In addition to keeping the originality and traditions of each country in the dishes, you can completely change the highlights of flavors and ingredients in many interesting and new ways. The variation of dishes will help you get unique “recipes” with their own imprint. Cordon Bleu and green curry – blend of Eurasian cuisine Ham with cheese or Cordon Bleu is a familiar dish for those who love European cuisine. With a crispy shell, soft meat and melted cheese, Cordon Bleu makes foodies “fall” because of its crispy, soft, and greasy taste that melts on the tip of the tongue. Cordon Bleu and green curry – a combo of European – Asian cuisine. Up to now, Cordon Bleu has had many different variations. You can combine it with green curry sauce to make this dish more Asian. The richness of cheese, chicken and the pungent taste of green curry help people enjoy the culinary beauty of two different cultures. Inside the crispy shell is the fatty and spicy cheese, chicken, and green curry Thai style sausage sandwich – East and West combined When it comes to hot dogs, we often think of hot dogs combined with familiar German sausages. But have you ever tried combining hot dog bread with Thai sausage? The highlight of the dish is the Thai-style sausage. Made from familiar ingredients such as pork, breadcrumbs and spices such as garlic, coriander, chili, lemongrass, fish sauce… The finished sausage is the perfect combination of meat taste. minced, sweet bread crumbs and a spicy blend of spices. Thai sausage sandwich – variation of the familiar hot dog sandwich.

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

– 1 kg of clams – 200g of plain rice – Sticky rice, green beans are half the amount of plain rice – Green onions, laksa leaves, onions, ginger – Spices: Seasoning seeds, fish sauce, pepper, oyster sauce. Processing: – Plain rice, glutinous rice, green beans are washed, soaked in water for about 1 hour and then drained. – Soak clams in water with a few slices of chili or soak with water to wash rice, then wash and boil until the clams open their mouths. – Separate the clam meat. Clam boiled water only filters the water inside. – Green onions, laksa leaves, washed and finely chopped. Thinly sliced ​​onion. Thinly slice ginger, grate a part to get the juice. – Marinated clam meat with 1/2 tablespoon fish sauce, 1/2 teaspoon pepper, 1 teaspoon minced onion, a little chili (if you can eat spicy) and a few pieces of chopped ginger for about 30 minutes. – Using a rice cooker, choosing the porridge cooking mode will both save time, and the porridge will cook very quickly and tenderly. Pour rice, green beans along with the clam broth, add white water. If you want more delicious porridge, you can replace the clam broth with bone broth. You estimate the amount of water about 4 times the amount of rice, the porridge will match. – Take some onion oil to stir-fry clam meat until fragrant, add a little green onion, chopped laksa leaves and pour into a plate. – When the porridge is cooked, open the pot, stir well, let it boil for a while, stirring occasionally to thicken the porridge. At this time, if you like the porridge thinner, you can add more boiling water. Season the porridge to taste, add a tablespoon of ginger juice to make the porridge fragrant, not fishy and avoid cold stomach. -When the porridge is cooked, scoop out into a bowl, sprinkle laksa leaves, green onions, fried onions, fried clams with a little pepper on top and enjoy. Minh Hoa (th)

