Koreans love to eat kimchi, it can be said that this is almost one of the “national delicacies”, indispensable for Koreans. Now kimchi is not just a side dish, it is also made into an energy drink. Recently, a Korean brand has launched the product “Kimchi Energy Drink” in limited quantities, which is enthusiastically hunted by young people. According to research, kimchi energy drink does not have a strong sour or spicy taste like traditional kimchi. Many people who drink it say that this special energy drink has a sweet and sour taste, greasy but not fatty. When eating rice is fed up with too much fat, taking a sip of kimchi energy drink will make you eliminate the feeling of loss of appetite and eat more deliciously. According to the manufacturer, this is an energy drink extracted from kimchi, a 240ml can is sold for 3000 Won (~ 63,000 VND). On the packaging, there is also a picture of cabbage kimchi that looks very eye-catching. Quite a few people said that before drinking, they were curious to know if the taste was strange and quite cautious, but when they drank it, they felt a little bit of strawberry taste. In addition, kimchi energy drink has a transparent light pink color, very beautiful, so it attracts a lot of young Koreans, especially girls who love new things to order and experience. Many Korean girls buy kimchi energy drink because the packaging and color of this drink is very beautiful. It is known that kimchi energy drink will not only help users reduce boredom and fatigue but also bring a strong source of energy, helping to be more alert. Not only this energy drink is very special, recently, a Korean manufacturer also launched a watermelon-flavored gummy candy, the outside is a green watermelon shape, the inside is red, two The flavor blends together quite nicely. As soon as watermelon gum appeared, immediately attracted many people to leave messages that they wanted to be ordered.

A carbonated beverage and a dish that is both spicy and sour, often served with rice, bacon, instant noodles, but also made by a fermentation method like kimchi, how can it be combined with can each other? But in Korea, yes! Even this kimchi energy drink is very popular and is enthusiastically welcomed by young Koreans. Because when you eat greasy food, carbonated drinks will make you feel less bored, combined with the taste of kimchi will be more delicious. Kimchi-flavored soft drinks are being enthusiastically welcomed by young Koreans The water can is designed in white with a very eye-catching cabbage kimchi pattern, feeling both cool and sweet. When not trying it, many young people think this is a strawberry-flavored carbonated water because it has a beautiful peach-like color. When enjoying, it does have a strawberry taste, the gas concentration is not too strong, but later on, the taste of kimchi can be felt, but not very strong, just spreading in the mouth and then melting. The content of kimchi accounts for 0.001%, only creating a feeling for the drinker. Kimchi-flavored soft drinks are also energy drinks, helping users feel more alert and energetic. A 240ml can of water is sold for 3000 won (VND 63,000) in Korea.

Summer comes, Americans go crazy again with cicadas sweeping everywhere. Although they do not cause damage to crops like locusts and grasshoppers, their cries are extremely scary. Seeing a good opportunity, Asians in the US began to promote many dishes from cicadas, from fried, traditional grilled to pizza, stir fried, cooked with sauce.. At first, they were hesitant, but after enjoying the deliciousness of cicadas, Americans began to learn how to make many different dishes from cicadas themselves. Recently, a famous pizza restaurant in Ohio has launched a spicy Thai cicada pizza. After launching the test version, the number of customers responding is not small, those who have tasted it say that the cicada pizza is very delicious. Since then, many variations with cicada pizza have been expanded, giving customers more choices. Most people think that although it looks terrible, cicadas eat very well. Cicada pupae are more common than cicadas. Americans use onions, peas, peppers, garlic, lemons and the like to make salads with cicada pupae or stir-fries together. A rich, aromatic cicada sauce created by Americans. Pictured is a traditional Mexican tortilla with fried cicadas. Those who have tasted it say that it is more delicious than regular cakes. The main reason is because fried cicadas are very crispy and high in protein, so they have a delicious taste. Americans are now starting to add cicadas to many of the dishes they normally eat. Fried cicadas sandwiched in burgers is a typical example. Some more sophisticated people also make a delicious cicada sauce, which is to mix mashed potatoes, butter with salt and pepper, squeeze a little lemon on top, sauté red onion, jalapeno, garlic, and finally serve with tick sorrow and eat together. Many main dishes are decorated with cicadas on top, and even cicadas are wrapped in chocolate to make cicada chocolate and other desserts. However, experts from the US Food and Drug Administration recently warned Americans addicted to cicadas that it is best not to follow the cicada eating trend if they are allergic to seafood. . That’s because cicadas are close relatives of lobsters and shrimp. Invite readers to watch the video: Strange dishes of Vinh Phuc people

Bitter melon is a fruit that, although not beautiful in appearance, is extremely nutritious. Bitter melon can be refrigerated and then eaten raw directly with very attractive, can be steamed, fried, cooked in soup… in which stir-fry is the most popular. However, not everyone dares to eat bitter melon because the bitter taste of melon causes an unpleasant feeling. Moreover, bitter melon is not easy to stir-fry, although the frying time is fast, if you don’t know how, it will make the melon soft and lose its original green color. So how to keep the crispiness of the melon, the beautiful green color and eliminate the bitter taste of the melon after stir-frying? Some people think that blanching bitter melon before stir-frying will reduce the bitter taste, but just blanching is sour enough, needing to take another step. Some people say, you should soak the melon with salt water before cooking. But we also know that salt has a very strong dehydrating ability, if you soak bitter melon with salt first, it can indeed reduce the water in the melon and remove a small part of the bitterness. But this will also make the bitter gourd lose its crispy taste, when eating the melon it will be a bit mushy. Long-time chefs share their experience, it is not difficult to process fried bitter melon with little bitterness. You can refer to the following tips: First, when buying melon, it is necessary to wash it with clean water to remove dirt on the surface of the fruit. Then use a knife to cut off the two ends, cut / remove the intestines of the loofah. Use a spoon to scrape out the white part of the bitter gourd. This white part is the cause of the bitter taste of the melon. At this time, use a knife to cut bitter melon into thin and even slices. Put bitter melon in a large bowl, add a moderate amount of sugar, stir well and marinate for about 20 minutes. When the time is up, wash the bitter melon twice with clean water. Next, pour a sufficient amount of water into the pot, turn on the heat and bring to a boil, add bitter melon to blanch quickly, blanch until the melon turns dark green, then immediately take it out and drain. Pour a little cooking oil into the pot, turn on the stove to high heat, add minced onion and garlic and fry until fragrant. Then add bitter melon and stir-fry on high heat, stir quickly. Add a little salt and seasoning powder (optional) to taste and then turn off the heat. Only stir-fry the melon for about 2-3 minutes to keep its crisp, beautiful green color, if it takes a long time to cook, the melon loses its color and becomes soft and not delicious. So when stir-frying bitter melon, you only need to remember 2 important steps, which is marinating sugar with melon. Sugar has a weaker dehydrating property (removing water from the fruit) than salt, will not soften bitter gourd, and can remove the bitter taste. Moreover, marinating sugar makes bitter melon more crispy. The second step is that after washing, it is necessary to blanch the melon, the bitter melon is both green and crispy, the bitterness is reduced again. Good luck!

Tran Nhung shared, cooking is both her passion. Although working during office hours is very busy, she still tries to find time to cook in the evening. “ For many singles, after work, there are many ways to relieve stress, such as going to coffee with friends, going for a walk or simply wandering the streets, I choose to go to the kitchen to cook for myself meals. Simple, palatable. I think this is also a way to love yourself and relax more.” Nhung shared. She shared, her parents are very meticulous and careful in eating. For example, when cooking, a dish’s seasoning must be bought, but cannot be left without. When she was a child, her parents opened a popular rice restaurant in the district hospital, perhaps that’s why Nhung was exposed to dishes from a very early age. The first dish she was taught by her father was fried beans. It is the manipulations to create a simple but delicious dish that makes 9X fascinated, and love the kitchen all the time. Very eye-catching dishes. Currently living alone, Nhung mainly cooks alone. 9X confided, I don’t cook too picky and I like traditional dishes. “For example, in winter, there are braised fish and braised meat. In the summer, I often cook shrimp and crab soups with salted eggplant and salted figs. Nhung said. Due to administrative work and a fixed salary, Nhung has to pay for the week, the average meal a day is about 150,000. On weekends, she often prepares tomato and salted fish dishes in advance, then keeps them in the fridge for a week. If there is meat from her parents’ hometown, 9X will divide it into meals and freeze it, otherwise she will go to the morning market to choose fresh food to cook for the day. Tran Nhung said that every time she goes to the kitchen, she will pay attention to the way she chooses food and tips so that the dish does not lose nutrients and still retains its inherent freshness. That’s why 9X often goes to the market early in the morning, choosing familiar goods to buy. “My mother also taught me some cooking tips, such as how to fry onions, keep the color beautiful and crispy for a long time, when the oil is not boiling, add a little lemon. Or the trick to stir-fry bitter melon, if you want the melon to keep its green color for a long time when it’s done, then when you cut it, you should soak it in warm water with a little salt, then pour it into a basket to drain and then saute…” , Nhung happily revealed. Nhung admits she is not picky in eating, but once cooked, it must be delicious. That’s why she doesn’t like eating out. In the hot summer, the need for food also decreases. Therefore, Nhung chooses to cook many sour soups such as fish soup, shrimp soup, side dishes such as salted eggplant, salted figs, fried beans, etc. With some dishes that take a long time to prepare like Nhung crab, they will be saved for the weekend. After finishing, 9X divides the finished product into small bags, keeps it in the refrigerator, is available to cook whenever needed. Despite being alone, 9X still regularly changes the menu to reduce boredom, but the main food still revolves around ingredients such as fish, chicken breast, seafood, beef… “I don’t eat pork often, only about one or two meals a week cook pork-related dishes.” Nhung shared about her personal interests. Normally, on weekdays, I have to go to work, so breakfast 9X mainly eats cereals or drinks nut milk. Only on weekends, she makes vermicelli and pho dishes to enjoy. When sharing her trays of rice on social networks, Nhung was praised by many people. Everyone must recognize that 9X is brave, skillful and hardworking. Perhaps this is the motivation for the single woman to love the kitchen more and love to cook every day. “The single life working away from home sometimes has a lot of stress and fatigue. But the most peaceful for those who love the kitchen like me is probably still every night after work, coming back home next to the kitchen. When I was young, I cooked for myself simple but passionate meals, but for me, loving myself is also from these small actions.” 9X said.

In Can Tho, Ms. Tran Van My Tram (46 years old) said she bought a lot of potatoes to help farmers in Vinh Long. “I bought a few times now, just bought another 5kg today. All week, my family eats potatoes, mainly for breakfast, just hoping to be able to partly help people” – she laughed. Ms. Tram creates many unique dishes such as meatballs with potato sauce, potato donuts filled with cheese, mochi cakes with potatoes, purple sweet potato noodle soup, Doraemon donuts filled with potatoes, … Donuts are created by Ms. Tram from purple sweet potatoes. Photo: NVCC Cake soup with noodles made from purple sweet potatoes. Photo: NVCC Mochi cake filled with purple sweet potato. Photo: NVCC Purple sweet potato soup with minced meat. Photo: NVCC Ms. Tram confided: “The dishes made from potatoes are very diverse, easy to make, but also very delicious. I hope more people know to buy potatoes to help farmers, but see that they work too hard. It’s hard to grow but still not enough. For export, they cannot be sold. Those who have no one to carry them to retail must dump the fruits of their labor.” And in Ho Chi Minh City, Nguyen Thi Kieu Diem (27 years old, district 7) also makes small cakes from glutinous rice flour and purple sweet potatoes. The purple color of the potato helps the familiar cake to become beautiful and attractive. Diem also uses this ingredient to make purple sweet potato rolls. “Purple sweet potato is both good for health and beautifies the food. This roll cake is very simple and quick to make, delicious and easy to eat. Mothers can make babies eat weaning too. I just making cakes, while filming and editing the instructional clip for making cakes so that many people who want to do it can follow, and join hands to rescue purple sweet potatoes to help people in the West,” said Kieu Diem. Two cakes are made by Kieu Diem from purple sweet potatoes. Photo: NVCC The epidemic lasted for a long time, worried that her children would be bored during the summer vacation, so Nguyen Thi Hong Quynh (32 years old, Thu Duc City) and her two daughters made cakes from sweet potatoes. She and her children boiled potatoes, used them to make tea and made fried purple sweet potatoes. These are the children’s favorite dishes, and easy to make, so Quynh let her children cook freely. The happy moment of two children of Hong Quynh’s family when they together knead purple potato flour for their mother to cook tea. Photo: NVCC She recounted: “The baby grew up after learning that farmers were having difficulties because they could not sell potatoes, told me to support buying a lot of potatoes to help them. Cooking is also her hobby. Many of my friends still have a hobby. making yoghurt, pork skin cake from potatoes, very creative”. Ms. Nguyen Thi Hong Tuyen (36 years old, Thu Duc City) also bought a lot of “relief” purple sweet potatoes. She learns how to cook online and changes to suit her and her husband’s taste. The dishes she made by steaming potatoes with vegetables, coconut milk and tea. Hong Tuyen’s purple sweet potato soup. Photo: NVCC Steamed purple sweet potato with coconut milk. Photo: NVCC Some unique dishes with purple sweet potato ingredients “rescued” from Henry Nguyen’s family (Phu Nhuan) and friends: Sweet potato vermicelli Pork skin cake from sweet potato Purple and yellow sweet potato Sweet potato cake

Spinach is a very popular vegetable in the summer. With just a few ingredients and simple operations, you can cook delicious food for your family and cool you down very well. Spinach contains a lot of vitamins, especially vitamin C, fiber and minerals, which are especially good for cooling from the inside. Bitter gourd stuffed with meat Bitter melon is not only a raw material for cooking but also a very good medicine, dishes made from bitter melon have a very good cooling and detoxifying effect, especially effective. with people with canker sores. However, some people can’t or don’t like the bitter taste of bitter melon, to reduce the bitterness you can cut the bitter melon and then soak it in water before processing. Mushroom soup: Mushroom soup is delicious in any season, in the hot season, it cools down very well, and in the cold season, the soup helps to warm the body, and provides a rich amount of nutrients. You can use different types of mushrooms depending on your family’s liking, but basically you can use enoki mushrooms and shiitake mushrooms. Depending on your taste, you can use shiitake mushrooms with only 1/2 the amount of enoki mushrooms to make the soup more fragrant and easier to eat. Sour clam soup is a favorite dish of many people, especially in the hot summer, has a very good cooling effect, is quite simple, you can immediately start processing for your family and friends. lover. Amaranth soup cooked with shrimp: According to Oriental medicine, amaranth with rice is sweet in nature. Purple amaranth is sweet and cool, has a cooling effect, cools the liver, helps gas and declares complaints. Shrimp contains a lot of protein, contains a lot of hemoglobin, has anti-anemia effect. The body will easily absorb the hemoglobin in shrimp has an effective iron supplement effect. This soup has a cooling effect, stimulating digestion. A recent study said that amaranth has the ability to increase the elimination of radioactive substances and eliminate toxins because of its high content of sterols and unsaturated fatty acids. Sour fish soup is a favorite dish of many families in the hot summer. You can use red snapper, snakehead, and carp as ingredients for this soup. Crab and jute vegetable soup is a rustic dish, with a sweet, cool taste, a very effective cooling soup in the summer. When cooking crab with jute vegetables, perhaps the step of making crab is the most difficult step, causing many people difficulties. After buying crabs, wash them thoroughly to remove the soil, remove the shells and bibs, and keep the crab bricks separately. Put the crab in the mortar and pound it, a little tip is that you should add a little salt to make the crab less likely to be shot, and help the crab meat turn yellow when cooking. After pounding, add clean water, stir well, filter the juice, remove the crab carcass. Mixed Tofu Soup If you are looking for a delicious soup, effective cooling in the summer, you should not miss the mixed tofu soup. The ingredients to make this dish are also quite simple and easy to find: sweet corn, white cabbage, carrots, broccoli, tofu and herbs. All ingredients of the dish have a very good cooling effect. Mussel soup cooked with gourd According to Oriental medicine, mussel meat is sweet and salty, cold, non-toxic, has the effect of colon, ventilation, liver cooling, detoxification, diuretic. Mussel shell (crushing the corpse): salty, warm, non-toxic, has the effect of fixing, astringent, expectorant, anti-emetic. This soup has the effect of promoting health, clearing heat, and refreshing. Pumpkin soup with minced meat: Pumpkin soup is a simple soup in the summer, also very suitable to choose as a cooling soup for the whole family. Shrimp cooked zucchini: Zucchini contains many vitamins, minerals, and calcium. According to traditional medicine, zucchini is cool, has the effect of clearing heat, quenching thirst, detoxifying, and is a very suitable vegetable for summer use. Soup with boiled water spinach is a “national dish” on summer days. Sweet and sour soup, served with hot rice and bay leaf rolls and spring rolls with herbs is the perfect recipe for a simple family meal. The heavenly lily flower grows Pork ear papaya salad: Green papaya is a popular and relatively cheap food. In addition to stewing, cooking soup, making jam, papaya is also used to process many dishes such as: papaya salad with shrimp and meat, papaya salad with beef, papaya salad with pig ears, etc. The sweet and sour taste, crispy pork ears combined with each fiber of fresh green papaya blended in a rich sauce will make you eat forever and not feel bored and cool your body effectively. Hoa Thien Ly is used a lot in summer dishes such as: cooking soup, cooking hot pot, making salad, stir-frying… Stir-fried mussels with Thien Ly flower is one of the dishes with cooling effect. very good, creating a strange feeling, bringing rice in the summer. Thien Ly flower has a sweet taste, is average, has a cooling effect, and is very good against heat rash in the summer. Mussel broth you can use to cook soup, cook porridge to cool down is also very good. Fried chickpeas with chicken intestines: Chicken intestines include many different parts such as liver, gizzard, intestines. Chicken intestines are cleaned, cut into small pieces, marinated with a little fish sauce, pepper and then fried, add green beans to stir-fry. This dish when enjoyed with rice will be very delicious with crispy green beans and spicy chicken intestines. Pick up each piece of attractive, crispy, chewy chicken intestines and put them in your mouth, then add some rice and beans, the spreading flavor will make you ecstatic. Green bean chicken porridge is a nutritious, cool, and cooling dish that is very suitable for hot summer days. Avocado Salad: A salad with a combination of many ingredients such as lettuce, corn, tomato, avocado, onion, and lean meat. herbs, … will help you stimulate your taste buds effectively. Not only helps to cool down, this dish also provides a large amount of necessary nutrients to help you regulate the body, detoxify and promote health. Fruit yogurt ice cream: Fruit yogurt ice cream is a very popular snack and dessert because of its effective cooling effect. It is loved by many people for its delicious and attractive taste, along with the freshness of the fruit because it is rich in fiber, vitamins and minerals needed by the body. Longan lotus seed tea: Longan lotus seed tea is both a snack and a favorite dessert of many people. Especially in the hot summer, this tea is even more popular. Tea is cooked from lotus seeds, longan pulp, alum sugar, so it has a sweet and easy taste, plus a little nutritive nutriment from lotus seeds, if served with ice, it will help you dispel all the heat of the day. summer.

