Opened as far back as 1958, Hoa Ma Bread is one of the oldest bakeries in Saigon. Initially, the bakery was located at 511 Phan Dinh Phung (now Nguyen Dinh Chieu, District 3) with a small cabinet. But only 2 years later, Hoa Ma bread moved to Cao Thang Street, District 3 and has remained until now. The name Hoa Ma bread is no stranger to Saigon people, along with the pan bread that has created the name of this restaurant. You may not know, but the owner is a Northern couple who migrated to the South. The name Hoa Ma is also taken from the name of a village on the outskirts of Hanoi. Over 60 years of development, Hoa Ma bread is always one of the top delicious dishes in Saigon that you must definitely enjoy. Although it is a very ordinary dish, but thanks to the unique way of processing, it has a special taste, so the restaurant makes many diners fascinated. Not only attracting the people of Saigon to eat, there are many foreign tourists who also want to try this long-standing pan bread. Currently, Hoa Ma shop has been maintained by 3 generations in the family. The price of a piece of pan bread is 52,000 VND, while the ready-to-go sandwich is 34,000 VND. The menu of Hoa Ma bakery is simple and unchanged. The shop serves 2 “all-in-one omelets” with pan-fried ingredients and “burgers” filled with cold meats. Drinks are equally simple, only iced coffee, milk coffee and mineral water, tea… Like a beautiful color painting, Hoa Ma pan bread has a striking combination of golden egg yolk and the eye-catching burnt red-brown color of slices of meat, sausage… Besides, bread is also a factor that makes diners fall in love. Crispy bread, thick inside, fragrant. When eating, dip it with egg yolk to make sure no one can resist. In addition, each meal also comes with extra pickles to serve without being fed up at all! Hoa Ma Bread is open from 6 to 11 hours daily. But a lot of days, the shop closes early because the diners are always crowded, so you may have to go home hungry if you come late. (According to GiadinhNet)