RESOURCES (for a serving of 6 people) – Large snails: 1kg; – Small screws (stone screws, screws): 1kg – Raw spring rolls: 150g; – Pork bones: 300g (choose flying bones or lumps to make the water clear and sweet); – Noodles: 1.5kg; – Tomato: 300g – Tofu: 4 covers – Vinegar suddenly: 150-200ml; – Fresh chili, dried chili: 1 fruit (or replace it with satay) – Perilla, fresh onion, dried onion, raw vegetables served (thinly sliced ​​bananas or herbs of all kinds) HOW TO MAKE Snail Noodles at Home Step 1: Prepare ingredients Wash vegetables. Dried onions, peeled, smashed and chopped. Perilla, finely chopped scallions for each type. – Make chili sauce: Chop dried and fresh chili peppers, put them in a steaming pot with a little cooking oil or you can sauté scallions with a little oil, then add satay to the island to make it fragrant. – Fried beans: Cut the beans into small pieces, put in a basket to drain and then deep-fried. – Tomato cut areca, saute 1/2 dried onion and cook for color with 1 teaspoon of salt and seasoning; – Preliminary processing of snails: The purchased snails are soaked in water to wash the rice for at least 1 hour to remove dirt and viscous, you can cut into a very spicy chili so that the chili quickly opens its mouth to release dirt. Then wear gloves to rub the snails, change the water several times to clean the snails. Boil the water, drop the snails in with a little white salt, the snails boil again, then turn off the heat, pour the snails into the basket to drain (remember to keep the snail broth as broth) and then stir the meat at the top of the snails and belly. The edible yellow snails are kept, the white belly containing many baby snails is discarded. Wash the snails to remove the viscosity, fry the remaining 1/2 dried onions, add 2/3 of the snails and stir-fry with 1 teaspoon of fish sauce until fragrant. Step 2: Prepare noodle broth – Pork bones are washed, boiled and then poured out the first water, rinsed the bones and then put 1 liter of cold water into the bone broth on medium heat, when the bone water boils, reduce the heat, skim off the foam, let the bones come to a simmer. Bone broth is clear, not cloudy. – After simmering for about 1 hour, remove the bones, decant the water mixed with the snail broth. Put the sautéed tomatoes into the pot of broth, season to taste. Step 3: Make snails grow The remaining 1/3 of the snails are chopped, mixed with raw ham and 1 part of perilla leaves, chopped, molded into equal balls or can be rolled up into small balls and dropped into the pot of boiling broth. When it floats, let it cook for another 2-3 minutes, then take it out in a separate bowl. At this time, just add vinegar and a little chili to the broth, season again so that the broth is full of sour, spicy, salty and sweet flavors. Present: Cover the vermicelli with hot water, put the vermicelli in a large bowl, on top are snails, snails, fried tofu, perilla, finely chopped scallions, and then pour the broth on top. Serve hot with herbs of all kinds, chili or scallions with satay. You can add pork ribs or thinly sliced ​​ribs that have been cooked to make the noodle bowl even more delicious. Good luck with your snail noodle making!

-2 boneless chicken thighs (about 320 gr) -85 gr sweet potato flour (can be substituted with other flour) -1 bunch of basil -1 chicken egg -1 tablespoon beer -Curry powder -Condiments: Salt, white pepper, five spices, soy sauce, sugar Processing: – Wash basil, drain. – Wash chicken thighs, cut into bite-sized pieces. -Put chicken into a bowl with 1.5 tablespoons soy sauce; 1 tablespoon beer; 1 teaspoon five spices; 1 teaspoon minced garlic; 1 egg; 1 teaspoon white pepper; 1 tablespoon sugar; 2 teaspoons of salt, mix well and leave in the refrigerator for about 30 minutes to 1 hour for the meat to infuse the flavors. -Add half of the sweet potato powder to marinade and mix well. -Roll the chicken in the remaining half of the dough. -Heat the amount of cooking oil so that it just covers the surface of the chicken and fry the meat for about 3-5 minutes. Remove the chicken and let it cool for about 2-3 minutes. -Continue to heat the oil pan and fry the chicken, add basil and fry quickly for about 30 seconds. -Make seasoning sprinkle on chicken: Mix in a small bowl 1 tablespoon white pepper, half teaspoon five spices, 2 teaspoons salt, 1/4 teaspoon curry powder. – Sprinkle the mixture of salt, pepper, five spices, and curry powder just made on hot fried chicken to enjoy. Minh Hoa (th)