For Ms. Tran Thu, cooking is not only a family responsibility but also a personal hobby. “I usually cook according to my interest, sometimes I’m busy with my eyes and nose, but I still try to cook. I work while standing in the kitchen.” sister shared. Ms. Tran Thu loves to cook In particular, the person who brought her interest in cooking was her father’s uncle-in-law and father’s former accountant. Both of them cook very well, maybe that’s why she was so influential. She loves the food the two of you have cooked. Thanks to that, she can now make many delicious and attractive dishes. In her meals, she usually does not have a fixed number of dishes, but most often vegetables, meat, shrimp or fish, beans… She also rarely calculates specific time in the kitchen. If she has free time, she will cook elaborate dishes, but when she is busy, the teacher will only be in the kitchen for 15 minutes. To be quick, Ms. Thu often prepares ingredients and food and then stores them in the refrigerator, only taking them out to cook when needed. With that, cooking with her becomes a lot simpler. As a teacher, Ms. Thu’s income is very stable, so 8X doesn’t pay much attention to the cost of each meal. With sister, “If the money is not much, it is better not to buy clothes and shoes than to worry about buying food.” When cooking, the teacher is always paying attention to food safety, ensuring the health of the whole family. For example, whether the food group is going to be incompatible with each other, how long is the cooking time, how fresh the ingredients are, etc. Once you have ensured this note, the cooked dish will surely be delicious. and attractive. The family has many members, each with a different taste, so she will comply with the family’s request. Not only that, she also cares about the health of each person, who is tired and healthy will have a completely suitable diet. In the summer, it is hot and uncomfortable, affecting the atmosphere of meals and people’s taste. Therefore, teacher 8X focuses on cooking cool soups from shrimp, crab, fish, shrimp or depending on the requirements of family members. As long as everyone feels good, that’s fine. To make meals less boring, Ms. Thu often changes the menu. For example, today, if you eat fried vegetables, the next meal will eat vegetable, root and fruit soup. Today eat pork, the next day eat chicken… In addition to meals, her family also eats other dishes such as vermicelli, porridge, pho… or take each other out for snacks. Thanks to the flexibility in processing dishes, or “changing the wind” for the whole family, every meal she cooks is liked by everyone. My husband always eats all the rice his wife cooks and then says “It’s okay too!”. And my father always tells the grandchildren “why can’t anyone cook like Aunt Thu”… Although these are only gentle and simple compliments, they make Ms. Thu extremely happy. That is the motivation for her to love her kitchen more and work hard every day. According to the Vietnamese Women

Celestial flower In order to buy Thien Ly flowers, you probably have to go to the market instead of just going to the supermarket because this flower is rarely sold in supermarkets, no matter how big or small. 1. Stir-fried Celestial Flowers with Eggs Stir-fried angelica flowers with eggs Ingredients to be prepared – 200g Thien Ly flower hoa – 2 eggs – 2 sprigs of scallions – Spices: Oyster oil, salt, seasoning How to make fried angelica flowers with eggs – Step 1: Prepare the ingredients You wash the flowers with water, then soak the flowers in a dilute salt water mixture for about 5 minutes. Rinse with water again and then let the vegetables drain. The flowers are very small, so soaking the flowers in dilute salt water combined with a little strong hand washing will help you remove all the dirt on the flowers. Crack 2 eggs into a bowl, add 1/2 teaspoon pepper and 1/2 teaspoon salt and stir well. Beat eggs with a little salt and pepper Onions you wash, cut into small pieces. – Step 2: Stir-fry Thien Ly flower with eggs You put 1 teaspoon of cooking oil in the pan, wait for the oil to be hot, then pour the natural flowers into 1 teaspoon of oyster sauce, stir for about 1 minute on low heat. Turn around for a while, you will see the flower of the lily collapse Next, put the bowl of beaten eggs and spices in the pan and stir until the eggs are firm. Add the chopped scallions to the pan, season to taste and stir for about 15 seconds. It is done! It only takes about 2 minutes for you to complete this egg fried natural flower dish! 2. Celery flowers stir-fried with beef Stir-fried Angelica flowers with beef Ingredients to be prepared – 300g beef – 200g Thien Ly flower hoa – 3 cloves of garlic – Seasoning: Oyster oil, sesame oil, seasoning, salt, pepper How to make stir-fried angelica flowers with beef – Step 1: Prepare the ingredients You wash the natural flowers and then soak the flowers in a dilute salt water mixture for about 5 minutes, then take them out, rinse with water and dry. Peeled garlic, minced. Wash the beef and cut it into bite-sized pieces. Put the meat in a bowl with 1/2 teaspoon of pepper, 1/2 teaspoon of sesame oil, 1/2 of the minced garlic and 1/2 teaspoon of salt, mix well and marinate for 5-8 minutes. Marinate beef with sesame oil, garlic, salt and pepper. – Step 2: Stir-fry beef with Thien Ly flower You put 1 teaspoon of cooking oil in the pan and saute the remaining minced garlic. When the garlic is fragrant, add the marinated beef bowl and stir until the meat is tender. Remove the meat to a separate bowl. Stir-fry beef first Next, you use the same pan that just turned the beef to stir-fry the heavenly flowers. Add the flowers and stir over low heat for about 1 minute for the flowers to deflate. Stir-fry beef and flowers separately Add 1 teaspoon of oyster sauce, 1/2 teaspoon of seasoning to the pan with the previously sautéed beef, stir for about 1-2 minutes over medium heat and then turn off the heat. That’s it, the fried beef with Thien Ly flower! Excluding the time to marinate the meat, this stir-fried beef with flowers will only take you 3-4 minutes. 3. Crab soup cooked with heavenly flowers Crab soup cooked with heavenly flowers is both quick and delicious Ingredients to be prepared – 200g of minced crab – 100g of Thien Ly flower – Spices: Salt, seasoning, shrimp paste How to cook crab soup with angelica flowers – Step 1: Filter crabs To save time and effort, you can buy pre-ground crab in the supermarket or in the market. Then, put the crushed crab into a large bowl with 500ml of water, stir well with chopsticks and filter through a sieve to remove the residue. You can filter the crab twice as above to get all the juice. Filter the crab twice, each time for about 400-500ml of water – Step 2: Cook crab soup Before cooking crab soup, don’t forget to wash the flowers and let them dry! You put the filtered crab juice into the pot, cover the pot and cook on medium heat for about 2 minutes. At this point, you will see pieces of crab bricks in the pot. You gently drop the washed natural herbs into the pot with 1 teaspoon of seasoning seeds, 1/2 teaspoon of salt. Use a ladle to gently stir the spices and flowers, do not stir vigorously to avoid breaking the crab bricks. Reduce the heat, cook for about 3 more minutes and you’ve finished the crab soup cooked with heavenly flowers. Before scooping the soup into the bowl, don’t forget to taste the seasoning to taste! Some of the uses of natural flowers that you may not know 1. Supports weight loss The reason why natural flowers have a weight loss effect is because this flower contains a lot of fiber, chlorophyll, and very few calories. According to the research of modern medicine: Each branch of natural flower contains 3% fiber, 2.8% protein. In addition, it also contains carbohydrates, vitamins C/B1/B2/PP and provitamin A (carotene) and other minerals such as phosphorus, iron and especially zinc. Therefore, when eating dishes made from natural flowers will bring a feeling of fullness, limit fat absorption, so it will effectively support weight loss for overweight and obese people. 2. Support people with hemorrhoids Natural flowers are a type of food that has a cooling effect. Therefore, Thien Ly flower is also known as a very good food for people with hemorrhoids. Moreover, this flower also has strong natural antiseptic properties, helping to eliminate bacteria and prevent inflammation. The components present in the flower of sage also have the effect of speeding up wound healing. With these information and suggestions, I hope you will have more ways to make Thien Ly flowers into dishes that are both delicious, easy to make and healthy! According to the Vietnamese life

Mussel rice Mussel rice has become a very familiar dish for every Hue citizen, a popular dish associated with the daily life of the people here. It is not known since when that mussel rice has become a typical culinary mark of Hue, just know that when coming to Hue, all visitors are impressed by the wonderful taste that this dish brings. With the main ingredient is mussels and accompanying ingredients such as deep-fried fat, fish sauce, raw vegetables, banana flowers, bean sprouts, finely chopped white taro stems, roasted peanuts… have created a dish with unforgettable taste. Bun Bo Hue As a dish that is too famous for people all over the country, Hue beef noodle soup is the culinary feature that promotes the culture and people here. A full bowl of Hue beef noodle soup includes pork legs, beef, blood, crab cakes… served with raw vegetables. All are combined with a sweet, aromatic broth that makes any gourmet nod in praise. Bun bo Hue has become a childhood dish, an unforgettable memory for every citizen here. Hue tea Besides the extremely famous savory dishes, Hue also contains extremely attractive cooling dishes, typically Hue tea. Referring to Hue tea is referring to a feature of royal cuisine that has become a cultural mark. Hue tea has many kinds of delicious tea such as: corn tea, millet tea, potato tea, bean curd, yellow wax mon tea, cotton areca tea, roasted meat filter powder… mixed with anywhere. Nem lui It is often said that to eat spring rolls properly, come to Hue. That’s right, Hue is famous for its delicious food because of its unique processing unlike anywhere else. The skewered spring rolls are the ingenuity of the chef. Each spring roll is the crystallization of the culinary culture of a capital land with unique cultural imprints. Hue cake Illustration. Hue, in addition to dishes such as vermicelli, tea, spring rolls… is also famous for cakes. Hue cake includes many delicious and attractive varieties such as ram cake, filter cake, beo cake, nam cake, wet cake…. Each type of cake contains unique flavors that make you enjoy it only once. It will also make an unforgettable impression. If you have the opportunity to visit Hue, do not forget to enjoy these wonderful cakes.

The Japanese have made instant noodles popular all over the world, through their instant ramen. Today, many people around the world consider instant Ramen as a delicious, nutritious and cheap dish. However, once upon a time, instant noodles were considered a “luxury dish” in Japan. Momofuku Ando, ​​the founder of the globally famous Nissin instant ramen brand, created the instant chicken ramen package as a convenience food that could be eaten anytime, anywhere in 1958 – a time when food was still scarce. relatively poor. However, when on supermarket shelves, “Instant Chicken Ramen” has turned into a luxury product, because their price is up to 6 times higher than a pack of fresh Udon noodles. As always, the prison on Rikers Island, New York must always ensure that cup noodles are never “sold out”. This dish is always consumed by prisoners with great speed, partly thanks to meeting all three needs of “delicious, nutritious and cheap”. Nissin noodle company only has two types of noodles “Oriental” and spicy to serve vegetarians. Because other flavors like “Chicken”, “Beef”, or “Shrimp” all contain ingredients of animal origin. According to statistics of the World Instant Noodles Association, China is the country that consumes the most packets of noodles each year in the world. In 2013, this country consumed more than 46 billion packages of noodles. China’s best-selling noodle is Tong-Yi instant noodles. According to a survey conducted in 2000 by the Fuji Research Institute, the Japanese feel most proud of introducing instant noodles to the world. For them, instant noodles are the true symbol of the “Made in Japan” brand, when this dish has been popular around the world. In Yokohama, Japan, there is an entire museum displaying instant noodles called Cup Noodles Museum – the entire space here fully showcases the development of instant noodles over time. If you peel off a packet of instant noodles and arrange all the noodles in a straight line, you will have a super “huge” noodle with a length of up to 51m, equivalent to the length of an Olympic standard swimming pool. However, despite being convenient and affordable, instant noodles have very few micronutrients, so they don’t provide too many beneficial vitamins or antioxidants. Most nutritionists advise people to be cautious and not eat too much instant noodles. Even healthy foods can be unhealthy if eaten all the time, says White, excluding the really healthy ones. Perhaps for many people, instant noodles are a convenient dish that can be eaten all year round. But keep in mind, it is not the main dish and can not be eaten often instead of rice and dishes made from unprocessed ingredients such as vermicelli, pho, vermicelli, wheat, … Please watch the video: Another great Japanese invention. Source: Yan News

Today, I will introduce you a very nutritious and delicious homemade delicacy. It is very unique in the combination of ingredients, mainly pork liver, bell peppers and onions. It tastes very unique, crisp and smooth, and has a light fragrance, not to mention more comfortable.

Many people like to use pork liver to make soup, and the practical method of stir-frying is also very greedy. Not only is it light and refreshing, but you can also better taste the original taste of the ingredients! The more you eat, the more fragrant you are, and the more you eat, the more enjoyable you are. The whole family likes it very much! Children in the family should eat more of this dish. It is simple, refreshing and not greasy.

A nutritious and delicious home-cooked stir-fry, with a delicate and soft taste, which is more aftertaste and more than addictive! Let’s have a taste together today, the most authentic home-cooked stir-fry, will definitely make you not tired of eating!

[Fried Pork Liver with Colored Peppers]

Ingredients: 1 pig liver, 1 piece of colored pepper, 1 onion, half of garlic, 2 light soy sauce, 2 tablespoons of dark soy sauce, half a tablespoon of pepper, 1 tablespoon of ginger, 1 piece of starch, 1 tablespoon of shallots, 1 tablespoon of salt and half a spoon of salt

Production Method:

1. Prepare a piece of pork liver and soak it in clean water to clean it;

   

2. Cut the pig liver into thin slices, soak again with clean water, soak the blood until the water is clear;

   

3. Take out the pig liver soaked in blood, drain the water, add cooking wine, salt, pepper, light soy sauce, dark soy sauce, starch, ginger and marinate for about 15 minutes;

   

4. Blanch the liver again, remove it and clean it for later use;

   

5. Wash onions and colored peppers and cut into small pieces for later use;

   

6. Heat oil in the pot, add garlic slices and stir fry to get a fragrance, then add onions and colored peppers and stir fry evenly;

   

7. Add pork liver and continue to stir fry, simply adjust the taste. 1 tablespoon of light soy sauce, seasoning with appropriate amount of salt, stir-fry evenly, add a handful of green onions before serving and stir-fry evenly to get out of the pan;

   

8. Fried pork liver with colored pepper is ready. You can eat more for the children at home, to replenish qi and blood, light and refreshing, the more chewing, the more fragrant, without heavy flavor, refreshing, simple, healthy and delicious!

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Expressing the impression with the diverse, rich and unique cuisine of Vietnam, many dishes have become brands in the world, Michelin hopes to cooperate with Vietnam National Administration of Tourism in the near future. put Vietnamese cuisine in Michelin’s culinary guide to bring Vietnamese cuisine closer to world friends. At an online meeting with the Vietnam National Administration of Tourism and the French Embassy in Vietnam on June 8, the Michelin representative proposed to promote Vietnamese cuisine on Michelin’s famous culinary handbook. Welcoming the idea of ​​cooperation on promoting Vietnamese cuisine in the Michelin culinary guide, Deputy Director General of the National Administration of Tourism Ha Van Sieu said that Vietnam’s tourism in recent years has grown strongly, in which Cuisine is one of the factors that help affirm the position of Vietnam tourism on the world tourist map. Vietnamese cuisine is very diverse with many delicious and unique dishes spread across three regions and very easy to enjoy. Deputy Director General Ha Van Sieu affirmed that the VNAT always welcomes ideas and plans to introduce Vietnamese culture and tourism, contributing to promoting Vietnam’s tourism to many tourists around the world. The Deputy Director General assigned the Tourism Market Department as the focal point to continue to exchange and hope that in the near future when the epidemic is controlled and international tourism reopens, the two sides will have conditions to meet and work. directly about the plan and the plan of promotion cooperation. Established in 1888, Michelin is a world famous French tire company. In 1900, the company released the Michelin Guide. At that time, the manual was just a map with a list of hotels and Michelin tire change locations along the way. Starting in 1920, the company stopped giving out free books and added restaurant listings to this guidebook. Next, Michelin recruited culinary appraisers working in secret to check the quality of the restaurant. Since 1930, there have been lists of Michelin-starred restaurants. Michelin says the evaluation categories are based on guidelines for the quality of the ingredients used; cooking techniques and taste; unique dishes based on the chef’s “cuisine taste”; quality service; and the consistency of quality between the times guests come to enjoy. Michelin star rating is divided into 3 categories: 1 star, 2 star and 3 star, of which 3 stars is the highest rating. The Michelin Culinary Guide has received a high response and appreciation from tourists and culinary experts, creating a reputation for the restaurant brand. Being awarded a Michelin star is considered an honor for every restaurant in the world. Currently, in addition to the culinary guidebook, Michelin has developed the Michelin Guide Worldwide application for visitors to easily access online.

