Crab cakes This is the dish that has made a name for Hai Phong cuisine. Each bowl of rice paper has a rich color combination. The copper red color of rice paper, the pinkish brown color of crab bricks, the bright red color of tomatoes, the young green color of water spinach, the dark green color of fried bay leaf rolls, the yellow color of fried fish and onions. This is a nutritious dish. Saigonese foodies can enjoy this portland specialty at Aunt Ly’s restaurant, where dishes with typical Northern flavor are prepared. Some diners who have come to experience said that the entrance to the restaurant is quite small, the signboard is hidden, so it is difficult to find. The store does not have a specific parking location. In return, the interior space is cozy with yellow lights, blue walls bring a pleasant feeling. Address: Dong Khoi, District 1 Price: 78,000 VND Business hours: 8-22pm Crab cake is a specialty of the city of red phoenix flowers. Photo: Mysteriousaigon. Diners commented: Mysteriousaigon: “This crab rice cake reminds me of vermicelli soup the first time I enjoy it. A bowl of fried rice, crab sauce, water spinach, fried fish cakes, beef with lolot leaves and chewy red rice paper noodles. The broth is quite good. The taste is light but the taste is a bit pale, it may not be suitable for those who are used to eating salty and spicy food. Ngatrinh195: “The shop uses 2 plastic bags for the broth, no clogging, chili, and sauce attached. The rice paper sticks to the paper box. The packaging to deliver the food to the place is not commensurate with the price, reducing the deliciousness. customers’ mouths. You should eat on the spot rather than buy.” Rolls The dish is loved by many diners because of its deliciousness, hotness and not causing boredom. The filling usually includes minced lean meat, wood ear, onion, green onion. The dipping sauce is an indispensable accompaniment. Banh cuon 133 is a familiar rendezvous with late-night eaters. The sidewalk restaurant gives you a true street food experience. The menu here includes hot rolls, egg rolls combined with spring rolls, cinnamon rolls, spring rolls, fried green bean cakes. Address: To Hien Thanh, District 10 Price: 15,000-35,000 VND Business hours: 17-3h The plate of hot rolls is the ideal culinary suggestion for dinner. Photo: Mysteriousaigon. Diners commented: Thuy Ngan: “The egg roll part includes beef rolls, silk rolls, cinnamon rolls, spring rolls, crispy shrimp cakes and a cup of fish sauce to taste. The shop is on the roadside, but the seller ensures hygiene and uses gloves. when preparing food, the seats are clean”. Icu Icu: “The portion is quite full for the price. The filling is good, the seasoning is just right, the aroma of onions, the rolls are not breaded”. Crispy skinned chicken sticky rice Hong’s restaurant helps night owls satisfy their taste buds with a variety of delicious sticky rice dishes such as char siu, crispy chicken, mixed… Mysteriousaigon account shared on personal page: “The special feature of sticky rice here lies in 3 ingredients. Fried chicken skin with fish sauce, crispy, fragrant, strange to eat. Braised quail eggs are rich, salty and sweet taste. The shop uses char bau (spiced radish) to replace sour clothes for diners. relieve boredom”. The shop mainly sells take away. From about 22:00 at night, the number of customers came to buy quite crowded. Address: Cach Mang Thang Tam, Tan Binh District Price: 25,000-55,000 VND Business hours: 15h30-3h30 The sticky rice section has a variety of side dishes to keep you full for a long time. Photo: Mysteriousaigon. Diners commented: Lanwiththi: “The sticky rice box includes a big chicken thigh, deep-fried skin, fried quail eggs with sauce, char siu, sausages, spring rolls, sassafras, fried onions… The sauce has a strange sweet and salty taste. 55,000 VND is suitable for 2 people to eat. The restaurant is quite crowded, if you come to buy at the place, you often have to wait in line.” Anly1: “Tasty sticky rice, good quality, but recently the seller has tasted a bit too sweet, easy to get bored. Those who don’t like sweet should consider it”. Beef hotpot Nha Chay area has the style of a pub but not too crowded. The shop uses low-sized tables and chairs, creating a casual feeling. The menu is quite rich such as Thai hot pot, fish sauce, beef cartilage sausage, pepper stewed stomach … but the most worth trying is still beef hot pot. Address: Doan Van Bo, District 4 Price: 150,000-220,000 VND Business hours: 12-2am the next morning The steaming hot pot is the right choice for you to sip late at night. Photo: Mysteriousaigon. Diners commented: Mysteriousaigon: “The hot pot is delicious and clear. At first, the taste is a bit bland, but the more you enjoy it, the more rich you will feel. The meat is not much, the tofu is tender, the tofu is crispy and fragrant. The portion is suitable. For 2 people to eat. In addition to hot pot, young chicken eggs with garlic or fried tofu with lemongrass and chili are quite suitable for you to eat at night.” Thuys Duongs: “Beef hot pot but practically no beef. The hot pot is mainly beef intestines, book leaves, radish, bitter cabbage, centella asiatica, 2 noodles. The hotpot is not so excellent”. Must-try dishes if you only have 1 night in HCMC Joining a food tour in Ho Chi Minh City, foreign tourists are transported by motorbikes to some famous places by the guide and visit special local restaurants.

