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)

How to eat at night? Why swallow? How can you sleep with an indigestible food that is invincible. Broken rice must be cooked dry, even really dry, for the rice grains to come apart, and then there is a clump of fat, onion fat, ribs, eggs, skin… all indigestible things. Why are you still eating broken rice at night? Ask too much! Who is free to learn to answer those questions. Saigon people do not have the habit of asking questions. Ask a lot, get hungry! Time to run more rides, try to work one more shift, try to get this job done, maybe you can get an extra plate of rice. Try to finish painting the wall, sweep more roads or clean up a yard, earn a few dozen more and buy more shirts and notebooks for small stomachs. But the workers who work hard a day, day and night, there is no way to eat and drink, after eating a plate of rice, they do not run home when they are hungry. And the broken rice at night is delicious. Eating with anything is delicious, even eating rice is not as delicious! A plate of steamed white rice, drizzled with onion fat, sprinkled with chili fish sauce, and added a piece of sour food is delicious. If you add a slightly fried omelet, poke the yolk with a fork to break it, melt it into the rice, mix it with a spoon on that golden, viscous place filled with fish sauce, then there would be no better dish in the world. . Or there is a lump of ketchup with ketchup, take out a spoon and mix it with rice. As for ribs, skin, and cha, they are “classic” already. The great move “sampling rice” has made the name of Saigon broken rice. But the right ribs are fat ribs, grilled slightly, the fat melts down onto the embers, the smoke and fire cover a whole road, the sniffles of passersby are a unique “marketing” trick. People who work at night come home from work on an empty stomach, passing through that fragrant smoke, few can resist. There are all kinds of people coming in to eat, but everyone seems to be working hard to make a living, taking night as day. So the plate of broken rice for them, like a reward, is meager, but it is the joy of a whole day of work. Once for a long time, I also sat down to eat at a broken rice restaurant in District 8. The shop was small, shabby, sold on the sidewalk, and closed on the eaves of a shop selling building materials, so it was closed at night. That day it was raining, I saw in the corner of the shop there was a hand pretending to be brothers and sisters, a rough appearance was sitting taciturnly eating. His gesture was spiteful, holding a spoon and slamming it on the plate of rice as if he was sulking, hating everyone around. An old woman selling lottery tickets entered the shop to shelter from the rain, shivering but still enlisted to invite a few guys to dress politely like an office worker, probably just got home from drinking, sitting at the next table, buying and supporting some lottery tickets. but you keep shaking your head. “Dm…! The old lady comes here and I buy it for you”, the whole shop turned to look at the brothers and sisters’ hands but then quickly turned away, avoiding his knife-like glare. “Sit down here and see, Damn… there are some lottery tickets that are expensive to stand and beg. But she ate a plate of rice and then I bought a dozen sheets.” “Hey shop, get her a plate of rice and patties, dammit! I don’t know if I can chew!?”. The old lady hummed and mumbled to say thank you. “If I meet her sons, they will beat me to death..! Damn, I’m so old now, I still have to go look for rice!” Oh my God! I’ve never heard anyone swear so cute. Of course, I enjoy hearing swearing. Late night wind, pouring cold rain water continuously into the shop, but I can hear it warm, warm my stomach, I don’t know if it’s because of the plate of rice, the steam from the stove or because of the swearing!? And tonight, also a rainy Saigon night, there was a person who felt hungry for broken rice at night, not because he was hungry. But because I remember the time when I came back to Nga Bay at night to eat dinner. Remember the poor neighborhood, remember the swearing, remember the friends from elementary school, middle school used to be a kid together. Remember the time when the rice was not enough, the shirt was not warm enough. And remember her classmate, taking a break from selling rice at night to help her mother to get married on the other side of a strange wharf. “Eat a full meal and then go home, try to study well, don’t be poor like my family, suffering and humiliating.” Saigon, rainy night in June.