When choosing the right tomatoes for drying, you should pay attention to those that are medium in size, not too juicy and necessarily red, because pink or yellow tomatoes contain more moisture. Do not give priority to tomatoes grown in the greenhouse, but prefer those grown in the garden in an open space. Of course, given the conditions of city life, this is often problematic. Therefore, it is better to solve the problem of preparing tomatoes for further drying in the summer, when there is an opportunity to buy fruits in the garden. Illustration. Ingredients for making dried tomatoes include: – 1kg of fresh tomatoes – 15ml olive oil – 5g of fine salt – A little garlic, fragrant leaves as you like 1kg of fresh tomatoes will give about 200g of dried tomatoes. Preliminary treatment – You can wash the tomatoes, remove the stalks and cut them into wedges or slices. It will taste better if you peel off the tomato skin! To marinate tomatoes, we need 2 basic ingredients: salt and olive oil. Also, if you want more flavor, you can use any seasoning you like. For example: garlic, pepper, rosemary, oregano… We put olive oil, salt and coriander leaves in the tomatoes and mix well. Marinate for 10 minutes. Drying – Arrange the tomatoes on the griddle. We will have 2 ways to dry tomatoes: Dry in the sun If you use this method, you will need to dry for about 3 days. And pay attention to good preservation, leave tomatoes in a dry place at night between drying days. Oven drying: – If you use an oven to dry, then dry it at 90 degrees Celsius for about 3-4 hours! Pay attention to the tray below, because tomatoes can bleed a lot of water during the drying process. After 1 hour of drying, the tomatoes will begin to wilt. After 2 hours, the tomatoes will start to dry again. You keep drying like this until the tomatoes reach the desired dryness! Dried tomatoes are a bit flexible plus a little fatty aroma of olive oil, so it’s very flavorful Dried tomatoes served with smoked meat and bread are delicious!

Photos posted on Twitter show the restaurant’s strange service style, causing both excitement and mixed reactions from social media users. 1. Thought cotton candy turned into fresh corn covered with sauce 2. Unexpected iphone box opens office lunch box 3. I don’t know how long it’s been for this meat 4. Out of plates, the restaurant had to choose to put the food on a shovel 5. A new use of the paperclip board was discovered by this restaurant 6. I ran out of discs, so I’ll just use a sponge 7. The colors are so harmonious that you can’t tell which is the dish and which is the plate 8. Just think about sweets, don’t think about anything else 9. A phase of using really bulky items from the position of a shop owner 10. Customers who haven’t eaten yet are obsessive enough in their thoughts 11. Female customers are afraid to hold hands when holding a restaurant’s sauce pot 12. No need to eat but everyone is embarrassed 13. I don’t know who this food is for 14. Maybe the restaurant followed the trend of wearing crocs sandals at that time 15. The style of wearing a hat is really “aristocratic” for British bread 16. No matter how cute it is, it must be used properly!

On weekends, you can change the taste with noodle dishes after family meals. With the support of food ordering applications, sitting at home you can also browse the menu and choose delicious noodle styles at the following 5 addresses. Densan Mixed Noodles This is the familiar place to enjoy mixed noodles of many gourmets in Ho Chi Minh City. A full set of mixed noodles including chicken with garlic sauce, char siu, beef balls, sausages, breaking Lau, toppings… Each serving has an extra egg yolk soup to keep it from drying out. Guest reviews : Yen Nhi: “I ordered 2 special mixed noodles. Delicious noodles with strange sauce. The shop serves both wet paper and toothpicks for online orders”. Anh Tuyet: “The original price is quite high, but there are often promotions so I feel better. Mixed noodles are just right, if you want to be rich, you can add sauce but quite sweet. Egg soup has a lot of MSG. The shop serves full utensils. comes with soy sauce, chili sauce, tissues, chopsticks and toothpicks”. San San Roasted Chicken Noodles As a famous address in Ho Chi Minh City with attractive dry chicken thigh noodles, the shop has 2 types of egg noodles and green tea. This dish will be enjoyed with crispy fried chicken thighs, boiled vegetables, and a broth with the smell of traditional Chinese medicine. The types of noodles with dumplings, char siu, beef satay shrimp … are also other suggestions for you to choose. Guest reviews : Tu Anh: “I usually eat dry roasted chicken noodles and get an extra cup of soup. When I eat, I add sauce, black sauce, red sauce to enhance the flavor. You should add lemon to the soup to make it more delicious.” People Bich Chuong: “In days when I’m bored with rice, I usually order noodles here. Delicious green tea noodles, lots of toppings.” Double Beef Spaghetti This is the go-to place for many foodies when they want to enjoy the country’s noodle-shaped boots. Here, the noodles are seasoned richly. Some low-fat cream sauces are easy to eat. The menu is diverse with noodle dishes such as seafood sauce, minced beef sauce, bacon… Reviews from customers : Tebefood: “I ordered 2 portions to take home. The food was well packaged, for sure. Creamy Italian pasta with a big piece of salmon. Italian pasta with tomato sauce was a little”. All.we_eat: “Italian pasta with rich tomato sauce, lots of minced beef. Seafood cream sauce noodles have many toppings. Creamy sauce is delicious but not in harmony with the noodles”. Fragrant Noodle Bar Fragrant egg noodles, spicy cheese chicken, char siu wonton… are the flavors that many diners suggest when ordering food here. The restaurant’s noodles are fresh noodles with a variety of sauce flavors. The shop serves both dry and water noodles for you to choose from. Guest reviews : Minh Huynh: “I usually order size M cheese shake chicken noodles to fill my stomach. Chicken thighs are deep-fried with breadcrumbs, with cheese layer, mixed with vegetables, very tasty. Each noodle will have an extra cup of soup” . Nguyen Hanh: “I have tried many dishes here, but the most impressive is the fried noodles with beef and cheese sauce. The taste is rich, the beef is fresh and soft, the cheese sauce is not too greasy. The price for this one is quite high.” Hong Kong Mixed Noodles Noodles with black pepper sauce is a dish that many diners choose to ship to their home at the restaurant. Noodles are loved by diners because of their tough, soft fibers, spicy, rich and peppery beef. In addition to mixed noodles, the restaurant serves char siu dry noodles, mixed dry noodles, char siu rice… for diners to change their taste. Reviews from customers : Duong Yen: “I was introduced by a colleague to change the taste of a boring lunch. Delicious food, nice packaging, especially the shop uses paper boxes, so I quite like it”. Citastyfood: “Come here, you should try beef noodles with black pepper sauce, dry noodles with char siu. Beef noodles with fragrant black pepper sauce, the beef is soft and not chewy”. Mi Mi: “I eat many times at the restaurant. The food is quite good, but one portion is small. One person has to order 2 servings to be enough”.

Cuckoo electronic rice cooker is a popular brand in Korea with a 3-3.5mm thick inner pot design, exclusive X-wall enamel coating to help prevent sticking and effective heat storage. At the same time, the thick aluminum alloy helps to maximize the heat in the inner pot, saving maximum cooking time. This line of electronic rice cookers uses high pressure technology from 1.8 – 2.0 atm, this is a feature only available with Cuckoo pressure cookers, contributing to the elimination of harmful substances in food. Diverse cooking modes with up to 14 different functions, this is a rice cooker product that meets the maximum needs of users. With diverse features, saving time and safe for users’ health, Cuckoo electronic pressure rice cooker is the optimal choice for busy girls. Let’s take a look at some simple, healthy recipes from the Cuckoo electric rice cooker. Vegetable soup After preparing all the ingredients, turn on the rice cooker, select COOK mode until the pot is hot. Put the cooking oil in the pan, when the oil is hot, add the ingredients and cook for about 3-4 minutes. Add water, parsley, salt, stir well, cover for 25 – 30 minutes. If the water is about to boil, switch to WARM mode to reduce the temperature, open the lid and seasoning, cook for about 5 more minutes. Korean beef mixed rice Add the beef to the seasoning mixture and mix until the meat is fully absorbed. After 15 minutes, put the marinated meat mixture into the prepared rice in the pot, arrange the vegetables on top and add enough water. Turn on COOK mode and cook for 40 minutes until the rice is done. Open the pot lid and stir in the cheese and coriander, then turn on the steam mode for 3 minutes. So we have delicious Korean beef mixed rice. Remember to eat with a soft-boiled egg to enhance the deliciousness of the rice. Fried egg with vegetables Turn on the COOK mode until the rice cooker is hot, put 1 tablespoon of olive oil in the rice cooker, coat the inner pot with oil. Then add the vegetables and stir-fry until they are cooked enough, then put the vegetable mixture on a plate. Place eggs, cheese, salt, pepper, and vegetable mixture in the inner pot. Vegetable fried eggs will be cooked after 10-20 minutes, if you open the lid and it is not cooked, you can cook for a few more minutes. Where to buy Website Price: 1,068,000 VND – 15,550,000 VND

Everyone is afraid of snakes, but if you visit a specialty restaurant in the West in general, in Tien Giang in particular, you will be addicted to eating. In fact, once enjoying snake meat dishes in the west of Tien Giang river, it will be very difficult to forget. The appearance of snakes scares many people. (Illustration) Despite its scary appearance, all dishes from snakes are delicious. In Tien Giang, diners can choose from a variety of dishes from snake meat such as: Boneless snake, snake porridge, snake wine, minced snake, snake stew with lemongrass,… In addition, snake hot pot is also quite popular. language. Onion cobra can be processed into many specialties. (Illustration) To cook delicious snake hot pot, people will choose big and heavy snakes with soft sweet meat. Then cut off the head and then put it over fire to dry the snake skin and then scrape off the scales, cut along the abdomen, remove the intestines and liver, and cut into pieces about 3-5cm. After preliminary processing, the snake meat does not need to be marinated, but directly into the pot, pour the water and lemongrass and boil for about 20 minutes. Then add the radish and cook for another 10 minutes, then season to taste. Snake hot pot has an irresistible delicious taste. (Illustration) The hot pot of cobra has a clear broth, rich sweetness and a very attractive aroma. Many tourists who come to the West to see this dish do not dare to try it because it looks quite “horror”. But just pick up a piece of snake meat, dip it with fish sauce or chili salt, everyone has to praise the deliciousness. The sweet snake meat and the rich taste of fish sauce and the seductive scent of vegetables are extremely attractive. (Illustration) In addition to the snake hotpot, the golden fried snake bones are also very delicious. This seemingly non-fatty dish, when put in the mouth to chew, will have the fatty aroma of snake bones, subtle salty taste of salted lemon, making our taste and smell like stretch, nothing more interesting. Crispy fried snake bones – a unique dish of the West. (Illustration) According to people in the West, the hot pot of cobra and onion is not only delicious but also very nutritious, especially for those who are tired and weak. Therefore, every time a distinguished guest comes to visit them, they often cook this specialty dish to treat. Just a popular dish with typical ingredients of the West River region, but the hot pot of cobra and onion has become a famous specialty throughout the region. For those who have ever been to the west of the river, they will certainly not be able to forget the special taste of this “strange” dish.

Hot pot is always a delicious dish that attracts foodies, especially on a rainy day. When restaurants and eateries in Ho Chi Minh City closed for epidemic prevention, diners began to seek home delivery service. Food quality, discount program, free shipping or fast delivery time are factors that diners care about when ordering hot pot online. With a variety of dips, carefully packed in trays and boxes, and highly appreciated flavors, the following 5 quality hot pot restaurants are the addresses you can refer to. After a few days of limiting going out, practicing cooking habits, I craved the feeling of slurping hot hot pot with friends. I decided to order at Haidilao right away because I have been to this restaurant a few times and was impressed with the professional attitude of the staff. If eating for one person, the Hong Kong-style hot pot (China) to take home is quite expensive and the dishes are not diverse, I invite my housemates to order together. Since it was my first time buying online here, I was a bit confused in the search process. Typing the name of the restaurant, I couldn’t find the official website, so I had to go to the social networking site. Here, I was guided in detail about ordering via text message, the consultants were quite enthusiastic. Even though I had to self-serve and didn’t get to watch the unique noodle dance, I still appreciated the restaurant service, the takeaway meal included fruit, dessert jelly, sunflower seeds, candy, and hair bands. separate bag. Because there is no dedicated pot at home, I deposit 500,000 VND and borrow a 2-compartment pot from the restaurant, generally quite convenient and fast. The meal is placed in a clean, clean plastic box. The hot pot is in concentrated form, with a table of instructions on the ratio of preparation, so it is not too difficult to prepare, even for clumsy guests in the kitchen. We chose spicy tomato and Sichuan hotpot, served with tender beef, corn, fish stomach, ky tofu, bacon… At the same buffet price at the restaurant, the downside of the takeaway hotpot is that diners can’t order more side dishes if they want. However, you do not need to worry too much about it, Rakuen Hotpot prepares just enough servings for each person. Guests can book directly via text message, phone or through an intermediary app without having to leave the house. Combo 2 people from 199,000 to 325,000 VND including 5 kinds of spicy Thai hot pot, mushrooms, spicy kimchi noodles, sour bamboo shoots, Sichuan. In my first experience, I tried to order mushroom hot pot of 199,000 VND for 2 people, with vegetables, mushrooms, vegetable noodles (or instant noodles), young tofu, lean pork shoulder, clams, baby octopus, beef. The address is 5.3 km from home, shipping fee is 30,000 VND, apply a discount code, the total amount I have to pay is 203,000 VND. When I receive the order and enjoy, I rate 7/10 because the hotpot is rich, the ingredients come with a lot, it’s cheap but it’s full. At the time of the outbreak, Manwah was a brand preferred by many young people. The menu here is diverse with beef, pork, shrimp, squid, fish… fresh and delicious. The giant “meat mountain” is one of the impressive dips, which is also a feature of the Taiwanese hot pot table (China). Taiwanese people are meticulous in the presentation of food because they are strongly influenced by Japanese culture. The meat is meticulously arranged in layers on the cold stone surface to ensure freshness and aesthetics. From May 28, implementing a new directive, the restaurant only serves door-to-door delivery. In my opinion, this restaurant’s ordering website interface is quite friendly. Groups of vegetables, seafood, mushrooms, peas, pork, sauces… are clearly displayed with prices. Customers can choose and self-regulate the appropriate amount of food. After all operations, you enter your phone number and complete the order quickly. Along with many restaurants in Ho Chi Minh City to join hands to fight the epidemic, Kichi-Kichi closed stores and only served online for diners. A Japanese-style culinary address with nearly 100 dishes such as American beef, salmon, eggs, vegetables, mushrooms… is a suggestion you can refer to. Unlike buffet style when eating directly at the restaurant, diners choose to pay as much as they want for home delivery. Pork, beef, seafood split, price about 9,000-16,000 VND/piece. Corn, sprouts, mustard greens, dan wu… at 5,000-7,000 VND and dipping sauce at 15,000 VND. The servings are quite small, like on a conveyor belt, you should estimate the portion so that you don’t miss it. While Sichuan hotpot is spicy and a bit bland, crab hotpot is picky, Thai hotpot balances sour, spicy, fatty and salty the most. So, I only ordered a portion of broth (priced at 39,000 VND) just enough for 2 people to eat. Compared to the buffet package priced from 200,000 VND, buying home seems to be a more economical solution. However, the minus point is that cleaning up after a home party is quite difficult. If you are looking for a place to enjoy delicious Vietnamese beef hot pot, Ti Chuot is a reasonable suggestion for you. The broth here is rated as sweet, with rich side dishes. Sausage hotpot is a dish that impresses me. In addition to the use of sweetening water, the sausage also brings a sense of joy, sometimes biting the thin layer of meat, the fat layer or sucking the marrow in the bone. The shop serves with egg noodles, instant noodles, cabbage, spinach, chicken thighs … sauce with vinegar and a little spicy spicy satay. The price of hot pot here ranges from 215,000-265,000 VND/pot for 2-3 people to eat. During the epidemic season, the restaurant applies a 10% discount program, free shipping to encourage customers to buy home. Not only serving beef hotpot and sausage, you can order many other dishes such as grilled beef with cheese, beef salad, grilled hamster…

Surely in the memories of many Gen Z, Gen Y always has the image of simple dishes but imbued with childhood flavors. The dishes are reminiscent of the times when my mother came back from the market, the afternoons when I woke up absentmindedly looking for food to relieve my sadness,… Childhood has baby powder. It is said to be powder, but it is fragrant and full of flavor. The best time is when scooping the bottom of the pot. Sometimes when my mother asks me to feed her, I take a few spoonfuls. Ong Tho’s milk-soaked bread. Who said childhood, but now I still eat! Raw tomatoes mixed with sugar. It sounds a bit wrong, but after trying it, we say it’s addictive. Combo God of rice mixed with soy sauce. At that time, there was a time when I came home late from school but the house ran out of food and only had rice. Quickly get the soy sauce sprayed into the mix, delicious! Bi zon, Hanoi’s specialty. This dish has a place called longan cake because it looks like a longan. Crispy, sweet and sweet, sometimes spicy, put in your mouth to chew. The kids enjoyed it so much, every time mom came back from the market, she grabbed her basket to see if there was a zonal billow today, if it wasn’t, it was sad. Oh, it turned out to be ice cream. This dish exists in many forms: Big block, four-season ice cream, seven-color ice cream. Cool summer always! “Who’s tofu nogggggggggggg”, hearing the screams, the children were all excited and anxious. The sweet sound of tofu with coconut water is both fat and sound. The last boss of childhood is here! Xuan Lan’s most recently published work is an illustrated book “What do you do in 199?” (made with author Trang Neko), tells about funny childhood memories of the late 8X early 9X generation.