Despite being busy with work at the office, every day beautiful young wife Binh Minh (26 years old) still works hard in the kitchen to cook for her family. With 9X, cooking is not really the responsibility but the passion, making her feel happier and happier every day. That passion was probably passed down from his mother. She is truly a traditional woman with enough merit, righteousness, language, and virtue. “My mother cooks very well, in the past I did not have much information on the internet like now, but I think she is talented if she goes to eat something delicious and strange, she will be able to enjoy it for her father and children”, Binh Minh proudly asserted. Binh Minh loves to cook She shared that the couple’s family both brought rice to work. Therefore, every day, 9X itself will wake up early to cook breakfast and prepare decent bento boxes to bring together to the agency. In the afternoon, Binh Minh will cook dinner. Because the couple working all day tired, the 9X dinner often focuses on cooking many delicious dishes and presenting more. Currently, each meal Binh Minh will cook rice for 4 adults and 4-year-old daughter. 9X feels, cooking for more or less people are the same, it’s just adding a bowl of extra chopsticks. Just increase the amount of food. The cost of meals is well calculated by the beautiful wife. Daily meals will cost from 100-120 thousand VND for 4 adults and girls have their own diet. Sometimes, the beautiful 9X also changes the wind for the whole family with meals priced from 300-500 thousand, making everyone excited. When she cooks, her main concern is nutrition. On the tray of rice, Binh Minh always has a balance between protein and fiber, usually 2 vegetable dishes, 1 savory dish . “Because my family is very aware of providing additional fiber for the body, good digestion and especially in this hot weather, I find soup and vegetables easy to eat. I just need a bowl of soup. crab a few pieces of salted eggplant is enough to eat 3 bowls of rice “, 9X said happily. Because there are many people in the family, the eating and drinking preference will sometimes be different, perhaps so when she comes home from work, she often thinks about what to cook, most of the family can eat and then cook that dish. For example, my husband does not like to eat chicken, 9X makes meat and eggs, and chicken cooks for the children … In order for the meal to be less boring and repetitive, the beautiful wife took great effort to change the menu. 9X admits that he is very strict about food. She does not need a luxurious meal, but the ingredients must be clean, easy to eat, and delicious. For example, in the sun, eating rice is a bit more difficult than on cool days, she immediately turns to making vermicelli, shrimp paste, rice noodle, fish sauce, or bun cha … In addition to cooking meals, Binh Minh family often “changes the wind” to cooking vermicelli, vermicelli and pho with Asian and European dishes. From time to time, 9X makes her daughter’s “wardrobe” such as spaghetti, crab vermicelli, beef rolls, … on cool days, she turns to cook sticky rice, make donuts, and dumplings … Perhaps thanks to the talent and skill, the dishes that Binh Minh cooks can be enjoyed by their husbands, children and children. “My meals are all clean and rarely have leftovers. My husband often makes fun, saying that now he doesn’t like to drink, he only likes to eat rice his wife cooks, he feels better off his stomach”, Binh Minh said happily. With 9X, family meals mean a lot. She said that, no matter how much fatigue and frustration one day, just sit down on a tray of delicious food, talk together, be laughed at how tired, dispel, to regain the spirit of going to school tomorrow. , go to work. This is the driving force for the beautiful 9X to work hard in the kitchen every day.

1. Duck cooked with fresh bamboo shoots Resources: – Duck meat: 1kg – Fresh shoots: 500g – Fresh onion, dried onion, ginger, Chinese aroma (cilantro) – Spices: Salt, soup powder, seasoning seeds, sugar, fish sauce. Process materials: – Use salt to rub the duck meat and then wash it again to reduce the smell of duck. (You can replace salt with wine and ginger, and the duck will be cleaner.) – Duck cut into bite-sized pieces, then marinate with 2 chopped dry onions, 1/2 teaspoon of salt, 1 teaspoon of flour, 1 teaspoon of seasoning seeds, mix well for 15-20 minutes to absorb spices. – Bamboo shoots to boil for 5 minutes, when boiling, open the lid of the pot, then bring out to wash. Then boil again 2 times as the first time to remove toxins in bamboo shoots. Next, you tear off the old part and tear it into strands, cut into bite-sized pieces. Steps to cook bamboo shoots – Put the marinated duck in a sautéed pot to tighten the meat, then pour about 1 liter of water and 1 piece of ginger to boil the duck for 15-20 minutes. When boiled, less foam to make the water clearer. – While boiling the duck, place the pan on the stove to not fragrant onions, then put the bamboo shoots in the pan, stir well with 1 tablespoon of flour, 1 teaspoon of seasoning seeds, draw 2 more teaspoons of broth in the sauté duck for about 10 minutes. – Pour sautéed bamboo shoot pan into the duck pot, add water and boil for about 10 minutes, taste the spices to medium. Add the scallions and Chinese aroma (cilantro), cut the chunks and turn off the heat. 2. Stir-fried goose meat Fried goose meat ingredients Grilled pork ribs: 500gr Lemongrass: 3 branches Chili: 1 fruit Sweet chili: 1 fruit Purple onion, garlic, roasted sesame Scallions, coriander, cilantro Spices: fish sauce, soup powder, ground pepper, monosodium glutamate, … How to make stir-fried goose at home Step 1: Preliminary processing of raw materials – Washed goose meat. Next, you use white wine and ginger beaten and rub evenly on the meat to deodorize. After that, rinse the meat with water and cut into bite size. – Purple onion, peeled garlic, chopped. – Scallion, coriander, cilantro washed, then chopped. – Lemongrass, crushed, chopped. – Washed, sliced ​​chili peppers. – Wash and cut sweet chili peppers. Step 2: Seasoning Put the goose meat in the bowl, add lemongrass, shallot, garlic, ground pepper, fish sauce, soup powder, monosodium glutamate and a small teaspoon of cooking oil and mix well. Marinate the goose meat for 30 minutes to allow the spices to penetrate the meat. Step 3: How to make stir-fried goose meat – North pan on the stove, add cooking oil and non-fragrant onion, minced garlic. – Next, you add the meat and stir-fry, stir well. – When the meat is hardened, lemongrass turns yellow, add chili and sweet pepper, stir well. – Finally, you season to taste, add scallions, coriander, coriander and sesame seeds on the island quickly and then turn off the heat. 3. Sour crab and sour soup: Ingredients for sour crab soup: + Field crab: 400gr + Tomatoes: 2-3 fruits + Cajeput / Green tamarind fruit: 2-3 fruits depending on type + Lemon juice + Cilantro + Green onion, purple onion How to make crab soup as follows: To cook the most delicious crab soup, you should choose to buy raw crab instead of the one sold at supermarkets, choose medium and strong ones, don’t choose big crabs because big crabs are usually farmed crabs! – Wash the crabs, remove the apricots, the crab meat in the blender, then take the crab bricks to separate them into a separate bowl. – For a sufficient amount of water to puree crab. Before filtering the clear water, you should add more water to the crab, this helps the crab not to be thick and easy to filter, if your family wants to eat more soup, you can add more water. – Strain the crab broth through the sieve. Each time filtered out, continue to add a moderate amount of water to the crab carcass, stirring with chopsticks to still filter the broth. You do it about 3 times. – For chopped purple onions, tomatoes in a softly ripe pan, add 2 teaspoons of seasoning seeds to tomatoes, then add crab bricks to the island and tomatoes to make a paste, then turn off the heat. – Put the filtered crab water on the stove, add 2 teaspoons of seasoning salt, 2 teaspoons of seasoning seeds to boil. Be careful not to over-boil the soup will overflow and break the crab meat. – Cut the crocodile or put tamarind in a pot of soup, when ripe finely to make the crab broth sour. – Cut cilantro and scallions into the crab soup pot, put the crab and tomato mixture in the pot. Note, you should not use chopsticks or a spoon to stir because that will break the crab meat. The cilantro will give the crab soup a distinct aroma compared to the scent of green onions. Cooked cilantro is safer than cutting raw into soup. – Boil the crab soup pot again, then turn off the heat. After that, add spices to your family’s mouth. Gently scoop the crab broth into the bowl, being very careful with the crab meat not to break. You can squeeze more lemon juice and the soup will be much more sour and fragrant. 4. Fried Thien Ly flowers with shrimp Resources: Shrimp 100 gr Natural cotton 250 gr Seasoning seeds 1 teaspoon Salt 1/2 teaspoon Cooking oil 20 ml Garlic 1/2 bulb Ginger 1/3 tubers How to cook Thien ly fried shrimp
Preliminary processing of shrimp: Cut off the shrimp head, peel off the shell, then use a small knife to cut a line along the spine to get the shrimp thread, you use your hand to gently squeeze the shrimp body so that the shrimp stick out a little, then remove it with your hand. Shrimp wash, drain. You marinate the prawns with a little bit of gum, some monosodium glutamate, and 1 teaspoon of fish sauce. Preliminary processing of other materials: Thien ly cotton you wash, drain and soak in salt water for about 10 minutes and then rinse with water. The garlic you peel is crushed and then chopped up, peeled, cut into small fibers. Carrots peel, trim the petals and cut into thin pieces about 0.2 mm. Sauteed Thien Thien: You put the oil in the pan and then fry the garlic until it is fragrant, then add the marinated shrimp and stir-fry. You in turn add ginger and carrots cut flowers to stir fry. Finally, you put the natural cotton and stir-fry and season the remaining seasoning seeds, 1/2 teaspoon of salt and a little MSG to taste. You stir-fry until natural cotton is soft and ripe, then turn off the heat. 5. Sour rib soup: Raw sweet and sour crocodile cooking ribs 600g ribs (You must choose young ribs to make the soup sweet) 5 crocodiles 2 tomatoes 1 dry onion Scallions, Chinese scent Spices: MSG, salt, pepper, cooking oil How to cook sweet and sour crocodile ribs Step 1: Ribs after buying, washed, then blanched with boiling water and salt. Rinse with cold water, then put in the casserole pot. Step 2: At this time, bring the crocodile to shave it off, wash it, and then scrape the body. Onions and scent picked up and washed, then cut into small pieces. Dried onions, peeled and sliced. Tomatoes are also washed and sliced ​​into areca zones. Step 3: Add the dried onions to fry, then add the ribs to fry. Stir fry until you see the ribs tighten, add about 1 liter of water to the pot and cook until it boils. During cooking, if you notice bubbles emerging, take them out. Next you let the crocodile cook together. Step 4: Cook for about 25 – 30 minutes, then you take the crocodile out a crushed bowl to filter the sour crocodile juice and put the filtered crocodile water into the pot, seasoning to taste the spices to taste. When the soup boils again, add the chopped onion and scent. Turn off the heat and let the bowl enjoy. Tune (Synthetic) Photo: Collectibles

