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

Miss Universe Vietnam 2019 Nguyen Tran Khanh Van is making many Vietnamese fans proud when participating in this year’s Miss Universe contest and entering the Top 21. One of Khanh Van’s confessions touched many people while in the US. that is: “When I’m away, I appreciate and miss the dishes of my hometown.” She said that she craves the most is the food her mother cooks. In the past, Khanh Van once praised her mother for being a very good cook, and during the previous epidemic season, she stayed at home to help her parents cook rice, learning to cook from her mother. Thanks to her mother, the Miss, born in 1995, was taught many “secrets” of processing as well as how to taste spices. Khanh Van used to cook with her mother in the kitchen with traditional dishes such as bitter melon soup, pork ribs and sautéed broccoli. She also works hard to clean up for her parents. Perhaps thanks to that, Khanh Van was once praised for showing off her cooking skills on television. In a food-related gameshow led by Truong Giang, Khanh Van tried her hand at making duck. The team with Khanh Van has Hari Won and singer ST, while the friend team has Lam Vy Da, Tuong Vi and Will. Thought the advantage would be in favor of the team with 2 seniors, while his team Hari Won could not cook, but Khanh Van reversed the situation. Looking at Khanh Van juniors processing, Hari Won had to say : “How can you be so beautiful, but you’re so good? It’s amazing to have a daughter like me!” OFFER Later, Truong Giang also said: “Miss is so beautiful, but so good, Hari!” Hari Won even more admired: “ I don’t know why, fictitious!” Khanh Van together with Hari Won and ST made duck dish on television. Miss Thai taro to cook with duck. Taro is peeled, washed with water to clean, usually cut into bite-sized pieces about 2 fingers thick. While Khanh Van’s ST teammate struggled to chop ducks. Truong Giang helped chop ducks when he saw that the male singer was not proficient in this stage. Indeed, there is a “professional chef” Truong Giang to help, a few knives are enough to handle the chopping of ducks. Khanh Van marinated with spices. Duck to cook chao can be marinated with minced garlic, minced shallot, chili paste, monosodium glutamate, seasoning and sugar. Miss said that Southerners like to eat sweet, so they add a little more sugar, but it’s still moderate. As for Lam Vy Da’s team, they gave 10 tablespoons of sugar to make everyone think… cooking tea. Khanh Van calmly cooks while the team “disturbed”. That’s why Truong Giang is good at cooking, so I have to praise this talented little sister. Khanh Van put the duck on the stove to stir-fry and absorb the spices. Then she put it in a pot of water to cook. Add the colander to the pot. When the duck is cooked, add the potatoes and cook for about 15 minutes. Finally done, Khanh Van’s team scooped out a bowl and presented it. More specifically, besides the duck bowl, Khanh Van team also decorated a cute “duck in the garden” above the bowl of vegetables and banana flowers. The duck dish of Khanh Van team was praised by the judges for being delicious and beautiful. While Lam Vy Da’s team lost the position because the duck was cooked as sweet as… taro! Khanh Van has had the opportunity to make her brothers and sisters and the audience admire more because of her bravery, although she rarely shows off her cooking. Refer to details on how to cook duck with chao: Resources: 1/2 duck Delicious chili sauce 400 gr Taro 300 gr Boiled fresh bamboo shoots 200 gr Fresh vermicelli 200 gr Vegetables served 200 gr (Water spinach, celery, banana flower…) 1/2 cup ginger Garlic 3 cloves Purple onion 2 pieces White wine 2 tablespoons Cooking oil 3 tablespoons Seasoning: Salt, sugar, seasoning, monosodium glutamate, pepper Processing: Processing duck meat To remove the fishy smell and clean the duck, when you buy it, you apply salt on both the inside and outside of the duck. Then, you use 1/2 crushed ginger and 2 tablespoons of white wine to rub all over the duck for 3-5 minutes and rinse thoroughly, drain. Next, you cut the duck into bite-sized pieces about 2 fingers. Prepare other ingredients Garlic, red onion peeled, smashed, chopped. The accompanying vegetables pick up the old leaves, the root vegetables take the young part, wash, soak in dilute salt water for 15 minutes, then rinse with water and take out to dry. Taro peeled, washed with water to clean, cut potatoes into bite-sized pieces about 2 fingers thick. Soak the potatoes in a bowl of cold water to remove the plastic and not darken. Soak for about 20 minutes, then remove and drain. After the taro is drained, you put the pan on the stove on medium heat, add 2 tablespoons of cooking oil, wait for the oil to be hot, put the potatoes in and fry for 5 minutes, then take out, drain. Fresh bamboo shoots are washed, then boiled briefly and cut lengthwise with a knife, with a thickness of about half a finger to taste. Marinated duck meat You marinate the meat with minced garlic, minced shallot, 1/2 jar of delicious chili sauce (about 400gr), 1/2 teaspoon of MSG, 1 teaspoon of seasoning, 1 tablespoon of sugar. Note: Chao is already salty, so when marinating and cooking, you need to season it just enough to avoid the dish being salty. Mix the meat mixture well and marinate for about 30 – 60 minutes for the duck meat to absorb the spices. Cooking duck You put the pot on the stove on medium heat, add 1 tablespoon gradually and add the duck meat and stir-fry for about 10 minutes for the duck meat to hunt and absorb the spices. Then you add 2 liters of water and simmer for 30 minutes until the duck is cooked, then add taro, cook for another 15 minutes and add bamboo shoots. You seasoning add 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon seasoning, 1/4 teaspoon pepper, you taste the seasoning to suit your family’s taste and then turn off. a kitchen. When eating, you scoop the duck into a bowl, eat it with fresh vermicelli or rice, water spinach, water spinach and ginger fish sauce or dipping sauce. The duck dish is delicious and eye-catching, with soft sweet duck meat soaked in spices, rich broth, adding the fleshy taste of taro, the characteristic chao is very delicious.