– Half a chicken (about 600g) – 400 gr of spinach – Laksa leaves – 1 onion – Pre-roasted peanuts, fried onions – Ginger, garlic, chili, red onion, lemon – Fish sauce, vinegar, sugar, salt, chili sauce Processing: – The purchased chicken is washed with water, pounded with ginger and granulated salt to rub all over the chicken skin, rinsed with clean water, and drained. – Boil water, add a little salt and 3 roasted purple onions until fragrant. Put the chicken in and boil for about 25-30 minutes. When the chicken is cooked, take it out, immediately drop it into a bowl of ice water, then take it out and drain. – Wait for the meat to cool down. Use your hands to tear or cut into bite-sized pieces. – Pickled vegetables, remove leaves, choose young vegetables, wash, cut into pieces about 4-5cm. – Boil water, add 1/2 teaspoon of salt, put the vegetables in and blanch for 1 minute. Remove the vegetables to a bowl of ice cold water and then squeeze to drain. – Thinly sliced ​​onion. Sliced ​​scallions. Put in a bowl 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 teaspoon pepper. Soak the onions in the vinegar-sugar mixture. – Make fish sauce: Put 2 tablespoons of sugar, 1/2 tablespoon of chili sauce, 2 tablespoons of fish sauce, 2 tablespoons of lemon juice in a bowl, stir well, add minced garlic and chili. – Mix salad: Put spinach, chicken, laksa leaves, scallions, onions in a large bowl. Pour in the fish sauce and mix the ingredients to absorb. Put the salad on a plate, sprinkle more peanuts, fried onions on top and enjoy. Minh Hoa (th)

Referring to the specialty of Trang An Ninh Binh, it is definitely indispensable for the famous goat meat dish that anyone who comes to Ninh Binh will have to enjoy. Ninh Binh goats are grazed naturally, eating goat meat feels firm, low-fat, sweet and fragrant. Ninh Binh Goat In addition, goat meat here is also processed into many dishes with many different processing methods such as grilled goat, rare lemon, stir-fried, pan-fried… Processing in restaurants, people often choose 2 types. mountain goats and grass-fed goats. If it is Ninh Binh mountain goat meat, it will feel firmer and more crispy when eaten, whereas grass-fed goat meat will be softer and sweeter. To have a delicious dish, it requires the chef to be very meticulous in processing and cleaning so that the goat meat does not have a bad smell, strong or unpleasant. Each restaurant will have different recipes, but most still retain the inherent characteristic flavor. Many people also say that goat meat can also cure many diseases, so if you have the opportunity to come to Ninh Binh, don’t miss the famous mountain goat meat here. Because it is a famous specialty, it will not be too difficult for you to find a good goat restaurant in Ninh Binh, but according to many people’s experience, delicious goat shops are usually concentrated in central areas. such as Ca Cave, Truong Yen, Hoa Lu. 2. Burnt rice Ninh Binh burnt rice is different from the rice of other regions because it is carefully selected from raw materials to processing methods. If in the past Ninh Binh burnt rice was traditionally made with carpentry to eat with goat sauce, now due to the needs of diners, elder rice is processed with a variety of delicious sauces with cotton wool or shrimp paste on top. attractive momentum. Ninh Binh burnt rice The special thing about the burnt rice dish in this ancient capital is that the chef must be very meticulous in each processing stage. For delicious burnt rice, you must use fragrant glutinous rice, clear and round seeds. Rice must be cooked in a cast iron pot on a charcoal stove. When cooking rice, the fire must be kept evenly to burn evenly, the grain is neither thick nor thin. After getting rice, people take it out to dry in the sun and then bring deep fried rice with lard or cooking oil. The price of each packet of burnt rice is also quite cheap, only about 30,000 VND. You can find yourself a pack of burnt rice at delicious restaurants in Ninh Binh or stalls selling souvenirs and specialties in tourist areas. 3. Nectar salad Nec salad is a dish not everyone knows when coming to Ninh Binh, but this is a very special cuisine in Kinh Do land. The frog is a fish in the same family as the eel, long like an eel. There are species that can live in salt water, there are also species that can live in brackish water, where this fish is famous and the best salad is the salad made in Kim Son district of Ninh Binh. . Frogfish is available almost all year round, summer is the most fish season, but this fish is smooth and very strong, so it is quite difficult to catch, so people often have to use nets to catch fish. Frozen salad The processing stage requires the chef to perform meticulously. Fish is washed with lime water, ash water and bamboo leaves. Then, people cut the fish from the back like an eel, remove the bones and slice thinly. Next, people use turmeric and ginger juice to remove the fishy smell of fish, then lemon juice is used to cook fish meat. The final stage is to mix fish meat with hearing. The special secret of this salad is the dipping sauce, called in the local dialect. This dipping sauce is very special and made quite sophisticated because it is cooked from crushed fish bones, along with batches, minced galangal, garlic, chopped chili along with sugar, main noodles, pepper … when eaten, you will feel You will receive the aroma of spices mixed together and the very characteristic smell of scallions. Enjoy fish salad with rice paper rolls with wild leafy vegetables such as fig leaves, apricot leaves, clove leaves… along with a handful of fish salad, rolled up and dipped into the dipper. You will see a whole culinary sky of Kim Son in the rustic but sophisticated dishes that make diners eat once and remember forever. 4. Yen Mac sour spring rolls Ne Legend has it that the Yen Mac spring rolls were created by the daughter of the senior official Pham Than Duat, Pham Thi Thu. She made this spring rolls based on the Hue royal spring rolls of the Nguyen Dynasty. Different from Thanh Hoa’s famous spring rolls or Phung spring rolls, Yen Mac Ninh Binh’s sour spring rolls are a much more sophisticated and careful dish, that’s why when you enjoy them, you will see the taste of the dish. This dish is very special. Yen Mac sour spring rolls Making spring rolls is not too complicated, but it is picky about people, it is the same ingredient, it is the same stage that not everyone makes the typical delicious spring rolls. After peeling off the leaves, you will see that the spring rolls still retain their characteristic pink color along with the tough and crispy skin fibers that blend with the aroma of guava leaves. When eating, it will be dipped with sweet and sour sauce and added a few slices of chili or rolled with fig leaves to increase the flavor of the dish. Yen Mac spring rolls are often chosen by tourists to bring back as gifts for their loved ones. However, not anywhere in Ninh Binh can make this dish, to be able to enjoy the true traditional flavor, you must definitely visit Yen Mac land, Yen Mo district. 5. Mountain snail Not only famous fried rice or goat meat, but also Ninh Binh mountain snail dish is not inferior. Mountain snails are often found in caves in the limestone mountains of Tam Diep town, Nho Quan, but not always. Ninh Binh mountain snail Snails are only available from April to August every year, and in the rest of the time, mountain snails often bury themselves in thick rock crevices. Therefore, if you visit Ninh Binh during this time, you will have the opportunity to enjoy Ninh Binh mountain snails. The difference of mountain snails compared to other types of snails is that they often eat the main leaves of medicinal plants, so when processing, they should not be washed too thoroughly or else the herbal substances will be lost. Mountain snail meat when eaten is often crunchy, no need to remove the intestines. You have to enjoy it slowly and chew it carefully to feel the aroma of traditional Chinese medicines. Mountain snails can be processed into many different delicious dishes such as water snails, stir-fried with garlic and chili, fried with tamarind or steamed with ginger and dipped in sour and spicy dipping sauce. Come to Ninh Binh to enjoy mountain snails when you have the opportunity because not every season has this special snail

