Mango pickled in sugar This snack is very popular with women because of its attractive sweet and sour taste. In addition, this dish is also a healthy snack option, which does not make you fat but also provides many vitamins. Mango pickled sugar is usually made from raw mango, soaked with sugar, little salt and sometimes a little chili to enhance the taste. A jar of mango soaked in sugar can be preserved for a very long time, so you can store it in the refrigerator to eat gradually. Mango soaked in sugar has an attractive sweet and sour taste. (Illustration) This dish can be canned for long-term preservation. (Illustration) Cake mix It can be said that mixed rice paper is the most famous snack in Saigon. Although mango is not the main character, but without this important ingredient, mixed rice paper is no longer “addictive” so much. The sweet and sour taste is unbelievably harmonious with the tongue-slicing spicy taste of satay and the salty taste of shrimp salt. Just add a few toppings such as beef jerky, quail eggs, roasted peanuts and sprinkle with herbs, and you have a delicious dish for an afternoon meal. Raw mango is an indispensable ingredient in mixed rice paper. (Illustration) The sour taste of mango helps to balance the tongue-tearing spicy taste of satay. (Illustration) Mango salad Salad is a common word to refer to mixed dishes with the participation of southern fruits and wild vegetables, and most salads have more or less the presence of mango, such as dried beef mango salad, mango salad with pig ears, mango salad with shrimp and meat… Usually Saigon people eat mango salad as an appetizer at parties. However, because the nature of the mango salad is also “light”, many people have turned it into a street snack. Just remove the sophisticated boiled meat, instead, dry beef and fried garlic, add a little onion fat and you’re done. From a party dish to a street food, mango salad still makes many people drool every time they remember it. (Illustration) Mango salad is often served with dried beef, dried shrimp,… (Illustrated photo) Mango shake In fact, in terms of “essence”, mango shakes taste no different from other mango dips and mixes, but “old bottles of new wine”, in addition to required spices such as chili salt, Tay Ninh salt, many sellers Also mix a little satay, shrimp paste, onion fat or fried garlic. In addition, the shaking helps the mango to absorb more spices. Depending on the taste, some people like raw mango shakes, others like medium ripe and there is no shortage of people who like to eat fully ripe mangoes. Up to now, although the “mango shake fever” has somewhat subsided, this dish still persists in taking root in Saigon thanks to an extremely stable number of diners. Mango shake used to cause fever for a long time. (Illustration) This is still a snack that is loved by young people. (Illustration) Raw mango with sugar sauce, fish sauce, chili salt… Mango itself is already an attractive dish loved by Saigon people, so there is no need to be too fussy, mango can be combined with any spice. However, the most popular ones are chili salt, Tay Ninh salt, fish sauce mixed with sugar, etc. Raw mango has always been a favorite snack, especially with “union friends”. The position of live mango in the world of junk food can be said to be sustainable over the years, going from the generation of grandmothers and mothers to the current generation of schoolgirls. This snack appears on most fruit carts standing in front of schools or offices… And usually these carts have at least 2-3 types of sauces and condiments. different for you to choose. Raw mango dipping sauce. (Illustration) Raw mango dipped in Tay Ninh salt. (Illustration)

Tamarind, also known as acacia prickly, is a plant that lives in the tropics. (Illustration) It is not known when they appeared, but the shady rows of tamarind have become a familiar image of the Vietnamese countryside. The trunk is tall, coniferous and often grows wild, without needing to be nursed or fertilized. And the most attractive thing for the children is the swaying bunches of fruit at the top. Called tamarind, but this fruit grows all the way up. (Illustration) Although the water tamarind is divided into segments like normal sour tamarind, each fruit is bent into a strange curved circle. Water tamarind when young, the skin is green, flat and relatively hard. When it reaches maturity, it expands on both sides of the fruit body to reveal the white flesh and black seeds inside. But the most attractive is when they get old and turn pink and red, making all children crave. Tamarind water when ripe turns pinkish red and bends back into a ring. (Illustration) Picking tamarind is not easy, because the trunk has many thorns, so few dare to climb it. But the most “lucky” way is to throw stones to let them fall or wait until they fall, then pick them up and enjoy. They’re used to eating, so every time the fruit is ripe, they all stand under the tree “soup tamarind”. If you want to pick tamarind, you have to poke or throw stones to make the fruit fall. (Illustration) Although the layer of rice is a bit viscous, it has a very strange sweetness. There is no need to dip anything in salt and fish sauce, just chew on the white meat, wait for the aroma to spread slowly, very pleasing to the mouth. In addition, a little bit of flesh on the outside of the shell lingers in the throat, making the children want to eat again and again. The simple taste has gone into the carefree memories of many people. (Illustration) No one can resist this delicious childhood taste. (Illustration) Currently, tamarind does not seem to appear much even in the countryside. That’s why people sometimes forget the familiar food of that time, but every time they recall the image of tamarind swaying “inviting” so provocatively that all the children have to make a fuss, it’s like childhood rushing back. Such small joys are such a dear part of rural children.