However, in order to keep the true taste of Vietnamese pho, Filet Pho has experienced many difficulties in learning pho recipes and finding ingredients to match the traditional pho style. Entrepreneur Ninh Nguyen, owner of the Filet pho brand, shared: “ Before embarking on implementation, it is necessary to prepare all the ingredients, calculate so that the taste of the finished product has the highest harmony, satisfying the taste, smell and sight of customers. “. “ As a business, you need to put your mind first to maintain the reputation and support of customers. However, in the traditional pho business, the mind must be bigger because this is not only an ordinary dish but also the quintessential Vietnamese dish. “, businessman Ninh Nguyen confided. Before Filet Pho was officially launched in the US market, businessman Ninh Nguyen said that she also had a lot of difficulties in how to harmonize the taste of her dishes to match the local people. However, she still chooses to keep the traditional flavors of this dish, so that Vietnamese communities, even though far from home, can still enjoy the specialties of their hometown, helping them to relieve some of their nostalgia. hometown. In the US, many restaurants open every day. However, there are places that have been in business for a few months and have closed. According to businessman Ninh Nguyen, in addition to the quality of the food, the service attitude and after-sales service are also extremely important in creating the success of a restaurant. Therefore, Pho Filet regularly corrects the staff’s service attitude, so that “please come, please go”. In addition, when a complaint or problem arises, the store will also quickly receive, handle and give customers the most satisfactory answer. With positive feedback from diners with Filet pho, in the near future, the Filet noodle brand of businessman Ninh Nguyen will surely expand more and more, becoming a favorite place of the overseas Vietnamese community in the US. , thereby further spreading the spirit of Vietnamese cuisine to friends and the international community.

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)

Many diners enjoy this dish with the outdoor space on the terrace of the restaurant in Paris, praising the food that is quite new to the European region. The ornate dish won many nods and compliments from the adventurous clientele. A chef from Paris who has just prepared a pasta dish of insects, sweet potatoes and sautéed larvae, said: “This is an ideal dish for beginners to eat insects. Their taste is quite attractive and very little. who don’t like it.” French restaurant serving food of the future is not for the faint of heart In January 2021, the European Food Safety Authority (EFSA) deemed the larvae of the beetle, Tenebrio molitor, fit for human consumption. By May 2021, this agency approved the sale of this ingredient in the food market. It is predicted that to meet the growing world population, insects will soon be included in the cuisine of the future. The European Food Safety Authority has studied more than a dozen different applications for insect food products, including crickets and locusts. Insects in general can provide a sustainable and low-carbon food source for the future. Local resident Soheil Ayari, after dining with her two daughters, said: “I feel like I’m in a traditional restaurant except for what I’m eating. But honestly, the taste is very good. like regular food”. Ayari’s young daughter is also very excited about the new dish, saying: “Insects are eco-friendly and more than that, they are also very good.” Laurent Veyet raises worms at the store, their food is porridge and vegetables. Although, at first glance, the larvae look like maggots unappealing to enjoy, they are in fact the larvae of beetles, which are rich in protein, fat and fiber. With a versatile ingredient, the beetle larvae can be used to cook curries, salads, or ground to make flour into pasta, cookies or bread. Stefan De Keersmaecker, spokesman for health and food safety at the European Commission said: “Insects are very nutritious. They really help us transition to a healthy diet and food system and more sustainable”. For chef Laurent Veyet, he faces a two-part challenge. It is about winning public opinion and learning how to create attractive insect dishes combined with a variety of foods. “You have to find the right flavors and the right accompaniments. That’s what any chef will tell you,” says Laurent Veyet.

“The young glutinous filling is now rounder, bigger than a month ago. Biting and eating, the pulp was very thick. These are natural forest fillings, a specialty of the countryside, very clean and safe, without chemicals,” Phuong said. Currently, 1kg of green sticky rice fillings at the beginning of the season, Phuong sells for 50,000 VND/kg. Customers buy 2kg, she sells 95,000 VND. Because it’s just the beginning of the season, many people come to the store, see delicious fillings, and immediately order them for processing. Green filling at the beginning of the season is loved by many housewives “Customers who buy green fillings at the beginning of the season usually use a knife to smash the fruit, then store it with fish or meat. Because green fillings are young, the seeds are very tender. Filled with fish and meat stock, the sour taste is very delicious, but it is not acrid,” Phuong said. According to Ms. Phuong, the main harvest season must be nearly 2 months away. At that time, the filling will be ripe. There are 2 types of fillings, which are green fillings and black fillings. These types of fillings are grown a lot in the northern mountainous provinces. If the green fillings have green skin, the black fillings are dark purple. Both types of fillings are diamond-shaped, very delicious and can be used to prepare many dishes. At the beginning of the green filling season, although the selling price is still high, many housewives still rush to order fillings to eat. “There is no such fruit in the city, but only in the northern mountainous region. Therefore, seeing fillings at the beginning of the season, every housewife buys 1-2kg. Like my house, I like to marinate fish sauce. Just halve the fillings, add some delicious fish sauce with a little sugar, and eat deliciously. But many people stock it with meat, fish, and make apricots. In general, there are many ways to eat with fillings.” This small trader revealed that every day she sells from 30-50 kg of fillings at the beginning of the season. “With translation like this, many people buy online. They buy fish stock and meat stock so that they can eat less for the whole week, so they don’t have to go to the market many times and still have delicious food every day.” As far as Ha Dong, but a housewife named Thanh, 28 years old, when she saw the first season of the season on the online market, she immediately ordered 2kg to eat, even though she had lost 30,000 VND to ship. However, as long as there is filling at the beginning of the season, she will have less cravings. Fillings can be combined and processed into many dishes, such as braised with fish, meat, sticky rice Green fillings have a fleshy, fatty taste “My wife and I both like to eat green fillings and black fillings. With green fillings, I usually stock with copper perch. In turn, arrange 1 filling on the bottom of the clay pot, one layer of fish. Then put the soy sauce in the fish pot and cook on low heat until cooked. Very strange, fish stock with fillings, fish is not fishy. Perhaps the filling will take away the fishy taste of the fish. Eating fish has a rich, delicious taste of fillings. Everyone in my family loves this dish. Or if I’m bored with fish stock, I’ll put it in my mouth with bacon, “she said. Even, when buying green fillings, Ms. Thanh also beat it slightly. Then she roasted the chicken with fillings, adding a little water to infuse the spices. Finally, chop some ginger leaves and mix well to eat. Not only does she like to eat green fillings, but Thanh is also addicted to black fillings, although this type of filling cannot be processed as many dishes as green fillings. “With black fillings, I often make sticky rice with sticky rice fillings. Eating sticky rice with fillings gives a strange feeling, both fat and fleshy mixed in sticky rice seeds. This housewife said that she really wants to learn how to salt filling like the Tay people so that she can eat fillings all year round, but she doesn’t know how. “I have studied salt a few times but have not been successful. Because the processing of salt fillings has too many meticulous stages. Perhaps because the salting technique is not correct and the preservation is not good, there is no filling for the whole year,” she admitted.

In each region, the roll dish has its own characteristics, the taste depends on the taste of the local people as well as the fresh ingredients available. Roll dishes in any land are cherished and processed with the mind of the cook, because anything can be overdone, but the dish must be clever and delicate. Pho roll – the elegance of Hanoi people This dish is always on the list of must-try specialties when you arrive in Ha Thanh land. Pho cuon is a blend of dipping sauce with fresh ingredients, moreover, it carries the typical flavor of the capital’s cuisine for generations. Pho cuon looks simple, but to cook it in the style of old Hanoians, not everyone can do it. The beef should not be cooked, but must be re-rolled and stir-fried so that the spices are absorbed into each fiber of the meat. Vegetables in pho roll include lettuce, coriander, Hanoi basil and a few mint leaves. Vegetables must be fresh, preferably vegetables picked within the day and then soaked in brine and washed. Pho is different from other rolls in the taste similar to Hanoi rolls. Thin, square-shaped rice paper is just right to wrap herbs with beef. Each roll of pho is dipped with fish sauce, all blended to create an eternal delicacy of the capital land. Pork rolls Rice paper rolls with pork bring the flavor of Da Nang city to all parts of the country and quickly become one of the favorite dishes. This dish has three main ingredients: rice paper, pork and raw vegetables. Rice paper must be dew-dried but still fragrant with rice, having a certain softness so that when rolling it does not crumble. Pork can be boiled or roasted, but it must be a piece of lean fat interwoven, both greasy and chewy. More special than pho roll, this dish has dozens of herbs, the vegetable plate is the one that takes up the most space. Eating rice paper rolls with special pork should not be rushed, gently place the pork with herbs in the rice paper and roll it gently so that the pieces are just right. Roll rice paper dipped in a bowl of viscous sauce and bring it to your mouth, slowly enjoying the fresh taste of each ingredient will make you eat forever. Southern spring rolls Goi cuon is available almost everywhere, but the most delicious and rich flavor must be the Southern salad. Like other popular rolls, spring rolls have an outer layer of rice paper made from rice flour, the cake must be soft and wet to make it easier to wrap and eat more delicious. The filling is quite special, including many ingredients such as peeled boiled shrimp, boiled meat, and pork ears. The herbs of the spring roll also have many types, the most typical are shallots, lettuce and basil. Add a bit of vermicelli to make the wrap more beautiful and easier to eat. The dipping sauce of spring rolls depends on the taste of the eater, be it black sauce, seasoning sauce, garlic chili fish sauce or peanut butter soy sauce all have their own delicious taste that makes up the brand of the salad. According to the opinion of culinary experts around the world, the measure to evaluate a good or bad dish is not only how attractive it is to the locals, but also to the taste of the diners. come from elsewhere. Vietnamese rolls have done that great thing, it not only pleases Vietnamese people but also makes tourists admire and praise.

Illustration The filling of this dish is not too picky. I usually grind the shoulder meat with dried onions, then mix it with finely chopped scallions, marinate some delicious fish sauce, main noodles, and pepper. If you want to add more “taste”, we should mince a little more young leaves mixed with meat. After letting the filling soak in the spices for a while, we can wrap the patties. There is an interesting thing, both guise leaves and river bones have different color characteristics of two-sided leaves. One side is dark green, one side is lighter in color and the petiole is quite hard. When wrapping the rolls, we should turn the light green side in, and the dark green side out so that the patty has a nice color. Spread a leaf, we put the spoonful of filling just enough with the leaf and then roll it evenly. After rolling the patty, the smart housewife often takes the leaf stalk to tighten the patty so it doesn’t fall apart. Put the pan on the stove, wait for the oil to be hot, then gently put the fried rice in it. Note that you should put the part with the edge of the leaf rolled in first. Remember to fry on low heat and turn it over with your hand so that the patties are evenly cooked. When the sausage is cooked, take it out on a plate with greaseproof paper and place it on a flat plate. Lot leaves, river bones eaten with rice and vermicelli are all suitable. Pick up a piece of golden, stretchy spring rolls, dip into a bowl of fish sauce mixed with lemon pepper and chili, we slowly enjoy. The flavor of the fragrant patties brings up the taste of the guava leaves, the river bones, the soft and fatty texture of the meat… it’s a real treat. If eaten with vermicelli, the dipping sauce is as light as the bun cha dipping sauce. Some people prefer grilled basil leaves because they don’t like the characteristic scent of river bones. However, with vermicelli with fresh bamboo sticks, the river bone cake is really delicious. This is also the “attractive” dish of some bun cha restaurants in Hanoi. In addition, river bone pork rolls are also combined by housewives with rice paper soup. The bowl of rice paper soup has a completely new flavor and color when it is dropped a few pieces of pork loin leaves on top. Cha la lot, river bones are not only made with pork, mothers also create a cute variation with beef patties. To make the patties sweeter and softer, we should blend pork with beef or mix diced pork fat into the filling. After rolling cha with guise leaves, river bones, we can bake it on a charcoal stove. When the leaves turn yellow, the meat is soft, and the fat is secreted out of the patties. Remove the patties from the blister, soak in a bowl of sweet and sour dipping sauce and pickle, we enjoy with vermicelli. If eaten with rice, beef patties with guise leaves, river bones just need to be dipped with salted fish sauce sprinkled with pepper. Although it is a simple dish, it has its own special flavor. Sometimes, I ask myself, does anyone still remember the taste of the dish with guise leaves and river bones?

Rice Field – Homecooked Vietnamese Cuisine In addition to lunch sets including main dishes, vegetables, soup and drinks, customers can order quality family meals with many individual side dishes depending on their needs. – Rice dishes: white rice, seafood fried rice, salty fish fried rice, garlic fried rice cơm – Appetizers: lettuce rolls, seafood spring rolls, grilled snail rolls with Giang leaves, fried mussels with rice paper, surf tofu, Thai steamed clams… – Main dishes: La Vong fish cake, shrimp paste, boiled meat with eggplant, fried squid with fish sauce, fried red catfish, grilled chicken with salt and pepper, beef with lemongrass… Address: Ho Tung Mau, District 1 Price: 30,000-365,000 VND Business hours: 11-22 pm A hot meal with vegetables, meat, and soup makes you delicious. Photo: Ricefieldrestaurant. Diners commented: Thanh Truc Tat: “Squid squid stuffed with meat, salted egg sauce, salty, salty, fleshy. Mussels scooped up the rice cake quite a lot, seasoned to taste. The shrimp and lotus root salad was decorated quite eye-catching. The crab soup with jute vegetables was cool and suitable. Suitable for the elderly. The restaurant’s white rice is soft and flexible. The price is quite good compared to a delicious pure Vietnamese restaurant located in the city center.” Minh Ngoc: “I ordered 3 dishes with white rice including braised cotton fish, braised braised fish and classic shrimp sour soup for 2 people. The stock is made with a thick glue, not as liquid as many restaurants I have eaten. Sour has fresh shrimp, so it’s good to eat.” La Bu: “The rice is just right. The squid with salted egg sauce is strange. The squid is big and fresh, but the bell peppers are a bit too much to drown out the smell of salted eggs. The tubers in the beef dish are a bit pungent. The burnt rice is thick, not too crispy, so eat without sticking to the teeth. The stew has minced meat, greasy, spicy and spicy to catch the taste.” Eat Rice Drink Water If you want to enjoy the taste of Thai cuisine in the days when you can’t go to a cafe because of the complicated development of the Covid-19 epidemic, you can order food at this restaurant. – Type of rice: white rice, shrimp fried rice, fragrant fried chicken rice, beef rice or cinnamon leaf pork… – Other outstanding dishes: pad Thai, crispy bacon with Thai sauce, poached egg with tamarind sauce, fried squid with lemon leaves, mango salad with catfish… Address: Pasteur, District 1 Price: 50,000-200,000 VND Business hours: 10-22:30 The culinary flavor of the “land of the Golden Temple” is loved by Saigon diners. Photo: Ancomuongnuoc. Diners commented: Queendy Phan: “The meal consists of tom yum soup, catfish mango salad, one-day pork, grilled milk-soaked pork, poached egg with tamarind sauce, raw shrimp with spicy Thai sauce and 2 servings of steamed rice. 4 persons”. Thao Hien: “Delicious fried rice, no need to add fish sauce. Mango sticky rice is soft and fragrant like in Thailand”. Hoa Tu Ky: “Peach egg with tamarind sauce has a strange and spicy taste. Pad Thai is a bit crushed, with shrimp, lemon and chili powder in a corner, so if you don’t eat spicy, don’t mix it. Oysters fried with eggs are not prepared like this. I used to eat in Thailand, the sauce is extremely spicy. Mango sticky rice with coconut milk is a bit salty, fatty and fragrant. I don’t appreciate the restaurant’s food, the dishes are just okay. clean and beautiful, spoons, chopsticks and forks are all made from bagasse material”. Truyen Ky restaurant This rice shop is famous for its Chinese cuisine. – Rice type: white rice, Yangzhou fried rice, salty fish or seafood fried rice cơm – Other outstanding dishes: steamed chicken with salt, Dong Giang tofu, deep-fried animal spirit, pork belly, roasted pork taro, sautéed pork stomach with pickled cabbage, stir-fried pork ribs with soy sauce, three-colored eggs, salted duck seeds stewed meat, pork brain soup, chicken feet, pepper… Address: Ly Thuong Kiet, District 11 Price: 30,000-300,000 VND Business hours: 11-14h and 17-20h The dishes with Chinese flavors are suitable for you to change your taste. Photo: Nhu Y, Citastyfood. Diners commented: Cuong Tran: “Strange, nutritious, authentic Chinese food”. Truong Tran Nhu Y: “Steamed chicken with salt is the most typical dish of the restaurant. The chicken is tender, succulent, dipped with salt and pepper mixed with canola oil and chicken fat. Crispy fried animal spirit without oil, special sauce for This dish is rich and delicious. Tapioca soup is sweet but slightly bland. Dong Giang tofu consists of tofu and bitter gourd and chili peppers are prepared with a thick sauce.” Hanuri Korean Fast Food The meal with the following delicacies promises to satisfy your passion for enjoying Korean food. – Type of rice: rice rolls, mixed rice, spicy chicken rice, tuna kimchi rice, fried pork rice with vegetables… – Other outstanding dishes: fried vermicelli, mandu, black soy sauce noodles, fried chicken, tokbokki, kimchi hot pot, bulgogi hot pot… Address: District 3, 10, Binh Thanh, Tan Binh Price: 30,000-90,000 VND Business hours: 9-21:30 Mixed rice, spicy rice cakes, fried vermicelli… are typical dishes of Korean cuisine. Photo: Hanurikorean. Diners commented: Tran Minh Truong: “The dish is quite diverse, well seasoned, and the quality is suitable for the price range”. Linh Linh: “Mixed rice has a slightly bland taste. Sundubu hot pot is sweet and mildly spicy. Stir-fried vermicelli is rich in flavor, worth a try”. Pooh Luv Food: “The beef rice is seasoned to taste, the rice and meat are divided quite reasonably. The chicken is bought so the skin is a bit stale. The black soy sauce noodles are a bit light, not impressive”. Korean style blood cockle mixed rice This simple Korean-style mixed rice dish is worth a try if you need a taste of dinner.