The popular hot pot vegetables are very safe and beneficial for health when eating hot pot such as: water spinach, cabbage, cabbage, watercress, bitter melon, lotus leaf … tofu, potatoes, carrots … just good the stomach helps to regulate body temperature very well. To avoid vegetable poisoning when eating hot pot, you need to pay attention to buy vegetables with clear origin, wash them thoroughly and avoid using foods that are incompatible with vegetables. Choose to buy vegetables from clean, well-sourced vegetable stores. Because green vegetables are often used growth chemicals, pesticides … or grown in polluted environments. In addition, it should be noted that choosing the right vegetables for hot pot types and avoiding these taboos: Crab hotpot with celery, sweet potatoes: Crab hot pot absolutely not eaten with celery and sweet potatoes and potatoes. Crab eating with celery will affect the absorption of protein in the body, while when eaten with sweet potatoes, potatoes easily cause stones in the body. Suggestion: Should eat crab hot pot with squash, chopped banana flowers and herbs. The hotpot will be delicious and healthy if you choose the right vegetables (Artwork) Spinach is not eaten with beef hot pot: The hotpot is absolutely not eaten with spinach because it will cause abdominal pain, causing bloating, indigestion, and even constipation. Cooking beef hot pot is indispensable for herbs, broccoli, celery, star fruit and some mushrooms … Chicken hotpot not eaten with oregano: Chicken hot pot is absolutely not eaten with oregano. Because according to Oriental medicine, the chicken meat belongs to the maple tree, and the marjoram has a spicy taste and is warm to destroy the gas (preventing wind from gathering) to lower blood stasis. Combining these two things will cause dizziness, tinnitus or tremors all over the body, itching in the brain. Recomendations: Chicken hotpot should be eaten with wormwood. This vegetable is not only good for health, solves many toxins but when used with chicken hot pot will be very fragrant. In addition to the chicken hot pot also comes with green vegetables, bitter vegetables, water spinach, banana corn … Little Phi (Synthetic)

Grilled snail with pepper Just add spices, green pepper and then bake directly on a charcoal fire. When the passionate aroma spreads, it is also the time when the snail hunts the meat again, so it makes people feel sick to enjoy it right away. Impressive dishes with a strong, indescribable taste Just put it into your mouth, the spicy taste spreads to evoke each senses, and then the more you chew the meat, the more you will rub it with the delicate crispy sweetness. Grilled snail with pepper is present in the menu of popular snail shops in Saigon, this dish is either eaten or used as a “target”. Photo: Internet For those who have a strong passion for snails, surely it is impossible to miss this popular spicy roasted snail. (Photo: Internet) Bun rieu snail From the ingredients of the countryside such as crab, blood, tofu, pork rolls, snails … people have cleverly combined to create a bowl of vermicelli with a strong and attractive aroma. If the northern vermicelli in favor of the sweetness from bone broth, the southerners will be in harmony with the sour, sweet and salty. In addition to the highlight is the fatty crab pieces, the snail also contributes to the fresh, crispy sweetness, the more you chew it, the more you like it. The scent of the broth, the ingredients, spreads out in a seductive light. Depending on your preference, you can add some fish sauce, squeeze the lemon slices to add full flavor to the dish. Photo: Internet Bun rieu snail has a rustic and simple taste, but anyone who once enjoy it must pamper. (Photo: Internet) Snail stuffed with meat The snails are mixed with minced meat, carpentry, lemongrass, spices …, cleverly stuffed into the shell and then steamed. When ripe, the scent of each ingredient fuses together to arouse all of the diners’ senses. The meat-stuffed snail dish will be more rounded if there is an extra bowl of the numbing ginger fish sauce. A little spicy of lemongrass is mixed in the fatty fat of meat, the more you chew the crispy snail, the sweetness will come, making people crave food forever. On cool nights like this, trying to squeeze a few snails stuffed with meat is nothing more perfect. Photo: Internet Although it sounds popular, but snail stuffed with meat is the dish that makes people “addicted” right from the first time. (Photo: Internet)