Beef hot pot “graveyard”: The beef hotpot restaurant “graveyard” is located on Nguyen Thi Dinh street, District 2, City. HCM. This place has existed for 15 years now, with a name quite familiar to young Saigonese. This creepy-named restaurant is usually very crowded, you only need 130,000 VND to enjoy a hot pot of hot pot with many attractive side dishes. There are many graves around the shop, which makes many people wary when coming here. The space is airy, clean with delicious food taste and affordable price. This is what keeps people coming back. “Ma” tea: This is a common name for a Chinese-origin tea shop located just near the Soai Kinh Lam fabric market (District 5, HCMC). The tea shop is located in an old house that is more than 70 years old, passed down through 4 generations. Because the shop usually sells until late at night, under the dim and dim street lights, many people call the shop “ghost tea”. Those who have once enjoyed “ghost tea” here have the same comment that the tea has a delicious and delicate taste that is unforgettable. Many guests eat at a time up to 4, 5 types of tea at a time. Each type has its own unique flavor that makes customers full but still hungry. The tea shop serves a variety of teas with distinctive and delicate flavors. The tea dishes here all have quite unique names such as hot/cold boiled chicken seeds, Quy Linh Cao, red apple longan, chicken seed root powder, bo bo quail eggs, etc. Broken rice “ghost”: On Dinh Tien Hoang street in Binh Thanh district, there is a broken rice shop that almost only appears at dusk and then disappears again at dawn. Therefore, the name “rice broken rice” is also associated with this restaurant for that reason. In fact, the shop called Huyen broken rice is located in an alley on busy Dinh Tien Hoang street. Just hearing the name, everyone feels “chilled” a bit, but in fact, the restaurant is famous because the secret of the dish is quite special compared to many other places. In addition to the familiar broken ribs – pork – cha, guests can order other side dishes such as grilled chicken, soups, and soups. Only a few small tables are displayed along the alley with the price is not cheap, but this restaurant still does not see the absence of visitors every day. Sticky rice “morgue”: Originally a car selling sticky rice on Tran Phu Street, it is located right at two funeral homes, so this sticky rice restaurant has such a “scary” name. The highlight of the restaurant is the famous delicious salty sticky rice, along with the very cheap price of only 10,000 VND/serving. Hot sticky rice is delicately wrapped in banana leaves to create a delicious feeling, served with cotton balls, sausages sprinkled with a little spicy sauce and a little fried onion fat, making many people eat once but remember forever. The restaurant has been around for 40 years and is open for sale from 16-24 hours daily. Photo: IT. Invite readers to watch the video “Chaosing the tray of 1 million dishes with only a few dishes, not including rice and sticky rice”. Source: VTV TSTC.

How to make banh beo is quite simple, fragrant rice is soaked soft, pureed, add a little salt, stir well with warm water, let stand for a few hours for the dough to blend, you can scoop each spoon of flour into about 1/3 cup , steamed in boiling water for a few minutes, the cake is cooked. Just like the banh beo cup in many places, the bowl of banh beo is quite large and has depth. The filling of the cake consists of cotton ball, deep-fried bread and onion fat and is served with a slightly sweet and sour fish sauce mixed together. Banh beo is best eaten when it is hot. Because they have to sell a large number of cakes, the owner must prepare the cakes in advance, after the guests arrive, the cakes are brought back to be reheated for a few minutes to enjoy. One of the ingredients that make up the soul of a bowl of banh beo is cotton balls, deep-fried bread and onion fat. Cotton scrub is made of pork, soft, dry and spongy fibers that look very pleasing to the eye. The taste of Phu Yen cotton rub is just right, not too sweet, not too salty. Particularly, after deep frying, the bread is made into small pieces, looking like each fat clove, yellow, greasy and very crispy. As for onion fat, although it is a small ingredient, it contributes to making the cake look more eye-catching and fresher. After completion, the cook will sprinkle some cotton balls, bread and onion fat on each cake, arrange in a large tray of about 10 cups and serve to diners, accompanied by sweet and sour fish sauce. The place that is considered by everyone to be the best banh beo in Phu Yen is at the foot of Nhan mountain. And Co Mai shop (old shop) is a shop selling banh beo which is considered to be the best in that area every day, attracting a lot of visitors. According to the owner, the shop has existed for more than 10 years and can sell more than 7,000 cups of banh beo every day. The shop is open around 4:30 pm to sell until about 9, 10 pm is sold out. The price is also relatively affordable, a tray of 10 cups of cake costs 15,000 VND. The shop is at peak hours around 6-8 pm, at that time the shop is quite crowded, so if you go at this time you will have to wait a bit. The price is affordable, the food is delicious and rich, making many diners eat a few trays of banh beo and still crave. (According to GiadinhNet)