Materials to prepare: – celery – Tofu skin – carrot – garlic Doing: First, we wash the celery and then cut the celery into small and long pieces. Take some bean curd, break the bean scum into small pieces and soak in warm water for a while, add a little salt. When the bean curd is soft, cut the bean curd into pieces and set aside. Then, take some carrots, wash them and cut them into thin slices. Take some more garlic, smash it with a knife and mince it. After preparing the ingredients, blanch the ingredients. Put a sufficient amount of water in the pot, bring to a boil, then add celery and carrots to the water and blanch for 1-2 minutes. If you like a little crunch, don’t blanch it too long. If you want to eat soft, blanch longer. After blanching, take it out to drain and put the bean curd in a pot of blanching water for about a minute. After blanching the bean curd, quickly remove and rinse with cold water. If you prefer to eat crispy and softer, you can wash the above ingredients after blanching and then drain. Then, you put the celery, carrots, garlic, and bean curd into a large pot. Add a little salt to taste, a little chicken essence and white vinegar to enhance the taste of the dish. Then add a few drops of sesame oil, stir and remove the pot from the stove. If you want to make it more fragrant, you can heat the oil, add a little chili and other spices to stir-fry, then drizzle sesame oil on top of the vegetables, it will be crispy and delicious!

Appetizers, snacks to help prevent colds in the rainy season Meal 1: Strawberry + spinach salad Salad Strawberry and spinach salad This salad may be light on calories, but heavy on nutritional content. Although spinach does not have significant amounts of zinc, it does provide the body with iron – another essential mineral. This is an interesting thing to note because when spinach is served with strawberries – one of the fruits with the most vitamin C – this combination allows the iron to be absorbed more quickly. That’s because vitamin C aids in the absorption of iron – which is also important for the immune system and maintaining energy levels because it makes hemoglobin. Hemoglobin is another name for red blood cells, which are essential for carrying oxygen from the lungs to the tissues. Meal 2: Chickpeas + tomato salad Salad of chickpeas, tomatoes and some other vegetables Did you know that a serving with half a cup of chickpeas provides 2g of resistant starch? In addition to being packed with fiber, healthy fats, and a bit of protein, chickpeas also have zinc. The combination of a legume family member with a vitamin C counterpart, a fresh berry tomato, makes for a great salad. In addition to their juicy taste, tomatoes are rich in lycopene, which not only gives the red pigment but also has antioxidant-like properties that may help fight cancer. Meal 3: Cauliflower + cashews Broccoli (broccoli) baked or boiled, fried will be more interesting and nutritious when sprinkled with cashews Have you ever thought of this combination? Cauliflower contains a significant amount of vitamins, while cashews contain zinc. Not only does zinc keep your immune system strong like a warrior, but it also promotes collagen production, which helps form hair, skin, and nails. Try adding cashews to steamed cauliflower! Dish 4: Chocolate dipped cherry Chocolate-dipped cherry desserts will surely be loved by children, and also help increase resistance in the rainy season It would be a big mistake not to mention this dessert, especially since dark chocolate is chock full of zinc and one of the best foods to prevent colds. A 100g chocolate bar (about 9.6mg of zinc) provides women with more than 100% of their daily mineral needs, but does not meet men’s needs of 11mg. Cherries are full of vitamin C, especially acerola or barbados cherries, which contain a large amount of 134% vitamin C. Meal 5: Kale salad (kale) + pumpkin seeds When you cook dishes with pumpkin, keep the seeds, roast them for salads! Kale is lauded in the vegetable world with good reason. Not only does this cruciferous vegetable give you an insane amount of vitamin K (more than 1,000%, in case you wonder), but it also provides 80mg of vitamin C, more than 100% of your daily intake. Pumpkin seeds are also high in nutrients, most notably zinc. Enjoy this nutrient-dense salad with wild salmon and you’ve got a complete meal. Dish 6: Spicy papaya salad + crab meat + bean sprouts Thai style salad not only stimulates the taste buds but also provides many vitamins and minerals for the body Women need 8mg of zinc per day and men need 11mg to ensure adequate testosterone production. Crab meat is rich in zinc, one crab can meet more than half of a woman’s need for zinc. Bean sprouts also add a little extra to the dish. And sweet, spicy papaya sauce will provide a dose of vitamin C for this Thai-style salad. Dish 7: Sweet potato + grilled garlic If you have sweet potatoes in your kitchen, and you find yourself sniffling a bit because of a cold, don’t forget this wonderful remedy! Sweet potatoes not only provide vitamin C, but also contain large amounts of beta-carotene – another antioxidant that helps fight heart disease, cancer and countless chronic diseases. To make the dish more strange, garlic contributes a good amount of zinc, vitamin B6 and magnesium. This spice also has good detoxifying properties. Making: Peel sweet potatoes, cut into long strips. Crush garlic cloves. Arrange sweet potatoes and garlic on a tray, place in the oven. If you have a charcoal stove, baked sweet potatoes will be even more delicious. Main dishes increase resistance, prevent colds in the rainy season Dish 8: Beef stew with potatoes With beef and potatoes, you can add carrots and tomatoes to make a delicious ragu that goes great with bread. Beef may not be classified as a superfood, but just 85g of beef can provide 7mg of zinc, almost fulfilling the need of 8mg/day for women (not pregnant). Meanwhile, potatoes are rich in vitamin C. This duo will “double sword match” in a delicious stew, increasing the body’s resistance. Dish 9: Grilled Pork + Stir-Fried Broccoli with Shiitake Shiitake mushrooms can be processed into countless delicious and nutritious cold-preventing dishes, providing you with zinc minerals Speaking of meat, pork is another great source of zinc, although the content isn’t as impressive as beef. Shiitake mushrooms (shiitake mushrooms) not only add delicious flavor to dishes, but 1 cup of mushrooms also provides 1.9mg of zinc. Broccoli provides a huge amount of vitamin C, 42mg half a cup to be exact, about 70% of your daily vitamin C needs. On cold rainy days, grilling a few slices of pork, served with sautéed broccoli, shiitake mushrooms (or steamed if you don’t like stir-frying), sounds delicious, don’t you think! Dish 10: Grilled chicken + mango salsa You can serve grilled chicken with fruit salsa with brown rice, noodles, pasta… Chicken contains 2.4mg of zinc per 85g of meat, and just one cup (128g) of ripe, juicy mango provides about 60mg of vitamin C. That’s 100% of the daily requirement for antioxidants! You can also add some other vegetables to make the grilled chicken more perfect. Ingredients (for 4 servings – about 400 calories) 4 skinless, boneless chicken breasts 2 teaspoons olive oil A little salt and chili powder 1 cup ripe mango cut into cubes 1 cup cubed butter 1 green lemon squeezed juice ½ cup diced red bell pepper ¼ cup chopped coriander (coriander) Processing Heat the grill over medium heat. Drizzle olive oil over chicken breasts, sprinkle with chili powder and salt for flavor. Grill the chicken breasts for 4-5 minutes on each side or until cooked through. While the chicken is grilling, put the mixture of mango, avocado, red bell pepper, and coriander in a bowl. Mix lemon juice with a little salt, pour into the bowl of vegetables. Remove the grilled chicken to a plate, top with salsa. Course 11: Pasta with tomato and red bell pepper With this pasta dish, you can use it with beef, chicken, shiitake… If you do a lot of cardio like running or swimming, you need to fuel up with a decent amount of carbs. On wet, rainy days, you need to make sure you’re getting enough vitamin C and zinc because running or swimming in cold weather can make you more susceptible to colds. Tomatoes contain zinc, while red bell peppers contain a large amount of vitamin C. This pasta dish is both delicious and helps you increase your resistance. Course 12: Lobster + Asparagus The combination of asparagus and lobster makes a great cold-preventing dish to prevent colds 85g of cooked lobster provides about 32% of your daily protein needs, and contains an adequate amount of zinc and vitamin B12. Asparagus provides a bit of vitamin C. The combination of asparagus and lobster makes a great cold-preventing dish to prevent colds. So if you need an excuse to dine like royalty, here’s one! Meal 13: Stir-fried oysters with pork and Brussels sprouts (tiny cabbage) With three ingredients: oysters, pork, and Brussels sprouts, you can also make oyster porridge, served with finely chopped sprouts mixed with pork salad! Stir-fried oyster meat with spices will taste better, and just eating 6 oysters (raw) provides women with 400% of their daily zinc needs. In addition, 4 cooked Brussels sprouts provide 108% of your daily vitamin C needs. However, you should not eat a lot of Brussels sprouts because it can cause bloating. Dish 14: Tuna “poké bowl” + purple cabbage and black sesame This Hawaiian style snack turns out to have a lot of health benefits Poké (pronounced as poh-kay) is a dish originating from Hawaii, meaning “slices”, derived from the habit of cutting slices of fresh fish caught from the sea to prepare snacks. native. Called “poké bowl” because this dish is usually served in a bowl, with the main ingredients being salmon, tuna mixed with soy sauce, served with rice sprinkled with sesame seeds, mixed with butter, ginger … One serving is about 150 calories, low in fat but high in protein and zinc. Black sesame seeds are not just for decorating dishes. Just ¼ cup provides 25% of the daily zinc requirement for women. Meanwhile, purple cabbage contains 50.7mg of vitamin C, accounting for 84% of the daily requirement. Try this dish now, friends, just “catch the culinary trend” with Poké, while fighting viruses and preventing colds. Nutritional drinks Course 15: Pineapple, Avocado and Spinach Smoothie Pineapple, avocado, spinach smoothie (can add banana) not only supports weight loss but is also very useful for you during the flu season. If by chance you are also in need of a weight loss smoothie, here is a suggestion. Pineapple is not only rich in vitamin C but also provides the body with a very important ingredient called bromelain. This enzyme actually helps reduce inflammation in the body caused by infection and/or injury. It also helps relieve the pain of acid reflux. On the other hand, avocado not only makes smoothies thick and rich in zinc, but also aids in getting rid of lower belly fat. This smoothie can be called a “elixir” for the body, not only preventing colds in the rainy season but also increasing energy. Meal 16: Raspberry + kiwi + chia seed smoothie Fruit smoothies with chia seeds are a delicious dessert Smoothies are more of a drink, but this one is a little different: between the raspberries and finely ground kiwi is a thick layer of chia seeds, which you can eat with a spoon like a chia pudding with added sauce. fruit. Raspberries provide zinc, while one kiwi provides 85% of the daily requirement for vitamin C. This dessert will be a “shield” to protect you from the rainy season cold. Dish 17: Date + orange smoothie Dates added to smoothies will bring a sweet, strange taste, and provide a lot of zinc for the body Dates are used in many vegan desserts for their richness, making up for the lack of eggs and butter in dishes that require these two ingredients. Dried dates provide zinc, and oranges contain vitamin C. Sip on this immunity-boosting smoothie!

Recently on the Kitchen Love Association, Nguyen Thu Ha (26 years old, Hai Duong) shared a series of very delicious salads, which many women asked to learn “secrets”. ”When I went to eat, I often ordered salad. Since the epidemic, there are no restaurants anymore, sometimes I like to eat, so I do it myself to serve my hobbies, but it’s fun to do it. For me, salad is a simple dish that is easy to make, takes no time and is good for health. Ha shared. Nguyen Thu Ha (26 years old, currently a kindergarten teacher in Hai Duong). 9X’s hobbies are traveling, love to learn positive things, and love to cook. Thu Ha said that she was not a person to eat the eatclean diet before, but she also consulted and knew that eatclean is a healthy healthy diet. And from there, she began to regularly make salads and other dishes for the whole family to eat. From the day of eating eatclean, Thu Ha feels her digestion is better, her body is lighter, her skin is also a little more beautiful, especially she always feels delicious and happy because she can eat her favorite food. With Thu Ha, each dish will be felt by her with her eyes first and then enjoyed with her taste. So the beautiful garnishes, changing ingredients in dishes, and combining sauces are the secrets she uses to keep the salad from becoming bland. Thu Ha’s salads are all easy to make and don’t take much time. On average, it will take her about 15-20 minutes to complete a salad. According to her, the stage of choosing ingredients is very important because those are things that are directly loaded into our bodies. With 9X, all ingredients must be clean and healthy, especially salads must pay more attention because most vegetables and fruits are in raw form. ”I can use the ingredients from the growers, or buy them from quality stores. When buying, it should be washed and soaked in salt. And let it drain before mixing. – 9X said. When sharing the salads she made on social networks, Thu Ha received an enthusiastic response from the sisters who love the kitchen. ”At first, I just thought of sharing my favorite dishes on the group so that I could learn many new ways with you, but I didn’t expect to receive so much attention. Many of you have also messaged asking about how to make it, sharing it, tagging each other to do it together, and giving compliments to your salad. I’m happy to be able to inspire people and I’m more motivated to share more positive things. For me, eating must first be fun, so I don’t force myself to follow a strict diet. I don’t diet, I just maintain healthy eating habits. In addition to salad, I also often make smoothies from fruits. I love to eat vegetables and fruits’ – Thu Ha is excited to share. Nguyen Tinh Photo: NVCC

Glutinous Rice with DRY SHRIMP SHRIMP MATERIALS 2 cups delicious sticky rice ½ teaspoon salt 2 tablespoons sugar 2 cloves of garlic 4 cloves scallions 100g dried shrimp 2 sausages 2 tablespoons cooking oil 4 purple onions Pepper + cornstarch, cilantro DOING Prepare Sticky rice: washed, drained, mixed with salt. Dried shrimp: wash, soak for a few more minutes to soften Sausage: washed, thinly sliced Onions: washed, sliced Green onions: washed and chopped to separate the tubers and leaves Processing Cook about 2 cups of boiling water and pour the glutinous rice into it, reduce the heat to boil, and stir well When the sticky rice is dry, remove all the fire, leaving only a little coal. Cooked glutinous rice is not mushy Heat oil, add onion + garlic and sauté, then dry shrimp, sausage and finally add green onion + pepper until fragrant. Pour everything into the sticky rice pan, mix well. Cooked glutinous rice on a plate, top with a few cilantro stalks, serve hot. Note: Sticky rice can be sticky (steamed with steam) instead of cooking, then mixed in. BATH BUU Glutinous Rice MATERIALS 2 cans of sticky rice 1 liter of broth 5 ears of shiitake mushrooms 300g char siu 200g cashew nuts Onion, garlic, pepper 200g tapioca 1 chicken 1 egg white Salt, MSG, Oil DOING Prepare Clean glutinous rice, drain Put the broth in a saucepan, bring to a boil, then add the sticky rice to cook Pomegranate shredded roti chicken thịt Diced char siu meat, peeled and diced tapioca Cashew nuts split in half, wipe away dust Thinly sliced ​​onion and garlic, finely chopped Processing Heat oil in a pan, add garlic and onions, then add shiitake mushrooms + char siu meat, chicken, and stir-fry, season to taste. Present Mix this fried filling into cooked glutinous rice, scoop out onto a braised plate to smooth the surface, attach cashews on top, cover the surface of the sticky rice plate, beat the egg whites, spread, then put in the oven, the sticky rice is golden. . Take out the sticky rice, attach cilantro in the middle of the plate to make it beautiful.