Ice saves the soup with a lot of oil and fat and helps the cold rice become more flexible. Reduce bruises When you have just been bumped and bruised, do not apply heat or oil. At this time, ice should be placed on the wound to reduce bruising and swelling. When applying, you should cover the ice with a soft cloth, avoid placing it directly on the skin. Make green boiled vegetables more crispy In order for boiled vegetables to keep their beautiful green color, when cooked, remove the vegetables and immediately drop them into a bowl of ice cold water. Low temperatures will cool vegetables quickly and retain their beautiful green color. Such vegetables will also be more crispy. This method can be applied to tubers, beans, asparagus… With meat dishes such as chicken, boiled duck, soaked in ice cold water after cooked to help the meat become firmer and not darken. Make cold rice more flexible When reheating cooled rice, add an ice cube on top. Cover the pot and press the cook button as usual, and wait until the pot switches to keep warm mode. During the process of heating the rice, the ice cold water will melt and make the rice grains soft, not dry. Steam also prevents the rice from burning at the bottom of the pot. Help bitter melon more crispy You just need to put a few ice cubes under the plate and arrange thinly sliced ​​bitter melon on top, it will make the bitter taste of the melon reduce, the piece of melon is also more crispy. When eating raw bitter melon with shrimp, it will be more fleshy and sweeter. Rescue for a soup with a lot of oil and fat When your soup is too oily or greasy, you can simply place ice inside a large ladle or . Then, gently glide the bottom of the ladle over the surface of the soup pot. The scum layer that encounters low temperatures will stick to the ladle. As a result, your soup pot is clear, without any fat. Kill death celk In addition to exfoliating cosmetics, there is also a natural beauty method at home that is using cucumber or fresh milk. These ingredients you grind with a little water and put in an ice tray in the refrigerator, wait a few hours. Then take out the ice and massage it on your face gently, the rough surface of the stone will help remove dead cells, and provide nutrients to the skin contained in the stone. Because the stone also has a great use to help rejuvenate the skin, remove wrinkles and make your face more radiant. Therefore, in the morning, instead of washing your face with normal cold water, use ice cubes to clean, try and feel the difference on your face. Reduce toilet clogs According to the experience of many women, putting ice cubes in the toilet will help limit the blockage of pipes, minimizing the amount of bacteria that can penetrate. This method is used quite commonly in public toilets because of the large number of people using it.