Living in Japan, in addition to focusing on studying and researching, international student Thien Duc is very passionate about cooking. Thien Duc regularly shares pictures of his meals, dishes, pastries on Facebook and is loved by many people. Thien Duc is passionate about cooking, and loves to make cakes. Recently, 9X has suggested how to make many very attractive vermicelli dishes, everyone who sees it must also crave, you can refer. FISH NOODLES Resources – Red snapper 300 grams – Head or fishbone – Noodles – Tomatoes – Bamboo shoots – Spices – Dill vegetables, scallions, … raw vegetables served Processing – Onions, dill, washed and chopped cilantro. Wash tomatoes and bamboo shoots, add pieces to taste. – Fish heads and fish bones fried gold through cooking oil, for more fatty taste as well as de-fishy. – After the frying is finished, bring it to cook broth, taste the spices to taste. – The fish meat is divided into 2 parts, one part is sliced ​​into thin pieces, the other part is used to make fish cake. – The fish is sliced ​​into seasoned chunks and then rolled over a layer of crispy fried flour, if not, it’s okay to leave it as well. Fried fish meat at this time will taste, not be broken. – The fish cakes you grind the fish meat, season with spices and chopped scallions. Finally add fennel and puree this mixture. After the mixture has stable adhesion, use a spoon to scoop 1-2 tablespoons and press it flat. Fried fish will be delicious fried. – After being simmered, the broth is filtered through the sieve to avoid fish bones. After filtering, add the tomatoes and bamboo shoots to the stew for a while. Taste one last time according to taste and then prepare to eat. – In presentation, the noodles, fried fish, fish cakes, tomato shoots, put on top, add the broth to the cilantro to have a delicious fish noodle bowl. SEARCH BUTTER Resources: – Raw crab – raw spring rolls – 1 egg yolk – tomato – tofu – vermicelli – raw vegetables – onions … How to cook: – After buying crabs, break the legs and the bigger the crabs, put in 1 cup of crabs separately to slice the scallion with onions. Then grind all the parts of the crab thoroughly, the crab shells thrown away. – After finishing grinding, mix with water, then filter the leftover crab residue. If you are afraid that the crushed crab shell is still mixed in, then filter 2 to 3 more times. After the mixture is filtered, add a little salt and cook. Slowly, the crab will float, the more boiling the water will become. – Take out the pot, this time the broth will be clear, set aside to settle down and then go to make the crab. The crab was picked out and put in raw sausages and 1 egg yolk, seasoned with salt and monosodium glutamate, then mixed well and steamed for 30 minutes. – While steaming, the onion is fragrant and then poured crab bricks, it will freeze and form an extremely sweet brick block as shown in the picture. – After the crab is steamed, wait for it to cool, pour out any leaking water while it’s finished steaming, then sprinkle a little crab-colored oil on the surface, at this time it will look as delicious as a piece of fried pies. – The hardest parts are done, now slice tomatoes with onions and pour into a pot of broth to boil, during the cooking process, fry the tofu. Finished fried beans also put in the pot of broth. Add seasoning to taste is finished. – Boil the vermicelli in a bowl, cut the crab pieces out, scoop out the broth, finally put in a spoon of crab bricks on top. Eat with vegetables as you like, if you have a little shrimp sauce will be more delicious. MUSSELS NOODLE Resources: – Clams – Pork skin to grease – Peanuts – Vermicelli, dry rice (cold rice), instant noodles, depending on your preference, whatever you want to eat, taste well, you can eat with everything. – Vegetables: subjects (along the mosquito net), cilantro, herbs of all kinds – Hue – Spices, salt, pepper, monosodium glutamate, chili … Prepare – Soak mussels with fruit chili to let them release sand, eat them clean, help pigs. – The pork skin is sliced ​​into pieces and fried, then fried carefully to avoid oil splashes. You can put the pork skin in the oven 200 degrees at 15 minutes, until it dries up, frying will have less oil splashes. – Peanuts, submerge in cooking oil and add chili powder or cashew oil to make the color more beautiful, until the oil is boiling. – Chopped vegetables into fibers. All vegetables, melons, along the mosquito net are all chopped small enough to mix. Those who have ever eaten will probably remember the mussel vegetables, so it is okay if you do not need to display it. After Thai finished, mix the whole together. Note, when slicing along the mosquito net, soak it with salt water, to avoid blacking but also to reduce itching. – Boil bean sprouts and take them out. – Boil noodles, noodles (depending on your preference). – Wash the mussels poured into 2 bowls of boiled water to get the mussel juice. When it is boiled, it will fall out on its own, just throw it away. The clam has to take its meat out, but it can’t fall off by itself, so this step needs to be patient. When you have a pot of mussel juice, add a little salt and monosodium glutamate. Tasting it sweet is okay. – For oil, garlic, stir fry, pour in mussels. Seasoning with salt, pepper, chili fruit, monosodium glutamate, a little fish sauce. Stir fry until hunted, out of water is fine. Finally, add the chopped scallions, so that the scallions are not crushed. That is done with the fried mussels. – 1 teaspoon and 2 teaspoons of mussel water, stir it up so that it drops the sediment downwards, most of it has sediment or worse than sand so stir well, wait for it to sink and pour it into a new bowl. – Let’s eat it now. 1 pinch of vegetables, vermicelli, rice, noodles (optional), 1 teaspoon of stir-fried mussels, a few pieces of fat, 1 teaspoon of peanut oil. Spices include 1 teaspoon fish sauce, a little MSG, a little fish sauce. Finally, add the cilantro with chopped cucumber, the price is to boil on top. BUTTERFLY Resources – Pig heart, heart, tongue – Vermicelli – Turmeric or turmeric powder – Cilantro, coriander, onions, garlic. – Spice Prepare – Your heart is rough and then washed many times with salt water, if possible, soak with a little white wine to deodorize. After pre-processing, then marinate with spices such as fish sauce, sugar, monosodium glutamate, pepper and turmeric powder. – Onions, garlic with cooking oil and stir-fry your heart, heart and tongue. Cook well, season it if it’s a little salty. – Vermicelli stir-fry with a little turmeric powder for golden vermicelli. In some places, people take fried water to stir-fry it with vermicelli and I encourage you to use it this way. Noodles now taste better, soft, and yellow. – Cut the green cilantro on small vegetables. – For the presentation, let the vermicelli below, stir-fry the heart above, add chopped vegetables and mix up to eat. BUN BO HUE Resources: – Spring rolls – Beef – Pork bones – Crab rolls – Spring rolls – Scallions – Lemongrass, ginger – Hue sauce – Raw vegetables, onions, cilantro Prepare: – Ninh pork bones, legs. Before simmering, boil it once with boiling water to deodorize and make the broth clearer. – While simmering, drop in 5 lemongrass plants, 1 grilled ginger root. Seasoning with fish sauce, monosodium glutamate … – After the broth is fragrant because the broth is removed, filter it through the sieve to make the broth free from sediment. Next, let the beef popcorn and simmer for 2 more hours for the soft corn and the broth to soak the beef. 2 hours later, use a spoon to scoop each ball into the water and continue to boil. – Lemongrass, garlic, chili we bring chopped, fried with cooking oil to fragrant and then put in 3 tablespoons of chili. If you eat more spicy, give more. Spoon 1 teaspoon of Hue shrimp sauce into a bowl, add water and stir to settle the sediment. Pour the broth into the cooking oil and continue to heat the mixture slightly out of water. Then filter this mixture through the sieve and pour into the pot of broth. At this time, the broth pot will have a very beautiful red color, the scent of Hue and lemongrass, especially without the smell of fish sauce. – Picked out the corn and sliced ​​it, cut it into bite-sized pieces. – Presented with vermicelli below, legs, beef and broth. Remember to taste one last time before eating. Add a few crab balls and spring rolls, served with raw vegetables as you like. Good luck!