Entrepreneur Do Ngoc Hoa has never lost motivation when pursuing the “difficult land” of rustic coffee. first. The gloomy epidemic atmosphere, plus the hot weather with outdoor temperatures up to more than 40 degrees Celsius, made the 2-storey apartment at the beginning of lane 10, Lang Ha street, Hanoi, quiet, only the sound of the grinding mill was heard. Coffee rustling in the old attic seems to bring the soul of Hanoi. Customers who came to buy take-away coffee had to wait for a while to see a short middle-aged man running down, sweaty without forgetting to explain his delay: “I’m in the middle of roasting a batch of coffee for you. customer promptly took. During this period, on average, I only roast 15 batches per day, each batch of 10 kg. Before the epidemic, I normally roasted 20-25 batches/day. Every morning when you wake up, believe that everything you do has meaning. This sounds boring, but to protect the things I love, I will do anything. The strong aroma with a little bit of burning emanating from the roasting batches is enough for coffee addicts, or those who are stressed about work, to feel alert, light and relaxed. That man is Do Ngoc Hoa, founder of a chain of 22 Rain Coffee franchises in Hanoi and some northern and central cities and provinces. In the not too distant future, this number will increase exponentially. The cramped house is tucked away behind the glitz and glamor of the high-rise buildings. No matter how quickly time changes, the golden walls are close together, the paint is peeling, the iron frame is rusted and discolored as if marking each stage of the city’s changes. Now, that small house will witness more of the process of making Do Ngoc Hoa’s dream come true. Before that, he decided to leave Rain Coffee headquarters from the flashy modern high-rise building on Dao Tan Street. “The small, cramped office is not as important as the fact that we spend time, effort and expense in our efforts to bring customers the best organic roasted coffee beans,” said Do Ngoc Hoa. This place is not a luxury cafe for young people to come and check-in, but for coffee lovers, with the habit of drinking rustic roasted coffee, also known as pure. They come to find relaxation, silence, sip a cup of strong, bitter, aromatic and sometimes even burnt coffee that is very typical with nostalgia for the past… The rustic coffee segment is not popular in the market, because this is coffee that is roasted and ground only by temperature. Therefore, Do Ngoc Hoa has to use a coffee roaster, standardize the color, then grind and put it into use, not add any other flavorings while roasting. People in the profession call it carpentry, which has a rustic meaning to name this coffee. Popular coffee beans on the market today are often seasoned with a little flavoring such as butter to enhance the delicious flavor of the beans. If the trader uses unclean aromas, it will make the coffee lose its value. The taste is pure and strong, but due to the high cost, rustic coffees are often not used much. The majority of daily coffee users still choose coffee based on its aroma. 100% pure unseasoned coffee will not have too much aroma, but only mild flavor. However, in the past few years, the coffee market has been very “turbulent” when it comes to a lot of information about dirty, spiced coffee. Consumers have become more conscious in enjoying coffee and protecting their health, so they have “opened their hearts, opened their wallets” with clean coffee like rustic roasted coffee. That was when Do Ngoc Hoa jumped into the game with the market. 2. Before entering the F&B business and choosing to stick with rustic coffee, Do Ngoc Hoa was a coffee addict and just liked to drink coffee for a walk. Partly because he has experience in many professions: construction, trading in building materials; transport business; import and export; restaurant business… But part of it is that he wants to read many people’s coffee tastes. “There are many ways to enjoy coffee. For customers, there is only one taste. With me, friends or VIP guests can drink according to their preferences or experience different ways of making. If you are an addict, you will be hypnotized by this rustic coffee,” Hoa said. That was the process he accumulated experience to enter the business. But it’s not enough for him to “get drunk” with this rustic coffee. “When I determined this was a game, I had to set up a business model and of course accept to learn,” he said. Rain Coffee develops in two directions: developing the franchise system and producing and supplying pure roasted coffee beans to the market. The shop owners that Do Ngoc Hoa approached with their first product offerings helped him get the concept around coffee beans and understand how roasted coffee is different from traditional blends. Then he read more documents to understand the molecular structure of coffee beans. Once he grasped the theory, Do Ngoc Hoa began to wade into the raw material areas of Dak Lak, Lam Dong, etc., to sleep with farmers. Having witnessed firsthand the process of harvesting coffee beans, from the time the coffee plant blooms to the time it is purchased, he understands the factors that affect the quality of the beans such as green, ripe, old and new varieties. What is the quality of the coffee? 2015 was a time when the market was lacking standard coffee, still the heyday of traditional coffee with bold, shiny black. Jumping into the market segment with rustic coffee is considered a “hard to swallow” decision for many people, because most consumers only have the habit of drinking strong coffee, mixed with butter… “I am not sure to provide consumers with good coffee, because good or not depends on the taste of the user. But I’m sure my raw coffee is standard,” Do Ngoc Hoa said, admitting that when mixed products still cover the market, rustic coffee only accounts for about 20% of the market share. The reason is, business owners aged 50-70 selling coffee for a living are afraid to change, they still prefer flavored powdered coffee. Over 4 years of learning, Do Ngoc Hoa has created better products and still retains the pure coffee taste, creating a variety of choices for customers. According to him, consumers need safe coffee products that are prepared with the right formula. This is not a short-term game, any investor, shop owner who wants to receive a Rain Coffee franchise must commit to a long-term business, at least 4 years. Rain Coffee owns a good source of coffee, choosing partners to collect directly from big, long-standing names in the market. And importantly, from the very beginning, Do Ngoc Hoa chose the franchise business model. This helps Rain Coffee capture the market quickly. At first, he accepted the franchise for free. Now that it’s okay, he started charging about 100 million dong per store, with a minimum area of ​​40 m2. “If the shop owner only has money to invest, cares about profit margins, but does not care about the quality of drinks and ingredients, we will not shake hands to franchise,” Do Ngoc Hoa said. There is no secret recipe or technology, anyone can open a coffee shop. But at Rain Coffee, stable quality of coffee beans must come first. The number of incidents related to the quality of raw materials can only be counted on one finger. 3. The F&B industry is entrenched because of the pandemic, Rain Coffee is no exception. In 2020, the Company entered phase II of the business model, packaging the model to create momentum to new heights. Along with that is expanding the field of F&B personnel training because Vietnam’s tourism industry is still very potential and the market is still growing well. The company also started a plan to raise capital, following a group of investors (from 3-5 investors) with the same passion for the coffee industry. Rain Coffee appeared in the last episode of Shark Tank Vietnam season 1 (2018), with the aim of calling for VND 2 billion in exchange for 20% of the Company’s shares. However, this model did not convince investors to pour capital. “That defeat kept us awake. Investors help me see and optimize the path. Not long after that, we sped up and got more customers. But perhaps people don’t look at that, but look at the story of our raw materials, customer retention and stable product quality all year round,” said Do Ngoc Hoa. The construction engineer is now a businessman, but the “quality” of dust has not faded. He still vigorously fights for survival, for the respect of partners, friends, customers. Those who know and follow his every step think that it is right for him to leave the engineering career path. For him, this is a happy journey, bringing 100% pure coffee to Vietnamese users and changing farming habits in raw coffee growing areas. Tired, yes, but he has never lost motivation when pursuing this difficult “land” to swallow. “I do whatever I do to find out and have a specific plan, so I just move forward, never doubting and doubting my choice,” he affirmed.