Resources: – A piece of salmon is about 300gr – Passion fruit: 4 fruits – Two small butter pieces Anchor or President (unsalted butter type) – Pepper – Seasoning seeds – Street – Minced garlic 1/2 teaspoon Making: – Step 1: Salmon is soaked in fresh milk for about 30 minutes to remove fishy smell. Then marinate the fish with 1/3 teaspoon of seasoning seeds, pepper, to infuse the fish with spices. – Step 2: Passion fruit filtered to get the juice, leaving a few seeds to decorate, the rest left. – Step 3: Add passion fruit juice with 1 teaspoon of sugar, less salt, add 3 tablespoons of filtered water, let all in a saucepan, simmer, season again to taste. Next, add 1 piece of butter, melt all over the kitchen and finish the passion fruit sauce. – Step 4: Put the oil in the pan, fry the garlic, then add a piece of butter, boil the butter, then pan the salmon, the goldfish is both sides. – Step 5: Pick up the salmon on a plate, sprinkle with passion fruit sauce and enjoy. Sweet and sour ribs Resources: – Young ribs: 500g – Dried onion: 3 bulbs – Garlic: 1 bulb – Spices: Soup powder, pepper, white sugar, fish sauce, vinegar, chili sauce, cooking oil. Making: Ribs washed and cut into bite-sized pieces. Then bare with boiling water to remove odors and dirt from the ribs, then take out and rinse with clean water. Onions, garlic peeled, washed, crushed, chopped. Make the sauce with the following recipe: 5 teaspoons of sugar, 4 teaspoons of fish sauce, 5 teaspoons of vinegar, 3 teaspoons of cooled boiled water, and 4 teaspoons of chili sauce. North pan on the stove, add cooking oil to heat and then pour the ribs in and fry with 1 tablespoon of flour until the ribs are slightly yellow, then pick out. Next, add the onion and garlic to the golden pan and pour the bowl of sauce and ribs to simmer until the water is nearly dry, the tender ribs are cooked. (usually cook for about 15 minutes, then tender ribs). Grilled beef with guised leaves Resources: – 400g beef – 200g of pork – 1 bunch of guise leaves – Lemongrass, scallions – Onions – Peanut – Rice noodle – Ricepaper – Raw vegetables served Making: Step 1: Preliminary processing of raw materials – When you buy beef and pork, you wash it, then mince it, then put it in the bowl. – Peeled onions, put in a pan of non-aromatic oil. – The guise leaves pick up stalks, wash them with salt water and take them out to drain. – The vegetables you can eat together can choose lettuce, cucumber, lettuce, perilla … Next, bring and drain. Step 2: Marinate the beef You put beef and pork in a bowl. Then add the fragrant purple onion, 1 teaspoon soy sauce, 1 teaspoon seasoning seed, 1 teaspoon monosodium glutamate, 1 teaspoon ground pepper, 1 teaspoon sesame oil and minced lemongrass into the meat. Then, mix well and marinate meat for about 30 minutes to infuse spices. Step 3: Beef with betel leaves You use a spoon to scoop a little minced meat and place it on the guise leaves, then gently roll it up so that the meat does not fall out. Roll the beef with the guise leaves one by one until all the ingredients are gone. Step 4: Grilled beef with guise leaves You can bake in the oven or grill on an charcoal stove. If baking in the oven, first heat the oven for about 10 minutes and then let the beef roll in the guise leaf to bake at 200 degrees C for 10 minutes. After that, take out the tray and spread a little cooking oil over the beef guise leaf roll and then cook for another 5 minutes. Step 5: Make onion fat You put the cooking oil in the pan, boil it, then lift it down and add the chopped scallions with a little salt. Next, use chopsticks to mix well. This way spring onions will smell good and keep their beautiful green color. You use onion fat to sprinkle the beef roll and sprinkle peanuts on top is finished. Pineapple rice Resources: – 800g cold rice
– 2 eggs
– 200g fresh shrimp
– 1 pineapple (500-600g)
– 2 capsicum
– 3 lemongrass trees
– 50g purple onion
– 1 teaspoon of seasoning powder
– 2 teaspoons of seasoning seeds
1/5 teaspoon of pepper
– Cooking oil, salt Making: – Cold rice mixed with seasoning powder, seasoning seeds, eggs and pepper to taste. – Pineapple trimmed teeth at the top of the tooth split apart. The first part is used as a lid. The body was removed from the flesh of the pineapple, and diced. The shell of the body to hold the rice.
– Pomegranate shrimp
– Chili peppers seeded, chopped.
– Dried onion and chopped lemongrass. – Non-aromatic a little dried onions with a little oil, add chili, shrimp, lemongrass, pineapple in and stir fry, draw out to separate.
– Heat cooking oil, fry onions, cook the rice for 10 minutes, pour fried pineapple, mix well, turn off the heat. Put the fried rice in a pineapple and decorate it beautifully. – For better fried rice, when cooking, add a little coconut milk (50ml). Grilled duck Resources:
1 duck (cleaned)
1 small jar of white chao
5 purple onions
2 lemons
1 ginger root
Spices include: pepper, salt, sugar, cashew oil, satay, seasoning seeds, monosodium glutamate
Okra, cucumber, raw vegetables Making: Cut the duck into large pieces and marinate with 1 teaspoon of lemon juice. Garlic onion, minced. Pour it into a puree, add a little sugar to make it soothing, less salty. You add pureed soya, minced purple onion, minced garlic, 1 teaspoon seasoning seed, 1 teaspoon sugar, 1 teaspoon cashew oil, 1 teaspoon satay, ½ teaspoon MSG to the duck meat and Marinate for 45 minutes to 1 hour to soak up all the spices. Duck meat will be more delicious and flavorful if grilled on charcoal stove. During the baking process, you should become evenly cooked so that the duck meat is cooked evenly, avoiding scorching, losing flavor and color. When you see it, the meat turns dark yellow and aromas, at this time, the meat is ripe and you can enjoy it! The ideal baking time for duck to cook is 20 minutes for small pieces and 40 minutes while whole. You should marinate a little lemon juice to make the duck softer after you prepare it. Wash the duck with salt to get rid of the characteristic odor, you can replace the salt with ginger and alcohol, then rinse it again with clean water to eliminate the smell of the duck. For better food, you should choose a garden-based grass duck that will have more meat and less fat than a duck or a siamese duck. Tieu Bao (Synthetic) Photo: Collectibles