Ms. Tran Loan CAKE Resources Multi-purpose flour: 300g – Wheat flour (wheat starch): 80g (or cake flour) – Sugar cane: 50g -60g – Dry yeast: 5g – Salt: 5g – Warm water: 60ml about 35-40 degrees – Fresh milk without sugar: 100ml – Egg whites: 1 Fruit Baking powder: 3g – Cooking oil: 1 tablespoon – Making human: 1 small handful of soft soaked noodles, ground meat; 1 teaspoon flour, 1 chopped onion, 1 small green onion; chopped shiitake mushrooms, finely chopped wood ear, peeled boiled quail eggs, spices: ground pepper, soup powder, tiny Street Making – Cake: – Wrapper: For warm water, dry yeast dissolve with rice chopsticks, cover tightly and incubate for 15-20 minutes to float like crab bricks (1). Take another bowl for flour, flour, baking powder, and salt and mix well (2). Add fresh milk, sugar, egg whites and cooking oil, stir well until the sugar dissolves (3). After 20 minutes, add mixture (1) (3) to (2). Mix until smooth when not sticky hands. If you have a batter machine, put in for 10 minutes. After that, round up to cover the resting dough to expand 2 times. When the dough is enough, take a knife to divide each part of the dough, cover with a towel gently to rest for 15 minutes, until the dough is gone. – Making filling: Put all the ingredients in a large bowl, mix well (except eggs). Then take some of the kernels out, round them up, then press flat, put 1-2 quail eggs in, round up again. After 15 minutes, take each round rolled dough (thin edge, thicker middle) to the center, shape, cover lightly, incubate for 15 to 20 minutes, depending on the weather, the cake is nearly twice as long as it will be steamed. – Steamed buns: Pour water into the pot, add 1 tablespoon of white vinegar to the high heat to boil and bring the cake to cover on top of the cake with a towel dipped in dry squeezed water. Time to steam the cake 10 minutes. Big fire. During the autoclave is not opened. FIRE FISHES IN THE RED SALMON – Oats and pumpkins put in a pressure cooker to cook porridge (size 30 minutes) – Salmon cut to taste, fried garlic, fragrant, seasoned with soy sauce and a little oyster oil. – Porridge seasoned to taste, scoop into a bowl, scoop with salmon, add herbs, sprinkle with pepper. SEARCH BUTTER How to cook crab vermicelli broth: – Dry onions for fragrant, add tomatoes and stir fry with a little fish sauce and boil water to make tomatoes soft, infused with fish sauce. – Pour 1 bowl of bone broth in (bone broth, then let it cool, remove the refrigerator to allow fat to float on the face, remove the fat from the bones, the fat of the bone is the indigestible fat good for the body). – Pour into the bowl of crushed or ground crab juice. Bring the broth to a high heat until the broth is about to boil, then season to taste. People often give out wine, which can be replaced with apple cider vinegar. Really the apple cider vinegar smell and the taste goes well with the crab water. – You can pick up the crab meat floating on the surface to a bowl when you eat it into the bowl to look nice and delicious. Colorful sticky rice Resources – Half a pound of veggies – 150gr green beans – 300gr sticky rice – 300gr of flour (the rate of 8 glutinous rice flour, 2 non-glutinous flour) – 3 ounces of bacon, I like many filling, so each one will give 2 large pieces of meat – Spices: Dried onion, pepper, fish sauce, sugar, salt. – Types of water color soaked in rice: Color of beetroot, turmeric, pea flower, pineapple leaves. However, the color of steamed vegetables will not be very durable, it will be lighter, but safe Making – Glutinous rice is divided into many parts and then each part is soaked with the color of beets, turmeric, pea flower, pineapple leaves … and soaked for 5-6 hours, then drain and mix with a little salt. – Cut the meat to taste, marinate the chopped dried onion, fish sauce, pepper, a little sugar, then stir-fry the meat over high heat, pour a little water and boil for about 20 minutes for tender meat. Take the meat to separate, the meat broth to the separate bowl, and the broth to create a rich flavor for the sticky rice to taste more delicious. – Green beans soak for 2 hours and then let them drain, steam them until they are soft. Pour beans out, crushed and add a little gravy to make it rich and soft, easy to fold. – Pick up vegetables to take leaves and young buds, and drain them. Boil 1 pot of boiling water, quickly release the vegetables for about 10 seconds, rinse cold water to cool, squeeze them dry, cut vegetables into a bowl and crush them to puree them. This step everyone can grind quickly. – Slowly add the flour, mix with the freshly pounded vegetables. Add the rest of the gravy to make the rind rich, mix until the dough is thick. – Seamless thin layer of dough, put the filling and wrap, round up. – Roll each pellet through a thin layer of rice, you can hold it back to make the rice stick firmly, then put it in the basket, each layer of cake sprinkle a turn of glutinous rice that has been soaked to make clothes. Boil the water to boil, then put the rice cakes in and steam it. BREAD ROLLS Resources (This recipe will pack 8 cakes) Wrapper: – 250gr of non-glutinous rice flour – 60gr cornstarch -25 potato powder – 1500ml water / chicken, pig / or filtered water is fine. – Salt, seasoning powder – Banana leaves to wrap the cake, blanch through hot water to make the leaves soft. Cake: – Ground pork – chopped wood ear soaked – chopped dried onions Making – Employee: Aromatic yellow onion, add the meat to the island, add wood ear, season with seeds to taste. Peeled boiled quail eggs. – Wrapper: Mix all kinds of flour with water and spices, put on the stove to medium heat, just cook while turning your hands evenly, avoiding clumping. Seeing that the chopsticks are stirring heavily, take out the pot and continue stirring. Stir well so that the dough does not clump. The banana leaves are washed, dried, and folded into the shape of a pointed tip. Just layer the dough and multiply and finally the dough. Wrap the cake. After the package is finished, put the cake in a steamed tray and steam it for 20-30 minutes. BREAD Raw materials (10x20cm mold) – 200ml of room temperature milk – 2 eggs – 325g powder number 13 – 20g of powdered milk – 30g sugar – 2g of salt – 30g unsalted butter, let soft at room temperature – 4g of yeast – A little flour to rub your hands when you knead the dough Making – Use a mixer to mix all ingredients (except butter) into the bowl, mix at low speed until the dough is soft, add butter. Continue mixing for at least 25 minutes. Cover the dough again and incubate for 60 minutes or until doubled. After incubating the dough, it feels a bit too sticky, just use a little powder to rub it on the dough and rub a few times to make it not stick. – Apply non-stick butter to the mold. Divide the dough into 3 equal parts. Vo each member round smooth. Cover with food wrap, let stand for 10 minutes. – Rub a little non-stick powder for the dough roller, roll each part of the dough into a long oval. Roll the dough from the short end of an oval, like a roll of cake. Do the same with each powder and do as much as you want, put it in the mold. Use your hand to gently press the surface of the dough rolls to smooth. – Incubate for about 30 minutes until about 80% more. – Sweep the cake surface with milk or beaten egg mixture with a little water. – Bake at 180 degrees C for 25-30 minutes, depending on which mold you use and whether the cake is taller. – Put the cake on the shelf, let it cool completely, cut it. The cake that has not been eaten yet needs to be wrapped thoroughly with a wrap, so that the temperature is usually 2-3 days. Refrigerate for longer. CHICKEN POTATO Resources – Chicken broth – Shredded chicken breast meat – Pomegranate carrots, American corn. – Flour – Mushrooms – Boiled quail eggs, peeled – Scent onion How to cook – Scented onion fried with carrot, corn, shiitake mushroom, seasoning with a little fish sauce to infuse spices. – Then pour in chicken broth, cook until vegetables and mushrooms are tender. – For the powdered energy mixed with water to pour into the soup pot, stir well and cook in low heat. – The remaining white is poured slowly into the soup pot and gently stirred. – Finally, add the chicken vs quail eggs and stir the herbs. Tasting to taste. FISH NOODLES – Boil a pot of boiling water, drop tomatoes, add a little turmeric to make the water light golden. Then season the fish sauce, seasoning seeds, apple cider vinegar to taste, and you’re done with a simple, sour, gentle pot of broth. – Sliced ​​fish, marinated for 30 minutes. – Galangal, ginger, pepper, onion, seasoning, a little turmeric juice, put in an oil-free fryer, fry at 165 degrees for 15 minutes. – Put the noodles in a bowl, place the fish on top of the noodles, add onions, dill. Then sprinkle the broth, sprinkle with pepper, add a little chili sauce. Remember to eat hot will be delicious. Serve with herbs: perilla, coriander, lettuce. BANANA COCONUT MUFFIN Resources – 50g multi-purpose flour – 1/3 of a diced apple – 2g baking powder – 1/2 crushed banana – 1g cinnamon powder – 10ml of cooking oil – 15g of unsweetened yogurt – 20ml of fresh milk without sugar. – 1 small chicken egg Making – Mix flour with flour, cinnamon powder, and sugar (A). – In another bowl, mix the banana, unsweetened fresh milk, yogurt, and cooking oil, then add the apples to the stir fry (B). – Pour (B) in (A), then mix the dough in the fold quickly evenly (about 15 seconds) – Scoop the cake dough into the mold (should only be 2/3 full because the cake is still blooming). Sprinkle as desired, sprinkle with raisins, coconut chips, almonds. – Preheat oven, bake cake 180 degrees for 20 minutes.

