Deputy Director of the Department of Industry and Trade of Tra Vinh province, said that in the past to choose wax coconuts, gardeners’ experience was to shake, but often not absolutely accurate. Nhan said, while still working in Cau Ke, a delegation of the National Assembly ordered 50 waxed coconuts, he asked a reputable agent to collect them. But after asking, I found out that there are many fruits like normal dried coconut. Council for acceptance of coconut wax measuring equipment. Photo: Minh Dam. “In such cases, I believe the gardener is not intentional but just mistaken. Therefore, determining the percentage of waxy coconuts is extremely meaningful to avoid the fact that a 150,000 VND waxed coconut turns into a coconut. dry 10,000 VND. I find this research very close to the actual situation and has high practical application significance”, Mr. Nhan emphasized. According to Mr. Nhan, when applying this device, large-scale farmers, businesses that buy raw wax coconuts, and trading facilities will have more favorable conditions in business, especially the There is no doubt between the buyer and the seller. Now Mr. Nhan wants to buy 50 waxed coconuts, just put it in the machine will have results, from that result the price negotiation will be very close to reality. But Mr. Quick said that, to move towards commercialization, the research team’s product should be improved as compactly as possible for easy portability. The meter for measuring the percentage of wax in coconuts works at the acceptance test of the research topic. According to Dr. Nguyen Minh Hoa, Vice Rector of Tra Vinh University, the knowledge economy is developing in line with the trend of industrial revolution 4.0, higher education institutions play a more important role to find new knowledge, transmit spread knowledge and apply that knowledge through scientific research activities and technology transfer into practice. At the same time, schools need to update the latest research from these scientific research results and transfer this technology into teaching to students in order to improve training quality. Because this is a measure for schools in applying knowledge to create practical values ​​for life. At Tra Vinh University, it is clear that 3 basic components including training, scientific research, technology transfer are inseparable, the development trend expands over time to meet the requirements of educational innovation. university education. Successful research on cordyceps at Tra Vinh University. Photo: Minh Dam. Dr. Nguyen Minh Hoa shared: “Over the years, Tra Vinh University has promoted applied research and technology transfer activities among lecturers and students. In particular, focus on strongly developing the invention space among students and lecturers – makerspace, developing student research groups – IEEE Student Chapter at Tra Vinh University, developing Lab – invention space for students students, lecturers, student cooperative models, student farmer associations, and policies to encourage the incubation of start-up ideas, applied scientific research and technology transfer to serve the community. “. In the coming time, Tra Vinh University will continue to prioritize the implementation of projects to deploy research products with commercial potential, focusing on investing in strong research directions, prioritizing community service and closely associated with businesses, departments inside and outside the province in ordering scientific research and technology transfer.

-500 gr duck meat thịt -1 piece of blood -1 sweet potato (taro) -1 onion -2 lemongrass trees smashed -1 packet of curry powder -Cashew oil -3 tablespoons minced lemongrass – Garlic, red onion, ginger, chili (optional) -300ml coconut milk -Cinnamon leaves -Fresh vermicelli -Price, herbs Processing: – Clean duck meat, cut into bite-sized pieces. Marinate duck meat with 1 packet of curry powder, 2 tablespoons of cashew oil, 1 tablespoon of sugar, 2 tablespoons of seasoning, 2 tablespoons of garlic + minced shallot, leave for about 30-45 minutes to infuse the spices. (Note that when preparing duck meat, ginger and white wine should be used to eliminate odors. Squeeze the duck thoroughly with crushed ginger and alcohol, the odor will disappear. If ginger and alcohol are not available, salt can be substituted. and vinegar). – Cut into pieces just eat. Peel the potatoes, cut them into pieces, and fry them so that they don’t get crushed when they’re cooked. -Fry the minced lemongrass and garlic until fragrant, add the duck meat and stir-fry for about 10 minutes. -When the meat is cooked, continue to pour potatoes, onions, 2 lemongrass trees into it, pour a little water and seasoning to taste, then turn to low heat so that the ingredients are absorbed with the rich spices. When the potatoes are soft, pour in coconut milk and secretions, seasoning again to taste. -Put the vermicelli into a bowl, add bean sprouts, scoop the curry in, add cinnamon leaves on top, when eaten dotted with salt and pepper lemon.
Curry duck vermicelli with soft, delicious meat, not foul, with a piece of soft potato, fragrant, fatty coconut milk served with vermicelli is guaranteed to be very delicious. Minh Hoa (th)

– Ripe bananas: 5-6 – Tapioca flour: 30g – Coconut milk: 200ml – Sugar: 100g – Peanuts: 30g – Sesame: 10g 2. How to cook banana tea Peel and cut bananas (Photo: cachlamhay.vn) Step 1: Banana peeled and then cut into bite-sized pieces and put in a clean bowl mixed with dilute salt water, soaked for 5 minutes to reduce the acrid taste of the bananas. Then, add sugar and salt and stir gently so that the bananas do not crush and the banana pieces are absorbed evenly, then marinate for about 20 minutes to infuse. Step 2: Wash the tapioca powder and soak it in a bowl of cold water for about 2-3 hours. When the glutinous rice flour has risen and softened, take it out, wash it with water and let it dry. Step 3: Put the sesame in the roasting pan, stir well. When you see sesame seeds turn yellow and fragrant, turn off the stove. Step 4: Roasted peanuts, clean the shell, put in the mortar and pound. Step 5: Prepare a clean pot and mix 200ml of coconut milk with 800ml of water, then add Bang powder and put the pot of coconut milk on the stove to boil. Step 6: Add 100g of sugar to the pot of coconut milk, stir well and then turn down the heat so that the coconut milk does not overflow from the pot. Step 7: When the starch is cooked to the surface of the water and has a clear color, pour the bananas into the pot and cook for about 2 more minutes and then turn off the heat. Step 8: Ladle the tea into a bowl or cup, add ice, sprinkle with sesame and peanuts on top and enjoy. Delicious and attractive coconut milk banana soup (Illustrated photo) 3. Some notes when cooking banana tea When cooking banana tea, you should choose ripe bananas, the outer skin is yellow, the veins are still green, so that after cooking the bananas are still flexible and not crushed. Banana tea can be eaten hot or cold. However, this tea is best eaten cold with shaved ice. Banana tea must have a sweet banana taste without acrid. The required banana tea pot must have a beautiful color. The yellow banana pieces should rise to the surface of the tea bowl. The banana is whole, rich and has the smell of coconut milk. Due to cooking with coconut milk, banana tea must have a rich aroma of coconut milk but not too boring. Bang dough must be ripe and chewy. As for sesame and peanuts, they must be roasted so that they are soft, fragrant and delicious. Wish you success in making banana tea! According to the VietNamNet

Fabric syrup: You just need to peel, remove the seeds and put the lychee in to boil with water and sugar. After boiling, reduce heat to low and cook for about 10 minutes until the fabric softens, then turn off the heat, cover and leave for 10-15 minutes. Next, you filter the fabric and put the syrup in an airtight container, store in the refrigerator. Lychee syrup can be used to make drinks, ice cream, cakes… Photo: Thespruceeats . Lychee tea: This cool, sweet drink has simple ingredients that can be customized to your liking. You can use black tea or tea bags, mix with sugar, lemon, then add seeded lychee and lemongrass, mint… Photo: Theflavorblender. Fabric Sorbet: Sorbet is a cold dessert similar to ice cream but without milk and very easy to make. You just need to peel, remove the lychee seeds, add sugar and water, then boil, let cool. Then, you add a little lemon juice, freeze before puree, freeze for another 2-3 hours to be able to use. Image: Mayandena. Sweet and sour fried chicken: Just add seeded lychee and a little lychee juice to stir-fry together, your sweet and sour chicken will have a different flavor, sweeter than usual. Image: Cookpad. Lychee shrimp salad: Steamed or boiled shrimp, lychee, lettuce and coriander mixed with chili fish sauce will give you a beautiful salad and suitable for hot summer weather. You can add mango, avocado to make the dish more refreshing. Image: Woolworths Coconut lychee jelly: The sweetness of lychee and the coolness of coconut combine wonderfully, perfect for cooling off. With the same way as making regular fruit jelly, you can add lychee pulp and young copra to make the dish more attractive. Image: Taste. Curry: Lychees are also used to cook chicken curries, duck curries or pork curries to create an interesting and different sweetness and aroma. Image: Everylastbite.

– 1 young coconut – 500ml fresh coconut water – 400ml coconut milk – 4g of crispy jelly – 3g of flexible jelly powder – 100g sugar – 200g condensed milk – 10g cornstarch 2. How to make pickled coconut tea Step 1: Put fresh coconut water with sugar and crispy tapioca powder, soft pearls into the pot to dissolve. Then, put it on the stove, keep the heat low. During the cooking process, continuously stir until the jelly water boils, skim the jelly to clear before turning off the heat. Then, pour the jelly into the tray, let it cool and then put it in the refrigerator to freeze. After the jelly is frozen, bring the jelly to shreds or diced. Fragrant coconut jelly (Photo: Dan Viet) Step 2: Use a knife to poke a hole in the young coconut and pour all the coconut water inside into a large bowl. Then, use a large knife to cut the coconut in half, use a metal ladle to remove all the coconut meat inside, then wash it under cold water, cut into strips. Step 3: Pour all the coconut milk into the pot and bring to a boil. When the coconut milk is just boiling, add a bowl of cornstarch water and stir well to create a slight consistency. Next, turn off the heat and add condensed milk, stir well, let cool. Step 4: Put in a bowl or cup some young copra, jelly, pearls, crushed ice, then add coconut milk and shredded coconut and enjoy. 3. Some notes when making and preserving coconut tea Coconut pickled tea is a famous dish in the city of red phoenix flowers – Hai Phong. This is an extremely attractive and delicious tea for those who love sweets with the greasy taste of coconut and the coolness of jelly. Coconut pickled tea is a famous dish in Hai Phong (Photo: Viet Q) Depending on the taste of people who like to eat crunchy or flexible jelly, choose the right type of jelly powder. The core of copra is thicker, harder, when eaten with pearls, it will be more crispy. If the copra is still slightly sticky with the brown shell, use a knife to scrape the brown shell out so that when eating the coconut beams, there is no acrid taste of the shell. In addition to pickled coconut, you can eat coconut pearls with cold Siamese coconut water, tea or drink with fruit tea is also very delicious. If you want to make the coconut soup more delicious, you can add a little roasted peanuts. However, roasted peanuts will lose the natural aroma of the coconut, so the original way to make the coconut is to not add roasted peanuts. After cooking, if not used all, the tea can be put in a porcelain bowl or glass bottle and stored in the refrigerator for up to 3 days. Above are all the simplest ways to make delicious and nutritious coconut tea at home. Good luck! Phuong Anh (Synthetic)

Lipton mango tea 1. Lipton mango tea Ingredients: Lipton instant tea with mango flavor 1 pack, 2 ripe mangoes, 200 g ice cubes, 200 ml filtered water. Processing – Wash the mango thoroughly, then cut the mango into pieces to taste. – Put 1 pack of Lipton Ice Tea in a cup, then add about 100ml of water and stir well. – Continue to add ice and fill the glass almost full, then add the cut mango pieces and enjoy a refreshing and delicious cup of mango tea. Illustration 2. Mango pearl tea Ingredients: 2 ripe mangoes, 200g tapioca starch, 500ml fresh milk, 00ml juice, 150g rock sugar, 300g young copra, 40g pandan leaves, 200g dew, 1 small bowl of desiccated coconut . Processing – Put 500ml of fresh milk into the pot, then add 200ml of coconut milk, 150gr of rock sugar, ¼ teaspoon of salt, 40gr of pandan leaves into the milk and boil over low heat. Cook while stirring constantly to prevent the milk from burning on the bottom. After 5 minutes, take out the pandan leaves, add 300g of young copra, stir well and cook for another 5 minutes and then turn off the heat. – Put 300g of tapioca flour in a large bowl, then pour 170ml of boiling water into it and mix well until the dough is sticky, then knead the dough thoroughly to make it firm and even. When the dough is thick, flexible and does not stick to your hands, divide the dough into small balls to eat and then roll them up. – Put the pearls in boiling water. When the pearls emerge, take them out and soak them in cold water. – Mangoes are washed with water, then peeled. Cut mango and dew star into bite-sized pieces. – Put some ice in a bowl then put a few slices of ripe mango, a little dew and pearl on top. Add the coconut milk and sprinkle a little more desiccated coconut to enjoy. Mango Yogurt Smoothie 3. Mango Yogurt Smoothie Ingredients: 1 mango, 200 ml yogurt, 20 gr white sugar, 10 ml lemon juice Processing – Mangoes are washed, peeled and cut into small squares. Put the mango in a blender with 20g of sugar, 10ml of lemon juice and some ice. Close the lid and grind the mixture until smooth, no more stones are fine. – Pour yogurt into the glass first, then pour in the mango smoothie mixture. Add some remaining mango on top. The cool mango yogurt smoothie is extremely attractive. Mango coffee 4. Tropical mango coffee Ingredients: 1/2 ripe mango, 40 ml espresso, 50 ml sugar water, 100 ml filtered water, 150 ml full cream milk Processing Wash the mango, peel it, cut it into pieces and put it in a blender. Add about 50ml of sugar water, 100ml of filtered water into the blender. Blend the mixture until smooth. Put about 100 – 150ml of whole milk depending on your preference into the milk frother. Beat up and down evenly to create foam for about 1-2 minutes until the foam is full. Gently stir the mango puree in the blender, pouring in about 1/2 cup. Put a thin layer of crushed ice on top to separate the coffee and mango. Pour about 30 – 50ml of espresso into the glass depending on your taste. Use a small spoon to slowly pour the coffee onto the spoon so that when it flows down the mango cup, the coffee will spread evenly. Gently shake and tap the milk jug again. Then use a spoon to slowly scoop the milk foam into the glass. Mango crepes 5. Mango crepes Ingredients: Wheat flour 50 gr, cornstarch 30 gr, egg 3, uhipping cream 300 ml, fresh milk 240 ml, ripe mango 3, unsalted butter 10 gr, powdered sugar 25 gr, granulated sugar 1/2 tbsp ,Vanilla water 5 ml Processing – Mix flour, cornstarch and powdered sugar in a bowl, then sift the flour mixture into the bowl containing eggs and milk, mix well. Then, spread a thin layer of butter on the non-stick pan, when the pan is hot, scoop a patch of dough into the pan, swirling to make the cake round. Fry the cake on medium heat until the cake is cooked, repeat until all the dough is gone. – Cut the mango into bite-sized pieces. – Whip cream with vanilla and sugar until peaks form. – Turn 1 layer of fresh cream on the cake, then add a little mango, then cover with a little more cream and then wrap. – After the package, put in the refrigerator for about 30 minutes to be able to eat. Mango sticky rice 6. Mango sticky rice with pandan leaves Ingredients: 400g glutinous rice, 150ml coconut milk, 14ml pandan leaf juice, 400ml unsweetened fresh milk, 2 tablespoons rice flour, 130g sugar, 2 teaspoons salt, 1 little roasted peanuts Processing – Soak glutinous rice for 5-6 hours, then wash and drain. Steam glutinous rice for 45 minutes. When the sticky rice is cooked, put it in a bowl or plate. – Put in 150ml of coconut milk, 130g of sugar and 1 teaspoon of salt and cook the mixture on low heat. Continue stirring until the sugar dissolves. Add 45ml pandan leaf juice and stir until the ingredients are mixed, then turn off the heat. – Put the freshly cooked pandan coconut milk into a bowl of sticky rice. Mix until the juice is evenly absorbed into the sticky rice. Cover the bowl with foil and let it rest for 20 minutes. – Put in the pot 2 tablespoons of rice flour, 1 teaspoon of salt, 400ml of unsweetened fresh milk and stir well. Cook the milk sauce over low heat and stir continuously for about 3 minutes until the mixture thickens slightly. – Put the sticky rice on a plate, gently drizzle over the fresh milk sauce, sprinkle some roasted peanuts on top, and then add a piece of sliced ​​mango to enjoy. Kale mango salad 7. Kale mango salad Ingredients: 1 ripe mango, 150g kale, 8 cherry tomatoes (or 1 regular tomato), 50g grapes, 20g almonds, 4 tablespoons lime juice, 2 tablespoons olive oil, honey 2 tablespoons Salt/pepper 1 pinch 1 Processing – Kale, tomatoes, grapes soaked in diluted salt water for 10 minutes, then with clean water, drain. Kale cut off the hard stalks under the tail, the leaves cut into bite-sized pieces. – Cut grapes in half horizontally. Cut cherry tomatoes in half lengthwise. Peel the mango and cut it into large squares. Shredded almonds. – Put the kale in a large bowl and add the ingredients: 1/4 teaspoon salt, 2 tablespoons lemon juice, 1 tablespoon olive oil. Mix gently so that the vegetables absorb the seasoning. – Mix 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 tablespoons honey, 1/4 teaspoon salt, 1/4 teaspoon ground pepper in a small bowl to make the dressing. – Pour the bowl of sauce into the bowl of kale and mix well, then add the mango, grapes, and tomatoes to the mix. – When the ingredients are soaked in the sauce, sprinkle on top of the chopped almonds and mix well one more time and you’re done. – Put a salad that is both delicious and provides a lot of fiber and vitamins on a plate and enjoy.