Illustration. Referring to Nam Dinh without mentioning banh xiu pao is indeed a huge omission. It is known that banh xiao originated from the Chinese people. Xiu Pao is a cake with a thin crust like a baked mooncake, but softer and more fragrant. The filling includes char siu meat, eggs, flour, a little bit of pork fat and some typical spices of Nam Dinh people. From the outside of this cake, you might mistake it for a fried dumpling, but it’s not. After being fried in hot oil, each piece of hot banh xiao is crispy in the mouth, the aroma of the cake mixed with the aroma of meat makes it difficult for visitors to resist. Nam Dinh beef noodle soup Nam Dinh beef noodle soup has become a famous brand throughout the country, wherever one goes, one can see a pho restaurant with the famous Nam Dinh beef noodle brand. If Hanoi beef noodle soup is attractive because of the full look of ingredients, Nam Dinh beef noodle soup is attractive by the way it is processed with pho broth and beef. Talking about the heirloom recipe for Nam Dinh beef noodle soup, there is no universal recipe, because beef noodle soup here is cooked according to each family’s own recipe but is very attractive to visitors, “easy to get addicted to”. “. In most of Nam Dinh, people make pho and pho broth according to the traditional recipe, the noodles are soft, the pho broth is sweet and bone-flavored, and each piece of beef is fresh and not chewy. All blend together to form an extremely attractive and wonderful traditional pho flavor. Nam Dinh beef noodle soup makes visitors want to eat again but do not want to return. Little sticky rice Come to Nam Dinh, definitely enjoy a bowl of sticky rice at Hang Sat, this place is known as the best sticky rice restaurant in Nam Dinh. Sticky rice consists of white sticky rice served with char siu meat. The sticky rice here is extremely delicious with fluffy, bouncy sticky rice seeds, the meat is braised soft to melting plus the gravy is extremely rich. The fragrant plasticity of glutinous rice, the sweet flesh of sausages and char siu meat plus the spicy and rich taste of the sauce will make diners almost want to rub the delicious taste. Candy Doi It seems that candies are sold all over the North, but few people know that this snack originated from Nam Dinh. People call this candied sausage probably because its appearance is easily associated with the dish that the North people love so much. The ingredients to make this candy include: peanuts, sugar, malt, vanilla, but to make delicious sausage is not a simple thing. All thanks to the ingenuity and meticulousness of the candy maker. Longan Cake Longan cake is also one of the famous specialties of Nam Dinh that people often bring back as gifts. Hearing the name Banh Long, many people will think that this is a cake made from longan or longan fruit, but Longan cake is made from the famous yellow-flowered female rice of Nam Dinh. It looks easy to make, but in reality, making a delicious batch of cakes takes a lot of effort. From glutinous rice, chicken eggs, sugar and pork fat, through the skillful hands of the processor, round cakes, small and beautiful, like longan and golden in color.