Resources: Chicken heart 300 gr Bamboo shoots 500 gr Minced garlic 2 teaspoons Minced ginger 2 teaspoons Lemon leaves cut 5 leaves Cilantro 1 a little Cooking oil 1/2 tablespoon Oyster oil 3 teaspoons Common spices 1 little m (seasoning seeds / pepper / sugar / salt) Making: When you buy the bamboo shoots, you remove the hardware cover and scrape it off, then rinse it about 3 to 4 times with water to make it very clean. Slice the bamboo shoots into bite-sized chunks and soak them in diluted salt water. Soak for about 4 hours, then put bamboo shoots in a pot and then boil it, take out and drain. The chicken heart purchased to squeeze salt carefully to remove all dirt and odor. Then, wash it thoroughly and cut into thin pieces. After preliminary processing, the chicken heart is marinated with 1/2 teaspoon of pureed pepper, 2 teaspoons of seasoning seeds and 1/2 teaspoon of sugar for about 5 minutes. Put 1/2 tablespoon of cooking oil in a pan and then put it on the stove to set on high. When the oil is boiling, add the ginger and garlic to the island until it smells and turns yellow. Next, add the marinated chicken heart and stir-fry. Stir fry until hunted again. When the heart is tightened, add all the bamboo shoots to the island, then season with 3 teaspoons of oyster oil and 1/2 teaspoon of seasoning seeds and fry for about 5 minutes. After 5 minutes when the ingredients have absorbed evenly, turn off the heat and put the sliced ​​lemon leaves in the stir fry, and turn off the heat. Bamboo shoot soup with ribs Resources: 400g baby ribs 200g of sour bamboo shoots 1-2 tomatoes Scallion, salt, sugar, seasoning seeds, fish sauce, dried onion. Making: Cut young ribs to taste, boil the pot of boiling water to boil the ribs to remove impurities. Tomatoes washed, add areca zone. The mangosteen washed thoroughly with water, cut into short pieces, and drained. Scallions washed, chopped. Put the ribs in the pot and add a little salt, cover with cold water, bring to a boil. Heat a little aromatic onion oil, stir-fry the tomatoes. Add the sour bamboo shoots and stir-fry, season with a little salt and sugar, cook for 5-7 minutes. Add the young ribs and the broth to the pot, bring to a boil, and taste the spices to taste. Turn off the heat, add chopped scallions, scoop into a large bowl to use as a soup with rice or noodles. Beef stir-fried with fresh bamboo shoots Resources: 200g beef 500g of fresh bamboo shoots 1 handful of scallions, Chinese scent, ginger, garlic, chili, purple onion Spices: Seasoning seeds, soup powder, fish sauce, oyster oil, cooking oil Making: Step 1: First, take fresh bamboo shoots and slice them into large, medium-thick pieces, then put them in a pot to boil. Step 2: With green onion and chopped Chinese scent, chopped shallot, crushed garlic and ginger, chopped chili. Step 3: Take the beef with a little garlic, then add 1 teaspoon of seasoning seeds, add a teaspoon of oyster oil, a little cooking oil, and marinate for 30 minutes. Step 4: Next, take the bamboo shoots into the basket, let it cool, and then cut the bamboo shoots into small, long pieces. Step 5: Next, heat the pan, add the oil to the ginger and garlic, then pour the beef into the fry, turn on the heat, quickly turn the beef over, then pour into a separate plate. Be careful not to stir the beef for a long time, it will make the meat chewy. Step 6: Continue to fry onions and stir fry the bamboo shoots, add 1 teaspoon of seasoning seeds, then