After washing your hair, you should brush your hair every 5 minutes. Illustration. After washing your hair, let your hair dry naturally, but every 5 minutes, brush your hair once. For best results, take small sections of hair, straighten them and comb them a few times and do the same with the rest of your hair. Braid your hair With this method, you also tie your hair in a ponytail while your hair is still damp, then twist it into a bun and use bobby pins to fix it. Let it dry naturally and then brush it straight with a comb. Replenish water for the body Drink plenty of water every day for your body, it’s the first thing that your hair and scalp need. Enough water, the scalp area will keep the hair from falling out and make the hair smoother. Lemon and coconut milk Besides the familiar skin beautifying uses of lemon such as treating acne, fading dark spots, it is also used to soften and smooth hair. You just need to grate and squeeze to get pure coconut milk. Then add in the coconut milk a drop of lemon. Mix well until they have a creamy consistency and keep in the fridge for 1 day. Apply this mixture to your hair and massage your scalp. Use a hot towel and cover your hair. After 1 hour of incubation, wash your hair with water. Use this mask continuously 3 times a week, your hair will be naturally smooth to welcome Christmas. Olive oil and eggs Olive oil combined with eggs makes hair more beautiful. Egg white and olive oil mask in addition to whitening and tightening pores for women, it is also a very good “natural” cosmetic for hair. To have smooth, straight hair for Christmas, you just need to take 2 eggs, mix the white and the red. Then, add 1-2 teaspoons of olive oil and mix well. Apply them to your hair and use a comb to evenly coat the strands. Leave the mixture on your hair for a few hours until it dries and clean with shampoo. This olive oil and egg mask will help straighten hair and provide nutrients to nourish the hair.

The high heat in the hot towel will be transmitted deep into the skin, helping to warm the skin and promote blood circulation. Pores are dilated and well warmed up will absorb care products better. Besides, if you soak a towel in hot water with essential oils of coconut, mint, lavender, rosemary, the skin will receive nutrients as soon as the pores open due to the hot steam. If you want to include the hot towel method of washing your face in your skin care routine, the order of skin care is as follows: – Cleansing. – Warm your face with a hot towel and wipe your face twice. – Perform the massage in the locations instructed below and finish with the application of moisturizer. How to do the process of washing your face with a hot towel is as follows: You fold the towel in half and then roll it, pour hot water 45-50 degrees Celsius into the towel, after a minute, gently squeeze the towel (the towel should still be warm enough), spread the towel Warm up hands, apply to face for 40 seconds. You repeat the above process with another towel, continue to warm your face for 40 seconds. When you feel your skin has completely warmed up, fold the towel in half to wipe away dirt from the corners of your eyes, mouth, and nostrils. Then, fold the towel into a triangle, place the tips of your index fingers on the ears and massage the ears about 10 times. Finally, you open the towel, massage the lower part of the ear and collarbone stronger. Be sure to choose a soft cloth to avoid damaging your skin. This routine will help you wash away makeup residue or environmental dirt left behind after removing makeup. Hand massage and hot towel also help the skin retain moisture, prevent the appearance of wrinkles, promote blood circulation and eliminate edema.

Illustration Ms. Tran Minh Mai, owner of a grocery store on Pham Ngoc Thach Street (Dong Da District), said that if the first days of May, the store only consumes about 2 boxes of green tea, about 25-30 bottles of 500ml rice milk. … but in the past 10 days, the amount of goods consumed has doubled, tripled. In fact, due to hot weather, beverage products such as sugarcane juice, coconut, fruit juice, etc. are very attractive. Ms. Thanh Thuy selling sugarcane juice on Dang Van Ngu street (Dong Da district) shared, sugarcane juice sells for 10,000 VND/cup, every day I can only sell 30-40 cups, but the last hot days, the number of customers 3 to 4 times higher than normal. “Due to the re-emergence of the Covid-19 epidemic, people buying takeout or buying online by the liter increased sharply. On average, every day, the store sells hundreds of liters of sugarcane juice to the market for 25,000 VND / liter, buying from 4 liters or more costs 20,000 VND / liter, minus the cost, the profit is about 500,000 – 700,000 VND / day. Information bar. Not only sugarcane juice, coconut fruit is also “sold out”. Ms. Nguyen Thi Minh, owner of a wholesale and retail coconut fruit shop on Nguyen Chi Thanh Street, said that every day her family sells hundreds of green Siamese coconuts in Ben Tre, the wholesale price is about 22,000 – 23,000 VND/fruit. retail 25,000 – 26,000 VND/fruit; Coconut shelled wholesale price up to 24,000 – 25,000 VND / fruit, retail 28,000-30,000 VND / fruit. Mr. Nguyen Huu Thanh, owner of a dealer of Siamese coconut in Long Bien market said: “On average, the shop sells from 1,500 to 2,000 coconuts every day, mainly for refreshment shops and wholesalers to suburban districts. . The hotter it gets, the more coconuts run, and there are times when supply doesn’t meet demand.” Along with familiar drinks, this year’s market recorded the appearance of many new types of bottled soft drinks of natural origin, with cool, heat-clearing, detoxifying properties… such as pineapple juice, plum, melon. .. Or herbal drinks with cool properties, cooling in the hot season such as: Artichoke cotton, seaweed, chrysanthemum flower, flute dew, ginseng dew, arhat fruit…
Besides, at supermarkets, there are many promotional programs to welcome summer to stimulate consumer demand. Discount programs on soft drinks, fruits, and products with preferential prices for drinks have been responded to by many consumers. Typically, from now until May 30, Vinmart supermarket organizes a promotion program “Wonderland” to reduce the price of thousands of items, of which 350ml Oolong tea is reduced from 40,500 VND/lot of 6 bottles to 27,000 VND. ; Taiwanese milk tea reduced from 25,000 VND / 580ml bottle, to 21,300 VND; Vietcoco Organic fresh pineapple juice reduced price to 13,900 VND/box of 330ml (listed price 18,500 VND)… MM Mega Market supermarket system also organizes promotions and discounts for many items, including soft drinks such as: : C2 green tea, Coca Cola, Pepsi, 7Up soft drinks, Twister orange juice with discount from 10 – 12%.

Going to the island, the first impression is that the island is very clean and planted with many coconuts Conquering Ma Thien Lanh peak On Hon Son island, there are 7 peaks, of which Ma Thien Lanh is the most famous for its mysterious stories. With an altitude of 450m above sea level, this is the highest mountain in Hon Son island, so it attracts many tourists to visit and conquer. To climb the mountain without losing strength, the first night we booked a room at Lamien Lodge. The hotel is located halfway up the mountain, on the way to the top of Ma Thien Lanh. The room is located entirely in the forest and has a view of the entire Hon Son sea from above. Here, you can be completely immersed in nature, use the direct spring water of Ma Thien Lanh peak and say no to air conditioning, hot and cold water. Note, when you choose to stay on the mountain, remember to only bring a backpack, not a suitcase, you will not be able to carry or pull it up because the road is quite difficult. However, if you bring a suitcase, there will be a pick up service for you, each up / down is 150,000 VND. In particular, the phone signal here is very poor, only occasionally available, only for direct calls, but cannot access the Internet, very suitable for those who need complete rest. A few notes when climbing – It is recommended to wear and bring clothes made of cool, sweat-absorbing fabrics to move freely.- Women who wear short clothes should use mosquito repellent, because forest mosquitoes are many and bite very painful.- Climbing shoes must be light, hug your feet to avoid foot pain.- Items to bring such as flashlights, knives, drinking water (1.5 liters/person) and light food.- Remember to preserve the landscape forests, limit littering. After checking in, you can order a lunch of steamed garlic chicken, or salted steamed chicken, made by the people you meet along the way when you check in. After eating and resting, around 1:30 pm you start to conquer the remaining road of Ma Thien Lanh peak. From here, the road will be more difficult to go. On the way up the mountain, you will be told by the guide fascinating stories, handed down from ancient times, about Pho Tinh Pagoda, Lo Thien Pagoda, Monk Uncle Uncle, mountain ascetics and Even the fairies descended,… Just climbed to the top of the mountain while listening to stories, the way was also closer. Conquering Ma Thien Lanh peak is an unforgettable experience for visitors when coming to Hon Son In order to facilitate farming, travel and live here, people make stairs convenient for going up the mountain. The scenery on both sides of the road is very poetic and wild, the atmosphere is clear and cool. A few notes when traveling independently is that if you get lost, follow the water line. This is a small trick, passed down by the people who often go to the mountain. Stop at Lo Thien Phat Pagoda, you have gone 1/3 of the way to the top of Ma Thien Lanh. The road from there to the top of the mountain is becoming more and more difficult and challenging when it is no longer a cement road, three steps, instead a small path. Not only that, on the way there are luxuriant trees, the sound of birds and gibbons howling, making your trip more mysterious, thrilling and interesting. The reward is often worth it when climbing to the top of the mountain Setting foot on the top of the mountain, your efforts are also rewarded, all fatigue, body aches seem to disappear. Take a deep breath and feel the wonderful atmosphere here. In front of you is the majestic natural scenery of mountains, immense sea and sky. Feel free to talk to the people living here. They are very sincere and open. Snorkeling to see corals, catching sea urchins Early the next day, have breakfast and sip coffee, receive a helmet and rented motorbike when going to the island, priced at 120,000 VND/day, you start to explore the route around the island. Coconuts are characteristic of this island. Here, coconuts grow from the beach up halfway up the hill. Every tree is so tall with very unique and strange poses. So for tourists, Hon Son is also known by another familiar name, “Coconut Island”. The road around the island For that reason, some local names of beaches are called other names such as leaning coconut trees, lying coconut trees or coconut rows, etc. To protect coconuts, people nail along the tree trunks so that tourists don’t sit up, avoid the tree uprooted and make a safe exit to serve guests taking pictures. There are also beautiful natural rock beaches around the island. Maybe because of many rocks, the island is called Hon Son. Hon Son Rai – the name may also come from the shape of this rock After visiting the island, you can rent a small boat to the sea, priced at 120,000 VND/person. You will be diving to see corals and fish. The beach here is full of urchins. After an hour of swimming and scuba diving, you can enjoy a lunch full of fresh seafood right on the fish raft, such as swimming crabs for only 400,000 VND/kg, special squid porridge with the sweetness of squid and the warmth of ginger. A very cute little shop selling snacks on the island The leaning coconut tree is nailed so that visitors do not sit, climb, or break the tree Visitors are extremely excited to see the sea and eat seafood in Hon Son A point you should not miss when coming to Hon Son is the rocky beach and the beach with the most beautiful beach on the island. The rock area has a very large rock, shaped like a snake. People here call it the snake head rock, but when you check-in online, it will appear “Hon Son Rai”. This rock is very big and quite flat, so in the afternoon, lying on it, watching the sunset, is very cool. In the evening, order a hot pot to eat right at the beach and then climb up to “Hon Son Rai” to lie down and enjoy the cool wind and cool breeze without disturbing mosquitoes, making you just want to sleep here until morning to conveniently watch the sunrise. How to go to Hon Son Currently, there are two trains every day to Hon Son island. You should call to book tickets before going to the port, to avoid the situation of running out of tickets. Train tickets can be booked online and paid by bank transfer, very convenient. Ticket price is 280,000 VND/round trip. Visitors should book a trip at 7:30 am and go to the pier early, about 1 hour before breakfast, then visit the toad market located across the street opposite the port to buy some fruit to bring, because there is almost no sale on the island. The fruits here are delicious and cheap. At 7:30, the ship left the pier. After about 15 minutes, the driver will open the door for guests to get on the deck to open up. Up here, you are free to take pictures of the ship turning waves to the sea. The scenery is very beautiful and windy, so it is very suitable for you who have motion sickness. There are two seasons here, the rainy season and the dry season. The best time to go is from November to March, at this time it does not rain and the sea is calm, convenient for climbing and scuba diving. The people here are very friendly and likable. You book any motel or hotel with a caller ready to pick you up at the port. On the island, there are many accommodation services for you to choose from, from homestays to affordable guesthouses, the average cost is from 170,000 to 800,000 VND/room.

The pearl dish with white coconut filling is supple. The way to make coconut pearls is very simple, you can make it for your baby to cook delicious tea. Resources: 500g tapioca flour. 200 g fresh copra. Making: Step 1: Tapioca flour into a large bowl. Boil 250 ml of water, slowly pour into the tapioca starch, just add boiling water and use a spoon to beat until 1 part is half raw and half cooked. When the dough is hot, wear gloves and knead it thoroughly until the dough is smooth. At this point the dough will be very pliable and in a half-cooked, half-cooked state. Dough. Step 2: Fresh copra peeled off brown shell, washed, diced small. Depending on your preference, many coconut kernels can be cut large or small. Using still hot tapioca flour, spread thinly for the coconut filling and roll. Make all the prepared flour and coconut filling. At this stage, you need to squeeze the pearls quickly when the dough is still warm, the dough will be flexible, easy to mold and when boiled the pearls will not be broken. If the dough is left to cool, the dough will be hard and difficult to shape. When the dough is rolled, it will not stick tightly, so boiling the pearls will easily break, dropping the coconut kernel. Squeeze pearls. Step 3: Boil 1 pot of water, put the pearls in and boil over medium heat for about 5-7 minutes depending on whether the pearls are big or small. When the pearls emerge, you have a bowl of cold water ready, pick up the pearls and drop them right into the bowl of cold water for the pearls to clear and hunt again. Boil pearls. Small tips: In case the dough is cold, put the bowl of dough into the microwave and rotate it at medium temperature for about 1 minute or steam it in a water bath for about 5 minutes and then knead it again to make the dough elastic. The secret to clear and supple pearls is that you should repeat the boiling step and soak the pearls in cold water 2 times, making sure the pearls will be clear, see the coconut inside. Pearls made this way will be crunchy, clear and delicious to eat. Depending on the purpose of use, you can take it out to drain and use it directly or you can mix a few spoons of white sugar or honey to increase the flavor.

In the afternoon, run along Highway 53 to the southwest, stop at Ao Ba Om to buy some fried bananas and then enjoy the view while eating and you have a wonderful afternoon. The shop of fried bananas is located diagonally with the provincial cultural house swimming pool, the owner of the shop selling here is also quite long. Although it is just a small roadside stall, it is famous for the best fried bananas in Tra Vinh, so it is always crowded here. Photo: Ly Huynh The fried bananas here are delicious, the outside is crispy but not hard, the inside is soft, sweet and fragrant with ripe bananas. With only 4K, you’ve got a piece of hot fried banana in golden color dotted with some delicious black sesame dots. In addition to fried bananas, there are also cakes, breadfruit, and fried sweet potatoes that are equally attractive. There’s nothing better than eating some hot fried bananas, drinking a glass of cool sugarcane juice, and watching Square Pond. Fried bananas are very popular with customers, there are almost always customers waiting to buy from the time the owner delivers the goods until all the cakes are sold out. Tube cake, sieve cake, tofu with sugar water Tube cake is one of the famous snacks associated with the childhood of many western teenagers. Cake originated from the Khmer with round cylinder, eye-catching blue color and sweet aroma. The cake is soft, fragrant with the smell of pandan leaves, combining the sweetness of sugar, the greasy taste of coconut and roasted peanuts. You can easily find smoky street vendors baking tube cakes in many places in Tra Vinh such as Ao Ba Om, at the gates of schools, at markets… And just withdrawing about 10K from your wallet, you’re ready to go. I have a box of hot and delicious tube cakes right away. Photo: Vo To Quyen Sieve cake is also a dish of Khmer origin, because the cake has the aroma of pandan leaves when eaten, it is also called pineapple cake. The cake has an outer layer of roasted milled rice and a grated coconut filling. When eating, you will feel the scent of pandan leaves and the crispy crust while the filling is both sweet, fragrant with coconut, and fatty. If you have the opportunity to come to the West, just try it once, you can be sure that you will hardly forget this taste. If you want to enjoy this dish, you can find it in Tra Vinh market, where there is a load of super delicious sifted cakes and tube cakes and you will surely be “addicted” from the first try. For only 20K for 1 part of 4 delicious cakes, it’s hard to resist, but you have to work hard because she carries the goods to sell it on the go, so it will probably take you a little time to find it! Photo: Western delicacies Walking around on the streets of Tra Vinh, one of the familiar sounds is the cry “Who’s tofu with sugar water!”. Tofu with sugar water is a familiar dish. The warm, soft, smooth cup of tofu, hot and sweet sugar water and greasy coconut milk have captivated taste buds for generations. Along the shady tree-lined roads, you will be attracted by the sound, the smoky village and the sweet scent of the tofu trucks. With only about 20K in return, why not buy a cup of tofu to warm up an empty stomach. On cold rainy days, eating a cup of hot tofu is more than wonderful. Photo: Ly Huynh Baked sticky rice Bon bon on Le Loi street, near the night market, opposite the cathedral, there is a small car of grilled sticky rice that starts selling from early afternoon to late afternoon. Bananas are wrapped inside a layer of sticky rice, wrapped in a layer of banana leaves and then baked in a charcoal oven. Because it is grilled to the edge, the outer shell is crispy but still retains the softness of the sticky rice. Inside is a soft ripe banana that is both sweet and fleshy combined with greasy coconut milk and fragrant roasted peanuts sprinkled on top. Just thinking about it makes my mouth water. The grilled banana car has appeared here for many years, almost no one in Tra Vinh is unaware of this grilled banana car. You only need to spend less than 10K, you will have a delicious, sweet, sticky sticky rice banana. Not only grilled sticky rice, she also sells grilled sticky rice for those who want to eat more sticky rice or just like to eat the shell, she is also very “proud” when you ask for more coconut milk. Photo: Tri Dung Tra Vinh market cake Photo: My house Tra Vinh Going into the heart of Tra Vinh market, you will see that there is a cake stall, although it is small, it is quite crowded. Banh Lot is a snack originating from Indonesia that was introduced to Vietnam and became a popular dish of the Southwest region. This is a kind of cold tea, can be used to quench thirst every summer afternoon. The cake is usually made with green color from pandan leaves, very fragrant and eye-catching. The cake is cut to medium length, soft, chewy, and eaten with sweet sugar water and fatty leopard coconut milk, appealing to both the elderly and children. The owner has been selling here for a long time, so many people know that she sells well and come to support. With only less than 10K for a cup of sweet and delicious sweet and savory pancakes on a sunny afternoon, why not give it a try? In addition to cake, there are many other dishes such as pomegranate seeds, jelly, é seeds, … for you to choose from.