Photo: Top Quang Ngai For the followers of sashimi, eating sea urchin is truly a worthwhile experience. Because the layer of meat is soft, sweet and moist with the taste of the sea, it makes me want to eat again after eating. If we are not used to eating, we can combine it with a little lemon to make it much easier to eat, this dish is contraindicated for people with weak stomachs and easy stomachaches! Photo: Nha Trang specialties An extremely popular dish at many seafood restaurants is grilled urchin. Nhum is usually grilled with onion fat or grilled quail and chicken eggs. After cleaning, only the meat is left inside. The chef will put on the grill with onion fat. When the urchin is almost cooked, the chef will drizzle the onion fat that has been pre-rolled. When eating, just sprinkle some crispy fried onions and you’re done. When baking the urchin with eggs, the eggs will be put into the urchin as soon as it is put on the grill and do not add any spices. When the eggs are cooked, add a little fragrant fried onions or roasted peanuts, and the delicious and greasy grilled egg rolls are ready. Grilled spring rolls with onion fat – Photo: Cu Lao Cham Porridge is an extremely nutritious dish, especially used to nourish the body of coastal people. The meat after preliminary cleaning is separated from the shell, combined with rice and peeled green beans and cooked into a porridge that anyone who enjoys will remember forever. Photo: Health & Life A high-class and extremely delicious dish is the soft, greasy pâté. The meager meat of each urchin is collected and processed according to each chef’s own recipe. The meat is carefully processed to reduce the slight fishy smell but still retain the attractive characteristic sea flavor. Especially, the pate Nhum will taste better when eaten cold with bread, hot rice or burnt rice. Tasting delicious food is a great part of traveling to new lands!

Ingredients of braised pork with pepper 300g pork belly
Red onion, garlic, chili, green onion
Water color
Spices: Pepper, sugar, monosodium glutamate, fish sauce How to make braised pork with pepper Daily delicacies: Braised pork with pepper. Buy meat, wash and cut into pieces. Red onion and garlic peeled, smashed, chopped. Scallions cut roots, wash and finely chop. Chilli washed, finely chopped.
If you don’t buy colored water, you can win by adding 3 tablespoons of sugar to the pot, turn on low heat, stir until the sugar turns brown, then add 1 cup of water, stir well. Continue stirring with your hands until the water is similar, then turn off the heat, let it cool, put in a separate bowl.
Put the sliced ​​meat in a marinated bowl with 1 teaspoon minced garlic, 1 teaspoon seasoning, 1 teaspoon sugar, 1 teaspoon fish sauce, 2 tablespoons color water, 1/2 teaspoon pepper, and chili and mix well and marinate for about 30-60 minutes.
Put the pot on the stove, heat up 1 tablespoon of cooking oil, then put the marinated meat on the island with medium heat, and cook until the meat is hunted, then reduce the heat. Stir the meat until it thickens. If you like to eat water, you can add a little more water.
Braise until the gravy is thickened and the meat is hunted, sprinkle with pepper and then turn off the heat. Ladle the meat onto a plate sprinkled with green onions and enjoy.