add 1 teaspoon of fish sauce, stir fry for 2-3 minutes to infuse the bamboo shoots. Step 7: Next, pour the re-fried beef into a pan of bamboo shoots, stir fry for about 1 minute. Step 8: Add the leaves, smells of the vessel and the chili to the pan, stir evenly, about 30 seconds, then turn off the heat. Finally, present your food beautifully and enjoy it with your family. Wishing you success with your freshly fried beef bamboo shoots. Duck cooked bamboo shoots Resources: Raw duck: 1 duck, weighs about 1 – 1.5kg
Fresh shoots: 500g
Fresh lemon: 1 fruit
Scallion: 1 small bunch
Fresh ginger: 1 bulb
Cilantro: 1 small bunch
White wine: 100 ml
Dried garlic: 1 bulb
Dried onion: 3 bulbs
Fresh noodle: 1kg
The commonly used tasting spices: cooking oil, salt, seasoning seeds, sugar, pepper …
Making:
Peel off 1 fresh ginger, crush, chopped and mix with ½ cup of white wine. After pre-processing duck meat, you use lemon and salt to rub on the whole duck body, both inside and outside many times, then rinse with water. Next, you get the ginger wine mixture rubbed on the duck body thoroughly to eliminate odors, finally rinse with water and then drain. After washing the duck, you chop it into small pieces to taste. If you have duck secretions, you can cut them into pieces, blanch the boiling water to remove dirt and help the blood coagulate into cubes.
Cut the duck into bite-sized pieces. Scallion picked root, washed, chopped. The scent of the vessel picks up the root, washed it, chopped it into small pieces. Dried onions, dried garlic, peeled, crushed, chopped. 1 fresh ginger, peeled, washed, sliced. North the pan on the stove with a little cooking oil, when the oil is hot, put the duck into a saucepan until the skin is less fat, the meat is firm and has a beautiful golden brown color. Pick up the duck in the sieve, drain the oil. Put the pan-fried duck meat in a large bowl, add about 2 teaspoons of fish sauce, 2 teaspoons of salt, 2 teaspoons of sugar, ½ of minced onion, minced garlic. Mix well to make the duck wet and soak the seasoning. Marinate duck for about 30 minutes, you can stir often when marinated to absorb the duck more flavor. Wash the fresh bamboo shoots, you put them in a pot to boil to remove the bitter taste, if you find the bamboo shoots still bitter, you can blanch the boiled water a few more times. Rinse the bamboo shoots in cold water for the bamboo shoots to cool, then tear the bamboo shoots into thin strips to taste. North pan on the stove with a little cooking oil, non-aromatic minced garlic, stir-fry bamboo shoots and then season with a little seasoning seeds to make it bold. Stir frying fresh bamboo shoots before cooking will help them absorb oil and spices, while eating crispy bamboo shoots is sweet and fragrant. You place a large pot on the stove, not fragrant the remaining minced onion, then add the duck meat and stir-fry, add sliced ​​ginger to fry with duck. Stir fry the duck until the meat is cooked and firm, then add the water to boil (the amount of water is suitable for the amount of soup you want to eat). Lower the heat to low-heat to make the duck meat soft, when cooking regularly, remove the foam to make the broth clear. Cook for 20-25 minutes, the meat is soft, you pour all the fresh bamboo shoots, slice the duck blood into the pot, and boil for about 5 minutes. Finally, tasting the spices you just ate and then simmer over the heat to keep it hot. TB (Synthetic) Photo: Collectibles