– Ripe bananas: 5-6 – Tapioca: 30g – Coconut milk: 200ml – Sugar: 100g – Peanuts: 30g – Sesame: 10g 2. How to cook banana tea Peel and cut bananas (Photo: cachlamhay.vn) Step 1: Banana peeled and then cut into bite-sized pieces and put in a clean bowl mixed with dilute salt water, soaked for 5 minutes to reduce the acrid taste of the bananas. Then, add sugar and salt and stir gently so that the bananas do not crush and the banana pieces are absorbed evenly, then marinate for about 20 minutes to infuse. Step 2: Wash the tapioca powder and soak it in a bowl of cold water for about 2-3 hours. When the glutinous rice flour has risen and softened, take it out, wash it with water and let it dry. Step 3: Put sesame in the frying pan, stir well. When you see sesame seeds turn yellow and fragrant, turn off the stove. Step 4: Roasted peanuts, clean the shell, put in the mortar and pound. Step 5: Prepare a clean pot and mix 200ml of coconut milk with 800ml of water, then add Bang powder and put the pot of coconut milk on the stove to boil. Step 6: Add 100g of sugar to the pot of coconut milk, stir well and then turn down the heat so that the coconut milk does not overflow from the pot. Step 7: When the starch is cooked to the surface of the water and has a clear color, pour the bananas into the pot and cook for about 2 more minutes and then turn off the heat. Step 8: Ladle the tea into a bowl or cup, add ice, sprinkle with sesame and peanuts on top and enjoy. Delicious and attractive coconut milk banana soup (Illustrated photo) 3. Some notes when cooking banana tea When cooking banana tea, you should choose ripe bananas, the outer skin is yellow, the veins are still green, so that after cooking the bananas are still flexible and not crushed. Banana tea can be eaten hot or cold. However, this tea is best eaten cold with shaved ice. Banana tea must have a sweet banana taste without acrid. The required banana tea pot must have a beautiful color. The yellow banana pieces should rise to the surface of the tea bowl. The banana is whole, rich and has the smell of coconut milk. Due to cooking with coconut milk, banana tea must have a rich aroma of coconut milk but not too boring. Bang dough must be ripe and chewy. As for sesame and peanuts, they must be roasted so that they are soft, fragrant and delicious. Wish you success in making banana tea! Phuong Anh (Synthetic)

1 kilogram of termite mushrooms is equal to ten kilograms of pork In An Hoa hamlet, Dong Hoa Hiep commune (Cai Be district, Tien Giang province), Mr. Ba Chan (Tran Van Chan, 60 years old) is considered a person who is quite knowledgeable in the profession of “hunting termites”. Many people said, in the mushroom season, while people rushed to rummage through the shore but could not find any mushrooms, Mr. Ba Chan leisurely walked behind, smoking while walking and still spitting out kilograms. mushroom batch. Mr. Ba Chan said: “For a long time, gourmets only love termite mushrooms that grow naturally in the gardens of the Southwest region. Mushrooms in the Southeast and artificially grown mushrooms sell for only 250,000 VND – 300,000 VND/kg, but they criticize them because they think they are not chewy and not as sweet as natural mushrooms. In the past few days, traders have shot news, anyone who can pull out termite mushrooms, they buy it for 1.4 million – 1.5 million VND/kg. Hearing this price, everyone went up to their intestines, took the effort to find it, but there were no mushrooms. Termites mushrooms are actively hunted by people “If the current average price of pork is only 140,000 VND/kg, the price of fresh, grade 1 giant freshwater prawn is less than 200,000 VND/kg, the termite mushroom price is from 1.4 million VND to 1.5 million VND/kg. too terrible,” said Mr. Ba Chan. Mr. Nguyen Van Hiep (An Hiep commune, Chau Thanh district) – a termite mushroom hunter said: The termite mushroom is increasingly scarce. Years ago, the quiet old coconut gardens in Chau Thanh, Giong Trom and Mo Cay districts grew many termites. Mushrooms often grow in coconut gardens with many rotten coconut leaves and high mounds. Where termite fungus grows, there is always a termite nest underneath. But the renovation of old coconut gardens, mixed gardens, plus the use of chemical drugs by gardeners in farming, so many termite nests were destroyed, termite fungi also reduced production, from which the price was sky-high. According to Mr. Hiep, termite mushrooms are popular with many people because they can be processed into many dishes, from popular to high-class in specialty restaurants. When termite mushrooms were still popular, on the occasion of the Doan Ngo New Year on May 5th, gardeners picked up termite mushrooms and brought them home, washed the soil, soaked in salt water to disinfect, then lightly fried with pork fat to make pancakes. considered a “delicious cat” dish. In the coconut land of Ben Tre, many people also bring um termite mushrooms with leaves, coconut milk, which is considered by connoisseurs to be many times more delicious than um eel. More sophisticated, specialty restaurants in the West also have seasoned termite mushrooms wrapped in leaves, grilled fish fat on a charcoal stove, a plate of less than 20 mushrooms priced at 100,000 VND-150,000. More simply, many people use termite mushrooms instead of meat and fish to cook soup with garden vegetables such as centella asiatica, spinach, spinach, etc., all of which are very tasty. Many vegetarians also think of a way, buy termite mushrooms to clean and then dry, to eat gradually all year to reduce cravings for specialty mushrooms. Strange stories about termite mushrooms According to Mr. Ba Chan, from the past, the gardens of Tien Giang, Ben Tre and Vinh Long have been considered as “mushroom mines”. But termite mushrooms are very strange plants. The termite fungus appears only once a year. Pay close attention, from the end of the 4th lunar month, if there are “old rotten rains” in a row for 2-3 days, then the sun has just warmed up again, in the early morning, you can hear the cold wind blowing under the trees. in the garden, that’s when the termite fungus emerges. In addition to deliciousness, termite mushrooms are also enjoyed by people because of strange stories about this natural product. But the most popular termite fungus is on the occasion of the Lunar New Year, May 5, AL, then lasts until the end of June, the season ends. Last year the termite fungus appeared anywhere, at any time, the following year it also appeared according to the same location cycle, date and time, not wrong at all. That’s why professional termite mushroom hunters often remember the place where last year’s mushrooms were plucked so that they can get there early next year, break tree branches or cut coconut leaves upside down on the predicted land where mushrooms will grow to make a mark. . This is an unwritten rule of termite mushroom hunters: If you see a place where there are tree branches, coconut ships, or other people’s bamboo scrubs to make a mark, do not jump in and pull mushrooms. But now this strange law is only valid for people in the same hamlet, and no one is obeying the termite hunters from other places, so every year there is a fight because of a dispute. win termites. Referring to the story that people often call each other that termite mushrooms are “ghost mushrooms”, not everyone can find and pluck them, Mr. Ba Chan laughs, explaining: The growth cycle of termites is very short. From the middle of the night, the termite fungus in the deep ground slowly crept up to the surface. Around 5 – 6 am, the mushrooms begin to grow, by 9 – 10 am, they will bloom, about 11-12 hours will be destroyed. Therefore, people who go to pick mushrooms have to go from the time it is still foggy, some people have to use flashlights, coconut leaf torches to pull mushrooms, for fear of being late, others will pull them all. Because the top of the mushroom cap is dark gray like the color of the soil in the garden, it is difficult to detect, especially in the twilight at dawn. Mr. Ba Chan added: “When termites were still growing a lot, every season the story of the predecessors did not see it, but the people behind saw it and pulled out a few kilograms of it, which often happened. There are even many people who pass 2-3 times past the growing mushrooms, kicking broken mushrooms without detecting, but other people see them. Or there is someone who is most admired, respected as “a master hunter of termite mushrooms” because he can smell the “smell of termites” from a distance of 20m – 30m. Many people also embroider termite mushrooms which are very “sacred” if they use their hands to pull out the mushrooms, the next year the mushrooms will continue to grow. But using a knife, a hoe, a shovel to dig up the root of the mushroom, it will never grow again. The truth is that from time immemorial no one has been able to explain why termites are incompatible with steel tools. According to people with long experience in hunting termite mushrooms, when pulling the new shoots out of the ground (with the highest selling price), they often use thin bamboo sticks to dig up the base of the mushrooms, never using a knife. iron and Steel. Termitomyces albuminosus, scientifically known as Termitomyces albuminosus, is a symbiotic fungus with termites, where there are termites, there are termite fungi. From the termite nest located deep in the ground, when the weather is favorable, it will secrete meow to develop into a fungus. Depending on the size of the termite nest, the fungus will grow more or less. Termite fungus is divided into subspecies: black termite fungus, white termite mushroom and yellow termite mushroom, in which black termite fungus (most common in the Southwest region) is the best termite fungus. In addition to being food due to its many nutritional values ​​such as rich in calcium, phosphorus, iron, protein and other nutrients, termite mushrooms are also used as medicinal herbs. Documents show that termite mushrooms are beneficial for sick and elderly people, improving immunity against cancer cells, and lowering blood sugar if eaten regularly. In addition, termite mushrooms are also beneficial for menstruation and women’s skin, so they are often used as cosmetics.

Famous tourist attractions not to be missed when visiting Can Tho include: Ninh Kieu Wharf, Cai Rang Floating Market – the busiest market in the West, Tay Do Night Market, Binh Thuy Ancient House… The tourism strength of Bac Lieu is eco-tourism, sea tourism with unique natural landscapes such as bird garden, longan garden… Dong Thap province has many tourist attractions and historical sites, including 1 national monument, especially Go Thap relic site, there are 12 national historical and cultural relics and 49 provincial relics. An Giang has some typical landscapes such as: That Son (Seven Mountains), Tra Su Melaleuca Forest, Bung Binh Thien, Thoai Son Lake, Gieng Islet (Cho Moi)… Referring to Ben Tre is referring to the green coconut land, Ben Tre coconut also makes specialties that captivate diners. Famous specialties such as: coconut candy, coconut worms, coconut mouse, fried snails with coconut milk, banana chips, coconut wine or the famous My Long rice paper craft village, the famous Son Doc puff pastry. This land has the folk jokes of Uncle Ba Phi full of legends. The quite famous specialties in Ca Mau such as U Minh snakehead fish sauce, Rach Goc Ba Khac, Bai Boi blood cockles, etc. In addition, U Minh Melaleuca forest, Floating market are also tourist attractions when visiting Ca Mau. .

Pearl yogurt Originating from the coastal city of Ha Long, pearl yogurt is a favorite dish of Saigon youth. Soft yogurt, combined with flavors such as passion fruit, chocolate, green tea… served with a cup of coconut pearls makes diners fall in love. Sprinkle the pearls on the yogurt, you feel the cool, flexible, and sweet taste. If you are not picky in taste, you can choose white yogurt with pearls, priced at 25,000 VND. More unique flavors such as durian, aloe vera, strawberry, and fruit are priced from 30,000 VND. Many discount items when customers order online on the application. Some branches of Ha Long pearl yogurt in Ho Chi Minh City have take-out service: – Nguyen Gia Tri, Binh Thanh District – Tran Binh Trong, District 5 – Nguyen Tri Phuong, District 10 – Tran Hung Dao, District 1 – Cao Thang, District 3 Photo: 1201.foodiz. Milo beams The combination of Milo and pearls in the pickle dish makes the Saigon snacking society excited. Assorted jellies, pearls, milo, shaved ice are indispensable ingredients for cool dishes. Milo is slightly bitter, mixed with the sweetness of milk, mixed in the aroma of pearls soaked in sugar water and chewy, lumpy jellies. The dish is sold for about 20,000-30,000 VND/cup. Places where you can order to ship milo beams home in Ho Chi Minh City: – Monkey In Black, District 10 (7.6/10 points) – Apartment 42, District 1 (5.5/10 points) – Tan Khai, District 11 (7.8/10 points) – Ton Tan, District 10 (7.7/10 points) Photo: Mysteriousaigon. Fruit bowl Eating a lot of fruit on a hot day is not only a great way to cool off, but also helps to keep fit and beautiful skin. Fruit pickled with ice and yogurt or sauces, sweet and sour jam with shaved ice will help you avoid the heat in Saigon these days. Addresses selling fruit bowls with delivery service in Ho Chi Minh City: – Bu Bu, District 10 (7.1/10 points) – Napoli, Phu Nhuan district (7.5/10 points) – Funfarm, Tan Binh district (7.3/10 points) – Fruit bowl To Hien Thanh, District 10 (7.1/10 points) Photo: Traicayvuongtron, mysteriousaigon. Tea Tea is a dessert that is loved by many sweet lovers in the hot season. Dishes such as tea dew flute, red beans, ginseng supplements, tuber jelly, cool fruit, suitable for cooling summer days. Some addresses to order quality tea in Ho Chi Minh City: – Ky Dong Tea, District 3 (6.4/10 points) – My tea Nguyen Van Dau, Binh Thanh district (6.1/10 points) – Tea Ty Muoi, Phu Nhuan district (9/10 points) – Thai coconut tea, Phu Nhuan district (8.4/10 points) Photo: Kellydang1812. Gotu kola with coconut milk Gotu kola with coconut milk has an aromatic, cool, and attractive taste. Gotu kola is considered a heat-clearing drink, which has the effect of detoxifying and purifying the body. Combined with ingredients such as coconut milk, green beans, coconut milk, jelly… Gotu kola juice becomes more delicious and easier to drink. Drink prices range from 10,000-35,000 VND, depending on the toppings included. Many shops in Ho Chi Minh City sell gotu kola drinks to take home: – Gotu kola Plus, District 3 (9.2/10 points) – Phuc Rau Ma, District 11 (6.9/10 points) – Mixed Vegetables (many branches) – Gotu kola Flacota, District 4 (7.7/10) Photo: Rauma.flacota. Coconut Ginseng Coconut ginseng, a specialty of Can Tho, is a favorite beverage of Saigon people because of its sweet and cool taste. Ginseng water mixed with fresh coconut water, add a little fatty copra, pineapple leaves smell… The combination of ginseng, coconut and herbs creates a unique flavor for the cooling drink. Each store of ginseng juice has different recipes, depending on the place, herbs such as arhat fruit, corn silk, grass roots, coriander … Drinks are priced from 15,000 VND. The shop sells coconut ginseng to ship directly in Ho Chi Minh City: – Ba Nam Coconut Ginseng, District 3 (7.2/10 points) – Mi Dom – Coconut Ginseng Coconutty, District 1 (8.9/10 points) Photo: Cooky, samnguyen2112. Coconut kumquat Coconut octopus is a strange drink, a familiar beverage of the Saigon people. Coconut water is cool, sweet and sour, and helps to balance the taste. On a hot day, you can order food on the app to enjoy cool cups of coconut milk at home or at work. Drinks cost about 15,000-20,000 VND. Suggestions for enjoying coconut scallions delivered to your place in Ho Chi Minh City: – Miss Ut, District 4 (9/10 points) – Miss Hoa, District 3 (6.9/10 points) Photo: Now.vn_saigon.