Noodle soup Noodle vermicelli is located at the beginning of alley 76 Hai Ba Trung. The shop always attracts diners because of its fragrant flavor. The eye-catching dish with the orange-yellow soup of the crab stick. A bowl of vermicelli is full of blood, rolls of silk, crabs, snails, beans … The dish is attractive with the sweet taste of the broth and the fat leopard of the side dish and the strong flavor of the fish sauce. However, the crabs here are not completely pure. Photo: Mitsfoody, Chiecbungdoi.foodlover, Nhanrec, Tebefoody. Diners reviews: Mitsfoody: “A noodle sale is only 25,000 VND. The tasting taste is quite delicious. I eat lunch, so I don’t know the specific selling time. Just keep the boiler with a little bit of it, it will taste delicious, usually it will not taste very strong. ” Fried dough The fried dough in this alley is quite famous. The dough is cut into square shape to fit the mouth. Breaking one more scrambled egg on top will make the dish more fatty. Traditional fried dough, served with shredded papaya and diluted soy sauce. The attraction of the dish is that the fine plastic powder is eaten without causing damage and the price is 25,000 VND for a full, reasonable box. The fried flour here is quite famous. Photo: Tebefood, Lenkycungkhoa. Diners reviews: Nguyen Minh Tu: “The fried flour is very crispy, the food is very tasty, affordable for a place in the city center.” Luu Anh Khoa: “Pretty much, the sauce is also delicious. There is a crunchy grease too. ” Hue cake For those who love cakes in Central Vietnam. A row of cakes with all flavors such as banh beo, filter flour, cake nam… has enough. A portion of cake is only 20,000 VND and can be ordered depending on what you like, but the best part is a mix with spring rolls, rolls. The casual cakes with supple flour, filled with homemade fish sauce and crispy crispy bread served with appeal. The shop sells a full range of Central Vietnamese cakes. Photo: Intofood_, Tebefood, Damanfood. Diners reviews: Intorfood: “Look at the tray is very attractive. The 20,000 VND mixed portion is also complete but the taste is very normal, the fish sauce is not very strong, the filter powder is a bit clumsy, the taste is a bit pale. Fat molded cake, fragrant coconut water. In short it can be eaten. ” Thai fried rice Thai fried rice is definitely not to be missed when coming to this alley. A fairly plump rice set with chicken skin, grilled skewers meat, kimchi, cucumber, tomato … Especially the fragrant soft and fragrant fried rice, attracting a lot of culinary devotees. Photo: Tebefood, Lanwiththi. Diners reviews: Nguyen Mai Khanh: “A box full of mounds has 25,000 VND only, with grilled meat, chicken skin, kimchi, cucumber, fried rice is very soft, hot, grilled meat is seasoned to taste, chicken skin is also crispy. Also, eat more kimchi to help relieve boredom. ” Luu Anh Khoa: “The day we went, the rice was quite dry, the kimchi was really sour, the pork skin was not very crisp. But in return, the barbecue is still delicious, it is delicious. ”