Uncle Le Khac Hoat (57 years old, house number 130 Lung Market, Dang Hai Ward, Hai An District, Hai Phong City), who is said to “invent” the dish, said what makes the delicious taste. Especially and also to distinguish Ha Lung key cake from other types of rolls is dried squid. Uncle Hoat said: “My family specializes in making spring rolls. In a late-night delivery, I saw people baking sugarcane and my mouth watered. From here on, I came up with the idea of ​​wrapping pork rolls around sugar cane. I tried to mix more things like beef, shrimp… but in the end I realized that just adding squid in one sun is the best.” According to Mr. Hoat, fresh squid in Hai Phong is not as rich as in Ha Long, so it is difficult to make delicious squid cakes like there. And Cat Ba has many and very good quality squid, the price is also affordable and especially it is imbued with the wind and sun of the sea. Just like that for more than 30 years, this simple but delicious dish has accompanied Uncle Hoat through many ups and downs and gently entered the hearts of lovers with the name “Ha Lung Cha key”. Ha Lung Cha key is made from 3 main ingredients: Squid, pork and sugarcane. Workers have to go to the market early in the morning, choose to buy or order in advance batches of pork that have just been slaughtered, fresh and clean, and then go home to filter out all the fat, take the meat to puree it, and make it into rolls. Squid must also be delicious, picky buy to Cat Ba, Cat Hai, then bring it back to small pieces, puree with lean pork, marinated with fish sauce, main noodles, shiitake mushrooms, wood ear, pepper … The famous Ha Lung bacon, no one knows, only, that village dish has become such a “specialty” that many tourists, when visiting the flower village and flower market, also have to buy it for the holiday. get a “unique” dish as a gift for relatives and family. Currently, Ha Lung key cake is being sold for from 280,000 to 300,000 VND/kg. (According to GiadinhNet)

Chef Tuyet Pham created Quang noodles that are loved by the people of 3 regions and international friends. If the love of Quang noodles was passed on by her mother, the philosophy of Quang noodles was entrusted by Tuyet Pham to her little daughter Abby. The love of cooking like an underground circuit flowing through 3 generations has become a story that Tuyet Pham carries with him in every step of his journey. Master chef has cooked standard Quang noodles according to the philosophy of instilling love. The ingredients for the dish include: – 1 kg of Quang noodles, 300 g of chicken fillet, 500 ml of chicken bone broth – 1 tbsp spring onion – 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cashew powder – 2 tablespoons 3 Mien anchovy dipping sauce (divided evenly during cooking) – Lettuce, basil, baby cabbage, scallions, cilantro (can add banana buds depending on preference) – Rice paper, roasted peanuts, 100 ml of peanut oil (peanut oil) – Spices: seasoning, sugar, pepper, paprika. The familiar, rustic ingredients make delicious Quang noodles. The processing steps are as follows: Step 1: Chicken fillet marinated with a little dipping sauce 3 Mien, add a little chopped onion to create fragrance. 3 Mien anchovy sauce marinated chicken to help Quang noodles more flavorful. Step 2: When the pan is hot, add the peanut oil and onion until fragrant, use chopsticks to stir until golden brown before adding the chicken. Stir well until the chicken starts to hunt again. Add turmeric powder and cashew powder. After the color dissolves, add 3 Mien dipping sauce and stir with your hands so that the meat is absorbed into the fish sauce to create a characteristic aroma. Chicken color, smell up with 3 Mien anchovy dipping sauce and spices. Step 4: Continue to season with salt, sugar, seasoning in the ratio 1:1:1. Adjust the heat to low so that the spices infuse the meat. Continue to add some pepper and chili powder. Step 5: When the tenderloin is seasoned and cooked, add the chicken broth. Wait for the broth to boil, the spices in the chicken come out and mix with the broth. Step 6: Season to taste. Put Quang noodles in a bowl, serve with chicken, fill with broth, add peanuts and green onions. Raw vegetables presented on the side, served with chili lime and a cup of 3 Mien dipping sauce. Sweet chicken broth for delicious Quang noodles. In his recipe, chef Tuyet Pham cleverly added 3 Mien anchovy dipping sauce as a special “trick”, helping diners from 3 regions and international friends feel the delicious taste and flow of national cuisine. Loving family in a bowl of Quang noodles. With passion and culinary knowledge, Uniben constantly researches the taste of traditional dishes, explores and refines the characteristics of 3 regions to bring delicious products imbued with the essence of moisture. real Vietnamese. Including 3 Mien anchovy dipping sauce with ingredients from pure anchovy fish sauce, specially prepared according to its own secret to produce a traditional standard sauce. 3 Mien dipping sauce has a golden brown color, a mild aroma, is both delicious and convenient for all dishes from stocking – stir frying – cooking to using as a dipping sauce without mixing, giving the dish a rich and delicious taste Traditional flavor saves cooking time.

Urine boiled egg dish in China. (Illustration) Similar to boiled eggs with tea, but with a special ingredient that is soaked, boiled and stewed in the boy’s urine. This dish is considered an ethereal pleasure of the Chinese, so boiled egg with urine is also known with a rather “beautiful” name, which is boiled egg with pupil urine, or boiled egg with male urine. Close-up of an egg boiled with pupil urine. (Illustration) The dish “boiled eggs with urine” has a fairly simple recipe, including only eggs, time and pupil urine. Every day, urine from boys under the age of 10 is collected from local primary schools. Eggs are first soaked in urine, then boiled. Once the eggs have been hunted, the shells are broken to allow urine to penetrate into the eggs, and then continue to be flushed with urine at room temperature to prevent the eggs from being overcooked. Woman pouring urine on top of eggs. (Illustration) Since ancient times, Eastern medicine has given “the juice of the small copper” as a medicine, which can cure many different diseases. Therefore, it is said that boiled eggs with urine also have the effect of enhancing blood circulation, increasing vitality, and even preventing stroke. Because of those “fanciful” uses, boiled eggs with pupil urine cost four times more than the price of ordinary boiled eggs. Urine boiled eggs cost more than regular boiled eggs. (Illustration) However, whether it is an intangible cultural heritage or an oriental medicine with many healing and health-enhancing effects, not everyone is brave enough to try this strange and delicious dish. This looks unhygienic. Even today, Chinese medical experts and international public opinion are still skeptical, arguing quite fiercely about the use as well as the food hygiene problem of the pupil’s urine boiled egg. Although it is an intangible cultural heritage, not everyone dares to try this dish. (Illustration) But the two words “elite” in the culinary industry and the time factor are inherently inseparable. Whatever you say, boiled eggs with urine have existed for a century and have become an indisputable cultural feature in the cuisine of Indochina in particular, and of China in general.

Bitter gourd… wild Bitter gourd has a bitter taste, that’s why many people can’t eat it, but there are also many people who get used to it… addicted to that bitter taste. Since ancient times, the use of this fruit has been recognized by Eastern medicine, which is the effect of tonic blood, does not contain toxins, promotes the detoxification mechanism of the liver, and clears heat for the body. Modern medicine also has many studies showing the effects of bitter melon on human health. Specifically, the vitamin C content in bitter melon is nearly 20 times higher than that of cucumbers; Eating bitter melon will help increase glucose metabolism, reduce blood cholesterol, strengthen the immune system, protect the heart … For those who are used to eating bitter melon, there is no need to undergo preliminary processing to reduce bitterness when processing. For those who are not used to eating, before processing, it is necessary to peel off the intestines of the melon, blanch it in boiling water, and wash it many times with cold water. By doing so, the bitterness of the dish will be much less and it will be easier to enjoy. About a dozen years ago, the source is unknown, first from a few sidewalk beer shops, a mannequin dish appeared, at that time it was called by the curiously-sounding name “crocodile crossing the river”. But actually, it’s a type that can be called salad or mannequin is not wrong. Bitter melon is thinly sliced, soaked in ice to make it crispy, the heart of the plate is left with a lot of ice, covered with a food wrapper, and on top is a display of bitter melon and shrimp. Bitter gourd soaked in ice cold water has a crunchy texture, and when eaten with salted water, it is delicious and especially not bitter. In addition, it is also possible to make a normal loofah mannequin. Bitter gourd salad includes bitter gourd, bell pepper, onion, garlic, sugar, soy sauce, sesame oil and vinegar… All ingredients are preliminarily processed, sliced ​​thinly and mixed together. The dish is especially suitable for summer people who want to lose weight. In folklore, bitter melon is always used by Vietnamese people to make food in their daily meals, in addition, bitter melon is also used as a tea to help clear heat. And according to research by Japanese nutritionists, bitter melon is a longevity food with nutritional value “full of flavor”. With simple processing methods, it will help us to have a simple dish and drink. The most common in the dishes from bitter melon is bitter melon stuffed with meat. This dish, in addition to bitter melon, also has minced lean meat, wood ear, shiitake mushrooms (you can have it but you can’t), pepper, dried onions… If you leave the whole fruit, cut it along the body, remove all the intestines of the melon and put it into a pile. meat that has mixed the above ingredients inside, otherwise it can be cut into small pieces, putting the meat inside the intestines. Bitter melon stuffed with meat can be cooked into soup, when eaten, sprinkled with spring onions or can also be eaten with tomato sauce to eat with rice. Nature’s gift Another popular dish from bitter melon is stir-fried bitter melon with eggs. Bitter gourd is gutted, finely chopped, sautéed purple onion, chopped with lard, fragrant onion, put the melon on a large fire, then break the egg and stir well. The high heat makes the cooked eggs entwine with the bitter gourd pieces. When scrambled eggs with bitter melon, the bitterness in the melon is minimized. It is also a stir-fried dish from melon that can be sautéed with beef, with pork kidney or fried with mushrooms for a vegetarian dish. Hanoi market now has almost all stalls selling strabismus. Fish bought with onions, dill, a little chopped chili, flexible fish can be stuffed into each chunk of gutted melon and then cooked in soup. You can also chop melon like stir-fry and then cook soup with scallions, sprinkle with scallions when eating. This is a refreshing and nutritious dish. Also with the soup, you can cook bitter melon fish soup. Ingredients include 2-3 bitter melons, 1 fish, green onions, coriander, spices, sugar, salt, pepper. Clean the fish, drain it, blanch it in boiling water, then take it out and let it dry. Bitter melon washed, halved, gutted, cut into pieces about 2-3cm as you like. Boil about 2-3 bowls of water and then put the fish in the stew. Tasting spices to taste. When the fish is soft, add the bitter melon and cook on medium heat until the bitter melon is soft. Season with spices, pepper to taste, then remove the scallions, chopped coriander, you can turn off the stove and scoop out the bowl. Similarly can cook bitter melon with shrimp. Raw materials include melon, cleaned and peeled shrimp, raw spring rolls with scallions, coriander, salted fish sauce just enough. Shrimps are mixed with raw spring rolls, pepper, salt and dried onions. Then leave for 10 minutes for the shrimp to infuse the spices. Boil a sufficient amount of water, when the water is boiling, put each spoon of marinated shrimp in the pot and continue to boil on high heat to bring the water to a boil. Cook until the shrimp is cooked to the surface of the water, then drop in the bitter melon. Continue cooking until the bitter melon is cooked, then season to taste and then turn off the heat. Bitter melon is also suitable for making braised dishes. Can store copper fish, bitter melon with soy sauce. Ingredients include carp or carp, carp. Big fish are cut into pieces, cleaned, put under the same layer of fatty meat or pork skin, the cleaned bitter melon layer is divided vertically into 4 layers, then the second layer, then the fish, add a layer of bitter melon and finally pork belly. , add cork sauce, a little water, salted fish sauce, and then simmer for about 1-2 hours. Braised carp with bones is the best. However, when it’s time to eat, the fish always runs out after the bitter gourd. If you don’t stock with fish, you can braise bitter melon with soy sauce, then add a few drops of sesame oil, it will be very fragrant, eat with hot rice, salty vegetarian can use. Bitter gourd can also be sliced ​​thin, dried and then boiled in boiling water to drink like tea. Bitter gourd tea has a detoxifying effect, very good for health.

Recently, artist and blogger Nguyen Vu Xuan Lan (@xlan.illustration) has created a set of childhood food paintings that anyone who looks at them will be excited and craving for its delicious “armpit pain”. Surely in the memory of many Gen X (8X) Gen Y (9X) there are always images of simple childhood dishes but imbued with the flavor of memories. The childhood dishes of the past reminiscent of the times when my mother came back from the market, the afternoons when I woke up absentmindedly looking for food to relieve my sadness,… Many young people of the 8X and 9X generations, crispy pork rib porridge with a little pepper and chili powder, who can’t stand it. Bi zon, Hanoi’s specialty. This dish has a place called longan cake because it looks like a longan. Crispy, sweet and sweet, sometimes spicy, put in your mouth to chew. Ice cream exists in many forms: Big block, four seasons ice cream, seven colors. Summer is always cool! A cup of black jelly tea or the South, also known as dew flute, adds a little sugar, fresh coconut and white pearls… Oh, just thinking about it makes me feel a hot summer. “Who’s tofu nogggggggggggg”, hearing the screams, the children were all excited and anxious. The sweet sound of tofu with coconut water is both fat and sound. For those of you in Hanoi, the specialty of buying autumn with bananas dipped in rice is nothing like. The plasticity of the nuggets and the sweetness of the banana blend together to form a “top of the top” dish. Raw tomatoes mixed with sugar. It sounds a bit wrong, but after trying it, we say it’s addicting. And finally, after the afternoon of running away from home, it is: “EAT”. Xuan Lan’s most recently published work is an illustrated book “What do you do in 199?” (made with author Trang Neko), tells about funny childhood memories of the late 8X early 9X generation.

Goat meat The Truong Yen mountain area (Hoa Lu district) has many limestone mountains that have been formed for a long time. Taking advantage of this, people have formed a habit of grazing goats in the mountains, feeding them natural plants. As a result, Ninh Binh goat meat when processed often has a special delicious taste with herbal smell, sweet taste and firm meat. Goat meat is processed into many attractive dishes by Ninh Binh people such as rare lemon, pan-fried, stir-fried with chili pepper, stewed with traditional herbs or spring rolls… In 2012, Ninh Binh mountain goat was recognized by the Vietnam Record Organization. is one of the “Top 50 Vietnamese specialties”. In 2021, Truong Yen mountain goat also entered the “Top 100 Vietnamese specialties” of this organization. Burnt rice Ninh Binh elderberry was recognized by the Asian Record Organization as one of 12 Vietnamese specialties according to the set of criteria “Asian culinary value” in August 2012. Although burnt rice is a simple dish, in order to cook deliciously and meet the standards, it must go through many complicated stages, completely handmade according to the secret of Ninh Binh people. The rice selected to make elderberry must be fragrant, sticky rice or yellow sticky rice. After the rice is washed and cooked, people take each piece of rice that sticks to the bottom of the pot (burnt), dry it in the sun, then deep-fry it in oil so that the rice grains are crispy. Ninh Binh burnt rice is dipped with a sauce made from goat meat, with a strong consistency, spicy and aromatic flavor creating an unforgettable blend. Gia Vien shrimp paste Gia Vien district is a low-lying area with many rivers. People here have a profession of “riu” (catching) shrimp and making fish sauce for generations. To make delicious shrimp paste jars, people only choose old shrimp, round body, blue color and must be fresh. After washing, draining, people mix the shrimps with hearing and salt and then put them in a crockery jar, close the lid, leave in a cool place for more than a month to be used. Gia Vien shrimp paste has been recognized by the Vietnam Record Organization as one of the “100 Vietnamese gift specialties 2020 – 2021”.

Fishing reishi in flood season in upstream districts of Dong Thap province Young lingfish are sold a lot at markets during the months when the water is high For many years, the journey to find and promote the top Vietnamese specialties and cuisine has been conducted by the Vietnam Record Organization since the beginning of 2010 with the patronage of the Global Vietnamese Records Organization (VietWorld). World Records Union (WorldKings). Sour and sourdough fish with crazy fish – a famous delicacy of Dong Thap province Sa Dec noodle soup – famous famous dish of Dong Thap province Top Vietnamese specialties is made with the goal of promoting culinary values, Vietnamese specialties, special and unique dishes, typical for each region, honoring Vietnamese culinary values, promoting Vietnamese cuisine is widely available to domestic and foreign tourists, providing a comprehensive view of a diverse and healthy cuisine. Processing shrimp crackers at Sa Giang Import-Export Joint Stock Company Nem Lai Vung – a famous signature dish that is known by many people For many years, Cao Lanh mango has been the main crop of many households In order to be selected in the top Vietnamese specialties in 2020, dishes must meet criteria such as bringing Vietnamese breath, using natural ingredients to prepare, suitable for taste, good for health, origin of export. clear history and culture.

(Illustration) Unlike ordinary pork sausages, Cham sausages require ingenuity and sophistication from raw materials to processing. The outer shell is beef intestine, so that the dish has a tough, sweet and strange taste. The stuffing inside must also be pieces of shredded meat from the bones, so it has an attractive aroma. After that, people will deodorize with finely chopped ginger. (Illustration) And yet, a sausage with the right taste must have the fat and the fat. The best type of fat is sa fat, lard to make the dish more moist. The perfect ratio would be two parts meat one part fat. So mix all together with pepper, spices, star anise and secret recipes of the Cham people… to stuff the beef intestines. But the uniqueness of tossing and turning requires a unique ingredient – cold rice. Just adding a little fermented cold rice to the filling will stimulate the flavor in the strange sweet and sour taste. Each round, full, finger-sized sausage is tied into a string and dried. After 3 sun exposure, it is enough to drain, hunt meat and can be enjoyed. (Illustration) To fully feel the delicious, nutritious food of the dish, the best way is to grill beef sausages on embers, when cooked, “treat” right there. In the hot heat, just blow up and feel the melting sweetness of meat and beef fat. Mixed in is a little sourness of cold rice balanced and spicy to stimulate the taste of pepper and chili. The aroma emanating from the fire and the fat water flowing into the fire sounded like a “crack” sound. Dotted with sweet sauce, served with cinnamon is enough “standard” post. (Illustration) (Illustration) (Illustration) Tung lo ma is not only a specialty dish of the Cham people but also a precious gift that has been kept for generations. Once coming to this land, you should not miss the opportunity to experience the unique taste of beef sausages.