– Corn: 5 corn – A bunch of pandan leaves – 300g of clean green beans – 300 ml of coconut milk – 2 tablespoons tapioca flour – 150g white diameter đường Ingredients for making corn tea (Photo: Dan Viet) 2. How to cook corn tea Step 1: Peel the corn, remove the beard, wash, use a thin knife to remove the kernels, keeping the core. Pineapple leaves are washed, picked up the yellowed parts, bundled into a bunch. Put the cobs and pandan leaves in a pot of boiling water to get the sweetness and aroma, then drain the water, discarding the residue. Step 2: Put green beans and de-seeded corn in a pot, add corn juice and pandan leaves and simmer. Pay attention to low heat so that the foam does not come out. During the cooking process, it is necessary to stir well to prevent the corn and beans from sticking to the bottom of the pot. When the beans and corn are soft, add white sugar. Step 3: Mix tapioca flour with filtered water to dilute it and then pour it slowly into the tea pot, while pouring, gently stir the tapioca flour into the tea pot. Cook for another 3-5 minutes and then turn off the heat. Step 4: Ladle the tea into a glass or bowl, pour in coconut milk and serve while still hot or add ice if you like it cold. Delicious and attractive corn soup (Photo: Vietnam Family) 3. Some notes when cooking corn tea: Corn contains many nutrients, very good for health. Corn kernels slow down the aging process, fight cancer, promote health, smooth skin. Corn kernels also contain a lot of fiber that is good for digestion. Corn is a familiar ingredient that is used to process many different dishes such as boiled, fried, and grilled corn. Corn is also the main ingredient for corn tea. Corn tea is not only a summer cooling dish, but it also has many other benefits for human health. Depending on the region and region, corn tea is varied with many different attractive flavors. There are many ways to cook corn tea, some places use coconut milk, some places don’t; Some people like to give pandan leaves but others don’t. Therefore, depending on your preferences, you can add or remove ingredients as directed. To have a delicious and attractive corn tea, you need to pay attention to a few important notes: – Should choose fresh corn, with green outer shell, feel heavy hand. – Choose the corn kernels, evenly, avoid choosing corn that is too young or too old because the tea will not be as sweet as you want it to be. – In the process of boiling corn, you only need to boil the corn until it is cooked because boiling the corn too thoroughly will make the corn kernels soft and easily crushed, making it difficult to perform the next operation. – If there is no tapioca flour, you can use tapioca starch instead to create a consistency for the dish. If you cook a lot of tea, you can keep it in the refrigerator and use it gradually in 1-2 days without affecting the quality of the tea when used. Good luck with your corn tea! Phuong Anh (Synthetic)

Ginseng tea Tea has a light, cool taste and contains many nutrients, so it is especially popular in hot summer weather. To make ginseng tea, you need to wash and prepare all the prepared ingredients. Then, you put a pot of boiling water, pour lotus seeds and lotus root mixture into the pot. Next, you add the remaining ingredients to the pot, season to taste. Note that when you are about to turn off the stove, you will add the longan. Finally, you let the ginseng tea cool, add ice if you like to drink it cold. Photo: Kamza9x, Guiddentt. Resources: – Dried lotus seeds – Shame on – Red Apple – Universal ear – Sugars – Dried lotus root Corn tea Surely this is also a delicious summer cooling tea with crispy corn kernels, cool when used with crushed ice, nothing is more wonderful. To cook, the corn after boiling, separate the seeds, continue to simmer until the water is sweet and the corn is soft. Then, you add a little sugar and a little salt to simmer for a cool and rich tea. Next, you add tapioca flour to create a certain consistency. Finally, you add coconut milk and sesame to make the bowl of tea more beautiful. Photo: Viethomecooking, Hollycancook. Resources: – 2 – 3 fresh glutinous corn – Cassava flour – Street – Coconut – Cornstarch Black bean Tea When thinking of summer refreshments, it is impossible not to mention the traditional black bean soup. This type of tea is both easy to prepare and the ingredients are easy to find. Black beans are washed with water, picking up the seeds floating on the water. Then, you roast until the outer shell of the beans is slightly wrinkled, then add water to cover the beans. Finally, you boil until the beans are soft, add sugar to taste. Photo: Toilameiii. Resources: – Black beans – Street – Coconut – Flour Mango tea First, boil a pot of water, put the starch in for about 15 minutes, then turn off the stove, paying attention when simmering. Then, cover the pot until the starch is transparent, then take it out and soak it in cold water. For mango, you cut it into small, bite-sized pieces. Next, you put the mixture of fresh milk, half chopped mango and coconut milk into the blender. After pouring into the bowl, you put the remaining pieces of mango and pearls in. When eating, you can add some shaved ice or put it in the refrigerator to cool. Photo: Anhthuy989, Quynhgaaa. Resources: – Mango – Fresh milk – Coconut – Tapioca for making pearls

Summer is coming, the hot and stuffy weather makes people just want to be quenched with cool and delicious nutritious drinks. In particular, coconut water is one of the most popular soft drinks. Coconut is known as plant milk, the fragrant coconut part is rich in minerals, potassium and magnesium, which can replenish water and reduce electrolyte disturbances. Sweet coconut water not only quenches thirst but also helps to nourish the spleen and stomach. Coconut is known as plant milk, the fragrant coconut part is rich in minerals, potassium and magnesium, which can replenish water and reduce electrolyte disturbances. Sweet coconut water not only quenches thirst but also helps to nourish the spleen and stomach. Today, I will share with you a dish of oat soy coconut milk with the main ingredients being coconut rice, soy water, oats and willow seeds. Ingredients: 1 piece of coconut, 20 grams of soybeans, 20 grams of oats, 20 grams of willow seeds, 1 bowl of coconut water, appropriate amount of rock sugar, 2 tablespoons of powdered milk or milk (optional) Step 1: Buy fresh coconut, separate coconut rice and coconut water. Use a knife to peel off the brown skin on the outside of the coconut, wash it and cut it into small pieces. Step 2: Put the oatmeal, soybeans and willow seeds in a bowl, wash first and then soak in clean water for a while to make the ingredients taste more delicate. Step 3: Put the soaked soybeans, oats, willow seeds, coconut rice and powdered milk in the blender. If you don’t have powdered milk, you can use milk instead, if you don’t have milk it’s okay. Milk added just to make the drink more creamy. Step 4: Pour a moderate amount of coconut water into the pureed mixture. Continue blending until the mixture is opaque white. Add the crushed rock sugar while it is still hot, stir well, wait until the alum sugar dissolves, pour it out, filter it with a mesh sieve to complete. This oat oat coconut milk has a cool aroma, pure natural without additives, very suitable for hot summer, the sweet taste helps to relieve the feeling of boredom caused by heat, children also loves to drink.

– Yellow sweet potato: 200g – Purple sweet potato: 200g – Tapioca flour: 150g – Pandan leaves (sticky leaves): 3-5 leaves – A small piece of ginger – A teaspoon of sugar (white or yellow sugar) – Palm sugar: 80g (adjust according to taste) – Black jelly powder: 30g – Coconut milk: 150 ml Potatoes have been peeled. 2. How to make sweet potato tea Step 1: Dissolve 30g of mist powder with 50ml of cold water, then add 240ml of boiling water. Then boil this mixture over low heat, add jaggery, stir until the mixture boils again, then turn off the heat. Next, pour the mixture into the mold to wait for the jelly to freeze, then cut into 1.5cm pieces. Step 2: Purple and yellow sweet potatoes are peeled, washed, and removed the head and tail of the potato. Next, cut the potatoes into slices 2-3 cm thick and then steam them in water for about 10 minutes. When you poke your chopsticks into the potato, it feels soft, the potato is cooked. Note that you should keep each type of potato separately to avoid mixing colors. Step 3: Put purple and yellow sweet potatoes cooked in 2 bowls, mash with a large spoon. Next, add 100g of tapioca starch to each type of potato, mix well with a spoon, then knead the dough and form it into bite-sized balls. During the kneading process, if the dough is dry, you can add more water, but note that each 5ml teaspoon should be added to avoid adding too much water to the dough. Step 4: Put the pot of water on the stove to boil until the water boils, then drop the potato starch balls into the boil. Ripe potato balls will float to the surface of the water. In order for the potato balls not to stick together, it is necessary to prepare a bowl of filtered water in advance with a few ice cubes added so that when the sweet potato is cooked, use a punctured ladle to pick it up and drop it into the bowl of water. Step 5: Put 150ml of coconut milk with 1 liter of water in a pot, add sugar and bring to a boil. While cooking, always stir. You can add glutinous leaves (washed, rolled up) and fresh ginger with sliced ​​peels to boil. Next, mix the remaining 50g of tapioca starch with a little water. When the coconut milk boils, add the flour mixture and stir until the mixture thickens. Step 6: When the pot of coconut milk boils, put the soft sweet potato in the pot, add 1 branch of pandan leaf and cook on low heat for about 10 minutes so that the tea is cooked and the aroma of pandan leaves rises. Step 7: Scoop the black jelly, purple sweet potato, yellow sweet potato into a bowl, then pour coconut water on top and enjoy. Sweet potato tea. 3. Some notes when making sweet potato tea Sweet potato soup is one of the easiest teas to cook. However, to make the sweet potato soup more delicious, you need to note a few things: First, it is necessary to choose to buy fresh, soft, and not damaged sweet potatoes. If fresh sweet potatoes are not available, they can be substituted with potato flour. In the combination ingredients, in addition to jelly, there are many other ingredients to make your tea more special such as red beans, black beans, green beans, … You can eat this tea while it is still hot or add ice as you like. Can be served with pearls or add a little roasted sesame for more flavor. Sweet potatoes are very good for health because they contain many nutrients and vitamins. Cooking sweet potato soup is also very simple. Wish you success in cooking sweet potato tea! Phuong Anh (Synthetic)

The village of making baked bricks in Mang Thit district (Vinh Long) has a long tradition. This is the famous and largest producer of red bricks and ceramics in the Mekong Delta. When the sun shines on the stacked bricks, the space glows red. Therefore, this place is called “red kingdom” by the people. Visiting this area, visitors will witness the process of making fine ceramic products, choose for themselves the desired items for decoration or as a gift. Photo: Duc Thanh. Tram Chim National Park has the largest wetland area in the Dong Thap Muoi region with 7,313 hectares. There are more than 200 species of birds, including many rare species such as cranes, snakes, storks… This place is considered the “kingdom” of birds in the West. Visitors can take a boat tour of the garden, explore the floating season, learn about many kinds of precious birds and admire the beauty of flowers. Photo: Hai An. Tien Giang province has the largest area of ​​fruit trees in the country with nearly 75,000 hectares. In the “fruit kingdom”, visitors do not miss the opportunity to explore Vinh Kim or Cai Be fruit gardens with luxuriant trees and large berries. Lo Ren breast milk brand of this land is also impressed by many visitors. Breast milk is round, berry rind, sweet taste. Photo: Marouchocolate.sg. Vi Thuy village (Hau Giang) is also known as the “kingdom of betel leaves”. Here, there are more than 200 households growing betel nut, mainly in hamlets 5, 7 and 8. Betel nut has a light yellow color, evenly large leaves, and a characteristic pungent taste. Betel nut gardens also attract tourists to visit thanks to the green and idyllic beauty. Photo: Western Travel. The largest date garden in the West is located in Sa Dec (Dong Thap). The 4,000-square-meter garden located on Sa Nhien – Ca Dao street has only been opened to guests in the past 2 years, when the date palm tree bears fruit in the summer. Dates give a sweet and aromatic flavor. Photo: Winwin98__. Cau Ke district (Tra Vinh province) is considered the “kingdom of wax coconuts” because it grows many of these trees. Wax coconut is also known as condensed coconut. Coconut rice is thick, flexible and fatter than normal fruit, coconut water is thick and clear. The simplest way to enjoy waxy coconut is to split the fruit, using a spoon to scoop it directly. In addition, waxed coconut mixed with a little sugar, milk and roasted peanuts and then soaked in ice is equally delicious. Photo: Dua_sap_tra_vinh. Chau Doc Market (An Giang) has long been known as the largest “kingdom of dried fish and fish sauce” in the West. This place sells all kinds of famous dried and fish sauces of the region such as dried pangasius, choke fish, snakehead fish, Thai fish sauce, three-kissed fish sauce, peg fish sauce, Linh fish sauce… The boxes of fish sauce have a characteristic smell, are placed on clean high shelves, clearly marked. Photo: Minh Hang.

Passionate about cooking, enjoy making delicious food, ensuring food safety for children and families. The recipes are shared by Ms. Binh Minh (SN 1995, currently living and working in Hanoi) on social networks, in groups that are completely natural. But unexpectedly, the article sharing her experience was loved and followed by a large number of housewives and were all “successful” from the very first time. Recently, Ms. Binh Minh shared how to cook pandan corn soup, which according to her in the summer, this dish becomes the queen of snacks, making everyone admire. Ms. Binh Minh – who shared the recipe for pandan corn tea, attracted thousands of shares. 9X said: Although the way to cook pandan corn soup is extremely simple, the finished product has a very eye-catching “quality”. Pineapple corn tea is a combination of fresh corn kernels and young nuggets that are cooked soft in a thick paste with a faint aroma of pandan leaves, served with greasy coconut milk. The tea has the yellow color of corn, mixed with the green color of pandan nuggets, gentle but elegant, extremely attractive. Let’s go to the kitchen to make an attractive pandan corn soup right away with the recipe for corn tea shared by Ms. Minh that couldn’t be simpler. Ingredients for making pandan corn tea for 2 people: – Tapioca flour: 200gr – Corn: 1.5 fruits – Pandan leaves: 10g – White granulated sugar: 60g – Coconut milk: 20ml How to cook pandan corn tea: – Hold the corn upright, use a sharp knife to cut the seeds from the top, take the seeds and put them in a bowl. – The remaining half of the corn you bring to boil and then separate the bowl with intact seeds to make pearls. – The pandan leaves are put in a blender and pureed, then filtered through a sieve, then drained. – Put 50g of tapioca flour in a bowl, add a little warm water to stir well to add a little bit to the tea pot to have a thick consistency. – Add a little warm water to 150g of tapioca flour, mix well until the water runs out, then continue to knead the dough by hand until it becomes a homogeneous dough, not sticky to your hands. – Take a kneaded amount of flour into your hand, about 10g, spread evenly and put the boiled corn kernels in the middle, then roll it up. Repeat this until you run out of dough. -Next, put the pot of water on the stove, adjust the heat to medium. When the water in the pot starts to boil, add the corn pearls to boil. When the pearls float to the top, the outer shell is removed and put in a bowl of ice cold water so that the pearls are hunted again. – Put a pot on the stove, add 600ml of filtered water to the pot. When the water starts to boil, add the peeled corn kernels to the pot. Add 60g of granulated sugar to the pot, stir well, then cover with a lid, cook over medium heat for about 15 minutes until the corn kernels start to rise, then open the lid. – Pour pandan leaf juice into the pot of corn, stir well. Slowly add the mixed tapioca starch into the pot, stirring gently until the tea mixture begins to thicken. – When the corn tea mixture starts to thicken, put all the corn pearls into the pot. Cook for another 10-15 minutes for the pearls to absorb the pineapple, then turn off the heat. When the tea cools down, scoop the tea into small cups, drizzle coconut milk on top and enjoy. Wish all the success!

1. What is the “Kingdom of Ceramic Tiles” also known as? Red Kingdom
Kingdom of Red Earth
Alluvial Kingdom The village of making baked bricks in Mang Thit district (Vinh Long) has a long tradition. This is the famous and largest producer of red bricks and ceramics in the Mekong Delta. When the sun shines on the stacked bricks, the space glows red. Therefore, this place is called “red kingdom” by the people. Visiting this area, visitors will witness the process of making fine ceramic products, choose for themselves the desired items for decoration or as a gift. Image: Duc Thanh . 2. Which national park is in Dong Thap? U Minh Thuong National Park
U Minh Ha National Park

Tram Chim National Park Tram Chim National Park has the largest wetland area in the Dong Thap Muoi region with 7,313 hectares. There are more than 200 species of birds, including many rare species such as cranes, snakes, storks… This place is considered the “kingdom” of birds in the West. Visitors can take a boat tour of the garden, explore the floating season, learn about many kinds of precious birds and admire the beauty of flowers. Image: Hai An. 3. What is Tien Giang province known as the “kingdom”? Date Kingdom chà
Betel leaf kingdom
Fruit Kingdom Tien Giang province has the largest area of ​​fruit trees in the country with nearly 75,000 hectares. In the “fruit kingdom”, visitors do not miss the opportunity to explore Vinh Kim or Cai Be fruit gardens with luxuriant trees and large berries. Lo Ren breast milk brand of this land is also impressed by many visitors. Breast milk is round, berry rind, sweet taste. Image: Marouchocolate.sg . 4. The famous Vi Thuy betel nut village belongs to which province? Hau Giang
Kien Giang
An Giang Vi Thuy village (Hau Giang) is also known as the “kingdom of betel leaves”. Here, there are more than 200 households growing betel nut, mainly in hamlets 5, 7 and 8. Betel nut has a light yellow color, evenly large leaves, and a characteristic spicy taste. Betel nut gardens also attract tourists to visit thanks to the green and idyllic beauty. Image: Western Travel . 5. Which city has a “date kingdom”? Continental Director
Sa Dec
Can Tho The largest date garden in the West is located in Sa Dec (Dong Thap). The 4,000-square-meter garden located on Sa Nhien – Ca Dao street has only been opened to guests in the past 2 years, when the date palm tree bears fruit in the summer. Dates give a sweet and aromatic flavor. Image: Winwin98__ . 6. Coconut wax is a specialty of which province? Tra Vinh
Ben tre
Soc Trang Cau Ke district (Tra Vinh province) is considered the “kingdom of wax coconuts” because it grows many of these trees. Wax coconut is also known as condensed coconut. Coconut rice is thick, flexible and fatter than normal fruit, coconut water is thick and clear. The simplest way to enjoy waxy coconut is to split the fruit, using a spoon to scoop it directly. In addition, waxed coconut mixed with a little sugar, milk and roasted peanuts and then soaked in ice is equally delicious. Image: Dua_sap_tra_vinh . 7. Which market is considered “the kingdom of dry, fish sauce”? New Market
Chau Doc Market
Tri Ton Market Chau Doc Market (An Giang) has long been known as the largest “dry kingdom” in the West. This place sells all kinds of famous dried and fish sauces of the region such as dried pangasius, choke fish, snakehead fish, Thai fish sauce, three-kissed fish sauce, peg fish sauce, Linh fish sauce… The boxes of fish sauce have a characteristic smell, are placed on clean high shelves, clearly marked. Image: Minh Hang . Peaceful and beautiful scenery in Vietnam’s coconut land Ben Tre is not a famous tourist destination because there are not many entertainment services. However, if you need a peaceful place to explore, this will be your perfect choice.