Streetcars “degree” add umbrellas to avoid sunlight Social networks these days may also become a place carrying stories of sunshine and rain, gliding back and forth to see a friend writing a few lines of coal that are so hot, whoever is witty will post with a photo. The weather was so intense, the April sunshine “can’t be a joke”. It was very sunny, the weak power to go out in the street at noon, mild, heatstroke, dizziness, dizziness … more severe, sometimes hit in the sun, fever is always about. But when it rains for about three days, someone hears sad, craving sunlight, because the people of this land are accustomed to sunshine rather than rain and cold. Look for the sun to dry clothes, blankets, pillows; look sunny to go to school, work hard; looks sunny for a date, coffee and firecrackers, in the afternoon walking in the street to get cool … Coal is so coal that, but this land all year round “craving sunshine” than rain. Because of that, people often say “Saigon sunshine” as a “specialty” to make people remember, like in the North, there is “autumn in Hanoi”. And under the bewilderment of the city, life stories are also more sweaty. Workers of construction works, motorbike taxi drivers, deliveries or street trucks / trucks were sweating in the middle of summer noon. “He has been so sunny these days,” she lamented, pushing a fruit cart on Cach Mang Thang Tam Street (District 3). “Never mind, he would rather be sunny to do business than rain,” said a “colleague”, who carried banana rice paper, replied to Ms. Ninh. And somewhere on the street, free iced tea boxes are more, to share hardships with workers, people often say that the city of love is also because of small and cute things in everyday life like this. . Stop the car and wait for the red light, people are also trying to get a shade; rice bushes, pavement toad shops also take advantage of a bit of shade next to the wall, canopy … for customers to gather to help protect the sun. Along the streets of the city, drinking water “specialty” for the hot season also begins to bustle. Kumquat tea, orange juice, passion fruit … are everywhere, stop the car less than five minutes to have a glass of cool water. And even though there are only 2 rainy and sunny seasons, but the specialties of the fruits of the four seasons in our city are not lacking. Looking at the fruit trucks on the street can also guess what season the weather is. Like these days, the fruit trolley is usually golden yellow, looking to know right away the tea season, the famous fruit in Vinh Long and the western provinces also has time to go to the street for customers to choose. Because of the golden color of the round tea bar, shining in the sun, but could not stop to stop, the staff of the office gathered as snacks. Just like that, every season, the fruit grows, the end of the season is to rambutan, longan … Not as harsh as the sun of Central Vietnam, the sun in the city is not only a geographical feature, but it is also a part of the personality of the people of this country, easy to forget, as well as the sun. that chang then rained again. The sun of the city also carries more casual stories of manual workers, heavy street vendors … It is better to suffer from the sun but the heavy rain!