This morning, after releasing her daughter in elementary school, I planned to go home and write a few lines. So incessantly thinking along the flow of the car going forward, suddenly I suddenly crave a pair of flipped duck eggs. Cravings, we have to eat. But in the morning like this, where to find a place to sell “flipped duck seeds” between Saigon. So we walked across the market, bought dozens of eggs, some lettuce, ginger root, some chili powder. Going home and preparing to prepare, it also took 30 minutes. In return, the breakfast is satisfied. Foreigners coming to Vietnam for the first time must be shocked to see duck eggs flipped. Listen, it’s rumored to be one of the top 10 horror dishes in the world. But there are foreign friends that I know, who have lived in Vietnam for a long time, it turns out that “Western water spinach” already likes to eat real upside down duck eggs. Get used to it, no longer afraid. At that time, only the pulp, fragrant (but not fishy), is very attractive. Even though it is strange, in the same country, from the same people, the way of eating eggs / seeds of a flipped duck is already different. The local people often eat eggs at night, especially when going out for a drink. The saying “Flipped quail eggs, rotted duck seeds, flipped duck seeds … fried tamarind … êiiiiii” is too familiar to many people, including those who do not like this dish. Familiar because it sounds every night, on every street side, with the image of a person pushing or kicking a van in front of it, with eggs, boiled corn of all colors. The extremely difficult thing to explain is why the flipped duck seed is considered a Korean, eating easily cold, but people in the region often eat it at night, sometimes while drinking beer. And outsiders are different. Duck eggs flipped it like breakfast, more snacks. And because it considers its taste to be solder, it should always be eaten with sliced ​​ginger, a little chili powder with salt and pepper and laksa leaves to lead the taste and smell. That way of eating, at the same mealtime, seems to really balance yin and yang. The other thing is that the locals in the region eat eggs, they put them on the small communal table, knock on the spoon to knock, open the egg shell, season with seasoning and then slice each small spoon. Salt and pepper squeezed lemon or kumquat (kumquat), add a little pureed chili and also come with laksa leaves. But definitely not eaten with ginger. Meanwhile, the North people break the eggs into a small, pretty bowl, the bad, bad, old ceramic bowl is a bit dull. Two different ways of eating, two different times of eating, and a lot of different seasoning. The most common point, which later found, was to eat with hot pot. This is delicious and delicious, but it looks really scary when the eggs are not put in the pot. So scared that I can’t describe it anymore … Having finished sipping a pair of flipped duck eggs, I suddenly smiled to myself when I thought about this day. Yeah, there’s still the second day of the lunar month. Outside the North, there is a strange custom that is rare in the South. It is to abstain from a few things, including eating and drinking, in the first few “days” of the month. Which is abstaining from dog meat, abstaining from duck meat, abstaining from squid, and abstaining from eggs. There are also people who do not abstain, but many people keep it very cautious. Cravings are cravings, those dishes have to wait through the day of the day. There are men who are more careful, still waiting for the full moon. They are afraid of stirring for a whole month. That abstinence has been brought up to the “realm” of people who are abstaining from haircuts and shaving. Not to mention watching the hours out of the house. Typically an old classmate of mine. He abstains from the color of clothes, shoes. In the past, we used to tease “So do you abstain from bathing, abstaining from washing your hair? If you abstain from that, then you will take a bath to make up four times a day?”. It is true superstition is afraid. From contemplating the thousand types of abstinence, I suddenly remembered the story that just happened. In the midst of the time COVID-19 was still a dangling threat, in the ten thousand people, it was a real fear. Unfortunately, there is a man with Corona virus there, he sneezes a few times, I don’t know how the disaster will be? And also the story about 50,000 people flocked to this temple that controversy about superstition arose. Every year as well as every year, that old story is unearthed. Yet in the end, nothing changed. I feel really sad thinking about it. Vietnam is a free country of belief. God everyone worshiped. Even there are many families, Catholic wives, and Buddhist husbands are still okay. Such freedom does prevent us from getting caught up in troublesome attachments that can greatly hinder the development of society. But ironically, what is popular is not faithfully believing in a certain belief. Instead it was a superstitious society with a vain amalgamation of different types of faiths. Gods, Buddha, mandarin, holy … people worship everything. No longer seeing true faith but just a mess of fear. It is no longer “worshiped, holy, abstained, and wholesome” as the elders said. The only remaining “is not worship because of the sacred, but just because of fear”. There are quite a few friends who understand the Buddhist teachings and I see clearly how they appear to be a true Buddhist. They have no fear of pagan evil spirits. They tend to understanding more philosophy and do not confuse gods, ghosts, elves, evil … of other faiths. But the number of such people in society is very rare. Popularly, we still meet individuals who always want to talk spiritually but really do not understand what is the most basic of a belief. They mixed Buddhism into religion, adding the spices of motherhood and a few other beliefs. What do they believe in? Nobody can answer. But I think the only thing they believe is fear. They are afraid of some supernatural intangible force that they themselves do not have a proper belief in to deal with that fear. I wonder, in the old days, in the time of the grandparents’ generation, was it like that? I’m afraid not. At that time, people who worship Buddha probably only believed completely in Buddha’s door. The way of making offerings of that time was probably also very different. And just looking at the architecture of the ancient temples is enough to understand. It is unified, it has the unique identity of the Vietnamese people. What about today? Temples were built many, very majestic, very superficial. But architecture is doped. A little China, a little Burmese, Thailand, Cambodia, a little Tibet, and even a few places like the Shinto gate of Japan. Such a mess was created out of a strange “monster”. After all, if people really believe in something, a certain belief, they will not lose their way between the message, coinciding with other beliefs. There is nothing bad when we choose for ourselves a belief in a time where science can explain these thousands and thousands of things. But it would be weird if we put our faith in a mess – pí – of belief, confusion and lack of dominant spirit. This messy placing of faith is the best proof that a person really does not have a faith of his own. Having a pure and faithful personal faith is your own choice, but in fact it also comes from the home environment. Parents, brothers and sisters believe that a little mess in each place will definitely lead to their children being affected and also easily distracted. That stray is confusion. And the two hours of “superstition” were just too precise to judge the beliefs of the majority today. Those who believe that eating duck, eggs or squid at the beginning of the lunar month will bring bad luck understand that no religion teaches their followers to abstain. And in the South, where there are so many Buddhists, there is no one who believes that such junk food can bring them bad luck. Basically, because when they really believe in Buddha, the power of Buddhist philosophy is enough for them to understand that the other three abstinence is the delusion of those who actually do not believe. Have we ever asked ourselves a question, “Yeah, what do we really believe in?”. Answering it actually opens up huge doors for ourselves. Because when we are determined to believe in a particular belief, we inevitably have to go through a process of defying the beliefs to see how much they truly conquer us. Having not overcome these challenges, it is clear that all that remains is blind.