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

Recently, in the days of social distancing, Lan Khue continued to make people laugh when she showed off a series of dishes she cooked. From simple to sophisticated, she shows the skillful presentation and decoration that makes the dishes not only nutritious but also beautiful and neat. During the epidemic season, nutritious dishes that help strengthen the immune system are prioritized by Lan Khue. Fish and sour soup is cooked by her with ingredients such as salmon heads, okra, cabbage, and tomatoes. This cool dish is both nutritious and easy to eat, very suitable for hot summer days. The mother-of-one makes a vegetable soup that includes potatoes, peas, carrots, baby corn, and some minced meat. Seaweed soup cooked with minced meat is both delicious and cool and has many nutritious effects for health such as cancer prevention, good for digestion, heart, blood pressure … but processing is also quite simple. Continuing to be a delicious and easy-to-make dish made by Lan Khue, that is stir-fried clams with cinnamon leaves. This dish is very suitable to enjoy on a summer day, whether eaten alone or with white rice. Deep fried seabass dish is served with lettuce and cherry tomatoes. The supermodel chooses the next menu, which is soy sauce vermicelli. It is leaf vermicelli served with golden fried beans, spicy soy sauce and a variety of fresh vegetables such as lettuce, basil, and lettuce. The next dish on the menu of the epidemic season of the Lan Khue family is fried bean sprouts. This dish is quite frugal, both crispy and fragrant. Not only in lunch and dinner, breakfast is also focused by Lan Khue. Beef stew with vegetables served with bread was meticulously presented by her as well as a restaurant. She also makes rolls from rice paper, which saves time and doesn’t create a feeling of boredom. If you follow Lan Khue, you can see that she is very brave and skillful. From Asian dishes, European dishes do not make it difficult for a mother of one child. It is not uncommon for her to make people sob in praise when showing off her family’s dishes and trays on her personal page. The trays of rice cooked by Lan Khue usually have 3-5 dishes, including savory dishes, soups, and vegetables. The menu with 3 dishes includes dried shrimp and spinach soup, pork cooked with tomatoes, fried squid with chives leaves. And here is the menu of deep fried fish, fried green beans and soup. It can be seen that fish is a food that Lan Khue regularly adds to her home menu. She can transform many delicious dishes from fish, with many different ways of processing.

Chicken eggs are a very common food, processed by people around the world with different types of dishes. But in China, people have a strange egg dish that at first glance can make diners not want to eat – the “brass egg” of Indochina, Zhejiang. It’s an egg boiled in a boy’s urine. “Intangible Cultural Heritage” of Indochina China has many strange specialties, including the dish boiled eggs in the urine of boys. Due to being popular since ancient times in many real historical records, the dish “boiled eggs with urine” was officially recognized as part of the “intangible cultural heritage” of Indochina, in in 2008, and proposed the recognition of a world cultural heritage for this unique dish. They believe that urine-boiled eggs are a part of Chinese cuisine and deserve the same honor as Korean kimchi or Japanese washoku. This dish of boiled eggs with urine in Dong Nam is considered a typical Chinese culture and is widely sold on the streets of Indochina city. In 2014, traditional Chinese chefs plan to introduce this dish to the world during Easter. With a certain amount of confidence, the chefs from Zhejiang province consider these eggs to be of an exceptionally high standard. Although they are processed by a method that scares many foreigners, their taste and effects are excellent. Visitors to the city of Indochina often cannot ignore the famous boiled egg dish here. This specialty has appeared thousands of years ago with its taste and healing effects. The dish is considered a tangible cultural heritage of Indochina. Similar to boiled eggs in tea, but with a special ingredient that is soaked, boiled and stewed in the boy’s urine and eaten as an elegant animal of the Chinese, this urine boiled egg dish Also known with a rather “beautiful” name is a boiled egg with pupil’s urine, or a boiled egg with a male’s urine. The dish “boiled eggs with urine” has a fairly simple recipe, consisting of only eggs, time and pupil urine. According to Mr. Lu Ming, the chef who wants to bring this dish to the world said that the urine for boiled eggs is obtained from primary schools. “The boys will pee in buckets and we collect them every day to ensure the best quality,” he said. Only boys’ urine is used, especially from boys under 10 years of age. There is no answer to the question of why it has to be a boy’s urine, only that this somewhat bizarre cooking method has existed for centuries here. In particular, people will use the entire amount of urine during the day instead of keeping it for use gradually to ensure the quality of boiled eggs. This egg recipe has been passed down through generations. Eggs boiled in boys’ urine are of an extremely high standard. Eggs are first soaked in urine, then boiled. The dish “men’s egg” is considered an elixir of life. Once the eggs have been hunted, the shell is broken to allow urine to penetrate into the egg, then continue to flush with urine at room temperature to prevent the egg from being overcooked. During the simmering process, urine is continuously added, along with some herbs. This recipe leaves the egg whites a pale yellow color, while the yolks turn green. After ripening, dong quai will usually have a pale yellow white and a green yolk, salty, sour and of course indispensable the characteristic “smell” of urine. However, this dish is considered not too difficult to eat. Recently, urine has added a distinct sour taste to eggs. The chefs were also unable to explain why. They think this sour taste is special and delicious. They want the dish to be exported widely so that the whole world can fully appreciate the value of Chinese cuisine. Considered a medicine Since ancient times, Eastern medicine has given “tieu dong’s juice” as a medicine, which can cure many different diseases. Therefore, it is said that boiled eggs with urine also have the effect of enhancing blood circulation, increasing vitality, and reducing pain in hips, legs and joints and even preventing stroke. Because of those “fanciful” uses, boiled eggs with pupil urine cost four times more than the price of ordinary boiled eggs. The ancients did not consider urine as a waste product of the body, but considered it a valuable medicine. That’s why people call this water samsara, reverting ladders. Modern researches today show that urine contains many substances that are beneficial to health such as urea, uric acid, hipuric acid, purine alkali, amino acids, fatty acids, endocrine substances (hormones) vitamins and enzymes. .. Thanks to the chemical composition and effects of these ingredients, scientists have been able to explain the medicinal uses of urine recorded in ancient documents that were previously unexplained. Accordingly, children’s urine is effective for postpartum women who are weak, cough, fever, and vomit blood, used to prepare some medicines. Mr. Ge Yaohua, an egg seller, introduced: “My family eats eggs in every meal. Families in Indochina love them. This type of boiled egg is very good for health, avoids back pain of the elderly, and gives more energy to work.” However, not everyone likes this dish. Whether it is an “intangible cultural heritage” or an oriental medicine with many healing and health-enhancing effects, not everyone is brave enough to try a strange and delicious dish. This unsanitary look. And there have also been many doubts and arguments, giving many warnings for this dish about the “unsanitary” problem not only in the way of eating but also in the air at the streets selling boiled eggs with urine. become “smelly”. According to Reuters, health experts have warned about hygiene issues surrounding the use of urine to boil eggs. The people of Dongyang themselves also split into two streams of opinion. One side said that this dish is “good for health and prevents colds”, the other side “does not believe it and is afraid to eat it”. In addition, the chefs could not explain why the egg dish has a very characteristic sour taste. Surely enjoying this egg dish will be a big challenge for diners from far away. However, if you are brave enough to try, this dish is extremely easy to find when coming to Indochina. Each boiled chicken egg costs 1.5 yuan (about 4,800 VND), twice as much as other boiled eggs but not too expensive for tourists. In addition, if there are acquaintances living in this city, it is highly likely that you will also be treated to a special egg dish by the host because the people here also often eat boiled eggs as a daily snack. This dish carries the two words “elite” in the culinary industry and the time element is inseparable. Whatever you say, boiled eggs with urine have existed for a century and become an indisputable cultural feature in the cuisine of Indochina in particular, and of China in general.

Tao Thanh Pho restaurant has passed 3 generations of development in Binh Da Ward. Photo: Thuy Moc Bien Hoa is famous for its traditional craft villages such as tet cake making (Hiep Hoa Ward), gai cake making (Tan Mai Ward, Ho Nai Ward), Ben Go Wine (An Hoa Ward)… and shops. Long-term food with bold Southern flavor. * Nostalgic for old dishes Pho is one of the dishes present in most places in Vietnam. For Vietnamese people, pho is considered a national dish, a culinary specialty of Vietnam in the world. Pho in any region will have its own flavor of that region. And few people know that, in Bien Hoa City, there is a shop that has become nostalgic for many generations with the name Tao Thanh Pho restaurant. Tao Thanh Pho restaurant is located on Tran Quoc Toan Street (Binh Da Ward) since the 1960s, built by Mr. Hoang Dinh Tao. Ms. Hoang Thi Nuong, the daughter of Mr. Hoang Dinh Tao, who succeeded the current Tao Thanh Pho restaurant, said that since 1955, her father had returned from Saigon to Bien Hoa to work as a street vendor selling pho. After a few years, her father saved up capital and opened a pho restaurant named Tao Thanh with the meaning that the shop was created by Mr. Tao himself. Before 1975, Tao Thanh Pho restaurant was located right at the Xe Lam station at Tam Hiep junction, so today the shop is not only a perennial restaurant in Bien Hoa, but it is also a memory of the youth and childhood of many people. many people, especially the expatriates. Ms. Nuong shared that in previous years, the pho shop sometimes welcomed elderly diners from abroad to visit the restaurant for breakfast and tell stories about the old times when they used to eat Pho Tao Thanh. Now, the old generation is older, sometimes Tao Thanh restaurant welcomes a few young people, who are descendants every time they have the opportunity to visit their hometown, they come to the shop to enjoy the countryside and take pictures to send to their grandparents. , elderly parents are living abroad. Ms. Nuong shared: “I am 70 years old this year, this pho shop will continue to be maintained by my nephew. My grandson used to be a teacher, but because he wanted to keep the job left by his grandparents, he decided to continue the pho restaurant left by his grandparents, because the shop has attached too many memories not only of the family but also of many generations. for decades now”. Banh tet Cu Lao Pho with the typical flavor of Southern sticky rice. Photo: Thuy Moc Coming to Bien Hoa, many people heard and looked to buy banh tet, banh ú made by the hands of bakers in Hiep Hoa Ward (also known as Cu Lao Pho). Pho islet is known by many people for its rustic dishes like the people who were born and raised on this land. Currently, the area of ​​Hiep Hoa has about 10 baking households with decades of seniority. Every Tet holiday comes, bakeries are busy with packers and customers coming in and ordering cakes. Ms. Tran Cuc Lang has more than 30 years in the baking profession, which has been passed down from her parents’ generation. Ms. Lang said that her bakery now needs about 50kg of sticky rice every day to pack all kinds of banh tet and banh ú, both retail and deliver to wholesalers. Every afternoon, Mrs. Lang’s small cake stall located right on Ha Huy Giap Street (Quyet Thang Ward) for nearly 20 years has become a destination for city people after work. Most people who buy cakes are familiar with the taste, so there is no need to ask for each item or the price. * Unforgettable delicacies Talking about the delicious dishes of Bien Hoa, many people also know famous dishes such as: Tan Mai fish salad, Nam Ri shrimp hot pot, popular restaurants crept in residential areas with a thickness of decades. . With the advantage of having the Dong Nai river in the heart of the city, the people of Bien Hoa take advantage of the natural environment to form an area for raising rafts on the river. With abundant raw materials available, people in the fishing village area have created a special dish from fish, in which Tan Mai fish salad is known to many people for its very own delicious taste. Tan Mai fish salad is made from red snapper, carp or giant fish. Ingredients from red snapper are most commonly used by chefs for fish salad because this is a meaty species. Fresh fish after cleaning, the chefs take the bones and cut them into thin pieces, just eat and mix with spices. Tan Mai fish salad, when eaten, cannot be without a dipping sauce made from the meat, liver and fat of the fish boiled with onions, lemongrass, galangal, and roasted sesame seeds. The taste of the sauce is the factor that determines whether the fish salad is delicious or not. Along with sauce, wild vegetables to serve fish salad with many kinds such as cloves, guise leaves, apricot leaves, fig leaves, basil, coriander, perilla, lettuce … Nam Ri shrimp hotpot is famous for many years in Bien Hoa city. Photo: Thuy Moc As a newcomer living in Tan Mai Ward for more than 10 years, Mr. Tran Hoang said that before, he was afraid to eat raw fish. However, after eating it for the first time, Mr. Hoang was no longer afraid to use raw fish. Whenever friends and relatives come to visit, Mr. Hoang often treats guests with this unique raw fish dish, which everyone compliments on its rich and unique taste. Coming to Bien Hoa, if you have a little time to wander in the alleys in the residential areas of local people in wards such as: Hiep Hoa, Tan Van, Buu Hoa, Tan Mai… visitors from afar will come across these A small old restaurant with the taste of the Southern region. Today, in the face of the need for integration and development, Bien Hoa City not only retains traditional popular dishes but also is a place where many culinary styles from countries around the world converge such as: culinary Japan, Korea, China, European countries… Therefore, preserving local culinary values ​​is a matter of great interest to many people, especially in the field of tourism. Because in the process of integration, exchange opportunities between countries are promoted, tourism has development conditions, cuisine will be a potential that needs to be invested and promoted in the most effective way. the promotion of the image, richness and distinctiveness of the cuisine and culture of the local people.

“When I’m hungry or need to recharge quickly, Van just needs to make boiling water and make instant noodles, which are stored in the suitcase, which is very convenient,” she said. Zing . Khanh Van stayed with the Malaysian contestant in a room overlooking the pool. Photo: Khanhvannguyen25. In the first days of coming to the US, Khanh Van took advantage of culinary exploration, walking around the streets of Florida and tasting bread: “Although it is not the same as in Vietnam, enjoying the taste of this familiar dish helps Van to remember somewhat. more home”. In a livestream with nearly 130,000 followers, Khanh Van said that she eats comfortably but still loses weight. She also expressed her happiness at being supported by a large number of home fans. Due to a tight schedule, Khanh Van often takes advantage of a meal at Seminole Hard Rock Hotel & Casino and then moves to the meeting place as prescribed by the Organizing Committee. The Vietnamese representative loves fast food, so it’s easy to get used to American food and not get bored. She assessed that the menu at the hotel was rich and varied, and the contestants also enjoyed Korean barbecue. Miss Universe Vietnam 2019 revealed that the hotel room she stayed in had a pool view with all necessary amenities, especially a soft bed and a large mirror suitable for selfies and makeup. Miss Universe 2020 attracted 74 contestants from all over the world gathered in Florida, USA to compete. Currently, the contest has almost come to an end. The final will take place on the morning of May 17 (Vietnam time), the winner will receive the crown from her predecessor Zozibini Tunzi – Miss Universe 2019.