Noodles originated from … Soc Trang. Photo: Foody. Noodles with pepper The noodle dish in Saigon is looking for … also wants to spend the eye. On the contrary, also in Soc Trang, such as vermicelli salad, there is a sale of ha ma. – So this pepper vermicelli originated in Soc Trang already and must definitely cook with pepper and then swallow – Name Tu Ca Khau asked. School Name “Yes”: – Both are exactly the same. And one more interesting thing is that stemming from the Tieu immigrant of our country, has the same sound with pepper. Now give it to Her Hai, She Hai knows this dish that. Hai Hotot happily presented: – Pepper noodle is influenced by the Tieu A’s potential duck dish. It sounds really cool, but it’s really simple to cook. Duck meat and hearts are marinated with crushed green pepper, garlic, minced purple onions, sugar, monosodium glutamate, cashew color, marinated a lot of pepper so the broth has a spicy taste. After the meat is absorbed, fry briefly, then add the bone broth and fresh coconut water to the pot. Potential until the meat is tender and tender. Arrange the raw vegetables under the bowl, put the vermicelli on top and then fill the broth with the meat. Later on, there was a variation of rice noodles cooked with pork rolls, called “black pepper vermicelli”, but there was more boiled beef corn. Ms. Hai launched the spicy noodle dish “tearing heaven and earth”. Bun sung is an exotic dish that definitely makes the mouth and stomach happy. Photo: Foody. Noodles sung “By … with a machine …” until I drop the stork like a sharp mark, the rest are figs only, and maybe eating this vermicelli will … – Lade me “Near the squid, it’s black”, near the name Tu Ca Khia has a strong influence, but she has not said it all, she is arrested by Lady Hai Hung Hut and interrupted: – Also less joking, please two words “peace of mind”. Figs here are merely figs, there are no natural figs. “Ha ha”. Name of School Attendance: – I totally don’t know this kind of vermicelli, what is it with Vung Tau, what is it near to? Ms. Hai smiled “hi”: – There is no apricot, near and far from relatives. Fig trees and water lilies have nothing to do with it. Noodles in all kinds of casserole … Nam Dinh asia. In Saigon, I also look red in my eyes. This dish besides Nam Dinh also belongs to the “good quality” of the aunts. Noodles are eaten with figs and star fruit with sour salt and fat, many people call it fat noodles. Actually, these are two things to eat, but vermicelli is rieu vermicelli with added fat. Starfruit and figs are sour, acrid to increase the flavor, strange and easy to eat is also to help relieve boredom. Remember the sentence “Pleasure as well as happiness”, so I asked Six Demons: – There are vermicelli so you must have vermicelli in summer? And there is a lot in Hue, making many delicious dishes, including salt and sour in the summer. Ms. Hai said: – I heard about vermicelli, but that was figuring out that the paternal fathers had goat blood. Never heard of vermicelli. But also came up with a good idea, maybe we can cook vermicelli and eat every meal. – Let’s try to cook for two meals, but first of all, cook the noodle soup first, it sounds so good. – Name Tu Ca Khau appeals. Ms. Hai replied that the whole country is really homeland: – Cook, cook something that cook, cook for you to eat like this: “Eat figs to sit at the base of the fig tree Eat and then throw the five elements “.

She called a motorbike taxi to take them to Hong dry pho restaurant on Nguyen Van Troi street, Pleiku city. It’s not yet morning, but the shop already has many customers. Sitting down at the table, she calls “2 special bowls”. When the staff brought up the food, I was surprised to see that with the “2 bowls” that she ordered, they carried 4 bowls, 2 dishes, 2 cups, not to mention the extra cup of chopped chili. She looked at me and laughed: “Surprised what? Dry pho here, can call 1 2 you”. It turned out that, 1 part of dry pho consists of 1 bowl of dry pho, 1 bowl of broth, 1 cup of black soy sauce, in addition to a plate of bean sprouts, a plate of raw vegetables. Looking at the dry noodle that looks like a noodle thread, with the owner of the shop standing next to it, I asked him happily to explain: “It looks like noodles, it’s not noodles. Dried pho is made entirely of rice flour, the rice is washed, soaked, crushed, then rinsed into a cake and cut into yarn. stick together “. Seeing me nodding to show understanding, he added: “Ordering dry pho always has to wait longer than traditional pho, because we have to let the noodles dry a little after boiling water to reach the level. Chewy fit, delicious food “. At this point, the fragrant scent of the bowl of steaming soup made me salivate. Your small turn instructs: “Soup is stewed broth. Dry chicken, the chicken is shredded to separate, but I ordered a special bowl so the chicken is shredded into the pho bowl, and the broth has beef in it. Well, there are minced pork mixed in a bowl of dry pho. ” According to your child’s instructions, I dropped the price, cut the herbs and put them in a bowl of dry pho, mixed with black soy sauce to taste. Pick up a piece of pho, feel the delicious taste of fresh vegetables, the toughness of the noodle, the greasy taste of fat and minced pork, then take a spoonful of sweet broth. What a miracle the wonderful combination of lumpy beef, sweet shredded chicken meat and greasy minced pork with a rich taste of black soy sauce – it is said that it is cooked very well and is a characteristic taste of individual shop. I passionately enjoy the special pho from the Central Highlands, still crave it, but can’t eat more because it is too full, because the bowl of dry pho is not small and the bowl of soup is not small. Years later, I have many more times to come to Gia Lai, both for work and to go out, but not once did I come to Gia Lai without enjoying this delicious rustic food.

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