You can add this nutrient-rich food to your daily meal with spicy fried calamari. In addition to eating with rice, this is also an extremely mouth-watering snack, a “drinking bait” that cannot be better for husbands. How to make spicy fried calamari is not difficult. Resources: – 500 gr of ready-made scad fish thác – Green onions, purple onions – Horny chili, hot chili -Condiments: Sugar, pepper, seasoning Processing: – Onions washed and cut into small pieces. – Red onion peeled, smashed, minced. – Put the fish meat in a bowl with 1 tablespoon seasoning, 1 teaspoon pepper, 1/2 teaspoon sugar, 1 tablespoon red onion, 1 tablespoon green onion, minced garlic, 1/2 teaspoon minced chili and then use a spoon several times for the fish cake to absorb the seasoning, chewier and more delicious. -After the fish is finely fried, roll the ball and then flatten it, put it on a plate to prepare for frying. Note that you should apply a thin layer of oil on your palm so that when you roll the fish ball, it will not stick to your hand. – Heat oil on medium heat. When the oil is hot, put the fish cakes in and fry them until golden on both sides. When frying, it should be turned over often to cook the fish evenly and not burn. When cooked, remove to a plate lined with paper towels to absorb oil. Fried calamari, hot and spicy, with a characteristic aroma, served with chili sauce, you just want to eat it non-stop. Minh Hoa (th)

-Mikko dumpling dough (available with yeast): 400 grams. – Fresh milk without sugar: 150ml -250 gr lean shoulder meat (remove skin and fat) -Char siu seasoning package -100 grams of Mozzarella cheese Processing: -For lean shoulder meat marinated with half a packet of char siu seasoning for 2-3 hours and then grilled or fried. Cooked meat, diced, mixed with the remaining marinade, put on the stove to boil until the water thickens. Let cool. -Fresh milk is kept at room temperature or heated to about 30-35 degrees and then mixed with the available yeast bag. -Prepare a large bowl, mix milk with yeast and flour and 2 tablespoons of cooking oil, knead the dough for about 20 minutes. Cover the dough with cling film and let it rest for about 50 minutes. After incubation, the dough will expand 3-4 times, use your fingers to press the dough to release air, put it on a flat surface and then knead it again. – Divide the dough into equal portions. Roll each part into a round shape and then flatten it with your hand to make the dough surface bigger, the easier it is to put the filling inside. A spoonful of char siu filling with 1 piece of shredded cheese in the middle and then wrap the cake. – Under each cake put a piece of clean paper so that the cake does not stick to the steamer. Incubate the molded cake for about 10 minutes before steaming. -Steamed the cake for 10 minutes is the cake is cooked (do not steam for longer than 15 minutes to avoid the cake being called). Wait for the water to boil, then put the cake into steaming and do not open the lid during the steaming process. The finished products we get are cakes with a soft, fragrant crust, rich and fragrant char siu inside, mixed with fatty leopard cheese, the more you eat, the more mashed. Minh Hoa (th)

Ingredients for fried anchovies with garlic and chili 500 gr anchovies
100 gr deep fried flour or cornstarch

2 chili peppers, 2 garlic cloves, dried onion, green onion
Seasoning: 3 tablespoons fish sauce, 1 teaspoon chili sauce, 1 teaspoon sugar, 1/2 teaspoon pepper 1/2 Daily delicacies: Fried anchovies with garlic and chili. How to make fried anchovies with garlic and chili Anchovies are washed and drained, then put in a bowl with fried flour or cornstarch, add a little salt and pepper, stir well. Garlic, chili, chopped onion.
Put the oil pan on the stove, heat the oil, put a little anchovies in and fry on medium heat. When the goldfish is crispy, remove the fish to a plate lined with absorbent paper.
Make the sauce: Put 3 spoons of fish sauce, 1 spoon of sugar, 1 spoon of chili sauce, minced garlic, and minced chili into a bowl and stir to dissolve.
Put another pan on the stove, heat 1 tablespoon of oil, add green onions and dried onions, minced garlic to the island until fragrant. Pour the sauce mixture into the boil, then add all the fried fish to the island to infuse the spices. When the mixture is dry and clings evenly to the dried fish, sprinkle some pepper, then turn off the heat, put the fish on a plate to eat with hot rice. Fried anchovies with garlic and chili can be made a lot, put in a jar and preserved in the refrigerator to eat gradually.