Seafood Tostadas (Huitzuco, Mexico) : “Tostadas (a round and thin cake, soft or crispy shell, made from corn or wheat) combined with shrimp, oysters, clams or octopus all create a wonderful, fresh texture” , Carlos Gaytan, kitchen manager of Tzuco restaurant (Chicago, USA). Image: Taste of Home . Hot dogs (Graz, Austria): “Hot dog with sausage, sauerkraut, bread makes for a quality culinary version,” said Agustin Ferrando Balbi, chef and founder of Andō restaurant (Hong Kong, China). Image: Shutterstock. Vadai (Sri Lanka): “Vadai is a dish of deep-fried lentils with onions, sometimes also modified with deep-fried shrimp. The dish is popularly sold, along the beach or even on the train. This culinary taste makes me really happy. heart,” Samantha Fore, kitchen manager at Tuk Tuk Sri Lankan Bites (Lexington City, Kentucky, USA). Image: Shutterstock. Griot (Miami, Florida, USA): “‘While living in Miami, I had the opportunity to enjoy a griot (which consists of pork shoulder marinated with citrus fruits, braised and fried) made with flavor by a Haitian woman. original”, Brian Jupiter, kitchen manager of Ina Mae Tavern and Frontier (Chicago, USA). Image: Haitian Open, Inc. Spicy fried noodles (Bangkok, Thailand): “The food streets in Bangkok attract visitors by the aroma of fresh, hot food. In which, spicy fried noodles are the most attractive dish I have ever eaten in my life,” said Chanthy Yen, chef at Bangkok. Parliament Pub & Parlor (Montreal, Canada). Image: Shutterstock. Pastel (Brazil): “Pastel is a delicious deep-fried cake filled with cheese, ground beef or chicken… You can find this traditional culinary flavor in every street market in Sao Paulo,” said Nicolas Fagundes, sous chef of the Pichet restaurant (Dublin, Ireland). Shaved ice (Taiwan, China): “My latest favorite is a bowl of cool, sweet shaved ice topped with hot, supple sesame mochi. This delicious dish is sold at Tonghua Night Market in Taipei.” Erchen Chang, owner of Bao restaurant (London, UK). Photo: Shutterstock. Ros omelette (Goa, India): “Ros omelette is an omelette with a spicy coconut curry sauce, enjoyed with the typical local bread. The dish stands out with a spicy and sour broth, eggs and rich bread reminiscent of the taste of old. poetic, nostalgic,” said Prashant Chipkar, executive chef and culinary director of Masti restaurant (Dubai, UAE). Image: Dusty’s Foodie Adventures. Roast Pork (Jamaica): “My mom and I drove for hours just to buy the best roast pork from the Boston Jerk Centre. The meat is seasoned and smoked for hours. The dish reflects the local culinary culture.” Anthea Stephenson, co-founder of Wild Radish (UK). Image: The Barbecue Bible . Cachapa (Venezuela): “My all-time favorite is the cachapa, a thick, flat cake made with sweet corn and stuffed with fresh cheese and rich butter,” said Nelson Gonzalez, Kinship’s chef ( Hong Kong, China). Image: Shutterstock . Pincho (San Sebastian, Spain): “Pincho consists of a stick skewered into bread and ingredients such as tuna belly, braised veal cheeks, grilled anchovies… Dishes often served at bars contribute to an enjoyable dining experience for people who enjoy” Emily Yuen, executive chef of Bessou restaurant (New York, USA). Image: Shutterstock . Bunuelos (Colombia): “Bunùelos are golden brown donuts with fatty cheese ingredients. When you eat it, you can easily feel the crunchiness of the crust, soft and chewy inside. The taste is perfect”, Cesar Zapata , restaurant chef Phuc Yea and Pho Mo (Miami, Florida, USA). Image: Colombia . Tteokbokki (Seoul, South Korea): “Tteokbokki or Korean spicy rice cake stands out for its spicy, sweet and chewy taste that I once couldn’t stop eating”, said Bill Kim, kitchen manager of Urbanbelly restaurant and Bill Kim (Chicago, USA). Image: Shutterstock . Street food (Lebanon): “Shawarma (meat is thinly sliced, stacked like a cone and grilled vertically) served in crusty bread, falafel (deep-fried pellets made from chickpeas or peas), or ice cream booza with natural flavor… are the dishes that always make me fall in love,” said Marwa Alkhalaf, chef and director of Nutshell restaurant (London, UK). Image: Shutterstock . Pad Thai (Bangkok, Thailand): “Pad Thai (fried rice noodles with eggs, shrimp, meat, tamarind sauce, tofu, bean sprouts, onions… and add lemon, chili when eaten) is both simple and delicious,” said Richard Zaro, owner of Cutlets Sandwich Co. (New York, USA). Image: Hillary Levin. Grilled Crab (Veracruz, Mexico): “Food in the port city of Veracruz features a rich chili paste, often used to coat seafood dishes to create a delicate flavor. I will never forget the feeling of enjoying grilled crab marinated in the mixture. smoked peppers, herbs, spices and garlic”, Thomasina Miers, founder of restaurant Wahaca (London, UK). Image: ARS Primitive Cooking . The talent of street chefs Even if it is a street food, sellers can still create works of art through processing and arrangement techniques.

If you don’t want to waste time cooking after a day of studying or working, you can order food through apps to have it delivered to your door. Mixed noodles, udon or spaghetti with delicious and attractive flavors at the following restaurants will help diners have a quality dinner. Udon noodles Udon noodles are a typical dish in Japanese cuisine. Udon fibers are usually large, tough, and milky in color because they are made from a mixture of flour, water and salt. The highlight of the dish is the sweet broth made from soy sauce, mirin and dashi soup (extracted from fish meat, vegetables and seaweed). Kake beef udon and tan tan miso are the two most popular dishes at the restaurant. In addition, you also have the opportunity to choose from many other flavors such as Japanese curry, bukkake egg beef, spicy pork, spicy seafood or sukiyaki. Diners commented: Thao Nguyen: “I ordered a delivery service, the deliciousness did not decrease, the shop packed the food carefully”. Iamfoodtester: “The seafood udon consists of shrimp, squid, clams, and poached eggs. The broth is sweet, the noodles are fresh, and not mushy. Beef udon is dry, when eaten, the egg yolk is greasy.” Chillbi: “I ordered fried breaded pork curry udon. The beef is a bit crumbly, the pork is easy to deflate so you should tell the staff to keep it separate. The broth is quite greasy, eats quickly.” Seafood fried noodles Stir-fried noodles with chewy and slightly crispy noodles, fresh seafood, green vegetables and rich sauce bring you a light meal. Diners commented: Citastyfood: “Seafood stir-fried noodles have eye-catching colors from many ingredients. In addition to shrimp, squid and beef balls, the meal also has a lot of vegetables and onions to help fight fatigue. On a hot day, you should order more bar tea dishes the shop’s cool for refreshments”. PASTA Spaghetti (or spaghetti) is a favorite dish of many people. In addition to the familiar minced beef sauce spaghetti, you can experience equally attractive mushroom cream sauce at the following restaurant. The highlight of the pasta section here is a combination of cheese balls or cheese rolls. 4 cheese balls cost 10,000 VND, cheese rolls cost 19,000 VND/2 pieces. Diners commented: Cat Tuong: “Paspa with cheese balls is a unique dish that has never been found anywhere else outside this restaurant. Fatty cheese, rich and delicious minced beef sauce noodles. Everyone should choose a serving with 2 beef balls for quality. than”. Noodles mixed with chicken skin and garlic sauce Mixed noodles are street food that attracts young people. Noodles are usually blanched in boiling water, drained, and then mixed with spices and sauces. If you’re thinking “what to eat tonight?”, the dish of noodles with poached egg, crispy chicken skin, lettuce, onion, and fat at the back restaurant will give you a strange dinner. Diners commented: Minh Anh: “The food is good, but the service is too slow”. Citastyfood: “Mixed noodles are not too dry, chicken skin is crispy, seasoned to taste, fatty egg yolk. A quality meal, enough to satisfy”. Mixed noodles On cool evenings, the restaurant’s noodles mixed with shrimp, omelets, sausages and vegetables wake up the taste of many diners. This is a suitable culinary suggestion when you are tired of soups and water. Diners commented: Citastyfood: “Noodles are not dry, absorb spices, ingredients are full”. Tebefood: “Indomie noodles are mildly spicy, the noodles are cooked just right. Sausages, fish balls, bok choy, omelets are harmoniously combined”. Learn to make cold noodles mixed with kimchi and served with poached eggs Noodles are cold soaked and then mixed with spicy kimchi mixture, with egg yolks will surely satisfy family members.

Hot Pot The culinary paradise of Ho Chi Minh City has many attractive hot pot styles for one person or group that diners can experience. Mushroom hot pot, frugal vegetarian hot pot is suitable for enjoying during Buddha’s birthday. Chicken hotpot with é leaves, beef hot pot is a suggestion for those who like broth to smell and taste ethereal. Mam hot pot with attractive aroma, served with many typical vegetables of the West is also an equally attractive choice. In addition, you can order Taiwanese hot pot, Thai hot pot… if you like the taste of foreign cuisine. The food delivery service allows you to enjoy a cozy hot pot meal at home. Photo: Rosetruong.rose. Suggestions for reference: 1. Ah! Delicious Restaurant Address: Cach Mang Thang 8, Tan Binh district Opening hours: 10-23:30 Price: 250,000-450,000 VND Recommended dishes: Thai hot pot, mushrooms, spicy beef, seafood… 2. Ba Du fish sauce hot pot Address: Tran Khac Chan, District 1 Opening hours: 9-23h Price: 77,000-385,000 VND Recommended dishes: FA fish sauce hot pot, field crab, seafood 3. Hotpot for 1 person – Pin Hotpot Address: Cuu Long, Tan Binh district Opening hours: 11-14h, 15h-21h30 Price: 89,000-120,000 VND Recommended dishes: Seafood hot pot, kimchi, seaweed… Noodles Beef Ne or Oyster Ne is a popular street food in Ho Chi Minh City. When enjoying, the cooking oil on the pan is still boiling, so guests have to “dodge” and explain the name of the dish. Beef, squid, oysters combined with mushrooms, cheese, butter, eggs, and pate are soaked in a delicious hot sauce, attracting gourmets on a cool day. Dotted with crispy hot bread in a rich sauce, served with poached eggs, rich pate, all flavors melt in the taste buds. You can order a dish for a large group of 2-3 people because each portion is usually quite large. The meal is large, suitable to fill the hungry stomach. Photo: Chu.my99, page.dung. Suggestions for reference: 1. Woo – Oyster World Address: Tran Quoc Thao, District 3 Opening hours: 16-22h30 Price: 69,000-78,000 VND Recommended dishes: Oysters with spicy cheese, oysters with salted egg sauce, Hong Kong oysters… 2. Oysters 3 Delicious Address: Hoang Minh Giam (Phu Nhuan), Le Duc Tho (Go Vap) Opening hours: 8-23h Price: 70,000-200,000 VND Recommended dishes: American beef with abalone oyster sauce, black pepper milk oysters, green pepper oysters… 3. Wok Restaurant Address: Tran Quang Dieu, District 3 Opening hours: 10-22 pm Price: 25,000-70,000 VND Recommended dishes: Mixed beef, mixed rattles, beef pan Floral Food Bitter gourd with chili, a dish with a strange name, is sold mainly in the Chinese quarters of districts 5 and 6. Bitter melon, chili, okra stuffed with fish cakes, fried in hot oil. You can choose the fried style, dipping it with chili sauce to enjoy as a side dish or try the soup to firm up your stomach. The sweet broth helps balance the flavor of the greasy dish. If you want to be full for a long time, you can choose instant noodles to eat with. Pha Lau is a strange dish you can experience on rainy days. Fatty broth from coconut milk soaked in beef intestines such as sugarcane leaves, dragon fruit, liver… stimulates the taste buds of diners. Hot breakfast dishes such as dumplings, shumai, dumpling… are equally interesting suggestions. Thin crust, embracing the plump filling from scallops, crabs, minced meat, shrimp… This dish is often dipped with Chinese chili sauce, black sauce or red vinegar. Ho Chi Minh City has many delicious Chinese dishes for you to experience. Photo: Hai Nhi. Suggestions for reference: 1. Crafting Pages Address: Nguyen Trai, District 5 Opening hours: 8-22 pm Price: 42,000-60,000 VND Recommended dishes: Bitter gourd with chili, beef balls, giant beef balls with salted egg 2. Ms. Thao Address: Ton Dan, District 4 Opening hours: 13h30-22h Price: 32,000 VND Recommended dishes: Braised beef noodles, fried rice noodles, black beef jerky 3. Ngoc Lan Dumplings Address: Vinh Vien, District 10 Opening hours: 8:30am-23pm Price: 20,000 VND Suggested dishes: Sausage, fried shallots, mixed dumplings… Porridge Porridge is a suitable abdominal snack to relieve colds, helping to warm people on cold days. Porridge porridge, rib porridge are familiar dishes of Vietnamese people, toppings are diverse such as meat, liver, cotton balls, topping… Singapore frog porridge is suitable for those who like to eat bold, rich sauce. Porridge of the Chinese has a variety of ingredients, combining many pungent spices such as ginger and pepper, which is equally attractive. You can order more dishes to eat with porridge to make your stomach fuller. Slurping a bowl of hot porridge is an unforgettable experience on a rainy day. Photo: Tebefood, SingResto. Suggestions for reference: 1. Tieu Co Phuong Porridge Address: Princess Ngoc Han, District 11 Opening hours: 16h-23h45 Price: 48,000-88,000 VND Recommended dishes: Kidney porridge, heart porridge, mixed pepper porridge… 2. SingResto – Singapore Frog Porridge Address: Nguyen Tri Phuong, District 10 Opening hours: 9am-23h30 Price: 44,000-100,000 VND Recommended dishes: Frog porridge, fried frog with fish sauce, sour bamboo shoot frog hot pot… 3. Porridge 144 Address: Phan Dang Luu, Phu Nhuan District Opening hours: 13h30-3h Price: 17,000-38,000 VND Suggested dishes: Heart porridge, blood porridge, banh cuon

According to nutrition experts, at the age of 40, women need to rest and take care of their bodies more, because their health has reached a new threshold, and there is no longer as much energy as before. Just regularly eat the following 5 dishes, even if you don’t use expensive cosmetics, your body will still be young and beautiful in the most natural way: Citrus fruits There are almost no age restrictions on the health benefits of fruit. But after the age of 40, you should add more fruit in your meal to promote health and reverse aging, especially citrus. Illustration. Another outstanding feature of citrus fruits is that they moisturize the skin. Thanks to their 88% water content, they help the body stay hydrated and quench thirst very well. So, please eat a lot of citrus fruits to both support beauty and reduce excess fat. Egg Before the actual menopause, women will have to go through perimenopause, starting from the age of 41-45. Although it is a normal physiological phenomenon, it causes many bad effects on health: Some people experience it. Through this period quite smoothly, but others become irritable, tired and malnourished due to lack of nutrients… At this time, you need to regularly eat eggs to supplement iron and vitamin D – 2 important substances women often lack. Eggs are also a great source of protein during menopause and lower blood cholesterol, heart disease and obesity. It can be affirmed that, thanks to the moderate amount of fat and high protein content, plus carbohydrates and sugar, eggs become the first choice for women over 40. Yogurt Yogurt is the secret to help women improve their health, prevent diseases, keep their youth and youthful appearance and have a healthy body. Yogurt contains lactic acid, which prevents the invasion and inhibits the activity of harmful bacteria, creating a safe protective barrier for the skin. After the age of 40, women are very susceptible to osteoporosis, so eating yogurt is the “golden key” to help supplement calcium deficiency. You can eat yogurt regularly, but it should be noted that you should eat it 1 hour after a meal to ensure “enjoying” all the benefits. Or when hungry, you can mix more fruit as a snack is also very good. Carrot Thanks to the abundant amount of vitamin A, tomatoes will be an effective “assistant” to help women keep their eyesight and smooth skin. In addition, it is high in fiber and active ingredients that help fight dark spots, wrinkles and acne after 40 years of age. Moreover, the amount of beta carotene in carrots has been shown to have the ability to prevent cancer. Especially when entering the body, it is also converted into vitamins A, B, E and minerals such as calcium, magnesium, manganese, iron, copper… which are indispensable for the body. Omega-3 rich fish Almost all types of fish rich in Omega-3 such as salmon, herring, mackerel, tuna… are very good for health and heart. But for women after the age of 40, they also help the body produce the necessary hormones and support the brain. Not to mention these fish also keep you fuller longer and curb cravings later. Omega-3 fatty acids found in fish also reduce menopausal symptoms such as hot flashes or night sweats. Therefore, you should go to the market to buy a lot of these fish to eat regularly, preferably fresh because canned food has lost its nutrients.

Shirako is the common name of a Japanese specialty dish made from the sperm sacs of cod and some other marine fish. In other words, it is the male fish testicle. Usually served with rice or eaten separately in a deep-fried way, shirako is really popular in Japan. Especially Japanese men, with the belief that “you can eat whatever you eat”, they love this dish from fish testicles with soft texture and mild fatty flavor with a hint of the sea. There are many people who are averse to this Japanese specialty dish and the initial feeling when tasting a piece of shiroka will certainly be a bit creepy, but after that, most people will be conquered by the unique taste of shiroka. instant food. According to many culinary experts, the taste and texture of shirako resembles melted cream cheese. Many people who are used to eating shirako will choose to eat it raw, with green onions and lemon, and dipping sauce. The taste is soft like butter, a bit fishy and salty but not too thick, this dish attracts right from the first bite. However, for many newcomers who want to enjoy this specialty dish, this is not an ideal choice. Should choose shirako added to soups and some other dishes or cooked with kimchi mushrooms, radish. Thus, the light fishy taste of shirako will help the dishes have more emphasis and uniqueness. The ingredients commonly used by the Japanese for this dish are the testicles of cod and puffer fish. In particular, cod testicles are the most popular because the taste of this fish makes the dish more complete. Puffer fish was also chosen because it is an easy fish to find and is popular in Japan. Another small note is that if you want to enjoy this dish with the most perfect taste, choose the winter time, around December. At this time, the cod and puffer fish come to the breeding period, so the quality of the crystal is high. Complete is also better.

One of the main causes of melasma is food. Therefore, the first thing to note when handling or handling these foods is to wear protective gloves. At that time, the risk of allergies or other bad skin manifestations will be significantly reduced. Bread with nuts Multigrain breads are considered a popular and popular food among women today because of their palatability and convenience. But you need to know that the nuts and wheat in this food contain a lot of estrogen. And estrogen will be able to alter your hormonal balance and make melasma worse. Soymilk Soy milk is also very popular due to its low fat and calorie content. However, in contrast to these two substances, the estrogen content in soy milk is extremely high. Therefore, your body will face many problems if you consume too much soy milk. You should replace this drink with some type of nut milk (except rice milk) and hormone-free cow’s milk. Tofu Like soy milk, tofu is also made from the same ingredients, so it has a very high amount of estrogen. If you have facial tan, you should use this food less and replace it with other dishes like chicken breast with high protein and low calories. Drying fruits It seems that dried fruit is a food that is not harmful to health, but this is an extremely estrogen-rich dish. It is best to choose low-calorie fresh fruits to replace dried fruit. Fresh fruit also offers more health benefits. But not all fruits are low in estrogen, so do your research before you buy them. Sesame seeds Sesame seeds are loved for their attractive aroma and are often used as a seasoning for many dishes. But experts say sesame seeds are also high in estrogen. Peas Peas and black-eyed peas, in addition to having high estrogen, also contain a lot of starch and calories that are not good for women to lose weight. So if you want your salad to have more starch, replace the beans with corn. To take the best care of your skin, choose and combine it properly to find a rich menu that is always delicious and good for your health!