District 5, a part of the area that Ho Chi Minh City people call Cho Lon, is the place to keep many unique cultural, culinary and architectural features of the Chinese people. This is also the location of many restaurants serving Chinese dishes in a nostalgic atmosphere, taking diners temporarily away from the bustling atmosphere of normal days. I choose to enjoy my meal Ngan Dinh restaurant, located on An Duong Vuong street. The staff took me to the pre-set table, lying right the window, looking down at the bustling five-wheeled circle below. Here, I admire the “show” of Beijing roast duck skin which is famous in the Chinese culinary community. Cuisine is an important aspect when people mention the culture and history of a country or region. Beijing roast duck, for example, is the pride of Chinese cuisine in the world. The dish was born in the Ming Dynasty, about 600 years ago. In the royal kitchen, roast duck is created and perfected by the best chefs from all over the country. After the fall of the Qing dynasty in 1911, royal chefs began opening restaurants around the capital and bringing recipes for Beijing roast duck outside the Forbidden City. Delicious dishes quickly appeared in the meals of the elite at that time. The process of making Beijing roast duck requires skill. Chef Li Suen Wai, who has more than 20 experiences, directly cooks this dish in the kitchen. He said that the duck selection stage is the prerequisite for a good, bad and standard product or not. Duck is raised for about 65 days, weighing about 2.8-3 kg, ideal for cooking. With that number of kilograms, the duck skin after roasting has enough thickness, fat and the most delicious taste. The roasting process only takes about 45 minutes, but before that, the duck has been marinated and allowed to air dry overnight. The dish derived from the royal family still remains aristocratic when it requires elaborate and time-consuming preparation. There are no exceptions, the “phase burning” not only detracts from the spirit of the dish, but the taste is also affected more or less. First, the duck is plucked, off the organs, and washed with water. The whole process must ensure the skin is intact. “Many people come to the restaurant just to enjoy Beijing roast duck skin with crepe, so be very careful,” the chef noted. Duck is thoroughly marinated with some familiar ingredients, including five flavors, salt, anise, fragrant leaves, pepper … The chef inflates the air into the duck body, making the skin separate from the meat. The dry skin determines the crispness of the final product. Next, the chef heats a mixture of water, vinegar, and malt candy to lightly rinse the duck. The mixture acts as a glaze with sugar from malt and vinegar acids to help the duck dry quickly and absorb taste. The chef hangs ducks on the hook of the automatic rotary oven located in front of the restaurant, where diners can easily observe them moving inside. As mentioned, the spinning takes approximately 45 minutes. This is the reason why Chinese restaurants always advise customers to book in advance if they want to enjoy roast duck to the fullest without having to wait long. Just before being served, the duck is quickly poured with boiling oil to make the skin hot, crispy and possess a beautiful honey brown color. I choose a three-course roast duck menu, including duck skin wrapped in crepe, fried duck with noodles and duck bone in soup. Leather is always served first and at the table. I call this cut duck skin “performance” because the chef is so proficient, manipulating quickly and precisely when taking each thin, square skin layer into the plate. He starts with the neck, cutting steadily at an angle until the skin is completely separated. Duck is served with scallions, long sliced ​​cucumbers and crepes in small rolls, barely enough for two bites. Once the best skin has been removed, the chef continues to make the noodle stir-fry. Li Suen Wai quickly cuts the meat separately, so that diners don’t have to wait too long. You know, emotions when eating are very important, having to wait too long makes us less excited and excited, which directly affects the experience of the person enjoying it. In a modern kitchen space, always busy, the sound of cooking, the sound of footsteps walking around, Li Suen Wai focuses only on her large pan. He turned on the stove, added water and used a cleaning broom. When the pan is dry, a certain amount of oil is poured, followed by noodles, duck, chives, shiitake mushrooms, carrots and seasoned with salt sugar, seasoning powder … Without removing any of the duck, the chef processes the soup with the final ingredient, bone. The dish is still cooked on a multi-purpose round pan. You can even steam, fried, boiled, braised, stewed, cooked soup, smoked and even roasted nuts on this amazing item. Very quickly, the dish is brought to the table, where diners are eager to discover the Chinese taste in the heart of Ho Chi Minh City. Enjoying the duck skin wrapped in crepe is indeed an enjoyable journey that I can even describe my feelings in detail. Biting the first bite, the teeth and tongue touch the soft, soft, sweet taste, then almost immediately meet the thin but crispy duck skin, melting quickly in the mouth. The cucumber and scallions are responsible for neutralizing the whole dish, making it cool. And it would be flawed if I ignore the rich sauce that makes the flavor different. The thick, sweet, savory and aromatic hoisin sauce is created from the individual recipe of each restaurant. The dish scores in the contrast between soft, chewy and perfect crunchy, each ingredient has its own mission, to satisfy fastidious diners. The duck skin is almost exclusively enjoyed with the other two dishes on the menu. The striking color of the duck plate fried noodles impressed me first. Next is the taste, the duck meat is moderately tough, spice-absorbing combined with the thin but not dry noodles, scallions, chives, carrots, crispy lumpy. In the third dish, the rest of the duck is cooked together with tofu, vegetables, and you can see the ginger flavor spread in your mouth, the broth in the separate bowl is also rich, sweet from the bones. I finish my meal by sipping my hot tea as the chef suggested: “Like most Chinese dishes, diners should use hot tea when enjoying Peking Duck to reduce the oil in the recipe. eat and cleanse the body “.