– 300g green beans – 200ml coconut milk – 3 teaspoons tapioca flour – 100g of rock sugar or brown sugar – A bunch of pandan leaves – A little salt -100g pearls – A tube of vanilla 2. How to cook green bean tea Step 1: Put green beans in a pot, cover with water and soak for about 4 hours. Soak green beans before cooking (Photo: Eva) Step 2: When the green beans are soft, take them out, wash them and put them in a pot, pour water over the beans about 1cm and add a little salt and some washed pandan leaves. Then cook for about 20 minutes. Step 3: Add about 500ml of water to a pot and bring to a boil. When the water boils, reduce the heat to low and simmer the green beans for another 30 minutes. When the green beans bloom, drop the pearls in, simmer for another 15 minutes until the pearls are cooked. Step 4: Remove pandan leaves from tea pot and add sugar. You can increase or decrease the amount of sugar so that the sweetness of the tea fits your family’s taste. Step 5: Put tapioca flour in a bowl, add a little cold water and stir well to dissolve the powder. Next, slowly pour the tapioca juice into the pot of green bean tea, stirring while pouring so that the tapioca does not clump. Then, boil the pot of tea with low heat until the tea is thick, then turn off the stove and let it cool. Step 6: Put coconut milk in a pot, add 1 vanilla bean, stir well and turn off the heat. Step 7: Scoop the green bean tea into a bowl or cup, add some coconut milk on top and add some ice and enjoy. Delicious green bean soup to help cool down on a hot summer day (Photo: Eva) 3. Some notes when cooking green bean tea Chickpeas are a very healthy grain and contain a lot of starch as well as nutrients for health. From green beans, people can process it into many ways such as cooking tea, cooking porridge, grinding powder and roasting, to create many delicious dishes. With tea, there are many different ways to cook mung bean soup, you can cook bean soup combined with: aloe vera, pumpkin, jaggery, taro … both change the taste and increase the coolness for the dish. summer tea. If cooking in large quantities, you can scoop the tea into an airtight container with a lid, place it in the refrigerator and use it gradually within 1-2 days without affecting the quality of the tea when used. Hope you all enjoy this delicious, nutritious green bean soup! Phuong Anh (Synthetic)

Ha Tang’s braised meat pot. The two main ingredients of Chinese braised meat include: pork and eggs. Ha Tang uses bacon, cut into chunks. Meat is both lean and fat, and the skin is thick and greasy. Next, the actress marinated the meat with all kinds of spices such as shallot, pepper, garlic, fish sauce, sugar, seasoning… for at least an hour to absorb. Cooking standard Chinese braised meat is not using cashew color or colored water, but it is necessary to beat white sugar to create the color of cockroach wings. Then, you add a little filtered water and then add the marinated meat and stir-fry to hunt again. Coconut water is an important ingredient, making the dish more delicious. Therefore, in the West, people call this dish braised meat with coconut water. When the meat is hunted, the broth is boiling, add fresh coconut water, continue to cook on low heat until it dries up, then add more coconut water. Normally, a pot of braised meat includes 500 grams of meat, 4 duck eggs should use a fresh coconut. Siamese coconut will be sweeter, fatter. Store the meat for many hours, until the stock is reduced, the water penetrates the meat layer in the pot, then you add eggs, cook for about 20 – 30 minutes and you’re done. You can choose chicken eggs, quail eggs according to your preferences, or duck eggs with many yolks and fat like Ha Tang’s. According to the Star

Filling the empty stomach with fruit is a wise dietary strategy. Organic nutrients in fruit can quickly solve the cravings of the owner and tolerate saturated fat in moderation. Here are the fruits that are very beneficial for the waistline that you should prioritize. For the campaign to reduce belly fat smoothly, the following fruits need to be included in your daily diet right away. Papaya Papaya contains a lot of B vitamins, fiber and antioxidants, very good for metabolism. A few pieces of papaya will help calm you down during sugar cravings. Papaya juice, papaya smoothie or fruit salad are other options that make your menu less boring. Pineapple Pineapple is the secret weapon for a flat stomach and a “smooth” body. The acid in pineapple eliminates excess calories, while the sweetness and rich aroma easily make your taste and smell satisfied, the stomach does not require to be filled with other types of fat anymore. Butter Avocado is one of the most loved fruits by women, and fortunately it is also in the top 5 fruits that are beneficial for the waistline. Thanks to the high content of monounsaturated fats, avocados are good for the digestive process, reducing harmful cholesterol. Vitamins A, B, C, E and minerals in avocado are very good for health, increase energy for the body, help women still have the strength to work effectively even though the diet is very strict. Coconut Coconut milk helps the body fight harmful factors outside the environment, and is a valuable medicine for digestion and metabolism. Copra contains many essential proteins for the body. Organic ingredients in coconut also have antibacterial effects, protect the liver against the harmful effects of alcohol and stimulants. Consider, on your upcoming trip to the beach, you can order a coconut for dinner instead of continuing to join the family at the seafood dinner table. A seafood meal at noon is probably enough for women on a diet. Olive Similar to butter, the fat in olives is a form of monounsaturated fat. Diets with this type of fat will promote the ratio of bad cholesterol to good cholesterol, reducing the risk of cardiovascular disease. In particular, olives are also effective in preventing breast cancer. There are many dishes from olives for you to choose from: olive salad, pickled olives, olives mixed with garlic, or replacing animal fat with olive oil in food processing, so the second round also reduces fat mass. Don’t forget that when eating these fruits, reduce your usual dishes. Don’t wonder why the belly is still “continuously growing” if you eat these fruits vigorously after eating other dishes. Posts: Beautiful Beauty

Tea is a dessert that is loved by many sweet lovers in the hot season. In Ho Chi Minh City, during the complicated epidemic situation, you can order cold tea with the suggestions below. Ky Dong Tea The shop has a diverse menu, mainly southern teas such as dew, longan, jasmine jelly… Fruit plate, coconut flan, ice yogurt, coconut jelly are other desserts you can choose from. Shipment can be ordered. In addition to sweets, the shop also has savory dishes and snacks such as fried balls, sausages, gourds… Evaluate: Bio Chan: “The tea here is quite sweet, so I have to add a little more filtered water to dilute it to make it easier to eat. The longan is quite delicious, it has a large amount of ginkgo, lots of toppings.” Nga Nguyen: “I ordered 7 parts to ship to the place. All kinds of tea are very delicious and satisfying, except for the coconut jelly which is too sweet”. Karen Nguyen: “I think the price is quite expensive compared to the quality, probably due to the central area. The fruit plate of 6 types is not special, priced at 25,000 VND”. Sticky rice tea Bui Thi Xuan The menu is full of familiar teas such as green beans, corn, taro, red beans, white sticky beans… Coconut pickled tea or coconut jelly are strange flavors that diners can order to take home. In addition to tea, the restaurant’s sticky rice dishes such as shredded chicken, spring rolls, mixed … also attract customers equally. Evaluate: Minnie Pham: “I think the shop is expensive, maybe due to the influence of the epidemic, the price is high, the food is a bit less. The taste of tea is not bar, sweet style”. Mai Catery: “I ordered through the app 25,000 VND/glass of coconut pickle, shipping fee 15,000 VND. Fatty tea, a glass of thick coconut milk, young coconut, white pearls and coconut jelly. Price 25,000 VND/cup no Expensive, worth the quality. My Tea – Nguyen Van Dau The basic tea dishes include mixed, tonic ginseng, red beans, green beans, corn, taro… Thai, American tea, white bone, pomegranate seed dew are the special flavors of the shop. Fruit yogurt, milk cocktail, durian flan are other tempting desserts. You can order tea with snacks such as beef dry salad, fried beef balls, sausages… Evaluate: Khanh Quynh Nguyen: “American tea, Thai tea, and cocktail are must-try dishes. Thai tea has little durian, but the rest of the toppings are delicious. American tea is similar to Thai tea but without durian. Tea can be bought and taken away. with crushed ice and coconut water”. Huong Nguyen: “The tea is quite diverse, the price is reasonable, if it is less sweet, it will be more delicious. I like the restaurant’s fragrant fatty coconut milk”. Billionaire Tea The tea menu is not too diverse, but it is loved by diners because of the strange desserts. Colorful pomelo tea, “luxury” flan, pandan tofu … are dishes with strange names that attract diners. If you like the greasy taste, you can order more coconut milk for 10,000 VND. The shop has combos of tea with hot cakes or filter powder for you to choose from. Evaluate: MinChu Nguyen: “I like Sing tofu here because it is very fragrant with pandan leaves, soy fat without powder. Coconut water is cooked by the restaurant, so it is quite fragrant”. Cheesie Le: “I like the molded cake, filtered flour, floating water and coconut milk here. Tofu is ground from pure soybeans, fragrant with pandan leaves and bamboo charcoal. Baked banana cake is okay, not too special. “. Thai Coconut Tea – Phung Van Cung The menu is mainly coconut sweet soup combined with durian, flexible potato, five-color pomelo, lotus seed, jaggery… Special Thai tea, soft sweet potato, caramelized Thai, durian five-color pomelo are among the dishes. shop’s bestseller. In addition, the shop also serves many other types of tea such as black beans, red beans, mixed yogurt. Evaluate: Tien Tien: “I ordered 27,000 dong of coconut milk tea and 27,000 dong of green beans and durian cake. Both dishes are not too sweet, the light fat style of coconut milk, there are quite a lot of toppings. The shop holds the tea in a single plastic cup. simple but neat and clean”. Cuccucuccu: “I ordered Thai tea and pomelo tea. Grapefruit pulp in the tea is quite bitter so it’s a bit uncomfortable”. Chen Chen: “I order for the company and everyone compliments it. Durian pickled coconut tea is my favorite.” How to make cool mango jelly in summer With a simple way of processing, you can show off your talent in making jelly from fresh mango at home to treat your family on a hot day.

Coconut house. Follow the Presstrip group to follow the boat along the Muong Lo – Cai Muoi canal to Coco Home, located in Hoa Quy hamlet, Hoa Ninh commune, An Binh island, Long Ho district. The place that tourists often call coconut house. The most impressive thing is that Coco Home is built all from houses, homestays, canteens, eating utensils … all from coconut materials as the name suggests – Coco Home. The owner of Coco Home is Mr. Duong Van Thuong, over 80 years old. This is the house invested by Duong Dieu Hien’s eighth daughter, so that Duong Van Thuong and his wife can take care of their old age. Visitors were also surprised when the owner revealed that this house, along with all homestays, restaurants, household items… was built from more than 4,000 coconut trees aged 90-100 years. Visitors love to take pictures with the coconut swing. Coco Home is a record coconut house, a unique house in the western river garden. The main house was built according to the old traditional house of the Southwest river garden. It is a house with 3 apartments and 2 wings, all trusses, beams, sesame rafters… are made of coconut, roof tiled. Coco Home started construction from 2017 to 2019 and completed. Visitors to Coco Home visit coconut houses, orchards, enjoy many specialties of the Tien River such as hot pot with catfish, rolled fish, delicious dishes in the fields, gourmet flavors … or folk cakes (cow cakes). , banana cake, beo cake, tapioca cake). Visitors want to spend the night in the orchard and feel the coconut house, where there are 6 homestays in the cool and peaceful orchard. Many visitors enjoy checking in with coconut swings, coconut houses and even beautiful small homestays in the middle of an orchard… Bamboo leaf homestay was built on an old boat. During the journey to discover the land of An Binh isle, the Presstrip group had the opportunity to stop at Mekong River Side Homestay by the romantic Co Chien River. In front of Mekong River Side Homestay is a fish farming village. The interesting thing, Mekong River Side Homestay is that the motels are built with bamboo and bamboo materials. Mr. Nguyen Ngoc Sang, often called Nam Nam, is the owner of Mekong River Side Homestay, confided: “In the past, I saw that my grandfather used bamboo to build a house for 30-40 years without damage, so I decided to build a homestay out of bamboo. Suffering is the land of An Binh islet, which is full of fruit trees, not bamboo to build a house, so I had to go by boat 40 – 50 km to Binh Tan district (Vinh Long), Dong Thap to buy it to build a house. By the end of this homestay, there are more than 20,000 bamboo and bamboo trees. Although my homestay is a simple bamboo house, everyone who comes here likes it.” Mekong River Side Homestay is built with bamboo and leaves. Visitors to Mekong River Side Homestay can rent bicycles, motorbikes, boats to experience traveling around the village of An Binh island and canals of the Co Chien river, or better yet, experience fishing with fishermen. , fishing to catch catfish … Catfish cooked in cork hotpot or tourists call it more beautiful than water willow catfish hotpot, toad fish braised in coconut water are famous specialties of the land of Vinh Long river garden. . At night, sleeping bamboo homestay by the Co Chien river, visitors will feel the interesting things of the western river garden. Tu Buoi Pottery House. Vinh Long not only has healthy trees and sweet fruits, but is now famous as a traditional red pottery village, dubbed the “Kingdom of Red Pottery”. Today, times have changed a lot, Vinh Long’s pottery profession is increasingly disappearing, but the artisans of the pottery village still have a fondness for sticking with the profession. Among the artisans who have been attached to the traditional village of ceramic tile all their lives, it is Mr. Nguyen Van Buoi, whom intimate tourists often call Tu Buoi, who has devoted himself to building a house according to traditional architecture, with high quality materials. all Vinh Long red pottery on the romantic Long Ho river. Tu Buoi pottery house with many unique features that many domestic and foreign tourists come here to check in. Inside Tu Buoi pottery house. Tu Buoi pottery house was built in 3 months, has an area of ​​300m2. Tu Buoi Pottery House is located in Ward 5, Vinh Long City. Walls are built of rustic bricks, twice the size of ordinary bricks, made by artisan Tu Buoi himself. Decorative patterns and motifs in the house are elaborately crafted with ceramic materials, which are highly appreciated and admired by visitors from far and near. Mr. Tu Buoi not only wants to “blow soul” into his red pottery house, but he is also a famous “falling antique” collector of the Southern land. The ancient interior decorations displayed in Tu Buoi pottery house such as: altar cabinets, couches, tables and chairs… are famous carpentry, elaborate and sharp sculptures that Mr. Tu Buoi has spent a lot of time traveling everywhere from. Years of collecting bring home ceramics. Coming to Tu Buoi pottery house, visitors can check in with the farmers and fishing tools that once made up the wet rice civilization and the lives of residents in the open land of the South. There are also 100 ancient lamps, or old balances, irons, etc. of both the West and the South, which are collected for visitors to explore and check in. Visitors who have the opportunity to come to Vinh Long, visit Tu Buoi pottery house to check in, will feel many interesting things when the owner Tu Buoi himself tells about the traditional village of Vinh Long red pottery and his own ceramic house design. built to pass on to future generations. Mr. Cao Van Nam stands in front of the “boat” of the houseboat. Recently, Vinh Long has emerged a unique house that many tourists want to check in, which is the houseboat of Mr. Cao Van Nam, often affectionately called Nam Cao. The houseboat is located in Binh Tinh hamlet, Hoa Tinh commune, Mang Thit district. The house is 13m wide, 30m long, built of reinforced concrete on the lake like a yacht going out to sea to conquer the sea. The house has 7 bedrooms, 1 living room, library and 1 kitchen. The houseboat was built for a long time, starting from the end of 2019 but it will not be completed until early 2021. Visitors call it a houseboat because the 3-storey house is designed and built like a yacht, a “unique” house in the West. Mr. Nam Cao, confided: “In the past, I was a sailor, had nearly ten years at sea, so now that I am old, I remember that time in the garden, so I want to build a house like a boat to remember a time. ancient concept of going to sea…”. To serve visitors to check in, Mr. Nam Cao is renovating the garden, planting flowers, fruit trees, and filming set for tourists to visit, take photos, film videos, serve more food and drink… In the future, Vinh Long will form a tour “Returning to Vinh Long’s river garden to check in 4 unique houses”. Surely, visitors will have the opportunity to explore, check-in, and enjoy the stories of unique and unique houses in the Mekong Delta.