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

Tam Lu waterfall is located upstream of Long Dai river, in Truong Son border commune, Quang Ninh district, Quang Binh province. The driver is Tung, a young man bold forest, solid as iron but gentle as a stream in dry season. The boat is made of aluminum, fragile leaf-shaped but can carry up to a dozen people. We all jumped onto the boat with great vigor. It seems that Tung is too used to the excitement of those who are “lost” so he still waits for us to settle down. The boat glides very lightly. The sound of the cole machine rang out, bouncing into the tall rocks, disturbing the empty river. The river upstream is strangely peaceful. On one side are limestone karsts calmly. One side is a row of green upside down hills. Looming far away from the small stilt houses of the Van Kieu ethnic group. There is no signal to tell us that there is a terrifyingly beautiful waterfall, only when you see more and more large and small rocks scattered between the stream and the sound of strong swirling water can you feel the adventure was very close. Artist Ho Ai plays Pi flute at Tam Lu waterfall. Tam Lu is not as powerful as everyone imagined, but very special. Not too high, only about 20 meters, not too long, only about 100 meters, is made up of three stone steps of all shapes and types overhanging the river surface. Perhaps that is why the waterfall is named Tam Lu. This is the most beautiful waterfall among nearly 100 large and small waterfalls on the Long Dai stream. This feature has helped Tam Lu become an extremely adventurous and attractive tourist destination. People come here not only to contemplate and walk, but also to test their courage to cross the falls on small boats and admire the superior ability of the boys to sail in the Truong Son forest land. At the door of the waterfall, Tung stood up, holding the handlebars, his legs firmly behind the roof of the boat, reaching out ahead: “Prepare to cross the waterfall!”. The boat jerked up, leaned down, we trembled and clung our hands tightly to the side of the boat in feeling very heart attack. Tung still calmly kept stepping to let the boat rise above the rocky steps or wriggle through narrow gorges. The driver’s talent is how the boat will launch without being tilted, the flight must be sure to pass the rapids and water safely. Putting your nose down is … done. Three stone steps are three such flights. White waves bounce. The boat lowered. Very adventurous and somewhat dangerous but everyone likes it. Many of the sisters, whose faces are pale because of the “unprecedented” rushing boats to the air, are still determined to make an appointment: “There is a chance to continue. Afraid of what! ”. Tung has 13 years of sailing on the Long Dai River. He said: “The first time rowing over the falls was also very good. Boat hit the rock is upside down immediately. But going forever is familiar. Now it belongs to every gutter, every rocky snout. Without looking, the hand can also drive which side … “. Tung is one of the very few people still sticking to the river, with Tam Lu waterfall. Heard, not far from Long Dai River is a unique “road” connecting Quan Hau – district capital of Quang Ninh and downstream communes with Truong Son. Nearly 100km in length, the river is always bustling with boats coming up and back. People who make a living as a boat driver also do well, customers trade goods in the lowlands and upside down. Since the day Ho Chi Minh Road connects the region back to the lowlands, people go to Truong Son by car, motorbike, and gradually forget about the boat trips along. At this time, anyone is free to spend all day on the river! The boat’s job is gradually disappearing. At present, there are only about a dozen people who still stick to work, both exploiting aquatic products and taking visitors. Tung is one of them. For a living. Because I love the river. Because you like adventure on the white waves where the rapids are. In recent years, his work seems to be thicker because of the increasing demand of tourists to play waterfall. However, this job is only spontaneous, Tung is worried because crossing Tam Lu is a risky trip, which can affect his life, while this travel route has not been recognized, safe for tourists. Waterfall crossing is not guaranteed. Tung wishes Quang Binh province, Quang Ninh district to build a tourism development program on the Long Dai river so that he can work with peace of mind … That wish will come true because within the framework of the sub-projects of the Development Project. To sustainably develop the Mekong sub-region in phase II, Quang Binh’s tourism industry has built a tourist route by Nhat Le – Long Dai river, connecting the sea mouth with the upstream. Accordingly, Long Dai River, Tam Lu Waterfall is an interesting tour. One can explore the cultural life rich in the identity of the Van Kieu ethnic group, can cruise on the river, admire the scenery, fish, fly and … enjoy self-made rustic dishes. With wild vegetables picked on the hillside, fish and shrimp caught in the river. Walking on the boat, grilled fish to eat with wild vegetables and enjoying a song of the country ‘s song is great. Boat upside down Tam Lu waterfall. I have been back and forth on the Long Dai river since the peak of 1001, the origin of the discovery to the end of the sea mouth, I have come to Tam Lu to jump many times. The scenery on both sides of the shore is indescribable. The color of the sky, the color of the sky, the color of the mountain disappears. Lots of mountains along the green river are lined with coniferous forests in the candle-lighting season. Purple mountain waves, tired and exhausted, like a full-time woman draining her blood once for a lifetime. The mountains and classes jumped up like a herd of war horses blowing the mist wind of Tay Son army Nguyen Hue from Thang Long capital back to Phu Xuan. Sometimes the mountain is like a dead, green thirsty man who falls out of the river and licks a little moisture from the beach … That feeling never gets old. I was shocked to hear the deep, majestic Pi flute soaring in the roaring voice of the waterfall. Suddenly saw heaven and earth border Truong Son immense, gill. That belonged to the village elder Ho Ai. He sits by the waterfall, playing a Khap dance of the Van Kieu. The elder of Ho Ai village in Khe Cat village, Truong Son is the last rare person who is keeping and transmitting the art of Pi flute playing. With white hair like clouds, he is like a gentle fairy, but Quang Binh people consider him an artist of the people. The photographer came to him. Musicians find him. Folklore researcher turned to him. Writers find him. Journalists found him. Tourists also came to him … To hear him talk about his unique flute and to hear him play the sacred tunes of the Van Kieu. Tam Lu waterfall has a grandfather and the sound of Pi flute becomes soulful. The Pi flute is an ancient musical instrument of the Van Kieu people in Truong Son. It is made from the trunk of a giant old tree on the edge of the Laos forest. I heard that the old man of Ho Ai village had to go three days to find it. From the day he was young, he stormed the mountains and forests until today, nearly 80 seasons fill the hole, the flute was always led by him on his side. Be faithful to him. Communicate with him. Studying carefully the cultural life of the Van Kieu ethnic group has realized that the people have a very special communication channel through various types of folk folk songs, folk dance and folk music. The Pi flute is a musical instrument used by people in many different living contexts and has a very strong impact on the emotional psychology of both sides, the listener and the flute player. Therefore, only the men who have spent the warmth of life can understand enough and are seasoned enough to use the flute as a means to express their hearts. They can play the flute when alone. At that time, the flute sounded sad as blood. They play the flute when rejoicing. At that time the flute sounded like a ring, like a song. Sometimes the flute sounds like a confidant, cooing. At that time the flute was very personal, only the person worthy of hearing could understand. Ho Ai is one of the very few Van Kieu who can use the Pi flute skillfully in each such situation. Amidst the vast space of the border mountains and forests, the sound of Pi flute opens the mysterious inner world of the people. The sound of the flute perched on the mountain, the mountain has its soul The sound of a starling flute landed on the tree, the tree has the soul of the tree. The sound of the flute landing on the river, the river has the soul of the river. Flute flickers on the white waves, fluttering on the rocky banks of Tam Lu, the waterfall has the soul of the waterfall. The Van Kieu say that wherever Pi flute sounds are located, they are their hometowns. Ho Ai House is quite far from Tam Lu. He said that he had to play Pi flute in a vast place to hear its beauty, so on beautiful moonlit nights, he often went to sit beside Tam Lu to sing the melodious songs. In the middle of the blue green space, the clouds and the sky make a sound of flutes soaring freely and soaring, making the same gongs in the waterfall. Boys and girls in sim card also followed him in the morning and night. Tam Lu Waterfall is like a fairyland on earth. Waterfall and people, creating a wonderland …