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

Bread Milk dot bread is a childhood reminder, familiar to most Vietnamese because of its simplicity, delicious taste and addictive taste. You do not need to prepare elaborate, only with crispy hot bread and condensed milk can enjoy. If you want to break the rules, try adding iced cocoa to dot the bread. Simple ingredients include pure cocoa powder, condensed milk and some ice cubes. The slices of bread are pre-cut, when eaten in a thick glass of cocoa, there is a bit of bitterness and sweetness, bringing a refreshing feeling. Each style of enjoying bread brings its own delicious taste. Photo: Congcaphe, Chanlovefoods, Hukha.foodaholic, Hoanglam.foodie. Egg cream bread is also a suggestion not to be missed. You whip the egg yolks. After beating for about 5 minutes, add sugar and continue beating until the mixture is smooth, light yellow, you can use bread to taste the aroma and fat. Pan bread with easy-to-prepare ingredients is also great for preparing in the morning. Fried eggs, sausages, rolls, pate, canned fish or cheese can all be used to create quality, nutritious food pans. In addition, some cilantro, carrots, sweet and sour radish, cucumber will help you get sick. When you eat, you tear the bread dipped in rich sauce and sip each ingredient in the pan to feel the full taste. Pasta Mixed noodles are a familiar, easy-to-make dish that saves you a lot of processing time. From instant noodles, you blanch with boiling water. However, do not blanch for too long because it will make the noodles soft and reduce the taste. Noodles are removed, then mixed well with seasoning and sauce packages. For more quality dishes, you can enjoy mixed noodles with eggs and green vegetables. Ingredients such as shrimp, beef, sausages, fish balls … or vegetables can be used in this dish. A plate of stir-fried noodles with varied toppings makes for a delicious breakfast. Dry noodles mixed with sauce combined with eggs, meat or seafood … are all delicious. Photo: Hoanglam.foodie. Pilau With the cold rice available, you can immediately make the egg fried rice that is fast, but still delicious and nutritious. After frying the shallots with the oil, place the rice in a pan and stir over low heat. Next, you add eggs and stir well with rice until the eggs are dry, sticking to the rice. Soy sauce, pepper, monosodium glutamate are indispensable spices to make the meal more rich. Fried rice has eye-catching colors, stimulating the taste buds of people. Photo: Quynhu.joyn, V_vkumo. In addition, green beans, carrots, sausages, pomegranate rolls, if combined, will make the fried rice more eye-catching and strange. The rice is poured into a plate when eaten, the above is scallions, cilantro is more flavorful. If you like, you can decorate with tomato or cucumber. Porridge To ensure your health during the complicated Covid-19 epidemic days, do not forget to prepare delicious and nutritious porridge. By storing rice in the refrigerator first, following the steps of rinsing the rice, draining it, putting it in a nylon bag and placing it in the freezer overnight, the moisture in the rice will freeze, the rice grain cracks and the cooking time will be faster. Delicious, hot porridge bowl is quite ideal for you to recharge at the beginning of the day. Photo: Chef_thuy_pham, Aspiringtable. When you cook, put the rice in a pot of water, place it on the stove and cook on low heat. During this process, do not forget to stir the pot for about 10 minutes at a time so that the porridge does not clump or clump. A little salt will be seasoned to help the porridge taste fat and mouth-watering. Types of green onions, perilla, and Chinese aroma help make the dish flavorful. In addition to the simple porridge with eggs and onions, the processor can combine shrimp, mushrooms, meat … depending on the taste to make the meal more delicious, rich in quality. 3 delicious, simple dishes made from eggs Housewives can refer to the following 3 simple ways to prepare breakfast for the family. The dish only takes about 5-7 minutes to process.