Resources: 200ml whipping cream 250ml fresh milk without sugar 80g flour 50g butter 30ml water 2 chicken eggs 1 ripe mango 3g vanilla powder 100g sugar Making: Step 1: Sift the flour with vanilla powder and 50g of sugar, then add two eggs, beat well to combine the eggs and flour. Step 2: Heat milk, water and butter in a small saucepan for 5′. Then turn off the heat and let it cool for 5 minutes/ Step 3: Slowly pour the milk mixture into the egg mixture above, mix well until the mixture is smooth and slightly thickened. Step 4: Open the stove on low heat, spread a thin layer of butter on the pan. Ladle 1 tablespoon of batter into the pan and roll into a thin cake. Pay attention to flip the cake so that the cake does not burn, the cake is thin so it will cook very quickly. Step 5: Cut the mango cheeks, and cut the mango pieces into small chess pieces. Beat whipping cream with the remaining 50g of sugar. Step 6: Put whipping cream and mango on the center of the crepe. Gently fold the mango-wrapped crepe and whipping cream into a rectangle. Mango yogurt Resources: 1 liter unsweetened fresh milk 1 box of condensed milk 2 boxes of yogurt 500g ripe mango Making: Ripe mangoes are washed, peeled, cut into small pieces and divided into 3 parts. Put 2 parts in a blender and puree, the rest are diced and put on top of yogurt if you like, otherwise you can grind them all. Put fresh milk on the stove to boil over high heat, until you see a little heart, turn off the heat and then add condensed milk, stir to dissolve. Add the mashed mango mixture and mix well. Finally, add the “female” yogurt and diced mango to the mixture, stirring until the yogurt melts. Pour the mango yogurt mixture into the jar and close the lid. This step should be done quickly to ensure that the yogurt is still hot when put in the jar, so the new fermentation process is fast and highly effective. Put the unopened milk jars in a styrofoam box lined with thick cloth around, cover the styrofoam container tightly and incubate overnight or at least 6 hours. After successfully fermenting yogurt, put it in the refrigerator to use it gradually. Mango mousse Resources: – 3 ripe mangoes – 150g fresh cream – lemon – 50g condensed milk – 20g of water – 5g gelatin powder Making: – Buy mangoes peel off the skin, then cut into small pieces. Put 2 mangoes in a blender in advance. – Squeeze the remaining mango juice to separate into a bowl. Squeeze ½ lemon to get the juice. – Pour 2 pureed mangoes into the pot, add lemon juice. Then put it on the stove and cook on medium heat for about 5 minutes. After 5 minutes, remove the pot, let the mixture cool a bit, then pour in fresh milk and stir well. Pour the above mixture into a bowl, add fresh cream and mix gently. Until the mixture thickens, mix well. – Prepare 3 beautiful small cups, then divide the above mixture evenly into each cup. Place in the fridge for about 2 hours to allow the mixture to harden slightly. – Take the bowl containing the remaining 1 mango juice, pour in the gelatin and dissolve. Pour into the pot and cook until the mixture boils for about 2 minutes, then remove. – After 2 hours, take out 3 cups, wait for the mixture of gelatin and mango juice to cool completely, then pour it over 3 cups. Then you can decorate with a little fresh cream or mango pieces on top and then put in the refrigerator. After 2 hours, you can bring it out to eat right away! Mango tea Resources: – 2 medium sized ripe mangoes – 100g Bang powder (small pearls) – 400ml coconut milk (if you can’t make your own coconut milk, you can buy 400ml pre-packed cans at supermarkets/groceries) – 500ml fresh milk without sugar – 1/2 can of sweetened condensed milk (depending on taste, the amount of condensed milk will be adjusted to increase or decrease the sweetness of the tea) – 2 sticky rice/pineapple leaves (can be omitted) Making: – Soak 100g of tapioca starch in filtered water for 30-40 minutes. – Boil a pot of water until it boils, then add the tapioca and cook for 5 minutes. When the flour in the pot is slightly expanded, turns clear and soft, take it out and soak it in a bowl of ice-cold water so that it doesn’t stick. – Mangoes are washed, peeled and cut into small pieces with fingertips. – Take 1/2 of the prepared mango above and put it in the blender. Add 200 ml of coconut milk, 2 tablespoons of condensed milk and blend together. – Heat a mixture of 400ml fresh milk, 200ml remaining coconut milk and sticky rice leaves on the stove with low heat for about 10 minutes. – Mix the mango mixture above and stir to combine. At this step, it can be filtered through a sieve to make the mango mixture the smoothest. – Take out the seeds and mix with mango milk. – Scoop out the tea into a cup/bowl. Add a little bit of sliced ​​mango to make the mango flavor in the bold tea more obvious. Xiao Bao (Synthetic) Photo: Collectibles

Resources: – 150g of butter meat – 300ml coconut milk – 50g sugar – 1 lemon Making: – Cut avocado into small pieces, put in a blender, you can keep a part of butter to cut into semicircles, just to decorate the butter cream more beautiful, and create an interesting feeling when eating. Then, add coconut milk, sugar to the butter mortar, puree. Add the juice of 1 lemon and mix well. – Pour the mixture into the ice cream mold. If you’re keeping the unground butter, place the sliced ​​butter in the mold before pouring the mixture in. Close the lid of the ice cream mold and put it in the freezer compartment of the refrigerator. Depending on the size of the ice cream stick, the time can last about 4-6 hours. Avocado smoothie Resources: 1 avocado Condensed milk: 60g Fresh milk: 50ml Coconut milk, sugar, shaved ice Making: Step 1: How to choose a good avocado To make a delicious avocado smoothie perhaps the most important step is choosing avocado. We should not choose green butter because it will make the smoothie bitter and not smooth, with small crumbs. You should also not buy overripe avocado, then the butter will become mushy and the avocado smoothie will no longer be fragrant. Should choose medium ripe avocados, avocado skin has a natural purple color, glossy glossy, firm hand, when shaking, you can hear the click of the avocado seeds inside. You can gently press on the avocado stalk, if it’s a bit soft, choose. Step 2: How to prepare butter First, halve the avocado lengthwise. Use a knife to lightly cut lines from the tip to the stem of the avocado, then peel the avocado and cut it into small pieces. Or we can cut the avocado horizontally, rotate it slightly to separate the avocado kernel from the avocado flesh, then scoop the avocado meat with a spoon or cut the avocado into small pieces for easy blending. Step 3: Blend avocado smoothie Put the just-cut avocado meat with fresh milk, condensed milk, a little coconut milk to enhance the flavor in a blender. If you like it sweeter, you can add a little more sugar. Butter tea Resources: 400g ripe avocado 180ml sweetened milk 150g condensed milk 150g coconut milk 3 leaves of gelatin (5g) Making: Step 1: Preliminary ingredients Peeled avocado, cut into small pieces Soak the gelatin leaves in cold water until soft. Step 2: the steps to take Put the sliced ​​butter in the blender. Add fresh milk, blend until smooth. At this point, remove the galatin leaves and place them in another bowl. Take 50ml of boiling water and pour it into a bowl of gelatin until it dissolves completely. Put the avocado smoothie you got in step 1 on the stove, bring to a boil. When the butter is simmering, pour in the galatin water. Stir until the gelatin is completely dissolved. Pour butter into small molds. Then wait for the butter to cool and put it in the fridge for about 3-4 hours for the butter to solidify. Put coconut milk, condensed milk in a pot, stir well to mix coconut milk and condensed milk, bring to a boil, then turn off the heat. Let cool. When eating, put avocado tea in a bowl, drizzle coconut sauce all over the avocado. Serve with shaved ice. Butter mousse Resources: 50 g biscuits or oreo 20 g Melted Butter 150 g Cream cheese 1.5 avocados 60 g Sugar 75 g Yogurt 2 tablespoons Lemon juice 75 ml whipping cream 10 g Gelatin powder 165 ml Warm water Making: Put the biscuits in a plastic bag, beat the crumbs with a pestle, then pour in the melted butter and mix well, then press the mold with a spoon to tighten it to form a cake base (use a 16cm removable mold). Put cream cheese, 1 avocado, lemon juice, yogurt, whipping cream, 45g sugar in a blender, puree, add 5g gelatin powder and mix well. Pour the blended mixture into the cookie mold in step 1, using a spatula to smooth the surface of the mixture. Then refrigerate for 3 hours for the cake to harden. Add the remaining 3g of gelatin to 15ml of warm water. 15g sugar dissolved in 150ml boiling water. Then dissolve these 2 mixtures together. Use the remaining half of the avocado, slice it thinly, and arrange it evenly on the cooled cake pan, whichever way you like. Use the cooled mixture in step 4 to pour over the buttered cake pan. Then continue to refrigerate for 2-3 hours for the cake to harden. Before taking the cake out of the mold, use a hair dryer to dry around the mold, heating the cake will automatically leave the mold. Xiao Bao (Synthetic) Photo: Collectibles

Surfing in Siargao. For surfing enthusiasts Siargao is located in Surigao del Norte province, the easternmost of the Philippines, 805km from the capital Manila, with an area of ​​437km2. This island was “awakened” when American photographer John Seaton Callahan published pictures in Surfer magazine in 1993. Shortly after being discovered, this place quickly attracted a large number of tourists to surf. . Surfing has become a traditional culture in this beautiful island. Siargao deserves to be the “surfing paradise of the Philippines” with 15 world-class surf spots, the most famous of which is Cloud 9. The fault reef to the right gives Cloud 9 fierce waves. , tall, thick and hollow tube, challenging even professional surfers. The waves in Siargao are ideal all year round but are most perfect from mid-August to early November. Siargao Cup is held annually in September-October, attracting thousands of participants and it is a sign of status. of the island in the world of surfers. Even if you’re not a surfer or haven’t reached the skill level needed to deal with the waves at Cloud 9, you should still come and take a stroll along the boardwalk leading to the station. indoor observation – where you can enjoy spectacular surf. This is also a great place to take pictures of the ocean. If you don’t know how to surf, you should sign up for an accelerated course. Most surf centers are run by Australian surfers who consider Siargao their home. Interesting experiences In addition to surfing, clear sea water, diverse marine life and many colorful coral reefs make this a great diving destination, such as Casulian, Pilar Twin Rocks, Shark Point and Seeco Reef. Boating activities on the blue water, between white sand and bright yellow sunshine will definitely bring visitors many unforgettable experiences. Try “slow living” with Siargao by walking on the romantic beaches, under the shade of coconut trees or swinging in a hammock to watch the sun fade over the sea. At the northernmost point of Siargao island is Taktak – the only waterfall on the island with unique value with cool fresh water flowing into a shallow tank. Although the waterfall is not too majestic, in return, it is surrounded by beautiful natural scenery with verdant forests and cool smooth water. If you want, you can immerse yourself in the clear lake at the foot of the waterfall and listen to the melodious birdsong. After exploring the scenery on Siargao Island, visitors can take a boat cruise to the neighboring islands. The nearby island of Guyam is a deserted, uninhabited paradise with white sands dotted with coconut palms. Next to it, there is an impressive Naked Island with a 200m long open-air sandbar that is not obscured from any angle. Daku has more locals, the beach is breathtakingly beautiful, and it’s a place to go freediving or scuba diving. Siargao’s wild beauty captivates people. Priceless wild beauty Dressed in a dreamlike landscape, Siargao is blessed with an extremely diverse flora and fauna, from vegetables to trees, sea turtles, large fish or non-poisonous jellyfish, not to mention a wide range of species. other terrestrial wildlife. The name of the island is derived from “Sha-gow” – the name of a species of mangrove that is abundant on the island. Siargao owns an isolated location, without an international airport, so it still retains the wild, natural beauty that many other islands have lost due to the tourism boom. The number of visitors to Siargao every year is moderate. This helps the island with a population of about 200,000 avoid overcrowding, pollution and commercialization. In addition to the wild natural beauty and impeccable service quality, Siargao also attracts visitors thanks to its unique cuisine. Seafood is a staple in resorts and restaurants. Barracuda at Siargao Inn and Tataki tuna in Sagana top the list of must-try items. The absence of single-use plastic is a big plus for restaurants on the island. In 2019, surpassing famous names such as Tahiti, Hawaii, Bora Bora, Bali…, Siargao was voted the most beautiful island in the world by Conde Nast Traveler magazine. Siargao has just developed tourism, still remaining wild, rustic, peaceful and clean, so it is easy to understand why this is one of the destinations that should not be missed in the journey to visit the country of thousand islands.

He Dao Van Nam ( 53 years old, from Vinh Phuc) has 5 daughters, all of them are married far away, but they all love their parents and come back to reunite every weekend. The cowpea rig is full of fruit, cultivated and cared for by Mr. Nam. Loving the children who are getting married far away, and wanting them to have clean vegetables and fruits to use every day, he made his own garden at home so that every weekend the children would have food to pack to take away. At first, his family only planted a few perennial fruit trees such as jackfruit, pomelo, sapodilla, coconut, apple, etc. Later, when the children got married, Mr. Nam planted many other fruits and vegetables. Knowing that their parents love bonsai but don’t have much money to buy, the daughters sometimes come back and add more plants to the garden. Gradually the garden was also filled with green trees. “My garden is about 200 square meters. Trees surround the house, so in the summer you don’t have to worry about the children playing in the sun. On both sides of the house, my wife and I mainly grow perennial fruit trees, in front of the yard are pots of ancient roses. In the garden, there are more asparagus, cloves, chayote, strawberries and some short-term leafy vegetables,” said Mr. Nam. Fresh asparagus stalks The garden is full of different kinds of fruit Also according to Mr. Nam’s share, he gardening completely by organic methods, so the short-term vegetables and flowers must be taken care of more meticulously from the stages of composting, pruning leaves, catching worms, etc. “The house is surrounded by fish ponds, so the humid environment will have many insects. There are vegetable seasons when I’m busy and I don’t have time to take care of them, the insects eat all the roots and tops, I have to buy new plants instead, take care of the vegetables from the beginning. With fruit trees, it takes less care, the tree still grows and bears a lot of fruit,” said Mr. Nam. Daughters get married far away, every time they return to their hometown, they feel at peace in front of their parents’ garden. It is a strange thing that all the fruit trees in Mr. Nam’s house do not have to be cared for much, but they are very wrong. Neighbors who came to visit also praised his garden and learned from his experience of taking care of plants. “There are five jackfruit trees with a harvest of up to 100 fruits growing from root to tip, my family has to pick and share with everyone. Even the coconut tree, when my daughter was pregnant, she kept picking the whole room of coconuts to drink but couldn’t. There are fruits that are aged for a long time and I bring them to the store with meat, which is also very delicious. My wife and I are very happy to share with everyone the results we have made,” said Mr. Nam happily. The garden is green all year round The garden contains many deep memories with Mr. Nam’s family. He still vividly remembers the hot summer afternoons, the children who couldn’t sleep, kept playing with goods, eating mandarin umbrellas, jumping rope under the jackfruit tree. He wants nothing more than to want his children to be happy and peaceful like the childhood memories that they still tell each other to this day. “Happiness is simply the moment when the whole family goes out to the garden to pick vegetables, happily cook family meals, and watch the children play under the tree. My hometown is a bunch of sweet star fruit, so I always want my children to eat the “bundles of sweet star fruit” made by myself. I will collect and grow a lot of delicious vegetables and sweet fruits so that every time I go back to my hometown, my children and grandchildren can eat well,” said Mr. Nam.