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Resources (4 servings)

Duck eggs: 10 fruits

Fish sauce: 3 tbsp

• Tamarind juice: 3 tbsp

• Cornstarch juice: 1 tbsp

• Palm sugar: 50gr

• Onions: 10gr

• Scallion: 5gr

Doing

Step 1: In a pot of boiling water, add 1 tablespoon of salt, wait for the water to boil, then add 10 duck eggs to the boil for 6 minutes. Taking the egg out and soaking it in a bowl of ice cold water can make it easier to peel.

Step 2: In the hot oil pan, add 10g of dried chili to the pan and fry it, then take out.

Continue to add 10 shelled duck eggs and fry the cashew, then take out to drain the oil.

Step 3: To make tamarind sauce: add 100ml of filtered water to the pot, continue to add 50g of pure palm sugar to melt the sugar, then add 3 tablespoons of fish sauce, 3 tablespoons of tamarind juice, stir until boiling, then add 1 tablespoon. Cornstarch broth, stir the mixture to thicken, then turn off the heat.

Step 4: Cut the fried duck eggs in half, place in a plate and then sprinkle the tamarind sauce on top, sprinkle with scallions, scallions and dried chili.

Step 5: Duck eggs are fried golden, outside the crunchy crust, inside the rich yolk soaked with sweet and sour tamarind sauce, what better to use hot with white rice.

Let’s make and enjoy the tamarind egg peach dish today.