If Lam Truong’s niece, singer Tieu Chau Nhu Quynh, revealed that the male singer loves to cook, the singer Katy Katy herself is delighted with the cooking wives. He once praised his wife’s cooking well with the witty sharing: “In general, I tell my wife to cook whatever I want, if my wife can cook, I don’t need to go out to eat pho.” However, due to busy work, the male singer’s family cannot often cook for each other. Recently, Yen Phuong – Lam Truong’s wife rarely had a rest at home “being a gentle mother in law”. Showing off homemade vermicelli dishes for her husband, she said: “It’s been a while since he cooked the vermicelli, his favorite dish”. Yen Phuong – Mrs. Lam Truong’s wife. Attractive vermicelli dish that Yen Phuong makes her husband look very nice with the combination of vermicelli, beans, rieu, tomatoes, split spinach and raw vegetables served. The pot of broth and hot pot is still attractive while on the stove. The famous 7x male singer has “clean the cup” with the delicious dishes of his wife. Receiving many compliments for her dexterity, Lam Truong’s wife was also “blamed” by Pham Quynh Anh for not seeing her cook. In response, Yen Phuong said she often eats in the street, so she did not have the opportunity to cook. Lam Truong sweetly complimented his wife when he was cooked for delicious pho. The male singer must be very interested in Yen Phuong’s kitchen talent. Occasionally, she shows her talent to treat her loved ones delicious dishes such as Thai hotpot and says that she has not yet “flooded the profession”. Back in the US, Yen Phuong worked very hard to cook with decent rice dishes. She once said that “Living in the US is not good if you want your lady, if you want to eat by yourself, it is not good to eat out.” Beef ball pho, shredded chicken, Hue beef vermicelli … were all deliciously made by her. She makes many traditional dishes such as ketchup with tomato sauce, beef with wine sauce … To snacks such as pancakes, lemongrass chicken feet, mango sticky rice … Salty sticky rice dish of Yen Phuong. Sometimes she cooks sticky rice and her husband makes colorful cakes. Steamed clams, shrimp and tamarind roasted crab looks as attractive as a restaurant. In addition, Yen Phuong also has a great passion for baking. She has made many different types of cakes such as flan, cupcake, and salted eggs, making everyone complimented for her reliability … Refer to how to make delicious vermicelli for the whole family to enjoy: 1. Ingredients for cooking crab vermicelli – 500 grams of crabs – 1 kg of noodles – 3 bean covers – 200 live rolls – Spinach (if you like) – 3-4 tomatoes – Suddenly vinegar, star fruit – 1 little shrimp paste – Purple onion, green onion, coriander – Raw vegetables: banana flowers, lettuce, oregano, basil – Pepper, seasoning seeds, fish sauce, sugar, cooking oil 2. How to cook delicious crab vermicelli Step 1: Preliminary processing – The field crab brings back a little more strong salt, washed, then separates the crab shells, takes bricks, the rest is crushed or ground. – If you like thick crab water, when you pound it with a bit of salt, pound the crab and filter it to get the water, it will be better when you grind. – Filter 2-3 times to get enough crab juice, then add 1 teaspoon of soup powder and gently stir, put on the stove over medium heat until the crab water is closed, then remove the crab bricks to separate. Step 2: Fry the beans – Cut tofu into small pieces to taste, put in a golden frying pan. Step 3: Preliminary processing the remaining ingredients – Tomatoes washed, add areca zone – CKhanh sour washed and sliced. – Pickled vegetables, herbs of all kinds, washed and soaked in water with a little dilute salt. Step 4: Cook the broth – North the pan on the stove, cut the purple onion, until the onion turns yellow, pour crab bricks in, stir quickly, then turn off the heat, pour crab bricks into a separate bowl. – Then add the tomatoes and stir-fry. If you like the beautiful water color you can add 1 teaspoon of turmeric powder. – After stir-frying tomatoes, pour into a pot of crab broth, add a little vinegar, a little shrimp paste, seasoning to taste and simmer. Next to the raw sausage, drop in, followed by tofu. Step 5: Enjoy – Put the poached noodles in a bowl, place 5-6 pieces of fried tofu, fried raw spring rolls, chopped crab meat, green onions, and coriander into a corner, then slowly pour crab broth on the bowl of noodles, eat with raw vegetables, Enjoy while still hot!

Many researchers believe that the history of Hanoi pho is more or less related to the Co family in Nam Dinh with the famous beef noodle specialty. However, in the process of integration, acculturation and intercultural integration, besides the similarities, Hanoi beef noodle soup and Nam Dinh beef noodle soup are still different. Nam Dinh beef noodle soup is attractive thanks to the thin, soft, chewy noodle cake and the way to prepare the rich, rich broth. Nam Dinh beef noodle soup is delicious thanks to bone broth, spices, pepper, cinnamon, anise, cloves, cilantro, cardamom … and fresh, carefully selected beef.

Vietnamese noodle soup into the South

Unlike vermicelli in other places, Nam Pho is big, round like chopsticks, white, soft and firm. The broth of the noodle dish is made similarly to the crab vermicelli. Vermicelli is eaten in combination with vegetables such as spinach, cabbage, oregano, perilla, coriander, basil, cilantro, raw bean sprouts … for a cool taste, nutritional balance.

Noodles sung.

Noodles sung

Bun sung is a familiar dish of Nam Dinh people. After picking and washing them, they put figs in separate bowls. Wherever customers eat, they can add spices, salt, chili, vinegar and enjoy with noodles. The broth of the vermicelli dish has a sweet, bold, sweet taste of the crab combined with the greasy taste of the fat, the acrid taste of the fig, becoming a very unique and attractive dish.