No longer a pristine, quiet island as before, Phu Quoc in recent years has “changed flesh” attracting thousands of tourists every year. The natural scenery of the clear waters, mixed between forests and streams, has helped Phu Quoc bring a proud name, the pearl of the South. And it would be a mistake to ignore the unique cuisine with many unique flavors here, such as herring salad. To be able to make this attractive dish, the people of Phu Quoc have chosen the herring that has just been caught from the sea still fresh. That is why the dish is delicious and guaranteed to be hygienic. After being processed and washed, herring can be prepared with a salad. The ingredients used to mix with herring include shredded onions, purple onions, chili and grated coconut. To be able to make this attractive dish, the people of Phu Quoc have chosen the herring that has just been caught from the sea still fresh. That is why the dish is delicious and guaranteed to be hygienic. After being processed and washed, herring can be prepared with a salad. The ingredients used to mix with herring include shredded onions, purple onions, chili and grated coconut. As for herring salad, you will definitely use the famous Phu Quoc fish sauce mixed with lemon, sugar, garlic, chili and small roasted peanuts until sour, salty, sweet flavors blend together. And another indispensable part in Phu Quoc herring salad is rice paper and vegetables. Vegetables here can be lettuce, herbs, cinnamon, leaves or fresh green forest vegetables in Phu Quoc. The right way to enjoy the style of this salad is to eat it with rice paper. Pack raw vegetables, lettuce, fresh fish and add a few strands of coconut, roasted peanuts … inside the thin, thin piece of cake. Dab the salad gently in the thick fish sauce, put it in your mouth to feel the delicacy of each flavor. “Hidden” inside the supple outer layer is a piece of fresh and sour fish that is soft and melts right away when touching the lips. Then somewhere mixed crispy coconut fiber, fat leopard, cumin or roasted peanuts. Chewing while feeling each level of taste spread and thanks to the fish sauce, the dish seems to be raised to new heights. Herring salad is simple, rustic, but has a very strong attraction. Each ingredient is nothing special, but when “shaking hands”, it creates a song that fervently holds the diners. Initially, there were many people who would be afraid to try this raw salad, but when they missed out on discovery, they kept lingering about the taste buds forever. Herring salad is a popular and popular dish in Phu Quoc, so you can find this dish anywhere on the island. With only 30,000 VND per plate for 2 people to eat, visitors can comfortably enjoy this specialty. (According to GiadinhNet)

The price of dried coconuts soars Similarly, in the Mekong Delta, the price of green vegetables also slightly decreased the price of choysum, which costs 17,000 VND / kg, a decrease of 3,000 VND / kg compared to yesterday, broccoli costs 12,000 VND, 3,000 VND / kg, cowpea 15,000 VND / kg. 3,000 VND / kg, bean price is 17,000 VND / kg, price is 2,000 VND / kg …. Prices of some fruits also tend to be sideways. The price of sand mango is 10,000 VND / kg, the price of 3-color mango is 8,000 VND / kg, a decrease of 4,000 VND / kg, a 3-color mango (a bucket) is 6,000 VND / kg, a green skin pomelo type 1 is 35,000 VND / kg. Green skin pomelo type 2 costs 25,000 VND / kg … Particularly, the price of desiccated coconuts over a month ago, the price of desiccated coconuts in many localities in the Mekong Delta continued to rise. In provinces such as Ben Tre, Tra Vinh, Vinh Long … raw material dried coconut type 1 is purchased by small traders and businesses (DN) for 100,000-110,000 VND / dozen, while the bucket purchase price is at 80,000- 90,000 VND. /dozen. Particularly, coconuts grown according to organic standards, a number of companies spend their bags and buy dried coconuts from farmers with prices up to VND 120,000 – 125,000 / dozen. The price of desiccated coconuts increases because small traders and businesses buy and process products to meet domestic consumption and export demand. From dried coconut, businesses can process a lot of products such as desiccated coconut, coconut milk, coconut milk powder, coconut oil, coconut candy, coconut jelly, canned coconut water, coconut cosmetics, just coir, activated carbon, coco peat, handicrafts … Seafood products have stable prices. The price of howling fish is from 50,000 to 55,000 VND / kg; white plaice cost 35,000 VND / kg, pangasius white meat 35,000 VND / kg, snakehead fish cost 48,000 VND / kg, Red tilapia cost 54,000 – 48,000 VND / kg, tilapia cost 28,000 VND / kg, the price of eel is 160,000 – 170,000 VND / kg, an increase of 5,000 VND / kg compared to the previous day, giant freshwater shrimp is 235,000 – 245,000 VND / kg, and frogs are priced from 50,000 to 55,000 VND / kg …

Lotus seed is very suitable for cooking all kinds of tea because it has a cool and nutty taste. In which, lotus seed tea with green bean lotus seed and lotus seed tea with longan are 2 very popular tea dishes in the summer. Cooking lotus seed tea with green beans or longan will bring about a delicious, refreshing taste, which helps to nourish the body, helping to sleep easily. 1. How to cook delicious green bean lotus seed tea a. Raw materials for green bean lotus seed tea – Lotus seeds: 300g – Green beans have been peeled: 200g – Pearl coconut fillet: 200g – Green seeds: 5g – Sugar: 200g b. How to cook delicious green bean lotus seed tea Step 1: Rinse the lotus seeds and put 500ml of water to boil for about 15 minutes for the lotus seeds to ripen. Add 100g of sugar and cook for about 7 minutes to allow the lotus seeds to absorb sugar. Then, draw lotus tea into a bowl, let it cool, store in the refrigerator. Sweet green bean lotus seed sweet soup (Photo: Linh Chi) Step 2: Bring green beans soaked in water for about 6 hours to bloom. Then, steam the green beans in the water bath to cook, then add 300ml of water and cooked green beans in a blender, puree. Next, put the pureed green beans into the pot, add 100g of sugar and cook thoroughly to make the green beans dry, reduce water, thicken. Put green beans in a bowl to cool and then store in the refrigerator cooler. Step 3: Rinse the dried élite seeds, then let the boiled water let cool and soak for about 10 minutes for the seeds to bloom evenly. Step 4: When you want to enjoy green bean lotus seed tea, you add lotus seed tea, green bean tea, pearl pearl pearls and élite seeds in a cup or bowl, add lotus seed tea and crushed ice to the mix and enjoy. stay awake. 2. How to cook delicious longan lotus seed tea a. Raw materials for making lotus seed longan tea: – 300 grams of fresh lotus seeds or 150 grams of dried lotus seeds – 1kg of dried longan fruit or 200gr of dried longan – 0.5 kg of sugar b. How to cook longan lotus seed tea: – Step 1: Fresh lotus seeds wash the mind. If you use dried lotus seeds, you must soak them. – Step 2: Peel off the label and use a knife to separate the seeds so that the pulp is not torn. If using dried longan, it must be soaked. – Step 3: Put lotus seeds in a pot, fill with water and simmer. When the lotus seeds are soft, let the sugar in and simmer for 10 minutes to soak, then turn off the heat, remove all the lotus seeds. – Step 4: Use a small spoon to cage lotus seeds in the longan. – Step 5: Boil the lotus juice before, put all the lotus in the pot, bring to a boil, and then turn off the heat. Sweet soup with lotus seeds and longan longan (Photo: Kieu Giang) – Step 6: Scoop tea with lotus seeds into a bowl, eat cool or add ice. When eating tea, longan lotus seeds can add a little oil of grapefruit flower or jasmine to increase the aroma and flavor. 3. Some notes when cooking lotus seed tea To cook lotus seeds, you can use either fresh or dried lotus seeds. However, in order for the lotus seed tea to have high nutrition, you should choose fresh lotus seeds. When cooked, it will be more fleshy, friable, sweet and fragrant than the dried lotus seeds. Should choose lotus seeds that are old, even, round, ivory-white or dark yellow outside when cooking tea will have a characteristic aroma and not be embarrassed. You can pre-cook tea and put it in the refrigerator and use it gradually for 1-2 days without affecting the quality of tea when used. In green bean lotus seed tea, in addition to lotus seeds and green beans are the main ingredients, the nuts can be changed according to family preferences such as simmered seed, jelly, young coconut, grated coconut. The fiber … is delicious and tasty. With tea, lotus seeds longan requires beautiful appearance, clear tea water, lotus seeds neatly wrapped in longan, sweet and cool. How to cook green bean lotus seed tea and lotus seed tea with longan is quite simple. These will be 2 delicious dishes for your family to cool down on a hot summer day. Wish you all deliciousness with these 2 delicious and attractive tea dishes! Phuong An H (Synthetic)

Here are 3 ways to make the simplest banana ice cream Make banana ice cream with a blender Illustration. Resources + 2 bananas + 2 teaspoons of cocoa powder + 2 tablespoons peanut butter + Half a bowl of roasted peanuts pounded + Fresh milk Making You just need to put all of the above ingredients (except roasted peanuts) in a blender, puree. Pour the ground mixture into the box to prevent the freezer for 6 hours. After the banana ice cream has hardened, sprinkle some peanuts on top to be used. How to make banana ice cream Resources + 3 ripe bananas + 250ml of coconut milk + 4 teaspoons of flour + 200gr desiccated coconut + 100gr of roasted peanuts and crushed + 4 teaspoons of condensed milk 1/4 teaspoon salt Making + Put coconut milk, flour, salt, condensed milk in a pot, turn on the stove to simmer, stir well until the mixture dissolves homogeneously, then turn off the heat, let cool. + Put each fruit in a plastic bag, press down flat. + Apply the original mixture on both sides of the pressed banana, add shredded coconut and sprinkle with a few peanuts. + Put the stick in the middle, wrap the plastic bag used to press the banana before then put it in the compartment for 6 hours to complete. How to make banana ice cream Resources + 4 bananas. + 200 ml of yogurt. + 100 ml of coconut milk. + 100 ml of fresh milk. + 50 ml of condensed milk. + Roasted peanuts, crushed. + Shredded coconut rice. Making + Cut banana into thin slices lengthwise, one fruit cut about 4 slices is just right. + Roasted peanuts, pounded, smashed Put the bananas in the box, 1 layer of banana, 1 layer of thinly roasted peanuts, on top is the layer of roasted peanuts and sprinkle with a little grated coconut. + Mix yogurt, fresh milk, condensed milk, coconut milk in a large bowl, mix well then pour into the banana box arranged. Shake gently to spread the milk evenly throughout the box. + Close the lid of the box and keep the refrigerator from freeing for about 6 hours. + When you want to eat, just take it out for 1-2 minutes for the ice cream to separate from the box, cut into small pieces to taste.

Black-headed caterpillars cause 70-80% damage in the coconut orchard they appear. According to the Department of Agriculture and Rural Development (Agriculture and Rural Development) of Ben Tre province, since the discovery of the black-headed pest in July 2020 to the beginning of April 2021, the whole province of Ben Tre has more than 160 hectares of coconut orchards. black attack, in which the area heavily infected with burnt leaves was 51ha. This is the area where more than 40% of the leaf boats are damaged out of the total number of leaf boats surveyed based on the guidance of the Southern Plant Protection Center (Plant Protection Department). Currently, the blackhead worm continues to cause harm in districts of Binh Dai, Chau Thanh, Mo Cay Nam, Mo Cay Bac, Ben Tre City and Cho Lach. The largest outbreak was in Huu Dinh commune of Chau Thanh district with over 66ha of infected coconut orchards. Mr. Dang Thanh Hai, in Huu Nhon hamlet, Huu Dinh commune, has 2,000 square meters of coconut over 40 years old that are being attacked by blackhead worms, causing heavy damage. Mr. Hai said that because the coconut tree is 30-40m high, it is impossible to spray this insecticide, so he had to destroy it. “Coconuts grown for a long time, used to suffer many diseases but did not die, now the black-headed worm eats them, causing mass death of coconuts, irreversible. Blackhead worm is very dangerous because it eats coconuts very quickly, within 2 months it has spread, cannot be cured “- Mr. Hai said. Up to now, the areas of coconuts heavily damaged by blackhead worms in Phu Long and Dinh Trung communes, Binh Dai district, are basically controlled by functional agencies. However, the application of mini aircraft to control the epidemic is ineffective. In other harmful blackhead worm detection locations, the Department of Agriculture and Rural Development has coordinated with local authorities to organize workshops and trainings to guide farmers in implementing control measures. Up to now, farmers are basically aware of the harm level as well as basic control measures, self-treatment and spraying. Mr. Phan Tan Loc, Head of Agriculture and Rural Development Division of Chau Thanh district, said: “The black-headed worm attacked about 80 hectares of the district’s coconut garden. The locality has organized the spraying of drugs according to the instructions of the authorities, but it is not effective. Therefore, the district proposes the Provincial People’s Committee to extract funding for researching special treatment drugs, soon going to the army to spray simultaneously to stamp out the epidemic, to avoid widespread spread; deploying extensive propaganda to people about temporary management measures for people to know and implement ”. Implement temporary management measures The black-headed worm attacked the coconut garden in Ben Tre. After the outbreak of black-headed worm, Ben Tre Plantation and Plant Protection Department coordinated with Southern Plant Protection Center to take samples of harmful pests and send identification samples. Center for Plant Inspection and Inspection, the Plant Protection Department has identified this pest with the scientific name Opisina arenosella Walker – a serious pest originating from southern India and Sri Lanka. In Vietnam, the blackhead worm that harms coconuts is a new pest that has not been researched and has a registered pesticide for control. Therefore, the Plantation and Plant Protection Department of Ben Tre province has issued a temporary control measure based on the reference information of the Southern Center for Plant Protection and some actual records of the unit. At the same time, to carry out propaganda and training on knowledge of blackhead pest prevention for farmers in Ben Tre. In addition, the District Plantation and Plant Protection Station also actively coordinates with relevant sectors to actively propagate, organize training courses, guide coconut farmers to recognize and manage blackhead worm. . Regarding the temporary management measures, the Department recommends that farmers regularly visit the garden to timely detect and implement preventive measures. In case of detecting a black-headed worm, people quickly prune, destroy leaves and leaves that are damaged by worms, burn or bury them in water to reduce the pest population effectively and safely for people and the environment. . This is an important and necessary measure to take immediately after a pest is detected. People should also balance fertilizer, divided into many fertilization times a year. Mr. Huynh Quang Duc, Deputy Director of the Department of Agriculture and Rural Development of Ben Tre province, said: The view of the Ben Tre Agriculture sector is to coordinate with companies and businesses inside and outside the province to immediately apply quarantine measures to reduce honey. number of worms, limit the spread while waiting for research results to have a complete process. Pest control with the motto of environmental protection, organic coconut production has been successfully built by businesses and farmers. To stamp out epidemic diseases, but ensure a stable production environment and especially protect people and animals living under coconut canopy … In the long term, deep management of blackhead by biological means to ensure the environment, ensure the quality of coconut products with the quality of food safety accepted by the domestic and foreign markets. According to Mr. Duc, Ho Chi Minh City University of Agriculture and Forestry is speeding up the implementation of the project “Research and assessment to determine the harmfulness of coconut leaf-eating worms and build models and propose solutions. biosafety management and prevention in the province of Ben Tre ”to apply results in production. The school has set up a room for propagating parasitic bees at the Department of Planting and Plant Protection, expanding one room at the Center of High-tech Agriculture to both research and release quickly parasitic bees. Good on black-headed worm pupae and larvae. Mr. Vo Van Nam, Head of Plantation and Plant Protection Department of Ben Tre province, said: The Department has recorded many natural enemies of the black-headed worm that harms coconut in gardens in Binh Dai district. Typically, parasitic bees, stink bugs catching prey, weaver ants, pincer beetles … Therefore, the Ben Tre Department of Cultivation and Plant Protection recommends that people choose pesticides that are less toxic, less harmful to the kind of natural enemy. In the coming time, will aim to control blackhead worm with biological measures because Thailand has successfully applied this measure with parasitic bees. In addition, the Department is also cooperating with the Ho Chi Minh City University of Agriculture and Forestry to conduct research as well as to breed this natural enemy. “Can Tho University has also studied and tested a probiotic to prevent blackhead worms with plant extracts. Initial testing on some infected areas has been effective, farmers are very excited. Ben Tre is building organic coconut gardens, so the protection of these coconut areas with bio-products is extremely necessary. Next time, this unit will continue to test to complete the process and products. If the product continues to achieve high efficiency, we will put into the process to recommend farmers to use “- Mr. Nam said.

To cook grapefruit tea, you need to prepare the following ingredients: – 1 delicious grapefruit – 200g green beans – Flour – 500ml coconut milk – A little white salt – 500g of brown sugar or palm sugar – 1.5 liters of filtered water 2. How to cook delicious grapefruit tea Just with a few simple steps below, you can easily make grapefruit tea at home. Step 1 : Rinse mung beans, remove the broken, flat seeds, then soak them in cold water for about 4 hours for the beans to bloom and soften. Put the green beans in a pot, cover the green beans with water, add a pinch of salt and cook, until the beans are soft, take out the beans to drain. Preliminary processing of raw materials for making pomelo tea (Photo: Hung Giang) Step 2: Wash the grapefruit, peel off the green skin and the fiber close to the grapefruit to make the pulp more crispy. Cut the pulp of the grapefruit into bite-sized pieces (about one knuckle of your little finger). If cut too large pomelo pulp, it is easy to get clumsy, while cutting too small will lose the crispness of the pulp. Mix the chopped pomelo pulp with a little salt, squeeze it well and evenly for about 3-4 minutes. Then, take the pomelo pulp into a thin towel, squeeze it dry and then rinse it under the tap, squeeze the pomelo pulp, and then squeeze it dry again. Repeat 5-6 times until eating the pulp of the grapefruit that is no longer bitter and the grapefruit’s essential oil is gone. Step 3: Boil half a liter of water and add 1 teaspoon of salt, until the water boils, drop the pomelo pulp. Wait for the water to boil again, take it out and rinse the cold water, rub it with your hands and squeeze it out. This step is repeated 2-3 times to remove the grapefruit pulp, bitter. Step 4: Mix the drained grapefruit pulp with 2 teaspoons of sugar and squeeze it, leave for about 2 hours for the sugar to dissolve and soak into the pulp. Next, put the pomelo pulp in the pan to slug. When slug, pomelo pulp should be stirred evenly, sometimes add a little more water to keep grapefruit pulp plump, when the pomelo pulp is clear. When the pomelo pulp is still hot, take it out and pour the flour in, stirring it evenly. Note that the energy powder must be poured while the pomelo pulp is still hot, the grapefruit is crispy. Step 5: Boil water and boil the pomelo pulp. When the pomelo pulp floats on top, take it out, rinse with cold water and drain. Step 6: Cook another pot of water, add the cooked green beans and add a little sugar. Next, mix the flour with 1 bowl of water, slowly pour into the pot. Then, turn down the heat, stir well, until the tea pot matches, turn off the heat. Step 7: Spoon grapefruit tea into a bowl / cup, add a little coconut milk on top and enjoy. Grapefruit tea is a cooling dish that many people love. (Photo: Hung Giang) 3. Some notes when cooking / preserving pomelo tea Grapefruit tea is a delicious dish that dissipates heat very well. The way to cook grapefruit tea is also quite simple. But if processed incorrectly, this tea will be bitter, hard, not crispy. If you want delicious grapefruit tea, you should choose to buy delicious grapefruit, not rotten or crushed. Should add a little grapefruit or vanilla essential oil to make the flavor of the grapefruit tea more attractive. If you like cold food, you can add ice or put in the refrigerator cooler about 2 hours before eating. In the case of a long time to eat, it is best to store grapefruit tea in the refrigerator cooler. Wish you success with how to make pomelo tea at home! This will be the dish on many people’s daily delicacies list. Phuong Anh (Synthetic)