The season of Mrs. Thuy’s election

“Today, I show off to the whole family in the corner of my garden, now is gourd season! Always grow a lot of clean vegetables such as gourd, squash, melon, melon, … but this year The gourd is very wrong, whichever fruit is big but fresh green. Fresh gourd can not eat all, then cut and dry to prepare familiar dishes such as dried gourd with duck meat, dried gourd with braised pork / pork belly. lettuce, … or make vegetarian dishes such as dried gourd with lemongrass and chilli, dried gourd with tofu, “chicken” mixed with laksa leaves, … The sweet meals at home without any meal without dishes made from fruits elected. “, Ms. Thuy said.

Fresh gourd is cut into pieces

then dried for processing

Ms. Thuy also instructs how to pre-process dry gourd. Fresh gourds planted by Ms. Thuy were sliced ​​out, dried in the sun, dried, and then used gradually. After that, when eating, take the dry gourd soaked in water for 2-3 hours to expand the pot, then rinse it many times to clean the gum, then boil it over once, take it out to the basket to drain and then process the dishes. .

Duck meat gourd

Dried gourd stir-fried duck meat of Ms. Thuy

Resources: Dry gourd; duck meat; Dried onion, peeled garlic, minced; Onions, the smell of chopped ships.

Making:

Dry gourd preliminary treatment according to the instructions. Clean duck meat and chop it to taste

Duck is marinated with a bit of onion, minced garlic, pepper fish sauce, sugar for 20 minutes for the duck to infuse spices.

Non-fragrant garlic onion and then stir fry the duck for hunting. Seasoning a little seasoning.

After putting the meat in the bowl, we use the pan to add oil, onions and stir-fry the gourd, add 1 tablespoon of fish sauce and a little bit of seasoning. Stir fry for about 5 ‘.

Put the duck meat and stir-fried gourd into the pot, add hot water to the tattoo, and then simmer for about 30 minutes to have a delicious, tasty gourd dish.

Dried gourd can be eaten with hot rice or used to roll with rice paper, very attractive.

Dried gourd stewed pork rolls

Dry gourd cooks pork’s feet

1. Preliminary process the dried gourd as above, then squeeze it dry, then marinate it with a little seasoning such as fish sauce, monosodium glutamate, pepper, and onion.

2. Clean pork trotters, cut large pieces, also marinate with spices such as marinated with gourd, leave for about 30 minutes to absorb.

3. Put the pot of boiling water in the pot, gently let the pork roll in, wait for the boil to boil, then remove the foam, then reduce the heat for a while to drop the gourd into. Stew the gourd and sausage until the meat is tender. Season to taste, add onions, cilantro and then turn off the heat.

How much of the essence of the ingredients in the soup has accumulated here. Each piece of gourd is crispy and sweet, and the flavor is rich because the delicious taste from the pork rolls is drained – absorbed into the gourd.

Dried gourd stew with pork rolls is a great combination between the crispness of the gourd and the chewy chubby pork belly, which is a popular but very special dish.

When you want the duck meat to stop stinking, this is an important step, although you have cleaned the feathers and removed the fishing line, but the duck meat will still have a characteristic smell, if not prepared, it will have a slightly unpleasant smell when eaten.

You use salt seeds and rub both the inside and outside of the duck and wash it, then cut a few slices of ginger rub on and then rinse again, ginger effectively eliminates duck odor and helps the duck smell better when boiled.

The duck is delicious when using lemongrass to boil

If you are more careful, you can use white wine or ginger wine, rice vinegar to wash the duck and then rinse with water, surely the duck will no longer smell and remove some of the weight that is often enriched by the breeder. gain weight for ducks.

How to boil the duck deliciously all the smell

This is important to have a delicious boiled duck plate here. After the duck has been cleaned, women prepare one of the following ingredients:

• 1 ginger root washed, crushed and dropped into the pot of broth.

Put a little ginger lemongrass in a pot of duck meat broth will stop stinking

Duck meat is more fragrant when using vinegar or alcohol

When the heat is not too high, turn down the heat after boiling. Boil for about 10 minutes, skew the chopsticks into the duck body. If it is still red, cook for a few more minutes for the duck to ripen. If you do not eat immediately, you can turn off the heat, let the duck braised in the pot, the duck meat will be soft and hot.

If you want to eat cold, when the duck is cooked, you just need to remove the duck and put it in a bowl of cool water, the duck skin will be crispy and chewy like eating at a genuine restaurant.