The mudskipper makes a strong impression on the viewer because of its unusual shape. The fish is only as small as 2-3 fingers, the skin is rough, but with eyes as big as the head and a pair of hard, strong fins extending out like two paddles. Going to the mangrove forests in Nam Can, Ca Mau, visitors can see mudfish clinging to trees, swimming under water and “jogging” on the ground. The appearance of the mudfish on the outside is very ugly, but for the indigenous people, this is a food source that contributes to enriching daily meals and is also a specialty dish for far away guests when coming to the land. this. There are many dishes from mudfish such as pepper, deep-fried, sour soup with rice, … but the most delicious is still grilled mudfish with salt and chili. Because the mudskipper fish has a rich sweet taste, grilled on a charcoal stove is the best way to cook fish. Mudskipper fish brought back to wash the mud, salted and chili, and then baked on charcoal stove. Just a little, the aroma of fish spread mixed with the pungent scent of chili also makes diners be impressed by the rich flavor of this dish. Coming to Ca Mau, you should definitely not ignore the snapper fish with pepper – a very familiar dish to the people of Dat Mui region. The reason that sardines have peppercorns are favored by people and tourists because this dish has a salty, sweet and sweet taste, which is very suitable for use with white rice. Braised sardines with pepper to taste delicious must be stored in a clay pot. After seasoning fish will be cooked in a clay pot with coconut water and lard, let it simmer until the fish is dry and the fish is cooked. Regarding the land of Nam Can Ca Mau, asking for a hotpot of snapper, everyone knows because this dish is very famous here. The sweetness of the fish meat, in harmony with the sour taste of tamarind juice and the spicy taste of chili, has created a delicious mudfish hotpot that is ecstatic for many visitors. When using this dish, visitors should pay attention to only put each boiled fish in the hot pot so that the fish is ripe, not ripe. The mudfish hotpot is also served with water spinach, banana, tomatoes, herbs … and many other vegetables. In particular, this dish must be used with tamarind fish sauce and noodles. Besides, the mudskipper can also be dried. Dried mudskipper fish fried or grilled with tamarind fish sauce is great. Photo: Internet. Invite readers to watch the video “Specialties Super Horror Not Everyone Dare to Eat”. Source: Youtube.

Galbi – grilled ribs. Galbi is the common name of grilled ribs in Korean cuisine. Galbi is usually beef or pork ribs soaked with soy sauce and then grilled. Bulgogi – grilled beef. Bulgogi is marinated with soy sauce and sugar, which makes the dish fragrant and softer. Beef bone soup, also known as seolleongtang, is made from hardened beef and bones. Samgyetang – Chicken ginseng. Every year in the history of Korea there are 3 hottest days called Chobok, Jungbok, Malbok. During these hot days, ginseng chicken dish is wanted by many people because it has the effect of dissipating the heat. Sindubu-jjigae is a spicy stewed tofu dish. Soft tofu is made with soaked soybeans, also known as “beef in the vegetable garden”. Naengmyeon – cold noodles. This noodle dish is used in a large bowl, has a strong smell, and has a sweet and refreshing taste like dissolving the heat of summer. However, this is not the reason why this noodle dish is rejected in the cold season. Japchae – Burmese mixed with Korea. The main ingredients are made from vermicelli and seasonally arranged vegetables (usually sliced ​​carrots, onions, spinach, mushrooms) and meat (usually beef). Korean people use sesame oil (sesame oil) to fry. The main spices of this dish are soy sauce and chili. Gimbap – Seaweed roll rice. In terms of shape, Gimbap is like Japanese Sushi, but is processed larger and inside there are many different types of foods creating unique colors. Bibimbap – Mixed rice. Normally a bowl of bibimbap rice must have at least 7 colors: white rice, egg yellow, green vegetables, brown meat … Common vegetables are chopped cucumbers, carrots, vegetables. bina, the price has been outrageous. Kimchi is a dish that should not be missed because this is a dish that Koreans respect and indispensable in daily meals. Not only is the country’s traditional dish, kimchi is also a favorite dish for many tourists.