Nem holds Giao Thuy

Giao Thuy Nem is one of the famous specialties of Nam Dinh. To make spring rolls, one has to choose meat very carefully. The meat to make spring rolls must be delicious butt meat. After being boiled, the meat is thinly sliced, large, and then the knife is gradually softened. The cuticles are cleaned, boiled through boiling water and then sliced ​​into fine fibers. Next, mix the meat, skin with pure fish sauce, crushed garlic, pasta and hearth together, sprinkle a little more sliced ​​lemon leaves, then hold it into balls, wrap with polyscias fruticosa leaves, fig leaves and wrap. with the outer layer of banana leaves. When eating, diners “pick up” spring rolls into pieces and roll together with guillotine leaves, dipping with pure fish sauce mixed with garlic, chili to fully feel the salty, sweet, acrid flavors …

Hot Pot

Hotpot is one of the favorite dishes that many people choose in rainy days. Ho Chi Minh City has no shortage of restaurants serving different hot pot dishes from many regions. Beef hot pot, fish sauce hotpot, crab hot pot … are some suggestions for you to choose from.

Photo: T_imlee_, nhiso1008.

Some references:

1. Ms. Thao beef hotpot

Address: Ho Thi Ky, District 10

Opening hours: 10-23h

Characteristics: Perennial shop, with large space. Here, a set of hot pot with a variety of ingredients including beef, corn, tendons … served with mushrooms, tofu, taro, vegetables, noodles, pho.

1. Hot pot of Ms. Sen’s sauce

Address: Vinh Khanh, District 4

Opening hours: 16-24h

Characteristics: The shop is not too wide. A set of hot pot includes fresh seafood, vermicelli, vegetables … You can order free vegetables. The broth is quite salty, and eaten with vegetables will reduce the taste.

1. Homemade Beans

Address: Nguyen Van Trang, District 1; Hong Ha, Tan Binh district; Hoa Lan, Phu Nhuan district

Opening hours: 10-22h

Features: Crab hotpot with beef cartilage ribs with true North flavor. A hot pot costs about 350,000 VND, for 3-4 people.

Noodle soup

Hot noodle soup is a suggestion for you to save an empty stomach on a rainy day changing seasons in Ho Chi Minh City. A full bowl usually includes tofu, blood, sausages, sliced ​​meat, crab meat, grilled rice … served with raw or cooked vegetables.

Photo: rio.thefoodlist, ansapsaigon.

Some references:

1. Thu Nga rice noodle soup

Address: Nguyen Huu Hao, District 4

Opening hours: 11h30-18h

Features: The shop has been sold for more than 30 years. The broth has a mixture of boiled shrimp juice, which is rich and sweet.

1. Bun rieu Bay

Address: Hau Giang, District 6

Opening hours: 18-24h

Characteristics: The restaurant is located on the sidewalk, open until late at night. The broth in and the bar adds tamarind fish sauce, fish sauce, ground chili, and mixed vegetables will be more attractive.

1. Phan Rang snail crab vermicelli

Address: Nguyen Thai Binh, District 1

Opening hours: 6h30-21h30

Features: Snail is separate, stir-fried with spicy taste. Wide space of the restaurant, located in the heart of District 1.

Porridge

Porridge is one of the favorite dishes of Saigonese on a rainy day. You can choose to enjoy a bowl of hot porridge at a variety of restaurants around the city. Each store attracts customers in different porridge dishes.

Photo: Thichanthichuong, diadiemanuong.

Some references:

1. Tieu Co Ut porridge

Address: Cao Thang, District 3

Opening hours: 15h30-22h

Location: Perennial restaurant. The porridge is processed in the Tieu style with toppings such as pork bones, hearts, eggs, meatballs …

1. Ms. Hao rib porridge

Address: Tran Khac Chan, District 1

Opening hours: 15h30-9h30

Characteristics: A familiar nightclub of Ho Chi Minh City people. Various dishes include eggs, squid, puff, tongue, stomach, pork skin, pork skin … Porridge is soft and smooth.

1. Pho Duc Chinh squid porridge

Address: Pho Duc Chinh, District 1

Opening hours: 7-21h

Features: The shop has been selling for more than 30 years. Porridge is cooked with dried squid, dried shrimp and sticky rice to increase the sweetness. In addition to porridge, you can enjoy banh canh, wonton here.

Crab soup cake

Soft chewy banh canh, hot and sweet soup is one of the reasons why many people choose this dish on a rainy day. The taste is easy to eat and rich in nutrition, you can choose to enjoy this dish in luxury restaurants or street vendors.

Photo: Lanwiththi, chanlovefoods.

Some references:

1. Crab cake soup 14

Address: Tran Binh Trong, District 4

Opening hours: 7h30-24h

Characteristics: Small space. Bread soup is big and chewy, eaten with thick, dark broth. The quality of crab meat is not uniform.

1. Crab cakes with Tran Khac Chan

Address: Tran Khac Chan, District 1

Opening hours: 11-20h

Characteristics: Affordable restaurant in the center of Saigon. The broth is quite liquid and has a pale taste. Canh cake blooms quickly, if you do not eat it, it will lose your taste.

1. Hoang Lan crab cake soup

Address: Vinh Vien, District 10

Opening hours: 10h30-22h30

Characteristics: The broth is stewed from bones, so it has a sweet taste, eaten with shrimp, peeled crab, lean meat …

Beef grill

The fragrant and smoky grilled beef stalls are always the culinary meeting point of many groups of friends on a rainy day. The spiced beef steak mixed with the salted egg sauce served with the salad will surprise you with the taste. It is not difficult for you to find delicious grilled beef shops in Ho Chi Minh City.

Photo: Thonfoodie, grabfoodvietnam.

Some references:

1. Street grilled beef

Address: Nguyen Chi Thanh, District 5

Opening hours: 17-23h

Features: The restaurant’s grilled beef dish with salted egg sauce attracts diners. Beef dish marinated with honey grilled with cheese, beef cheese oyster with spicy sauce … quite attractive

1. Cows evade Ut

Address: Tran Hung Dao, District 5

Opening hours: 10-22h

Characteristics: Wide space of the bar. The shop is famous for its grilled beef with salted egg sauce. Come here, you can also enjoy the hot pot.

1. Bake the Saigon tile

Address: Pham Van Dong, Go Vap district

Opening hours: 16h30-23h30

Features: Instead of using an iron grill, you will enjoy the taste of roast beef on the tile. With this special way of baking, the meat is evenly cooked and not scorched.