Choose really fresh shrimp, wash thoroughly with water, then use scissors to cut off the antennae and the sharp tip of the shrimp. With large shrimp, you should proceed to withdraw only to clean and hygienic shrimp. Then, put the shrimp in a bowl with a little salt and shake well, leave for about 10 minutes to eliminate the fishy smell of the shrimp. Spices for roasting shrimp Only marinate shrimp with salt, absolutely do not use fish sauce to roast shrimp In addition to salt, sugar, and main noodles, dried onions and green onions are two spices that need to be prepared to roast shrimp. Dried onions are both marinated and fragrant before roasting to help the shrimp smell better. Meanwhile, chopped scallions are added last before roasting to help make the color beautiful and look more attractive. When roasting shrimp, absolutely do not use fish sauce because they both cause the shrimp to release a lot of water and affect the sweetness of the shrimp. In addition, you need to prepare more lemon leaves to add at the end. For beautiful red shrimp Hang water (distilled sugar water) will help red shrimp look beautiful The trick here is that you use water. Put the pan on the stove, add 1 tablespoon of sugar and heat until the sugar dissolves and turns yellow, then add 2 tablespoons of hot water, stir, bring to a boil, then turn off the heat. When the roasted shrimp has turned pink, you taste the seasoning and add this cup of water. You should cook the water a little thick to avoid too much water when put in the pot of roasted shrimp. So shrimp is both easy to color and quick to dry. Note that because this product is already available, you do not need to add sugar even when marinating the shrimp. Let the shrimp dry Roasted shrimp still have water secreted from the inside of the shrimp, making them wet, losing their crispiness and especially being very fishy. Therefore, to meet the requirements of roasting shrimp, the shrimp must be dry, and there is no water secreted in the shrimp body. The secret to doing this is that when marinating shrimp, you only marinate with salt, not fish sauce, which will make shrimp more watery. After marinating the shrimp, you put it in a pot and heat it up. When cooked, the shrimp will be a lot of water, you need to boil the water and then pour the shrimp out on a plate. This method helps the shrimp to drain the water and become dry, not fishy. Then fry the onions until fragrant and then fry the shrimp as usual. Continue to stir the shrimp over medium heat to dry the shrimp. During this stage and throughout the roasting process later, you should open the lid of the pot to quickly drain the water and create the necessary dryness. Pay attention to the fire when roasting shrimp Initially, when the shrimp is full of water, you need to heat it up very high to quickly drain the water. Then you bring the fire to a moderate level. If the fire is too high, the shrimp will easily burn, but if the fire is too low, the shrimp will become soft and lose the necessary crispness. Let the roasted shrimp smell attractive Sprinkle with lemon leaves and finely chopped scallions when the stove is turned off to help the shrimp smell better Frying the onion and adding the shrimp, stirring the shrimp over the heat until the shrimp are completely drained are important steps to ensure that the shrimp are roasted properly. But for shrimp to smell attractive, the secret for you is to add finely chopped lemon leaves. You may be surprised, but not only chicken, roasted shrimp also go well with the passionate aroma of lemon leaves. Note that you should only add the lemon leaves last and turn off the heat, so that the lemon leaves will smell good and not be bitter. KN (th)

Tub tree. To talk about this delicious and attractive dish, a resident shared about how to make a pickle dish that makes listeners crave: “In my hometown, in a popular or luxurious meal, there is a pickle dish. The salt from the rice water is delicious to eat and catch the rice. The salt bath is naturally fermented and sour, dipping it with the braised fish is really filling the stomach.” This type of weed is referred to as the plant, locally known as candle grass, this dish is delicious when eaten fresh, but if it is salted and sour, it is delicious. In the past, in the fields where water was flooded all year round, it was contaminated with alum, along the edges of ponds, rivers and lakes, there were lush green grasses shaped like rice plants. Therefore, people also consider tubs as a typical weed of the western river region. After discovering salt tolerance and special economic value, tubs were widely planted in Ca Mau regions. Because Ca Mau tub has a sweet and cool taste, it can be used to process many delicious dishes such as stir-fry or hot pot. But the most popular and favorite is still naturally fermented salt. Salt with water to wash rice, boil with salt to cool, put the tub under the water for about 3 days, it can be used well. Salted with rice water, the tub will be white and very tasty.

Green crocodile fruit – Photo: Dak Lak newspaper Sour soup with pickled water spinach – Photo: Dak Lak newspaper Crocodile is one of many typical summer fruits in the North. Water spinach is boiled, picked out, then put in to make sour, the same crocodile when finished cooking, it is soaked in a bowl of fragrant garlic fish sauce. Just that alone makes the tray of rice cool but wastes rice immensely. Sour soup cooked with tamarind Young tamarind leaves – Photo: Women Online Sour soup with young tamarind leaves – Photo: Women Online Sour soup cooked with young tamarind leaves or tamarind fruit really has a very strange sour taste, both fragrant and sweet, especially when tamarind is cooked with seafood sour soup. The way to cook is very simple: first, fry the onions very fragrant, add a few pieces of pineapple (fragrant) and then add tamarind and water to boil. When we see enough acidity, add seafood (fish, clams, shrimp…) in. Just boil the water again and have a delicious pot of soup, now if you like a little color, add a few pieces of tomato to make it beautiful and then add onions, cilantro, and coriander to have a delicious pot of soup again. It’s easy to eat! In some areas in Phan Rang, Ninh Thuan, and Quang Nam, at breakfast, you will cook a pot of soup like this and a pot of rice to have a solid meal and enough quality to work until noon. Sour soup with leaves of Giang leaves lá Giang leaves often grow wild on the banks of ponds and fences – Photo: Food in green fields Sour soup with leaves of Giang leaves – Photo: Delicious dishes every day If you have come to the West and tried the chicken sour soup, you will definitely not forget it because the taste is great. Giang leaf, also known as nom leaf as it is called in the North, is a type of leaf that often grows wild in fences and is very popular. The leaves are washed, lightly crumpled, then cooked with water first, then the chicken is added. The sour taste of Giang leaves mixed with the fatty and aromatic taste of chicken will really make any tray of rice “perforate”. In the Northwest, there is also buffalo meat cooked with nom leaves, which is also an extremely attractive specialty. There are also many sour soup dishes such as vegetarian sour soup, sour bamboo shoot soup… extremely delicious in summer. The sour soup is not too difficult to prepare, the sour taste of the fruits and leaves will help your soup to be delicious in any way. Eating with fresh vermicelli or hot rice is “standard”.