Resources: – 500g instant ham or bacon – 300g coconut rice, shaved off the skin – 100ml of coconut water – 2 tablespoons oyster oil, a few drops of coconut milk color, seasoning seeds, soy sauce, spices Making: The meat you shave, wash, and then cut into 2x2cm squares. Washed coconut rice cut long pieces. Marinate meat and coconut with oyster oil, coconut water, seasoning seeds and spices for 20 ‘to infuse. The meat is absorbed, you put the meat on the stove to cook the meat and then add about 2 tablespoons of soy sauce. Stir the meat to infuse the spices, then add the coconut water to the boil, then lower the heat to a simmer. When the water in the pot is almost empty and slightly greasy, the meat is soft and the fat is clear, the piece of coconut rice is sticky and greasy enough to meet the requirements of the delicious coconut stew. Braised meat finished with a characteristic golden brown color is very beautiful, can be eaten with hot rice, sticky rice or bread, white porridge is very suitable. Pork ribs rim with coconut milk Resources: – 600 grams of pork ribs – 150 ml of coconut milk – 2 tablespoons fish sauce – 1 tablespoon sugar – 3 minced garlic cloves – 1/2 teaspoon of seasoning powder – 1 chopped purple onion – 1 chopped chili pepper 1/2 teaspoon pepper Making: – Step 1: Wash the ribs into a bowl and add a little salt, seasoning powder, pepper, garlic and onion, then mix well, marinate the ribs for 15 minutes to infuse spices. – Step 2: Put 1 teaspoon of cooking oil, 1 teaspoon of sugar in a small saucepan and turn on the low heat to turn the color of the cockroach into the frying ribs. – Step 3: Add coconut milk, fish sauce and stir, then add a little water, break the lid and simmer for the ribs to boil, then turn on low heat. – Step 4: Rim until the sauce matches and the ribs are beautiful golden brown, just soft, season to taste, add chili and chopped green onions, then turn off the heat, scoop the ribs with coconut milk. to disc. Young coconut sweet soup with pandan leaf jelly Resources: – 400g copra – 1 bunch of pineapple leaves – Curettage coconut – Jelly powder – 300g white sugar – 100g of semolina Making: Step 1: Grind the pandan leaves – When you buy the pandan leaves, wash them and cut them into small pieces. – Then you put in a blender, puree with a little water. Then you filter the crushed pineapple leaves through a sieve, take out the juice and remove the body. Step 2: Cook the pandan leaf jelly – You put the jelly into a large plate and mix well with 100g of sugar. Then, you boil about 600ml of water, when the water is boiling, you add the mixture of jelly and sugar. – Note, you should slowly, just put in you while using the patch to stir until the jelly and sugar dissolve completely, otherwise it will be clumped. – Next, you add the pineapple leaf juice just ground in step 1, stir well and pour the jelly into the mold. You can use a round shape, a heart shape, or a star or put it in a plate and cut it later. You wait until the jelly is frozen, then cut the jelly into long strands. Step 3: Cook the semolina – You let the tapioca flour soak in water for about 15 minutes and then take it to drain. – Boil a pot of water, then add the semolina, cook over low heat until the semolina turns clear, no more opaque. When the semolina is cooked, remove the semolina. – While you are waiting for the semolina to be ripe, you can wash the young copra and cut it into strands. Step 4: Cook young coconut tea with pandan leaf jelly – You put the grated coconut into the bowl and then knead with warm water, squeeze the coconut milk. Or you can use a box of coconut milk as well. – After that, you put the filtered water in the pot, boil it, and then add the semolina. Next, you add 200g of sugar and squeezed coconut milk, stir well. – When the coconut water boils, add the coconut fibers to the same amount of salt to make the tea taste better and stir well. Cook tea for about 5 minutes, then turn off the heat. Step 5: Complete – You take out the jelly mold to take out the pineapple, cut it into strands like young coconut fibers to make the tea look more beautiful. – After that, wait until the tea cools, then you put the pandan leaf jelly in the pot and stir it up to be finished! – If you like, you can add crushed roasted peanuts and roasted yellow sesame seeds on the tea surface to create an attractive fragrance. Sweet coconut sweet soup Resources: – Young copra: 100g – Grated coconut: 50g – Coconut milk: 70ml – Fresh milk without sugar: 300ml – Powdered energy: 200g – Sugar: 50g – Condensed milk: 40g – Ice shavings: 1 tray Making: Heat unsweetened fresh milk in warm form 30-40 degrees C. Then turn off the heat, mix with condensed milk to create a mild sweetness. Next, blend coconut milk, 20-30g sugar and grated coconut together for a smooth consistency to create a thick consistency. Mix the milk mixture into the smoothie, stir gently. So you have a delicious coconut porridge product for the next step in coconut pickling. Do not overheat or boil the milk, the milk will lose its substance, have a burnt smell and become dizzy. Do not use up the grated coconut, you should leave a little to mix with the dish will be very delicious and create a roughness. The sugar used in smoothies is the white diameter, giving a dish milky white color. If you use brown sugar, the juice will have an unattractive yellowish-yellow color. Mix the flour with 5 – 10g of sugar to make the pearls taste slightly sweet. Boil the water very hot, pour it slowly into the flour mixture, mix gently with spatula until a smooth dough is formed. Squeeze the dough into small balls and boil for 10-15 minutes. Take out the pearls and put them in cold water to make the pearls clear and chewy. Bubble dough can only use hot water, if you use cold water, the dough will not form a block, but a thick melted mixture, not forming. Do not add too much sugar to the flour, as there will be condensation when mixing the flour. For easy mixing of dough, you can wear nylon gloves and knead lightly. The dough is when it has the same plasticity as a child’s clay, avoid kneading too long, the dough will be bottle. It is possible to boil the pearls more carefully so that when facing a cold environment, the pearl will be moderately soft without being hardened encounter ice when eating pickled coconut. Cut young copra into thin, long pieces to taste. Delicious young copra will have a very mild sweet taste, smooth but cool like a jelly, without a sour odor and has a milky white color. You turn the ingredients you just made into the bowl, add crushed ice and fill with coconut porridge. Jinn (Synthetic) Photo: Collectibles

Being the type of person who “loves the kitchen addicted to the house”, the image of MC Thanh Van standing in the kitchen is no stranger to everyone. She regularly posts pictures of home meals, although not fussy, but has a charm that makes everyone admire. Because of the thoughtfulness in each bowl, the plate, sometimes it means the love scene, she also made a few verses to accompany each tray of rice. During the holidays of April 30 to May 1, Van Hugo once again showed his passion for cooking to treat the “Northern team”. Her guests are very familiar characters and not unfamiliar to the audience, they are Ho Hoai Anh – Luu Huong Giang, Quynh Nga and Viet Anh. Everyone enjoyed a special Tomyum Hotpot by Thanh Van in the kitchen. A familiar shooting angle whenever the MC shows off the image in the kitchen. The attractive tomyum hotpot is finished In Thai, tom means soup or soup, yum means sour. Thus, tomyum is the name for the spicy and sour soup or hot pot of the Thai people. Tomyum hotpot is a combination of many different ingredients and spices, especially Kaffir lime leaves and coconut milk. The mild sour, spicy, aromatic flavor of lemongrass, adding a bit of sweetness of coconut milk will make people enjoy being lost in the “labyrinth of taste”. Thai Tomyum hot pot dish served with dipping dishes are beef, shrimp, squid, cabbage, water spinach, wormwood, mushrooms and vermicelli. Thanh Van also prepares some sipping dishes such as sour rolls, hearing rolls, burnt rice, … Everyone had to say, “I’m so sure,” while Thanh Van “just watching everyone eat well is happy”. Enjoying Thai hot pot made by Van himself, Quynh Nga does not regret the compliments, the food is so delicious that it “shuts down the shop” Everyday, most of Thanh Van’s meals are reminiscent of the origin of the North. She also loves to collect all kinds of ceramic dishes with beautiful decorative patterns. The rice tray is cooked by Van Hugo with an interesting poem. “A little heart stir fry. Fresh shiitake vegetables. Dad just stocked quail eggs. Gourd with dried shrimp “ She cooks crab soup, boiled pork with fish sauce, and fried pork rolls. If you like to eat rolls, people can use rice paper rolls with boiled meat, raw vegetables. Van Hugo continues to show off her kitchen talent with menus including crab soup, tomato cannon, stir-fried beef with morning glory, stir-fried mussels with lemongrass and eight rice. Crab soup is easy to make suitable for seasonal weather Beauty cooks mussel soup to have a sweet, sweet broth. Shrimp with salted egg sauce helps to bring rice, suitable for Bin’s baby’s taste. Fried fish in tomato sauce is a popular dish of the North, has a strong flavor from the delicious fish sauce and is sprinkled with a little chopped green onions to make the dish more appealing. Van Hugo’s meal includes taro soup, salmon, boiled chicken, stir-fried cabbage, cucumber, cherry tomatoes. Sweet potato soup, fragrant potatoes are served with simmering pork ribs, helping to bring rice. To make a Tomyum hot pot like Thanh Van to entertain guests or exchange dishes on the weekend, you can refer to the recipe below: Resources 1 chicken skeleton to cook broth 350 – 500gr of fresh prawn, head removed, thread removed 500gr oysters 500 grams of thinly sliced ​​beef (if desired) 200ml coconut milk 10 – 15 kaffir lime leaves 3 lemongrass trees crushed and cut into pieces 1 sliced ​​galangal 2 chopped chili 2 garlic cloves, 1 onion, minced 2 nutritious tomatoes 2 lemons squeezed for the juice The accompanying spices include: 4 teaspoons Thai shrimp soup 2 teaspoons Thai chili powder 2 – 3 teaspoons of delicious fish sauce 1 teaspoon of turmeric powder Steps to be taken Step 1: Preliminary processing of raw materials First, the fresh ingredients you buy, wash them thoroughly and perform slicing and cutting similar to the preparation of ingredients instructed. Step 2: Cook the broth Tomyum hotpot when used will feel the very natural sweetness in the throat, which is secreted by the chicken broth. The bones of the chicken you bought are washed, boiled in one water to remove the residue and make the water clearer, then reuse the chicken bones and simmer with the second water for about 30-45 minutes. Step 3: Steps to processing Thai hot pot Next, you proceed to pre-process the ingredients as follows while waiting for the chicken broth: North the pan on the stove to heat with 1-2 tablespoons of cooking oil, then pour the chopped onions, garlic, lemongrass and fry it to make it golden. After that, continue to add citrus tomatoes, minced chili, sliced ​​galangal and lemongrass and stir-fry. Stir well until the tomatoes are smooth and smooth. During the frying process, if it feels a little dry, you can add 1 teaspoon of the chicken broth that you are simmering and stir fry until the water is dry. After the chicken has simmered enough time, pour all of the above-cooked stir-fry mixture into the pot. Next, you add coconut milk, lime leaves, turmeric powder together. Wait for the water to boil again, add shrimp, shellfish, beef, lime juice, shrimp soup, chili powder and fish sauce. Tasting the spices one last time to taste and then turn off the heat.

Amok is a famous traditional Cambodian dish and is a symbol when it comes to the culinary quintessence of the golden pagoda country. Amok steamed fish combines many ingredients such as fish, palm sugar, coconut water, and soaked fish sauce to create a unique flavor for the dish. The main ingredient used to make this Cambodian specialty is snakehead fish or catfish, but the most delicious is still fruit fish because these fish have a lot of meat, less bones, and fish are not broken. Besides, the dish also includes other ingredients such as khong, coconut milk, eggs, palm sugar, prohock fish sauce and a few leaves (or leaves) to create color or flavor for the dish. Especially to cook this dish must have all the ingredients because without any kind of flavor, there is a lack of originality. The way to make the Amok steamed fish dish is also quite sophisticated and complex. The first is mango, beef sauce, sugar and eggs, beaten into a mixture, turmeric powder, cooked for a viscous consistency, attractive colors. Clean fish, remove the intestines and wrap the whole piece of fish into this mixture, add a few leaves and wrap it with banana leaves and steam. Before serving, people will add a scoop of coconut milk and a few slices of chili to make Amok steamed fish more fragrant. A fragrance mixed with coconut milk, chili, fish sauce, extremely attractive sugar smell makes you want to eat immediately. Peeling off the banana leaves emits a smoky and scent smell. Try a bite, anyone will be fascinated by both the taste and the taste. It is a little taste of fish, the aroma of banana leaves, the pulp of eggs and a little fat of coconut milk, the sweet sweetness of palm sugar is extremely strange. The golden color of turmeric and other cooking ingredients gives the Amok steamed fish a very beautiful color. This dish is better when eaten while still hot and must be eaten with glutinous rice and a glass of palm leaf wine that is really “extreme”. Amok steamed fish is a typical Cambodian dish not only appearing in daily meals but also in luxury restaurants. When enjoying this dish you must also slowly, slowly eat each piece so that the delicious flavors gradually dissolve in your mouth. That way, one can fully feel the quintessential, wonderful combination of two seemingly unrelated ingredients: fish and coconut. Photo: IT. Invite readers to watch the video “Fluttering the price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.

It is hard to imagine that one could eat such adorable animals as kangaroos, camels or ostriches. But in Australia, they are on the popular menu. In Bangladesh, Shutki is a dried pangasius dish known for its strong fishy smell. Shutki is used to process many different dishes. Swinging coconut is a famous dish in Cameroon. Western Vietnam also has this specialty. They are very rich in nutrients, but in their appearance, many visitors must fear. Chinese blood tofu is a curd of pork blood that is often served with noodles or rice. Century egg is a dish originating from the love of Hunan, China. Quail eggs, duck eggs, chicken eggs preserved in a mixture of clay, ash, salt, lime, and hulls for weeks or months, will lead to a process of changing the smell, color and flavor of egg. Frozen cooked eel is a specialty of England. Many visitors are hesitant to try this dish. Mimolette is one of the world famous French cheeses. The special thing about this dish is fermentation thanks to the cheese ticks. Mimolette is like the traditional Casu marzu cheese in Sardinia, Italy – a “rotten cheese” with maggots that many people fear. The Germans eat Hackepeter which consists of minced raw pork served with bread, sometimes with garlic and onions. In Greece, the most common Easter dish is kokoretsi, made from viscera stuffed in the intestines of sheep or goats, and then grilled. Lampredotto is a popular street food in Florence, Italy consisting of a cow’s fourth stomach served with sandwiches. Natto, a Japanese dish that is fermented soybeans, is often served with soy sauce and karashi mustard. It is known for its strong taste, slimy texture, and sticky texture. Coming to Mexico, you will be served fried maguey worms with American aloe and guacamole sauce. Chapulines are a popular type of grasshopper prepared by frying. This is a popular snack in Oaxaca, Mexico. Flipped duck eggs are also a dish that many people do not dare to try. This dish is present in the Philippines, Vet Nam … Scottish Haggis is a pudding made from sheep’s heart, lungs and liver that is cooked inside its stomach. Haggis is usually served with turnips and potatoes.

– Crispy meat: 250g. – Coconut milk: 150ml. – Fresh milk without sugar: 200ml. – White sand sugar: 80g. – Vanilla essence: 1 teaspoon. Table salt: 1 teaspoon of coffee. Illustration. Note when choosing ingredients: How to choose delicious durian: When choosing a durian, note that the waist of the fruit must be evenly enlarged, not crooked. The fruit is divided into very large and clear zones. Durians that are old and beginning to ripen have a slightly cracked outer shell, giving off a characteristic aroma. – Do not choose durians that look too rigid, round like rugby without dividing into zones. – The old durian fruit has large, very hard thorns, but the thorns are slightly round, not pointed and tiny. When squeezing two close spines of a durian fruit, but seeing that it does not come together, it is old, on the contrary, if you squeeze these two spines, it is soft, the fruit is young or ripe, so when eaten and easy to get embarrassed. How to cut durian – Durian is like jackfruit, has a lot of spines, so when cutting like this fruit, first distinguish the zones on the durian fruit, then use a sharp knife to cut from the top to the middle of the segment. – Then, use the tip of the knife to poke in the middle from the top to the deep in the left to create a crack. Use the force in your hand to split the fruit in half. Part 2: How to make durian ice cream – First you add coconut milk + sugar mixed in a small pot and then cook. While cooking you have to use a spoon to stir all the ingredients together, until the sugar dissolves, turn off the heat (no need to boil). – Then you use a spoon to puree this durian meat. Then add fresh milk, vanilla, and salt to mix. – When you finished preparing steps 1 and 2, you put the 2 parts of this mixture together in a large bowl. Then prepare for the cream mold. – Finally, you park the ice cream mixture in small molds or big boxes and put them in the freezer for 7-8 hours to eat. Note: If you use a large box, take it out every 2 hours, use a spoon to stir once to prevent ice cream from crushing. Finished product requirement: Durian ice cream is light yellow in color, has a characteristic durian aroma, is cool and slightly greasy. Soft, smooth, spongy, non-separable ice cream. Wish you success with how to make cool durian ice cream for summer day!